English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Summary - ~·Casein C and Beaufort type cheese production. Beaufort cheese is a fromage d'Appellation d'Origine made with milk from Tarentaise (65%) and Abondance (35%) cows. In this type of cooked curd cbeeses, the ripening characteristics depend prima.rily on the proteolysis of {3casein ({3-Gn) by plasmin. Tarentaise cows have a high frequency (17%) of the {3-Gn G variant which is nearly absent from most breeds of dairy cows. This variant was compared to the highly frequent {3Gn A variant in laboratory-scale production of small Beaufort-type cheeses. Compared to {3-Gn A milk,

le lait

Comparaison des variants A et C de la caséine β des laits de vaches Tarentaises en modèle fromager de type beaufort. I. Aptitudes fromagères et rendements en frais