Related references
Note: Only part of the references are listed.Short communication: Passive shedding of Mycobacterium avium ssp paratuberculosis in commercial dairy goats in Brazil
D. G. G. Schwarz et al.
JOURNAL OF DAIRY SCIENCE (2017)
Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires
E. W. Oliveira et al.
JOURNAL OF DAIRY SCIENCE (2017)
Rapid consumer-based sensory characterization of requeijao cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data
F. R. Torres et al.
JOURNAL OF DAIRY SCIENCE (2017)
Production of hard goat cheese and goat whey from organic goat's milk
Anka Popovic-Vranjes et al.
MLJEKARSTVO (2017)
Production of hard goat cheese and goat whey from organic goat's milk
Anka Popovic-Vranjes et al.
MLJEKARSTVO (2017)
Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine
T. L. Felicio et al.
FOOD CHEMISTRY (2016)
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
Aline B. Dantas et al.
JOURNAL OF DAIRY SCIENCE (2016)
Goat whey ameliorates intestinal inflammation on acetic acid-induced colitis in rats
Daline Fernandes de Souza Araujo et al.
JOURNAL OF DAIRY SCIENCE (2016)
Differentiation of geographical origin of cream products in Poland according to their fatty acid profile
Jaroslawa Rutkowska et al.
FOOD CHEMISTRY (2015)
A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale
Monika Kedzierska-Matysek et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)
Fatty Acid Profile of Cheese from Dairy Goats Fed a Diet Enriched with Castor, Sesame and Faveleira Vegetable Oils
Ertha Medeiros et al.
MOLECULES (2014)
Storage of refrigerated raw goat milk affecting the quality of whole milk powder
C. R. Fonseca et al.
JOURNAL OF DAIRY SCIENCE (2013)
Changes in goat milk fatty acids during abrupt transition from indoor to pasture diet
Manuela Renna et al.
SMALL RUMINANT RESEARCH (2012)
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
J. Barlowska et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Prediction of sensory attributes of cheese by near-infrared spectroscopy
M. I. Gonzalez-Martin et al.
FOOD CHEMISTRY (2011)
Variation of fatty acid and terpene profiles in mountain milk and Toma piemontese cheese as affected by diet composition in different seasons
Andrea Revello Chion et al.
FOOD CHEMISTRY (2010)
Specialty products made from goat milk
A. C. Ribeiro et al.
SMALL RUMINANT RESEARCH (2010)
Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese
Diane L. Van Hekken et al.
DAIRY SCIENCE & TECHNOLOGY (2008)
Addition of pasture plant essential oil in milk: Influence on chemical and sensory properties of milk and cheese
G. Tornambe et al.
JOURNAL OF DAIRY SCIENCE (2008)
Strategy to evaluate cheesemaking properties of milk from different goat breeds
Stephan Thomann et al.
SMALL RUMINANT RESEARCH (2008)
Degree of antioxidant protection: A parameter to trace the origin and quality of goat's milk and cheese
L. Pizzoferrato et al.
JOURNAL OF DAIRY SCIENCE (2007)
Rheological characteristics of goat and sheep milk
Y. W. Park
SMALL RUMINANT RESEARCH (2007)
Influence of farming and feeding systems on composition and quality of goat and sheep milk
P. Morand-Fehr et al.
SMALL RUMINANT RESEARCH (2007)
Basic and incentive payments for goat and sheep milk in relation to quality
A. Pirisi et al.
SMALL RUMINANT RESEARCH (2007)
Goat and sheep milk products other than cheeses and yoghurt
A. J. Pandya et al.
SMALL RUMINANT RESEARCH (2007)
Physico-chemical characteristics of goat and sheep milk
Y. W. Park et al.
SMALL RUMINANT RESEARCH (2007)
Carotenoids for ruminants:: From forages to dairy products
P. Noziere et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2006)
Milk fatty acid composition of goats grazing on alpine pasture
Metka Zan et al.
SMALL RUMINANT RESEARCH (2006)
Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics
JM Poveda et al.
FOOD CHEMISTRY (2006)
Effect of dairy production systems on the sensory characteristics of Cantal cheeses: a plant-scale study
C Agabriel et al.
ANIMAL RESEARCH (2004)
Effect of feeding treatments and lactation stages on composition and organoleptic quality of goat milk Domiati cheese
KA Soryal et al.
SMALL RUMINANT RESEARCH (2004)
Correlation between fatty acids in cows' milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder
M Collomb et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Share Paper
