Works about GOAT cheese
Results: 182
Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei Flour Enhances the Properties of Goat Cream Cheese.
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- Microorganisms, 2025, v. 13, n. 2, p. 254, doi. 10.3390/microorganisms13020254
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- Article
The influence of the texture and color of goat's salad cheese on the emotional reactions of consumers compared to cow's milk cheese and Feta cheese.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1257, doi. 10.1007/s00217-023-04211-2
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- Article
The functionality, bioavailability, and bioactive peptides in white cheeses produced in Turkey.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1645, doi. 10.1007/s00217-022-03992-2
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- Article
Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2211, doi. 10.1007/s00217-021-03780-4
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- Article
Effect of grazing on composition, fatty acid profile and nutritional indices of the goat milk and cheese.
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- Journal of Animal & Feed Sciences, 2021, v. 30, n. 4, p. 320, doi. 10.22358/jafs/144843/2021
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- Article
Investigating The Bioactive Properties of Cheese-Fruit Combinations Following in Vitro Digestion Using an Elderly Model.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 465, doi. 10.12944/CRNFSJ.9.2.10
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- Article
Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS).
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- PeerJ, 2020, p. 1, doi. 10.7717/peerj.8619
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- Article
Effects of CLA supplementation on goat milk composition and texture profile of semi-hard goat cheese.
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- Journal of Animal Science, 2006, v. 84, p. 327
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- Article
Fatty acid composition of milk and Domiati cheese from grazing Alpine goats during a while lactation.
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- 2003
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- Abstract
Graduate student competition.
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- 1997
- Publication type:
- Abstract
Use of papaya leaf extract for the production of fresh goat's cheese as an alternative to animal rennet.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2021, v. 72, n. 6, p. 185, doi. 10.31083/0003-925x-72-185
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- Article
Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese.
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- Catalysts (2073-4344), 2021, v. 11, n. 8, p. 967, doi. 10.3390/catal11080967
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- Article
New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed.
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- Animals (2076-2615), 2023, v. 13, n. 8, p. 1344, doi. 10.3390/ani13081344
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- Article
Antimicrobial Resistance of Staphylococcus sp. Isolated from Cheeses.
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- Animals (2076-2615), 2022, v. 12, n. 1, p. 36, doi. 10.3390/ani12010036
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- Publication type:
- Article
Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 12, p. 3501, doi. 10.3390/ani11123501
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- Publication type:
- Article
Reviewing the Benefits of Grazing/Browsing Semiarid Rangeland Feed Resources and the Transference of Bioactivity and Pro-Healthy Properties to Goat Milk and Cheese: Obesity, Insulin Resistance, Inflammation and Hepatic Steatosis Prevention.
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- Animals (2076-2615), 2021, v. 11, n. 10, p. 2942, doi. 10.3390/ani11102942
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- Publication type:
- Article
Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 1, p. 58, doi. 10.3390/ani11010058
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- Publication type:
- Article
Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems.
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- Animals (2076-2615), 2020, v. 10, n. 9, p. 1567, doi. 10.3390/ani10091567
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- Publication type:
- Article
EFFECT OF SOME PRO AND PREBIOTICS ON FATTY ACID AND ORGANIC ACID COMPOSITION OF SYMBIOTIC GOAT CHEESE.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 111
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- Publication type:
- Article
Using Species-Specific Polymerase Chain Reaction Technique for Detection of Cows, Buffallos, Seeps and Goats Milk and Cheeses in Basra City.
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- Indian Journal of Public Health Research & Development, 2019, v. 10, n. 9, p. 1082, doi. 10.5958/0976-5506.2019.02585.3
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- Publication type:
- Article
Goat cheese production in Sweden – a pioneering experience in the re-emergence of local food.
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- Acta Agriculturae Scandinavica: Section B, Soil & Plant Science, 2013, v. 63, p. 38, doi. 10.1080/09064710.2013.798682
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- Publication type:
- Article
Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time.
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- Sustainability (2071-1050), 2023, v. 15, n. 20, p. 14797, doi. 10.3390/su152014797
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- Publication type:
- Article
Origin food schemes and the paradox of reducing diversity to defend it.
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- Sociologia Ruralis, 2021, v. 61, n. 2, p. 465, doi. 10.1111/soru.12330
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- Publication type:
- Article
Numerical Taxonomy of Microorganisms Isolated from Goat Cheese Made in Chile.
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- Current Microbiology, 2001, v. 43, n. 6, p. 396, doi. 10.1007/s002840010326
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- Publication type:
- Article
Effect of Storage on Physico-Chemical, Microbiological and Sensory Characteristics of Goat Milk Fermented by Lactobacillus Strains Isolated from Minas Artisanal Cheeses.
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- International Journal of Food Studies, 2021, p. 398, doi. 10.7455/ijfs/10.2.2021.a10
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- Publication type:
- Article
Textural, rheological and sensory properties of spreadable processed goat cheese.
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- International Journal of Food Studies, 2020, v. 9, p. SI62, doi. 10.7455/ijfs/9.SI.2020.a5
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- Publication type:
- Article
SAFETY AND QUALITY OF MILK PRODUCTS FROM GOAT'S FARM IN CZECH REPUBLIC.
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- Acta Scientiarum Polonorum: Medicina Veterinaria, 2008, v. 7, n. 4, p. 13
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- Publication type:
- Article
COMPARISON OF MICROBIOLOGICAL PARAMETERS OF FRESH GOAT CHEESES PRODUCED ON FARMS IN THE CZECH REPUBLIC USING CONVENTIONAL AND ORGANIC FARMING METHOD.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2019, v. 67, n. 3, p. 695, doi. 10.11118/actaun201967030695
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- Publication type:
- Article
An Empirical Investigation of Factors Influencing Consumption or Interest in Consuming Goat Cheese and Goat Milk.
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- Journal of Food Products Marketing, 2004, v. 10, n. 3, p. 45, doi. 10.1300/J038v10n03_04
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- Publication type:
- Article
CONCENTRATIONS OF SELECTED BIOACTIVE COMPONENTS IN TRADITIONAL CHEESES MADE FROM GOAT'S, COW'S AND SHEEP'S MILK.
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- Journal of Elementology, 2020, n. 2, p. 431, doi. 10.5601/jelem.2019.24.3.1907
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- Article
Antistaphylococcal and antioxidant activities of bacteriocinogenic lactic acid bacteria and essential oil in goat coalho cheese.
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- Journal of Applied Microbiology, 2022, v. 133, n. 3, p. 2014, doi. 10.1111/jam.15713
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- Publication type:
- Article
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains.
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- Foods, 2024, v. 13, n. 24, p. 4040, doi. 10.3390/foods13244040
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- Article
Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes.
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- Foods, 2024, v. 13, n. 23, p. 3789, doi. 10.3390/foods13233789
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- Publication type:
- Article
Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival.
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- Foods, 2024, v. 13, n. 18, p. 2905, doi. 10.3390/foods13182905
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- Article
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.
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- Foods, 2024, v. 13, n. 13, p. 2065, doi. 10.3390/foods13132065
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- Article
Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese.
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- Foods, 2024, v. 13, n. 13, p. 2016, doi. 10.3390/foods13132016
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- 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.
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- Foods, 2024, v. 13, n. 8, p. 1239, doi. 10.3390/foods13081239
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- Publication type:
- Article
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk.
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- Foods, 2023, v. 12, n. 19, p. 3703, doi. 10.3390/foods12193703
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- Publication type:
- Article
Current Advances in Cheese Microbiology.
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- Foods, 2023, v. 12, n. 13, p. 2577, doi. 10.3390/foods12132577
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- Publication type:
- Article
Microbiological Safety and Quality of Fermented Products.
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- Foods, 2023, v. 12, n. 11, p. 2204, doi. 10.3390/foods12112204
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- Publication type:
- Article
Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.
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- Foods, 2023, v. 12, n. 10, p. 1945, doi. 10.3390/foods12101945
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- Publication type:
- Article
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics.
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- Foods, 2023, v. 12, n. 5, p. 996, doi. 10.3390/foods12050996
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- 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.
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- Foods, 2023, v. 12, n. 3, p. 658, doi. 10.3390/foods12030658
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- Publication type:
- Article
Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes.
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- Foods, 2023, v. 12, n. 3, p. 468, doi. 10.3390/foods12030468
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- Publication type:
- Article
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses.
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- Foods, 2022, v. 11, n. 24, p. 4041, doi. 10.3390/foods11244041
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- Publication type:
- Article
Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms.
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- Foods, 2022, v. 11, n. 23, p. 3910, doi. 10.3390/foods11233910
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- Publication type:
- Article
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential.
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- Italian Journal of Food Safety, 2023, v. 12, n. 4, p. 1, doi. 10.4081/ijfs.2023.11559
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- Publication type:
- Article
Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy.
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- Italian Journal of Food Safety, 2022, v. 11, n. 2, p. 43, doi. 10.4081/ijfs.2022.10070
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- Publication type:
- Article
Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods.
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- Italian Journal of Food Safety, 2019, v. 8, n. 4, p. 209, doi. 10.4081/ijfs.2019.8574
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- Publication type:
- Article
The study of the utilization of wuluh starfruit (Averrhoa bilimbi L.) in cottage cheese from goat milk prepared with acidification method based on physicochemical properties and organoleptic evaluation.
- Published in:
- Bulgarian Journal of Agricultural Science, 2023, v. 20, n. 5, p. 873
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- Publication type:
- Article