Výsledky vyhledávání - "GOAT 'S MILK"

Akademický článek

Composition, Attributes and Benefits of Goat Milk: Literature Review

Autor: Adela Bidot-Fernández

Publikováno v: Revista de Producción Animal, Vol 29, Iss 2, Pp 1-9 (2018)

Goat´s milk and cow´s milk have similar compositions. The former is healthy and nutritious, and it is a valid alternative to human´s milk because their nutritional values are also very similar. Many people who are allergic to cow´s milk can drink

Externí odkaz: https://doaj.org/article/39898d865b794dd4b230157b49d4cee6

Zobrazit plný text záznamu

Akademický článek

Production, yield and characteristics of Feta and Domiati type cheeses produced from goat´s milk

Autor: Ida Drgalić, Ljubica Tratnik, Rajka Božanić, Damir Kozlek

Publikováno v: Mljekarstvo, Vol 52, Iss 2, Pp 137-153 (2002)

Brined Feta and Domiati type cheeses were produced from whole goat´s milk. Different types of production were used; with and without goat´s milk acidification with citric acid. The effect of calcium chloride addition was also examined. Renneting of

Externí odkaz: https://doaj.org/article/4ef1ec6b3ec94d0db59b8616ee7d472f

Zobrazit plný text záznamu

Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

Autor: Özer Kinik, Oktay Yerlikaya, Merve Açu

Publikováno v: Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 01 JUN 2020

This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat?s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::660d51b103a28f8901240c2b0b6c1b73
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100167

Zobrazit plný text záznamu

Rational Method of Goat Milk Processing to Produce Specialized Products of Wide Range

Autor: Hitsenko, A. V., Neverova, O. P., Zinina, O. V.

Possibilities of rational use of dairy raw materials in production of soft cheese with addition of vegetable component and whey cheese with addition of citrus food fibre according to developed technologies are presented. Представлены во

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______917::3bb3ba4aabf1aff81343bbc7cda982ff
https://hdl.handle.net/10995/87624

Zobrazit plný text záznamu

Food Safety Margin Assessment of Antibiotics: Pasteurized Goat's Milk and Fresh Cheese

Autor: Isabel Escriche, Eva Doménech, M Carmen Beltrán, M. Pilar Molina, P. Quintanilla

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Traces of antimicrobials in milk are of great concern for public health. The European Union has established maximum residue limits in milk; these, however, by themselves do not guarantee the absence of drug residues in milk and related products.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ff2d0ad0fea979c44fe8a347ad55f9d
https://pubmed.ncbi.nlm.nih.gov/31424292

Zobrazit plný text záznamu

Interference of non-specific detergents in microbial inhibitor test results for screening antibiotics in goat's milk

Autor: Rafael Althaus, Maria Pilar Molina, M.C. Beltrán, T. Romero

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Cleaning and disinfection of dairy equipment is essential to ensure the hygienic quality of milk. Occasionally, some farmers use washing-up liquids and disinfectants for home use, especially when cleaning procedures are carried out manually. Res

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d40a5451798a24b9d78192ced3148b8
https://doi.org/10.1080/09712119.2015.1129341

Zobrazit plný text záznamu

ASSESMENT OF BYOLOGICALY ACTIVE, TRANS FATTY ACIDS AND QUALITATIVE ASSESMENT ON THE BUTTER FROM COAT?S MILK

Autor: S. Ivanova, S. Eneva- Stoicheva, C. Dimitrova- Hristova3.

The study was conducted with buter produced by goat\'s milk from three breeds? White Bulgarian Dairy (WBD) and her crosses with Anglo-Nubian (WBDxAN) and Toggenburg goats (WBDxTG) during the lactation to establish the content of natural trans fatty a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::730b252a8d2a45808cac0a6e0470f488

Zobrazit plný text záznamu

Antibiotic residues in milk and cheeses after the off-label use of macrolides in dairy goats

Autor: Mª Carmen Beltrán, P. Quintanilla, Bernardo Peris, Mª Pilar Molina, Martín A. Rodríguez

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] The limited availability of drugs registered for dairy goats makes veterinarians prescribe off-label treatments with a legally established minimum safety period of seven days. The aim of this work was to verify if the exceptional use of macrolid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76330809a3fafec94b1f18c7502a4003
https://hdl.handle.net/10251/121373

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání