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Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milkLILY ZHAO; SHUWEN ZHANG; HANKIE ULUKO et al.Food chemistry. 2014, Vol 165, pp 167-174, issn 0308-8146, 8 p.Article

Technological aptitude and cheese yield of goat's milkPEREZ, S. J; GOICOECHEA, A; ROMERO, C et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 3-4, pp 83-88, issn 0366-7154Article

The role for goats in today's dairy industryHEAPE, J.Journal of the Society of Dairy Technology. 1990, Vol 43, Num 4, pp 14-111, issn 0037-9840Conference Paper

Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats' milk cheeseSACRISTAN, Noelia; GONZALEZ, Leticia; MA CASTRO, José et al.Food microbiology. 2012, Vol 30, Num 1, pp 260-266, issn 0740-0020, 7 p.Article

Effect of parity, stage of lactation, and intramammary infection on concentration of somatic cells and cytoplasmic particles in goat milk = Effet de la parité, du stade de lactation, de l'infection intramammaire sur la concentration en cellules somatiques et particules cytoplasmiques dans le lait de chèvreDULIN, A. M; PAAPE, M. J; SCHULTZE, W. D et al.Journal of dairy science. 1983, Vol 66, Num 11, pp 2426-2433, issn 0022-0302Article

Composition of goat's milk : changes within milking and efects of a high concentrate diet = Composition du lait de chèvre : modifications au cours de la lactation et effets de rations riches en concentrésCALDERON, I; DE PETERS, E. J; SMITH, N. E et al.Journal of dairy science. 1984, Vol 67, Num 9, pp 1905-1911, issn 0022-0302Article

Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses : The use of arid-land forages in the dietALVAREZ, S; FRESNO, M; MENDEZ, P et al.Journal of dairy science. 2007, Vol 90, Num 5, pp 2181-2188, issn 0022-0302, 8 p.Article

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase systemSEIFU, Eyassu; BUYS, Elna M; DONKIN, E. F et al.International dairy journal. 2004, Vol 14, Num 7, pp 581-589, issn 0958-6946, 9 p.Article

Fermented goats' milk produced with selected multiple starters as a potentially functional foodMINERVINI, Fabio; TERESA BILANCIA, Maria; SIRAGUSA, Sonya et al.Food microbiology. 2009, Vol 26, Num 6, pp 559-564, issn 0740-0020, 6 p.Article

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milkSENAKA RANADHEERA, C; EVANS, C. A; ADAMS, M. C et al.Food chemistry. 2012, Vol 135, Num 3, pp 1411-1418, issn 0308-8146, 8 p.Article

ETUDE COMPARATIVE DE L'EVOLUTION DE LA MATURATION DES FROMAGES FABRIQUES A PARTIR DE LAITS DE BREBIS ET DE CHEVRE AVEC OU SANS MOISISSURE SUPERFICIELLEKALATZOPOULOS G; DALLES T.1983; REVUE LAITIERE FRANCAISE; ISSN 0035-3590; FRA; DA. 1983; NO 421; PP. 30-34; 4 P.; BIBL. 7 REF.; 4 FIG./6 TABL.Article

Depletion of Long-Acting Ampicillin in Goat Milk following Intramuscular AdministrationFERRINI, Anna Maria; TRENTA, Simona; MANNONI, Veruscka et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 23, pp 12199-12203, issn 0021-8561, 5 p.Article

Significance of 2-heptanone in evaluating the effect of microfiltration/pasteurisation applied to goats' milkAVALLI, Andrea; POVOLO, Milena; CARMINATI, Domenico et al.International dairy journal. 2004, Vol 14, Num 10, pp 915-921, issn 0958-6946, 7 p.Article

Le lait de chèvre en Europe = Goat's milk in EuropeLE JAOUEN, J. C; TOUSSAINT, G.Le Lait (Print). 1993, Vol 73, Num 5-6, pp 407-415, issn 0023-7302Conference Paper

The spectrum of cow's milk allergyEIGENMANN, Philippe A.Pediatric allergy and immunology. 2007, Vol 18, Num 3, pp 265-271, issn 0905-6157, 7 p.Article

Parámetros químicos mayoritarios en leche de cabra de la isla de tenerifePUERTO, Pedro Pelaez; FRESNO BAQUERO, Maria R; ROMERO, Carlos Diaz et al.Alimentaria. 2004, Num 350, pp 59-63, issn 0300-5755, 5 p.Article

Comparison of estrone and 17β-estradiol levels in commercial goat and cow milkFARLOW, D. W; XU, X; VEENSTRA, T. D et al.Journal of dairy science. 2012, Vol 95, Num 4, pp 1699-1708, issn 0022-0302, 10 p.Article

Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactationKONDYLI, Efthymia; KATSIARI, Maria C; VOUTSINAS, Leandros P et al.Food chemistry. 2007, Vol 100, Num 1, pp 226-230, issn 0308-8146, 5 p.Article

Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potentialAHMAD FARIS MOHD ADNAN; TAN, Irene K. P.Bioresource technology. 2007, Vol 98, Num 7, pp 1380-1385, issn 0960-8524, 6 p.Article

Dossier Fromages de chèvre = Goat cheesesLEMOINE, R; MORAND-FEHR, P; LE JAOUEN, J.-C et al.Revue laitière française. 1997, Num 576, pp 16-21, issn 0035-3590Serial Issue

Detection of cows' milk in ewes' milk and cheese by an indirect enzyme-linked immunosorbent assay (ELISA)RODRIGUEZ, E; MARTIN, R; GARCIA, T et al.Journal of dairy research. 1990, Vol 57, Num 2, pp 197-205, issn 0022-0299, 9 p.Article

Characteristics of lipolytic system in goat milk = Caractéristiques du système lipolytique du lait de chèvreCHILLIARD, Y; SELSELET-ATTOU, G; BAS, P et al.Journal of dairy science. 1984, Vol 67, Num 10, pp 2216-2223, issn 0022-0302Article

Binding of concanavalin A to milk fat globules and release of the lectin-membrane complex by Triton X-100 = Fixation de la concanavaline A aux globules gras du lait et libération par le triton X-100, du complexe lectine-membranePATTON, S; HUBERT, J.Journal of dairy science. 1983, Vol 66, Num 11, pp 2312-2319, issn 0022-0302Article

SOPRAVVIVENZA DI MYCOPLASMA CAPRICOLUM IN FORMAGGIO "FIORE SARDO" = PERSISTANCE DE MYCOPLASMA CAPRICOLUM DANS LE FROMAGE "FIORE SARDO"PISANU S; IDINI G.1982; ATTI DELLA SOCIETA ITALIANA DI SCIENZE VETERINARIE; ISSN 0518-3588; ITA; DA. 1982; VOL. 36; PP. 541-542; ABS. ENGArticle