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Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems

Scientific reports, 2018-01, Vol.8 (1), p.200-200, Article 200

2018

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Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Applied and Environmental Microbiology, 2012-01, Vol.78 (2), p.326-333

2012

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Influence of Post-Milking Treatment on Microbial Diversity on the Cow Teat Skin and in Milk

Dairy (Basel), 2022-06, Vol.3 (2), p.262-276

2022

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Dietary Live Yeast Supplementation Influence on Cow's Milk, Teat and Bedding Microbiota in a Grass-Diet Dairy System

Microorganisms (Basel), 2023-03, Vol.11 (3), p.673

2023

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Les microbiotes des ruminants : état des lieux de la recherche et impacts des microbiotes sur les performances et la santé des animaux

INRAE Productions Animales, 2021-04, p.249-260

2021

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Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2040-2046

2005

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Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

Journal of dairy science, 2011-03, Vol.94 (3), p.1132-1145

2011

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Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

International dairy journal, 2011-10, Vol.21 (10), p.815-822

2011

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Yield and sensory properties of cheese made with milk from Holstein or Montbéliarde cows milked twice or once daily

Journal of dairy science, 2009-10, Vol.92 (10), p.4730-4737

2009

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Influence of the calf presence during milking on dairy performance, milk fatty acid composition, lipolysis and cheese composition in Salers cows during winter and grazing seasons

Journal of animal physiology and animal nutrition, 2017-10, Vol.101 (5), p.949-963

2017

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Do milking practices influence the bacterial diversity of raw milk?

Food microbiology, 2009-05, Vol.26 (3), p.305-310

2009

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Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

International dairy journal, 2009-10, Vol.19 (10), p.588-594

2009

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Variability of microbial teat skin flora in relation to farming practices and individual dairy cow characteristics

Dairy science & technology, 2012-05, Vol.92 (3), p.265-278

2012

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Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

Journal of dairy science, 2008-01, Vol.91 (1), p.58-69

2008

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How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

Animal science (Penicuik, Scotland), 2005-10, Vol.81 (2), p.205-212

2005

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The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses

International dairy journal, 2017-01, Vol.64, p.56-67

2017

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Animal performances, pasture biodiversity and dairy product quality: How it works in contrasted mountain grazing systems

Agriculture, ecosystems & environment, 2014-03, Vol.185, p.231-244

2014

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La traite, un outil de pilotage du troupeau et de maîtrise de la qualité du lait en élevage bovin laitier

INRAE Productions Animales, 2013-04, Vol.26 (2), p.193-206

2013

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Desorbed terpenes and sesquiterpenes from forages and cheeses

Journal of dairy research, 1999-05, Vol.66 (2), p.319-326

1999

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Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses

Journal of dairy research, 1998-02, Vol.65 (1), p.9-21

1998

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Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lait, 2006, Vol.86 (1), p.21-41

2006

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Relationship between milk fat and protein contents and cheese yield

Animal research, 2001, Vol.50 (5), p.365-371

2001

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Place des pâturages des bovins dans les flux microbiens laitiers

Fourrages, 2012 (209), p.53-58

2012

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Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Lait, 2000-11, Vol.80 (6), p.635-641

2000

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Accompagner les producteurs laitiers pour orienter les équilibres microbiens des laits en faveur de la qualité des fromages au lait cru

Innovations Agronomiques, 2016, Vol.49, p.267-279

2016

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Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Influence of Post-Milking Treatment on Microbial Diversity on the Cow Teat Skin and in Milk

Dietary Live Yeast Supplementation Influence on Cow's Milk, Teat and Bedding Microbiota in a Grass-Diet Dairy System

Les microbiotes des ruminants : état des lieux de la recherche et impacts des microbiotes sur les performances et la santé des animaux

Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk

Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

Yield and sensory properties of cheese made with milk from Holstein or Montbéliarde cows milked twice or once daily

Influence of the calf presence during milking on dairy performance, milk fatty acid composition, lipolysis and cheese composition in Salers cows during winter and grazing seasons

Do milking practices influence the bacterial diversity of raw milk?

Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

Variability of microbial teat skin flora in relation to farming practices and individual dairy cow characteristics

Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses

Animal performances, pasture biodiversity and dairy product quality: How it works in contrasted mountain grazing systems

La traite, un outil de pilotage du troupeau et de maîtrise de la qualité du lait en élevage bovin laitier

Desorbed terpenes and sesquiterpenes from forages and cheeses

Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Relationship between milk fat and protein contents and cheese yield

Place des pâturages des bovins dans les flux microbiens laitiers

Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Accompagner les producteurs laitiers pour orienter les équilibres microbiens des laits en faveur de la qualité des fromages au lait cru

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