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Therefore, the purpose of this work is to study the impact of cardoon flower (commercial, 6 M and 3 M) and group lactation phase (November 2018, February and April 2019) within the final attributes of SE cheese. The parameters analysed were moisture, necessary protein, fat and sodium items, surface and color. Results showed that flock lactation phase has got the highest influence in most the examined attributes, corresponding early phases of lactation to the many protein-rich and low-fat
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