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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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| 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 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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| Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products | | 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 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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| 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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| 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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| 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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| 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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| Characteristics of Garganica goat milk and Cacioricotta cheese | | Small ruminant research |
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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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| Microbiological characteristics of Crottin goat cheese made in different seasons | | Small ruminant research |
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| Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study | | International dairy journal |
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| Characteristics of lamb and kid artisanal liquid rennet used for traditional Feta cheese manufacture | | Small ruminant research |
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| Cheese quality from milk of grazing or indoor fed Zebu cows and Alpine crossbred goats | | Small ruminant research |
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| Relationships between the conditions of goat's milk production and the contents of some components of nutritional interest in Rocamadour cheese | | Small ruminant research |
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| Relationships between animal species (cow versus goat) and some nutritional constituents in raw milk farmhouse cheeses | | Small ruminant research |
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| Proteolysis in goats' milk cheese made with calf rennet and plant coagulant | | International dairy journal |
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| Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese | | International journal of food microbiology |
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| Changes of free amino acid content of Teleme cheese made with different types of milk and culture | | Food chemistry |
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