Fermentation and thermal processing can improve the sensory properties of foods.
Chemical composition of fermented brown goat milk was investigated using an integrated …

Twenty lactating Alpine goats were randomly allocated to four treatment groups to
investigate the effect of pasture feeding with different levels of concentrates on composition …

The combination of tastes and aromas associated with caprine milk lead to a range of
unique flavors and sensory properties that are critical to overall quality of caprine milk and its …

Milks from nontraditional animal species (ie, donkey, camel, and buffalo) are recently
gaining momentum mainly due to the fact that they are considered suitable to supplement …

The analysis of nutritional value and selected traits of technological suitability of milk was
performed on the basis of the available literature. This analysis concerned various animal …

Production of goat milk has increased worldwide due to its numerous health benefits. Goat
milk is a rich source of proteins, vitamins, minerals as well as many short and medium chain …

The aim of this study was to characterize concentrated yogurt (Labneh) made of goats' milk,
cows' milk and their mixture. Physicochemical, microbiological, and sensory parameters of …

Milk is considered a wholesome food and is largely consumed globally. The bovine and
caprine are the foremost source of milk, which also played a noteworthy role in the social …

Non-bovine milk plays a pivotal role in providing food security and economic upliftment of
people. Moreover, non-bovine milk of minor mammalian species viz. camel, goat, sheep, etc …

Characteristics of goat milk collected from seven small and medium enterprises (SMEs) in
Greece, France and Portugal were compared. Results of microbiological, biochemical and …