Quality of Rayeb milk fortified with Tamr and honey

Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk

(2016) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

(2015) Quênia Gramile Silva Meira et al.   FOOD RESEARCH INTERNATIONAL

Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality

(2013) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

(2012) C. Senaka Ranadheera et al.   FOOD CHEMISTRY

Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

(2012) Rita de Cássia Ramos do Egypto Queiroga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutraceutical values of natural honey and its contribution to human health and wealth

(2012) Abdulwahid Ajibola et al.   Nutrition & Metabolism

Synbiotic Effect of Various Prebiotics on In Vitro Activities of Probiotic Lactobacilli

(2011) Ravinder Nagpal et al.   ECOLOGY OF FOOD AND NUTRITION

Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits

(2011) Susana Salva et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritional and therapeutic value of fermented caprine milk

(2010) VEDRAN SLAČANAC 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

Fermented goats’ milk produced with selected multiple starters as a potentially functional food

(2009) Fabio Minervini et al.   FOOD MICROBIOLOGY