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2007•Small Ruminant ResearchRequires access

Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk

Mina Martini, Cosima Scolozzi, Francesca Cecchi, Marcello Mele, Federica Salari

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Key concepts: Globules of fat, Food science, Casein, Milk fat, Composition (language), Dry matter, Ripening, Chemistry

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Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk — Research Paper | ScholarLens