Dairy Sheep Symposium - the Department of Animal Sciences ...
Dairy Sheep Symposium - the Department of Animal Sciences ... Dairy Sheep Symposium - the Department of Animal Sciences ...
Table 3. Changes in Manchego cheese pH during ripening Ripening Time SCC/mL 1,000,000 Group III 3 days 4.96 ± 0.01 4.96 ± 0.02 4.96 ± 0.00 1 month 5.11 ± 0.02 5.08 ± 0.01 5.11 ± 0.02 3 months 5.15 ± 0.03 5.16 ± 0.03 5.18 ± 0.01 6 months 5.30 ± 0.03 5.32 ± 0.02 5.32 ± 0.06 9 months 5.32 ± 0.02 5.32 ± 0.02 5.34 ± 0.06 Table 4. Changes in the % proteolysis of Manchego cheese during ripening (12% TCA soluble nitrogen expressed as a % of total nitrogen) Ripening Time 1,000,000 Group III month 4.95 4.86 6.07 months 8.02 7.83 9.69 months 14.27 14.93 15.19 months 11.74 14.28 15.45
Table 6. Body and texture scores 1 Ripening Time (months) 1,000,000 Group III 1 35.00 ± 0.00 34.25 ± 0.35 34.75 ± 0.35 3 33.00 ± 1.41 33.50 ± 0.71 34.50 ± 0.00 6 34.00 ± 0.00 31.50 ± 0.71 32.75 ± 1.77 9 34.13 ± 0.18 32.75 ± 0.35 32.25 ± 0.35 1 Scale of 1-35 with a score of 35 being a cheese with no defects
- Page 49 and 50: Facilities and Equipment The requir
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- Page 53 and 54: COMPARISON OF EAST FRIESIAN AND LAC
- Page 55 and 56: two-year-olds in 2001. East Friesia
- Page 57 and 58: Reproduction. Table 4 compares the
- Page 59 and 60: six ewes were sired by Lacaune ram
- Page 61 and 62: FACTORS AFFECTING THE QUALITY OF EW
- Page 63 and 64: Sheep Genetic factors breed and gen
- Page 65 and 66: Genetic factors The breed and genot
- Page 67 and 68: Physiological factors affecting she
- Page 69 and 70: Management factors affecting the qu
- Page 71 and 72: sheep with one peak of milk ejectio
- Page 73 and 74: An important aspect of dietary fibr
- Page 75 and 76: References Alais C. (1974). Science
- Page 77 and 78: Bufano G., Dario C. and Laudadio V.
- Page 79 and 80: Cowan R.T., Robinson J.J., McHattie
- Page 81 and 82: Folman Y., Volcani R. and Eyal E. (
- Page 83 and 84: Kalantzopoulos G. (1994). Influence
- Page 85 and 86: McHattie I., Fraser C., Thompson J.
- Page 87 and 88: Peart J.N. (1970). The influence of
- Page 89 and 90: Ranieri M.S. (1993). La variazione
- Page 91 and 92: Treacher T.T. (1970). Effects of nu
- Page 93 and 94: EVALUATION OF SENSORY AND CHEMICAL
- Page 95 and 96: ing, the cheeses were brined for 18
- Page 97 and 98: The FFA concentrations generally in
- Page 99: Table 1. Composition of pasteurized
- Page 104 and 105: Present Development of Selection Sc
- Page 106 and 107: Breed Usage in Europe Crossbreeding
- Page 108 and 109: nearly 1. As a consequence this cha
- Page 110 and 111: Table 5. Repeatabilities and phenot
- Page 112 and 113: percentage is not expected to resul
- Page 114 and 115: Improved AI technique Artificial in
- Page 116 and 117: Identifying major genes or QTL rela
- Page 118 and 119: Figure 5. Half-sib families and QTL
- Page 120 and 121: In the case of cheese the problem i
- Page 122 and 123: Emanuelson, U., Danell, B., Philips
- Page 124 and 125: Rothschild, M. F., Soller, M. (1997
- Page 126 and 127: teat placement in dairy ewes (Fern
- Page 128 and 129: that of the average milking time. M
- Page 130 and 131: 1988) and active expulsion of fat f
- Page 132 and 133: References Barillet, F., and F. Boc
- Page 134 and 135: Table 1. Least squares means ± SEM
- Page 136 and 137: Table 3. Simulation of parlor throu
- Page 138 and 139: EFFECT OF REDUCING THE FREQUENCY OF
- Page 140 and 141: Individual ewe milk production (mor
- Page 142 and 143: dimanche soir sur les brebis de rac
- Page 144 and 145: A B A Morning milk yield, kg B Adj.
- Page 146 and 147: Background and History: Most sheep
- Page 148 and 149: Percent 100 80 60 40 20 0 87 Effect
Table 6. Body and texture scores 1<br />
Ripening<br />
Time<br />
(months)<br />
1,000,000<br />
Group III<br />
1 35.00 ± 0.00 34.25 ± 0.35 34.75 ± 0.35<br />
3 33.00 ± 1.41 33.50 ± 0.71 34.50 ± 0.00<br />
6 34.00 ± 0.00 31.50 ± 0.71 32.75 ± 1.77<br />
9 34.13 ± 0.18 32.75 ± 0.35 32.25 ± 0.35<br />
1 Scale <strong>of</strong> 1-35 with a score <strong>of</strong> 35 being a cheese with no defects
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