Physicochemical and sensory characteristics of yoghurts made from goat and cow milk

Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

(2012) MARIA F BEZERRA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Iogurte probiótico produzido com leite de cabra suplementado com Bifidobacterium spp

(2011) V Mazochi et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage

(2011) Zehra Güler et al.   FOOD CHEMISTRY

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

(2011) F. Zare et al.   FOOD RESEARCH INTERNATIONAL

Graininess and roughness of stirred yoghurt made with goat's, cow's or a mixture of goat's and cow's milk

(2011) A. Küçükçetin et al.   SMALL RUMINANT RESEARCH

Chemical composition and mineral content of goat milk from four indigenous Portuguese breeds in relation to one foreign breed

(2010) INÊS M TRANCOSO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Recent advances in exploiting goat's milk: Quality, safety and production aspects

(2010) N. Silanikove et al.   SMALL RUMINANT RESEARCH

Proceso de elaboración de yogur deslactosado de leche de cabra

(2009) Virginia Antonieta Rodriguez et al.   Food Science and Technology

Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology

(2009) Laura Sanz Ceballos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk

(2008) Maria Vargas et al.   INTERNATIONAL DAIRY JOURNAL