Works matching DE "GOAT cheese"

Results: 188

Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production.

Published in:

Foods, 2025, v. 14, n. 10, p. 1655, doi. 10.3390/foods14101655

By:

Muñoz-Bas, Clara;
Muñoz-Tebar, Nuria;
Viuda-Martos, Manuel;
Lucas-González, Raquel;
Pérez-Álvarez, José Ángel;
Fernández-López, Juana

Publication type:

Article

TECHNOLOGICAL FLOW AND PHYSICAL-CHEMICAL ANALYSIS OF HOMEMADE GOAT CHEESE OBTAINED INTO A SMALL RANGE UNIT FROM IAŞI COUNTY, ROMANIA.

Published in:

Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2019, v. 62, n. 2, p. 119

By:

B. V., AVARVAREI;
C. E., NISTOR;
A., USTUROI;
Eliza-Alexandra, ZAMFIRESCU

Publication type:

Article

EFFECT OF SOME PRO AND PREBIOTICS ON FATTY ACID AND ORGANIC ACID COMPOSITION OF SYMBIOTIC GOAT CHEESE.

Published in:

Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 111

By:

Kesenkas, Harun;
Ergonul, Pelin Gunc;
Akan, Ecem;
Kınık, Özer

Publication type:

Article

ENTEROCOCCUS FAECALIS CECT712: BIOPRESERVATION OF CRAFTED GOAT CHEESE.

Published in:

International Journal of Probiotics & Prebiotics, 2012, v. 7, n. 3/4, p. 145

By:

Sparo, M. D.;
Corso, A.;
Gagetti, P.;
Delpech, G.;
Ceci, M.;
Confalonieri, A.;
Urbizu, L.;
Bruni, S. F. Sánchez

Publication type:

Article

COMPARISON OF MICROBIOLOGICAL PARAMETERS OF FRESH GOAT CHEESES PRODUCED ON FARMS IN THE CZECH REPUBLIC USING CONVENTIONAL AND ORGANIC FARMING METHOD.

Published in:

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2019, v. 67, n. 3, p. 695, doi. 10.11118/actaun201967030695

By:

Kalhotka, Libor;
Přichystalová, Jitka;
Dostálová, Lenka;
Šustová, Květoslava;
Hůlová, Michaela;
Burdová, Eva;
Kuchtík, Jan

Publication type:

Article

A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino).

Published in:

Journal of Applied Microbiology, 2000, v. 89, n. 2, p. 268, doi. 10.1046/j.1365-2672.2000.01120.x

By:

Suzzi, G.;
Caruso, M.;
Gardini, F.;
Lombardi, A.;
Vannini, L.;
Guerzoni, M.E.;
Andrighetto, C.;
Lanorte, M.T.

Publication type:

Article

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).

Published in:

Journal of Applied Microbiology, 2000, v. 88, n. 3, p. 421, doi. 10.1046/j.1365-2672.2000.00980.x

By:

Olarte, C.;
Sanz, S.;
Gonzalez-Fandos, E.;
Torre, P.

Publication type:

Article

Allergy to topical and oral goat products.

Published in:

2012

By:

Mullins, Raymond J.

Publication type:

Letter

Early blowing in raw goats’ milk cheese: gas production capacity of Enterobacteriaceae species present during manufacturing and ripening.

Published in:

Journal of Dairy Research, 2018, v. 85, n. 3, p. 331, doi. 10.1017/S0022029918000511

By:

Tabla, Rafael;
Gómez, Antonia;
Roa, Isidro;
Simancas, Alfredo;
Rebollo, José Emilio;
Molina, Felipe

Publication type:

Article

Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese.

Published in:

Journal of Dairy Research, 2018, v. 85, n. 2, p. 226, doi. 10.1017/S0022029918000237

By:

Alexandraki, Voula;
Moatsou, Golfo

Publication type:

Article

Influence of small ruminant lentivirus infection on cheese yield in goats.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 1, p. 102, doi. 10.1017/S0022029914000727

By:

Nowicka, Dorota;
Czopowicz, Michał;
Bagnicka, Emilia;
Rzewuska, Magdalena;
Strzałkowska, Nina;
Kaba, Jarosław

Publication type:

Article

Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 2, p. 245, doi. 10.1017/s0022029904000147

By:

Sonia Novella-Rodríguez;
M Teresa Veciana-Nogués;
Artur X Roig-Sagués;
Antonio J Trujillo-Mesa

Publication type:

Article

Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese.

Published in:

Catalysts (2073-4344), 2021, v. 11, n. 8, p. 967, doi. 10.3390/catal11080967

By:

Vázquez-García, Rosa;
Cardador-Martínez, Anaberta;
Orihuela-López, Miguel Angel;
Ramos-Hernández, Livia Sofía;
Martín-del-Campo, Sandra Teresita

Publication type:

Article

Language and the Law.

Published in:

Journal of Environmental Health, 2003, v. 65, n. 10, p. 33

By:

Sikora, Vincent A.

Publication type:

Article

SAFETY AND QUALITY OF MILK PRODUCTS FROM GOAT'S FARM IN CZECH REPUBLIC.

Published in:

Acta Scientiarum Polonorum: Medicina Veterinaria, 2008, v. 7, n. 4, p. 13

By:

Přidalová, Hana;
Janštová, Bohumíra;
Dračková, Michaela;
Navrátilová, Pavlína;
Vorlová, Lenka

Publication type:

Article

Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.

Published in:

Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402

By:

Levak, Stefani;
Bandić, Luna Maslov;
Stracenski, Katarina Sopko;
Špehar, Iva Dolenčić;
Kalit, Samir;
Rako, Ante;
Kalit, Milna Tudor

Publication type:

Article

Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics.

Published in:

Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 226, doi. 10.15567/mljekarstvo.2022.0404

By:

Kavas, Nazan;
Kınık, Gökhan Kavas2,Özer;
Ateş, Mustafa;
Şatır, Gülçin;
Kaplan, Muammer

Publication type:

Article

Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria.

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 4, p. 251, doi. 10.15567/mljekarstvo.2019.0405

By:

Taboada, Natalia;
Nieuwenhove, Carina Van;
Medina, Roxana;
Alzogaray, Soledad López

Publication type:

Article

The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese.

Published in:

Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 71, doi. 10.15567/mljekarstvo.2017.0108

By:

Kınık, Özer;
Kesenkaş, Harun;
Ergönül, Pelin Günç;
Akan, Ecem

Publication type:

Article

Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS-PAGE system.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 3, p. 122

By:

Barać, Miroljub B.;
Smiljanić, Milenko;
Pešic, Mirjana B.;
Stanojević, Sladjana P.;
Jovanović, Snežana T.;
Maćej, Ognjen D.

Publication type:

Article

Proving the adulteration of ewe and goat cheeses with cow milk using the reference method of isoelectric focusing of γ-casein.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 3, p. 115

By:

Špoljarić, Jasminka;
Mikulec, Nataša;
Plavljanić, Dijana;
Radeljević, Biljana;
Havranek, Jasmina;
Antunac, Neven

Publication type:

Article

An outbreak of Streptococcus equi subspecies zooepidemicus associated with consumption of fresh goat cheese.

Published in:

BMC Infectious Diseases, 2006, v. 6, n. 1, p. 1, doi. 10.1186/1471-2334-6-36

By:

Kuusi, Markku;
Lahti, Elina;
Virolainen, Anni;
Hatakka, Maija;
Vuento, Risto;
Rantala, Leila;
Vuopio-Varkila, Jaana;
Seuna, Eija;
Karppelin, Matti;
Hakkinen, Marjaana;
Takkinen, Johanna;
Gindonis, Veera;
Siponen, Kyosti;
Huotari, Kaisa

Publication type:

Article

IMPACT OF FROZEN STORAGE ON FLAVOR OF CAPRINE MILK CHEESES.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 6, p. 654, doi. 10.1111/j.1745-459X.2006.00089.x

By:

PARK, Y.W.;
GERARD, P.D.;
DRAKE, M.A.

Publication type:

Article

Immunomodulatory effect of synbiotic goat milk cheese on indomethacin-induced inflammation rats.

Published in:

Journal of Advanced Veterinary Research, 2025, v. 15, n. 1, p. 115

By:

Nurliyani;
Harmayani, Eni;
Ekantari, Nurfitri;
Sumiwi, Yustina Andwi Ari;
Susilowati, Rina

Publication type:

Article

Investigating The Bioactive Properties of Cheese-Fruit Combinations Following in Vitro Digestion Using an Elderly Model.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 465, doi. 10.12944/CRNFSJ.9.2.10

By:

PLANTE, AIMEE M.;
MCCARTHY, AOIFE L.;
LACEY, SEÁN;
O'HALLORAN, FIONA

Publication type:

Article

Influence of Autochthonous Lactic Acid Bacteria Cultures on the Microbiota and Biogenic Amine Production in Medium-Ripened Artisan Goat Cheese.

Published in:

Foods, 2025, v. 14, n. 9, p. 1561, doi. 10.3390/foods14091561

By:

de Oliveira, Julia Mariano Caju;
Antunes, Adriane Elisabete Costa;
Sales, Gustavo Felipe Correia;
Costa, Camila Neves Meireles;
Alves, Angela Matilde da Silva;
de Lima, Kaíque Yago Gervazio;
de Oliveira, Celso José Bruno;
do Egito, Antônio Silvio;
dos Santos, Karina Maria Olbrich;
de Souza, Evandro Leite;
Pacheco, Maria Teresa Bertoldo;
de Oliveira, Maria Elieidy Gomes

Publication type:

Article

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains.

Published in:

Foods, 2024, v. 13, n. 24, p. 4040, doi. 10.3390/foods13244040

By:

Bittante, Giovanni;
Amalfitano, Nicolò;
Tagliapietra, Franco;
Schiavon, Stefano;
Cipolat-Gotet, Claudio;
Stocco, Giorgia

Publication type:

Article

Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes.

Published in:

Foods, 2024, v. 13, n. 23, p. 3789, doi. 10.3390/foods13233789

By:

Kaczyński, Łukasz K.

Publication type:

Article

Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival.

Published in:

Foods, 2024, v. 13, n. 18, p. 2905, doi. 10.3390/foods13182905

By:

Lima Júnior, Dôrian Cordeiro;
da Silva Quirino, Viviane Maria;
de Moura, Alícia Santos;
Correia, Joyceana Oliveira;
Furtado, João Ricardo;
Florêncio, Isanna Menezes;
da Silva, Márcia Maria Cândido;
Salles, Hévila Oliveira;
dos Santos, Karina Maria Olbrich;
do Egito, Antonio Silvio;
Buriti, Flávia Carolina Alonso

Publication type:

Article

Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.

Published in:

Foods, 2024, v. 13, n. 13, p. 2065, doi. 10.3390/foods13132065

By:

Grujović, Mirjana Ž.;
Marković, Katarina G.;
Morais, Susana;
Semedo-Lemsaddek, Teresa

Publication type:

Article

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese.

Published in:

Foods, 2024, v. 13, n. 13, p. 2016, doi. 10.3390/foods13132016

By:

Kačániová, Miroslava;
Joanidis, Patrícia;
Lakatošová, Jana;
Kunová, Simona;
Benešová, Lucia;
Ikromi, Khurshed;
Akhmedov, Farkhod;
Boboev, Khayyol;
Gulmahmad, Mirzozoda;
Niyatbekzoda, Fariza;
Toshkhodjaev, Nasimjon;
Bobokalonov, Farkhod;
Kamolov, Nasimdzhon;
Čmiková, Natália

Publication type:

Article

Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat.

Published in:

Foods, 2024, v. 13, n. 8, p. 1239, doi. 10.3390/foods13081239

By:

Florio, Marco;
Cimini, Costanza;
Bennato, Francesca;
Ianni, Andrea;
Grotta, Lisa;
Martino, Giuseppe

Publication type:

Article

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk.

Published in:

Foods, 2023, v. 12, n. 19, p. 3703, doi. 10.3390/foods12193703

By:

Pawlos, Małgorzata;
Znamirowska-Piotrowska, Agata;
Kowalczyk, Magdalena;
Zaguła, Grzegorz;
Szajnar, Katarzyna

Publication type:

Article

Current Advances in Cheese Microbiology.

Published in:

Foods, 2023, v. 12, n. 13, p. 2577, doi. 10.3390/foods12132577

By:

Centeno, Juan A.;
Carballo, Javier

Publication type:

Article

Microbiological Safety and Quality of Fermented Products.

Published in:

Foods, 2023, v. 12, n. 11, p. 2204, doi. 10.3390/foods12112204

By:

Liu, Xiaoyan;
Ma, Jinghao;
Fan, Guangsen

Publication type:

Article

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.

Published in:

Foods, 2023, v. 12, n. 10, p. 1945, doi. 10.3390/foods12101945

By:

Rosario, Iuri Lima dos Santos;
Vieira, Carla Paulo;
Barreto, Luana Sipaúba Moreno;
Monteiro, Nathália Brizack;
Moreira, Rodrigo Vilela de Barros Pinto;
Salim, Ana Paula;
Lelis, Carini Aparecida;
Solca, Manuela da Silva;
Mano, Sergio Borges;
Conte-Junior, Carlos Adam;
Costa, Marion Pereira da

Publication type:

Article

Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics.

Published in:

Foods, 2023, v. 12, n. 5, p. 996, doi. 10.3390/foods12050996

By:

López Ruiz, Ángel Luis;
Ruiz Morales, Francisco de Asís;
Ruiz Pérez-Cacho, Pilar;
Galán-Soldevilla, Hortensia

Publication type:

Article

Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency.

Published in:

Foods, 2023, v. 12, n. 3, p. 658, doi. 10.3390/foods12030658

By:

Mata-Gómez, Luis Carlos;
Mapelli-Brahm, Paula;
Meléndez-Martínez, Antonio J.;
Méndez-Zavala, Alejandro;
Morales-Oyervides, Lourdes;
Montañez, Julio

Publication type:

Article

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes.

Published in:

Foods, 2023, v. 12, n. 3, p. 468, doi. 10.3390/foods12030468

By:

Coelho, Christian;
Bord, Cécile;
Fayolle, Karine;
Bibang, Cindy;
Flahaut, Stéphanie

Publication type:

Article

Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses.

Published in:

Foods, 2022, v. 11, n. 24, p. 4041, doi. 10.3390/foods11244041

By:

Bittante, Giovanni;
Amalfitano, Nicolò;
Cipolat-Gotet, Claudio;
Lombardi, Angiolella;
Stocco, Giorgia;
Tagliapietra, Franco

Publication type:

Article

Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms.

Published in:

Foods, 2022, v. 11, n. 23, p. 3910, doi. 10.3390/foods11233910

By:

Stefanou, Constantine-Richard;
Bartodziejska, Beata;
Gajewska, Magdalena;
Szosland-Fałtyn, Anna

Publication type:

Article

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate.

Published in:

Foods, 2022, v. 11, n. 17, p. 2698, doi. 10.3390/foods11172698

By:

Garcia, Manuel Mântua Esteves;
Pereira, Carlos José Dias;
Freitas, Ana Cristina;
Gomes, Ana Maria Pereira;
Pintado, Maria Manuela Estevez

Publication type:

Article

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses.

Published in:

Foods, 2022, v. 11, n. 8, p. 1116, doi. 10.3390/foods11081116

By:

Szterk, Arkadiusz;
Ofiara, Karol;
Strus, Bartosz;
Abdullaev, Ilkhom;
Ferenc, Karolina;
Sady, Maria;
Flis, Sylwia;
Gajewski, Zdzisław

Publication type:

Article

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production.

Published in:

Foods, 2022, v. 11, n. 7, p. 934, doi. 10.3390/foods11070934

By:

Ngamsomchat, Achirawit;
Kaewkod, Thida;
Konkit, Maytiya;
Tragoolpua, Yingmanee;
Bovonsombut, Sakunnee;
Chitov, Thararat

Publication type:

Article

Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake.

Published in:

Foods, 2022, v. 11, n. 1, p. 6, doi. 10.3390/foods11010006

By:

Klir Šalavardić, Željka;
Novoselec, Josip;
Ronta, Mario;
Čolović, Dušica;
Šperanda, Marcela;
Antunović, Zvonko

Publication type:

Article

Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain.

Published in:

Foods, 2021, v. 10, n. 8, p. 1859, doi. 10.3390/foods10081859

By:

Biolcati, Federica;
Ferrocino, Ilario;
Bottero, Maria Teresa;
Dalmasso, Alessandra

Publication type:

Article

Antimicrobial Resistance of Enterococcus sp. Isolated from Sheep and Goat Cheeses.

Published in:

Foods, 2021, v. 10, n. 8, p. 1844, doi. 10.3390/foods10081844

By:

Výrostková, Jana;
Regecová, Ivana;
Dudriková, Eva;
Marcinčák, Slavomír;
Vargová, Mária;
Kováčová, Mariana;
Maľová, Jana

Publication type:

Article

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants.

Published in:

Foods, 2021, v. 10, n. 8, p. 1740, doi. 10.3390/foods10081740

By:

Macedo, Antónia;
Bilau, José;
Cambóias, Eunice;
Duarte, Elizabeth

Publication type:

Article

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese.

Published in:

Foods, 2021, v. 10, n. 5, p. 1116, doi. 10.3390/foods10051116

By:

Miloradovic, Zorana;
Tomic, Nikola;
Kljajevic, Nemanja;
Levic, Steva;
Pavlovic, Vladimir;
Blazic, Marijana;
Miocinovic, Jelena;
Tunick, Michael

Publication type:

Article

Consumer Likings of Different Miracle Fruit Products on Different Sour Foods.

Published in:

Foods, 2021, v. 10, n. 2, p. 406, doi. 10.3390/foods10020406

By:

Choi, Sung Eun;
Garza, Jeff;
Torri, Luisa

Publication type:

Article