{"version":"1.0","provider_name":"COMUE Universit\u00e9 Bourgogne-Franche-Comt\u00e9","provider_url":"https:\/\/www.ubfc.fr\/en\/","author_name":"Marc","author_url":"https:\/\/www.ubfc.fr\/en\/author\/ubfc4527_adm\/","title":"Research unit in dairy technology and analysis - COMUE Universit\u00e9 Bourgogne-Franche-Comt\u00e9","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"t9o6ze76kb\"><a href=\"https:\/\/www.ubfc.fr\/en\/laboratoire\/unite-de-recherche-en-technologie-et-analyses-laitieres\/\">Research unit in dairy technology and analysis<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.ubfc.fr\/en\/laboratoire\/unite-de-recherche-en-technologie-et-analyses-laitieres\/embed\/#?secret=t9o6ze76kb\" width=\"600\" height=\"338\" title=\"&#8220;Research unit in dairy technology and analysis&#8221; &#8212; COMUE Universit\u00e9 Bourgogne-Franche-Comt\u00e9\" data-secret=\"t9o6ze76kb\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.ubfc.fr\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"The control of the final characteristics of cheeses, especially the sensory characteristics, is a major concern for professionals and consumers. A specific issue for some cheese productions is to maintain the typicality of the product and in particular to express the diversity of their production conditions in the diversity of their final characteristics. However, the &hellip; Continued"}