Quality and Emulsion Stability of Milk from Ettawah Crossed Bred Goat During Frozen Storage

Author:

Nurliyani ,Suranindyah Yuni,Pretiwi Priyanti

Publisher

Elsevier BV

Subject

General Medicine

Reference32 articles.

1. Richardson C.W. Let's Compare Dairy Goats and Cows. Oklahoma Cooperative Extension Service. Division of Agricultural Sciences and Natural Resources. OSU-No. 424. Available: http://www.ansi.okstate.edu/outreach-extension/uploaded_files/4-h-files/files/dairy-handouts/dairy%20goats%20cows.pdf.

2. Ohiokpehai O. Processed Food Products and Nutrient Composition of Goat Milk. Pak. J. Nutr. 2003; 2 (2): 68-71.

3. Scruton D.L., Fillman F., Hinckley L., Hylkema C. and. Porter J. Guidelines for the Production and Regulation of Quality Dairy Goat Milk. Small Ruminants Task Force. 2006.

4. Wasiksiri S., Chethanond, U., Pongprayoon D., Srimai S., and Bunjob N. Quality aspects of raw goat milk in Lower Southern Thailand. Songklanakarin J. Sci. Technol. 2010; .32 (2): 109-113.

5. Smith D.A. and. Stratton J.E. Food Preservation, Safety, and Shelf Life Extension. Food Processing for Entrepreneurs Series. Published by universiy of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources. 2007. Available: http://www.ianrpubs.unl.edu/pages/publicationD.jsp?publicationId=918.

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