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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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| 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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| 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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| Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS | | Food chemistry |
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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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| 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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| 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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| Rheological characteristics of goat and sheep milk | | Small ruminant research |
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| Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese | | International journal of food microbiology |
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| Application of an indirect ELISA and a PCR technique for detection of cows' milk in sheep's and goats' milk cheeses | | International dairy journal |
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| Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation | | Journal of food science |
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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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| A duplex polymerase chain reaction for the quantitative detection of cows' milk in goats' milk cheese | | International dairy journal |
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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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| Strategy to evaluate cheesemaking properties of milk from different goat breeds | | 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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| Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese | | International journal of food microbiology |
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| Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk | | International dairy journal |
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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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