Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

Short communication: Passive shedding of Mycobacterium avium ssp. paratuberculosis in commercial dairy goats in Brazil

(2017) D.G.G. Schwarz et al.   JOURNAL OF DAIRY SCIENCE

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires

(2017) E.W. Oliveira et al.   JOURNAL OF DAIRY SCIENCE

Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

(2017) F.R. Torres et al.   JOURNAL OF DAIRY SCIENCE

Production of hard goat cheese and goat whey from organic goat’s milk

(2017) Anka Popović Vranješ   Mljekarstvo

Production of hard goat cheese and goat whey from organic goat’s milk

(2017) Anka Popović Vranješ   Mljekarstvo

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

(2016) T.L. Felicio et al.   FOOD CHEMISTRY

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

(2016) Aline B. Dantas et al.   JOURNAL OF DAIRY SCIENCE

Goat whey ameliorates intestinal inflammation on acetic acid-induced colitis in rats

(2016) Daline Fernandes de Souza Araújo et al.   JOURNAL OF DAIRY SCIENCE

Differentiation of geographical origin of cream products in Poland according to their fatty acid profile

(2015) Jaroslawa Rutkowska et al.   FOOD CHEMISTRY

Fatty Acid Profile of Cheese from Dairy Goats Fed a Diet Enriched with Castor, Sesame and Faveleira Vegetable Oils

(2014) Ertha Medeiros et al.   MOLECULES

A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale

(2013) Monika Kędzierska-Matysek et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Storage of refrigerated raw goat milk affecting the quality of whole milk powder

(2013) C.R. Fonseca et al.   JOURNAL OF DAIRY SCIENCE

Changes in goat milk fatty acids during abrupt transition from indoor to pasture diet

(2012) Manuela Renna et al.   SMALL RUMINANT RESEARCH

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

(2011) J. Barłowska et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Prediction of sensory attributes of cheese by near-infrared spectroscopy

(2011) M.I. González-Martín et al.   FOOD CHEMISTRY

Specialty products made from goat milk

(2010) A.C. Ribeiro et al.   SMALL RUMINANT RESEARCH

Variation of fatty acid and terpene profiles in mountain milk and “Toma piemontese” cheese as affected by diet composition in different seasons

(2009) Andrea Revello Chion et al.   FOOD CHEMISTRY

Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese

(2008) Diane L. Van Hekken et al.   Dairy Science & Technology

Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

(2007) G. Tornambé et al.   JOURNAL OF DAIRY SCIENCE

Strategy to evaluate cheesemaking properties of milk from different goat breeds

(2007) Stephan Thomann et al.   SMALL RUMINANT RESEARCH