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Frontiers in Veterinary Science
|
October 31, 2022
Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows
Elena Mariani, Massimo Malacarne, Claudio Cipolat-Gotet, et al.
Foods (Basel, Switzerland)
|
December 23, 2022
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses
Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, et al.
Journal of Dairy Science
|
October 20, 2023
The use of milk Fourier-transform infrared spectra for predicting cheesemaking traits in Grana Padano Protected Designation of Origin cheese
Arnaud Molle, Claudio Cipolat-Gotet, Giorgia Stocco, et al.
Food Chemistry
|
July 15, 2025
Uncovering milk quality in local sheep breeds: From bioactive constituents to genetics
Johanna Ramirez-Diaz, Arianna Manunza, Giorgia Stocco, et al.
Scientific Reports
|
June 16, 2021
Genome-wide scan reveals genetic divergence in Italian Holstein cows bred within PDO cheese production chains
Michela Ablondi, Massimo Malacarne, Claudio Cipolat-Gotet, et al.
Journal of Dairy Science
|
October 11, 2025
Exploring the effect of total and differential somatic cell traits on the mineral profile of milk from individual dairy cows
Davide Valoppi, Giorgia Stocco, Andrea Summer, et al.
Journal of Dairy Science
|
February 12, 2018
Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep
Michele Pazzola, Claudio Cipolat-Gotet, Giovanni Bittante, et al.
Dermatology (Basel, Switzerland)
|
February 23, 2005
Teledermatology: just cool or a real tool?
Gunter Burg, Urs Hasse, Claudio Cipolat, et al.
Journal of Dairy Science
|
January 15, 2018
Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese
Giulia Rossi, Stefano Schiavon, Giovanna Lomolino, et al.
Journal of Dairy Science
|
May 31, 2021
The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk
Giorgia Stocco, Andrea Summer, Claudio Cipolat-Gotet, et al.
Page
of 7
Search research articles
Search
Showing results (21-30 of 68) with videos related to
Sort By:
Page
of 7
Frontiers in Veterinary Science
|
October 31, 2022
Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows
Elena Mariani, Massimo Malacarne, Claudio Cipolat-Gotet, et al.
Foods (Basel, Switzerland)
|
December 23, 2022
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses
Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, et al.
Journal of Dairy Science
|
October 20, 2023
The use of milk Fourier-transform infrared spectra for predicting cheesemaking traits in Grana Padano Protected Designation of Origin cheese
Arnaud Molle, Claudio Cipolat-Gotet, Giorgia Stocco, et al.
Food Chemistry
|
July 15, 2025
Uncovering milk quality in local sheep breeds: From bioactive constituents to genetics
Johanna Ramirez-Diaz, Arianna Manunza, Giorgia Stocco, et al.
Scientific Reports
|
June 16, 2021
Genome-wide scan reveals genetic divergence in Italian Holstein cows bred within PDO cheese production chains
Michela Ablondi, Massimo Malacarne, Claudio Cipolat-Gotet, et al.
Journal of Dairy Science
|
October 11, 2025
Exploring the effect of total and differential somatic cell traits on the mineral profile of milk from individual dairy cows
Davide Valoppi, Giorgia Stocco, Andrea Summer, et al.
Journal of Dairy Science
|
February 12, 2018
Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep
Michele Pazzola, Claudio Cipolat-Gotet, Giovanni Bittante, et al.
Dermatology (Basel, Switzerland)
|
February 23, 2005
Teledermatology: just cool or a real tool?
Gunter Burg, Urs Hasse, Claudio Cipolat, et al.
Journal of Dairy Science
|
January 15, 2018
Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese
Giulia Rossi, Stefano Schiavon, Giovanna Lomolino, et al.
Journal of Dairy Science
|
May 31, 2021
The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk
Giorgia Stocco, Andrea Summer, Claudio Cipolat-Gotet, et al.
Page
of 7