Chemical and microbiological characteristics of traditional homemade fresh goat cheeses from Northern Morocco-Reference-Cited by-同舟云学术

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Chemical and microbiological characteristics of traditional homemade fresh goat cheeses from Northern Morocco

Published:2015-08 Issue: Volume:129 Page:108-113
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

El Galiou Ouiam,Zantar Said,Bakkali Mohammed,Laglaoui Amin,Centeno Juan A.,Carballo Javier

Funder

Government of Spain

Agencia Española de Cooperación Internacional para el Desarrollo (AECID)

Spanish Ministry of Foreign Affairs

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference43 articles.

1. Incidence of Listeria monocytogenes in cheese manufacturing plants from the Northeast region of São Paulo, Brazil;Barancelli;J. Food Prot.,2011

2. Rapid genotypic differentiation of Lactococcus lactis subspecies and biovar;Beimfohr;Syst. Appl. Microbiol.,1997

3. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region;Berthier;FEMS Microbiol. Lett.,1998

4. Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk;Bontinis;Int. J. Dairy Technol.,2008

5. Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening;Bontinis;Small Ruminant Res.,2012

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1. Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products;Bioresource Technology Reports;2024-09

2. Analysis of the bacterial diversity in Moroccan Jben cheese using TTGE, DGGE, and 16S rRNA sequencing;World Journal of Microbiology and Biotechnology;2024-04-09

3. Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening;International Food Research Journal;2023-08-30

4. Nervous System;Goat Medicine;2022-08-19

5. Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt;Journal of Dairy Science;2022-03

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