Claudio Cipolat-Gotet

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Cheese yield is the most important technological parameter in the dairy industry in many countries. The aim of this study was to infer (co)variance components for cheese yields (CY) and nutrient(More)
The aim of this work was to study the effect of dairy system and individual cow-related factors on the volatile fingerprint of a large number of individual model cheeses analyzed by proton transfer(More)
Cheese yield (CY) is the most important technological trait of milk, because cheese-making uses a very high proportion of the milk produced worldwide. Few studies have been carried out at the level(More)
The aims of this study were (1) to analyze rennet coagulation time (RCT), curd-firming rate, and curd firmness obtained by extending the standard 30-min testing time to 45 min; (2) to estimate(More)