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Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage
Eleni C. Pappa, Efthymia Kondyli, Loulouda Bosnea, Evdokia Malamou and Anna‐Maria Vlachou Journal of Food Process Engineering 45(7) (2022) https://doi.org/10.1111/jfpe.13788
Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis
Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
José Luis Guzmán, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, Pilar Ruiz Pérez-Cacho, Oliva Polvillo Polo, Luis Ángel Zarazaga and Carmen Avilés Ramírez Foods 9(10) 1420 (2020) https://doi.org/10.3390/foods9101420
The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours
Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds
Arturo A Rincón, Verónica Pino, María R Fresno, Ana I Jiménez-Abizanda, Sergio Álvarez, Juan H Ayala and Ana M Afonso Food Science and Technology International 23(3) 254 (2017) https://doi.org/10.1177/1082013216685202
Conductometric Gradient Ion Exclusion Chromatography for Volatile Fatty Acids
The Aroma of Goat Milk: Seasonal Effects and Changes through Heat Treatment
Caroline Siefarth and Andrea Buettner Journal of Agricultural and Food Chemistry 62(49) 11805 (2014) https://doi.org/10.1021/jf5040724
Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese
Jia Hou, Paul L.H. McSweeney, Thomas P. Beresford and Timothy P. Guinee Journal of Dairy Science 97(10) 5983 (2014) https://doi.org/10.3168/jds.2014-8051
Concentrations of Volatile 4‐Alkyl‐Branched Fatty Acids in Sheep and Goat Milk and Dairy Products
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses
Rubén Oliszewski, I Verónica Wolf, Carina V Bergamini, Mario Candioti and María C Perotti Journal of the Science of Food and Agriculture 93(11) 2730 (2013) https://doi.org/10.1002/jsfa.6092
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Evanthia Litopoulou-Tzanetaki Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 285 (2012) https://doi.org/10.1201/b12084-20
Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk
Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez Innovative Food Science & Emerging Technologies 12(2) 98 (2011) https://doi.org/10.1016/j.ifset.2011.01.001
Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation
Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses
Justa María Poveda, Eva Sánchez-Palomo, María Soledad Pérez-Coello and Lourdes Cabezas Dairy Science and Technology 88(3) 355 (2008) https://doi.org/10.1051/dst:2007021
Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life
Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk
Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub Gaafar International Journal of Food Properties 9(3) 523 (2006) https://doi.org/10.1080/10550490600596262
Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese
