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| Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation | | Lebensmittel-Wissenschaft |
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| Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers | | Journal of food process engineering |
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| Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools | | International dairy journal |
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| Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from Northwest Argentina | | Journal of food quality |
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| Sensory profile and physicochemical parameters of cheese from dairy goats fed vegetable oils in the semiarid region of Brazil | | Small ruminant research |
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| Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses | | Small ruminant research |
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| Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system | | International dairy journal |
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| Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese | | Small ruminant research |
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| Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products | | Small ruminant research |
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| Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese | | Small ruminant research |
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| Effects of goat cheese on Helicobacter pylori activity and gastrointestinal complaints | | International dairy journal |
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| Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk | | Innovative food science and emerging technologies |
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| Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet | | European food research and technology |
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| Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation | | European food research and technology |
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| Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation | | International dairy journal |
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| Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind | | Innovative food science and emerging technologies |
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| Analysis of a goat milk cheese industry in a desert rangeland of Mexico | | Pastoralism |
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| Sensorial characteristics during ripening of the Murcia al Vino goat's milk cheese: the effect of the type of coagulant used and the size of the cheese | | Journal of sensory studies |
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| Specialty products made from goat milk | | Small ruminant research |
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| High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese | | Dairy science and technology |
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| Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry | | European food research and technology |
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| Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses | | International journal of food microbiology |
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| Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese | | Food microbiology |
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| Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese | | Small ruminant research |
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| Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant | | Journal of the science of food and agriculture |
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| Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening | | Small ruminant research |
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| Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS | | Food chemistry |
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| Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses | | Journal of the science of food and agriculture |
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| Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese | | International journal of food microbiology |
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| Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses | | International journal of food microbiology |
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| Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter | | Food chemistry |
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| Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk | | International journal of dairy technology |
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| Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese | | Journal of food engineering |
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| An investigation of the plasmin-plasminogen system in caprine milk and cheese | | International dairy journal |
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| Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses | | Small ruminant research |
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| Characteristics of Garganica goat milk and Cacioricotta cheese | | Small ruminant research |
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| Use of sandwich IgG ELISA for the detection and quantification of adulteration of milk and soft cheese | | International dairy journal |
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| Viscoelastic properties of caseinmacropeptide isolated from cow, ewe and goat cheese whey | | Journal of the science of food and agriculture |
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| Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses | | Food chemistry |
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| Detection and excretion pattern of Mycobacterium avium subspecies paratuberculosis in milk of asymptomatic sheep and goats by Nested-PCR | | Small ruminant research |
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