Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).

Genetics, selection, evolution : GSE - 16 Nov 2016

Bergamaschi Matteo, Cecchinato Alessio, Biasioli Franco, Gasperi Flavia, Martin Bruno, Bittante Giovanni

Abstract excerpt

BACKGROUND: Volatile organic compounds determine important quality traits in cheese. The aim of this work was to infer genetic parameters of the profile of volatile compounds in cheese as revealed by direct-injection mass spectrometry of the headspace gas from model cheeses that were produced from milk samples from individual cows. METHODS: A total of 1075 model cheeses were produced using raw whole-milk samples...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cheese
Share to Inheritance Patterns

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Mass Spectrometry

Share to Principal Component Analysis

Share to Protons

Share to Volatile Organic Compounds

Source

Open in PubMed Open full text

Identifiers

PMID: 27852216
DOI: 10.1186/s12711-016-0263-4
PMCID: PMC5112698

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).PMID 27852216Read ↗

From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows.Semantic proximity Read ↗

Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy.Semantic proximity Read ↗

Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.Semantic proximity Read ↗

Milk metabolites and their genetic variability.Semantic proximity Read ↗

Inferring genetic parameters on latent variables underlying milk yield and quality, protein composition, curd firmness and cheese-making traits in dairy cattle.Semantic proximity Read ↗

Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk.Semantic proximity Read ↗

Genetic variability of milk components based on mid-infrared spectral data.Semantic proximity Read ↗

Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.Semantic proximity Read ↗

Genetic and environmental relationships of detailed milk fatty acids profile determined by gas chromatography in Brown Swiss cows.Semantic proximity Read ↗

Mid-infrared spectrometry prediction of the cheese-making properties of raw Montbéliarde milks from herds and cheese dairy vats used for the production of Protected Designation of Origin and Protected Geographical Indication cheeses in Franche-Comté.Semantic proximity Read ↗

Genetic variance in micro-environmental sensitivity for milk and milk quality in Walloon Holstein cattle.Semantic proximity Read ↗

Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.