Cheeses From Ewe and Goat Milk
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Publisher
Elsevier
Reference248 articles.
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2. The use of lamb rennet paste in traditional sheep milk cheese production;Addis;Small Rum. Res.,2008
3. Biochemical characteristics of ewe and goat milk: effect on the quality of dairy products;Albenzio;Small Rum. Res.,2011
4. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001
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1. From farm to cheeseboard: Harnessing the biopreserving performance and enhancing safety of Lactococcus lactis KJ660075 in goat's milk cheese;International Dairy Journal;2024-10
2. Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods;Polymers;2024-05-31
3. A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept;Analytica;2024-04-13
4. Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese;International Dairy Journal;2024-02
5. Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk;Jurnal Ilmu Ternak dan Veteriner;2023-12-07
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