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Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > cheeses > goat cheese × 61 items, grouped by Research, Technology and Engineering (view ungrouped items) equipment (3)    (Click to View) 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 (Click to View) Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese Small ruminant research (Click to View) Use of sandwich IgG ELISA for the detection and quantification of adulteration of milk and soft cheese International dairy journal materials science (2)    (Click to View) Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese Small ruminant research (Click to View) Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese Food chemistry mathematics and statistics (3)    (Click to View) Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools International dairy journal (Click to View) Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation European food research and technology (Click to View) Prediction of fatty acid composition of fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy International dairy journal methodology (23)    (Click to View) 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 (Click to View) Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk Innovative food science and emerging technologies (Click to View) Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet European food research and technology (Click to View) Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation International dairy journal (Click to View) Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry European food research and technology (Click to View) Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses International journal of food microbiology (Click to View) Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese Food microbiology (Click to View) Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese Small ruminant research (Click to View) Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS Food chemistry (Click to View) Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses International journal of food microbiology (Click to View) Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter Food chemistry (Click to View) Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk International journal of dairy technology (Click to View) Characteristics of Garganica goat milk and Cacioricotta cheese Small ruminant research (Click to View) Use of sandwich IgG ELISA for the detection and quantification of adulteration of milk and soft cheese International dairy journal (Click to View) Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses Food chemistry (Click to View) Detection and excretion pattern of Mycobacterium avium subspecies paratuberculosis in milk of asymptomatic sheep and goats by Nested-PCR Small ruminant research (Click to View) Microbiological characteristics of Crottin goat cheese made in different seasons Small ruminant research (Click to View) Application of an indirect ELISA and a PCR technique for detection of cows' milk in sheep's and goats' milk cheeses International dairy journal (Click to View) A duplex polymerase chain reaction for the quantitative detection of cows' milk in goats' milk cheese International dairy journal (Click to View) Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese International journal of food microbiology (Click to View) Prediction of fatty acid composition of fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy International dairy journal (Click to View) Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk International dairy journal (Click to View) Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life International dairy journal research (6)    (Click to View) Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation Lebensmittel-Wissenschaft (Click to View) Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses Small ruminant research (Click to View) Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese Small ruminant research (Click to View) Effects of goat cheese on Helicobacter pylori activity and gastrointestinal complaints International dairy journal (Click to View) Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese Journal of food engineering (Click to View) Prediction of fatty acid composition of fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy International dairy journal support systems and models (1)    (Click to View) Prediction of fatty acid composition of fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy International dairy journal technology (25)    (Click to View) 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 (Click to View) Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools International dairy journal (Click to View) Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese Small ruminant research (Click to View) Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk Innovative food science and emerging technologies (Click to View) Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet European food research and technology (Click to View) 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 (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) 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 (Click to View) Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese Small ruminant research (Click to View) Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS Food chemistry (Click to View) Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese International journal of food microbiology (Click to View) Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses International journal of food microbiology (Click to View) Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter Food chemistry (Click to View) Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses Small ruminant research (Click to View) Viscoelastic properties of caseinmacropeptide isolated from cow, ewe and goat cheese whey Journal of the science of food and agriculture (Click to View) Microbiological characteristics of Crottin goat cheese made in different seasons Small ruminant research (Click to View) Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese International journal of food microbiology (Click to View) Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese Food chemistry (Click to View) Characteristics of lamb and kid artisanal liquid rennet used for traditional Feta cheese manufacture Small ruminant research (Click to View) Strategy to evaluate cheesemaking properties of milk from different goat breeds Small ruminant research (Click to View) Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese International journal of food microbiology (Click to View) Behavior of Enterobacter amnigenus and Salmonella typhimurium in Crottin goat's cheese: Influence of fluctuating storage temperature Small ruminant research (Click to View) Prediction of fatty acid composition of fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy International dairy journal (Click to View) Enterotoxigenic properties of Staphylococcus aureus isolated from goats' milk cheese International journal of food microbiology (Click to View) Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life International dairy journal