Zobrazeno 1 - 10
of 13
pro vyhledávání: '"K.A. Soryal"'
Publikováno v:
Small Ruminant Research. 70:218-227
The effects of cheese milk obtained at three times during lactation (weeks 4–5, 12–15, and 21–23) and cheese storage (up to 16 or 24 weeks) on meltability, sliceability, and color changes upon heating (232 ◦ C for 5 min, high baking temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73cc8507912a12db5bba355a296d007
https://doi.org/10.1016/j.smallrumres.2006.03.007
https://doi.org/10.1016/j.smallrumres.2006.03.007
Publikováno v:
Small Ruminant Research. 69:180-186
Prediction of the yield and quality of different types of cheeses that could be produced from a given type and/or amount of goat milk is of great economic benefit to goat milk producers and goat cheese manufacturers. Bulk tank goat milk was used for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ffc019cb07fc4b41c38ef504b1123ed
https://doi.org/10.1016/j.smallrumres.2006.01.007
https://doi.org/10.1016/j.smallrumres.2006.01.007
Publikováno v:
Journal of Food Science. 72:E115-E120
The effects of 24 wk of aging on the proteolytic and rheological properties of cheddar-like cheese made from caprine milk collected at different lactation periods were evaluated. Cheddar cheese was made weekly using whole milk from Alpine goats and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d7879ed18ed0b621d561099e9994b22
https://doi.org/10.1111/j.1750-3841.2007.00296.x
https://doi.org/10.1111/j.1750-3841.2007.00296.x
Publikováno v:
Small Ruminant Research. 59:55-63
Bulk tank goat milk from the Langston University Alpine herd was used to investigate changes in composition of goat milk during lactation and their effects on the sensory quality and yield of hard and semi-hard cheeses. Milk was analyzed for fat, pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4e9e940f1613eedb9dd561ba95b6d51
https://doi.org/10.1016/j.smallrumres.2004.12.003
https://doi.org/10.1016/j.smallrumres.2004.12.003
Publikováno v:
Small Ruminant Research. 54:121-129
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 of Alpine goat milk and quality of Domiati cheese during lactation. Goats
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dee174260fbab6570ef96cba02a9911
https://doi.org/10.1016/j.smallrumres.2003.10.010
https://doi.org/10.1016/j.smallrumres.2003.10.010
Publikováno v:
Small Ruminant Research. 52:109-116
To investigate the effect of pasture feeding with different levels of concentrate on the milk composition and quality of Domiati cheese, a total of 20 lactating Alpine goats were randomly allocated into four groups. Group A was confined and fed alfal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d7ee2abff9b0f2c9c50f0a72319f3a5
https://doi.org/10.1016/s0921-4488(03)00249-9
https://doi.org/10.1016/s0921-4488(03)00249-9
Autor:
K.A Soryal
Publikováno v:
Small Ruminant Research. 45:95-99
This study was carried out to evaluate the effect of water restriction during lactation on the characteristics and quality of cheese processed from the milk of water-restricted ewes. Thirty-eight adult ewes of mixed ages (3–6 years) and average liv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0b7e07b1c398321689488434cafb54e
https://doi.org/10.1016/s0921-4488(02)00087-1
https://doi.org/10.1016/s0921-4488(02)00087-1
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