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Article

Genetic analysis of coagulation properties, curd firming modeling, milk yield, composition, and acidity in Sarda dairy sheep.

Journal of dairy science - 1 Jan 2017

Bittante G, Cipolat-Gotet C, Pazzola M, Dettori M L, Vacca G M, Cecchinato A

Abstract excerpt

Sheep milk is an important source of food, especially in Mediterranean countries, and is used in large part for cheese production. Milk technological traits are important for the sheep dairy industry, but research is lacking into the genetic variation of such traits. Therefore the aim of this study was to estimate the heritability of traditional milk coagulation properties and curd firmness modeled on time t...

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PMID: 28341048
DOI: 10.3168/jds.2016-11212

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

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