Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese

Garlic and garlic components have recently been proposed as ruminal activity modulators to reduce the enteric methane emissions of ruminants, but little is known of their influence on milk coagulation properties, nutrient recovery, cheese yield, and sensorial and rheological characteristics of milk...

Ausführliche Beschreibung