Articles citing this article

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Cited article:

Comparison of milk oligosaccharides between goats with and without the genetic ability to synthesize αs1-casein

M. Meyrand, D.C. Dallas, H. Caillat, et al.
Small Ruminant Research 113 (2-3) 411 (2013)
https://doi.org/10.1016/j.smallrumres.2013.03.014

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

J. Barłowska, M. Szwajkowska, Z. Litwińczuk and J. Król
Comprehensive Reviews in Food Science and Food Safety 10 (6) 291 (2011)
https://doi.org/10.1111/j.1541-4337.2011.00163.x

Extreme frequencies of the αs1-casein “null” variant in milk from Norwegian dairy goats – Implications for milk composition, micellar size and renneting properties

Tove G. Devold, Ragnhild Nordbø, Thor Langsrud, et al.
Dairy Science & Technology (2010)
https://doi.org/10.1051/dst/2010033

Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese

M. Pizzillo, S. Claps, G.F. Cifuni, V. Fedele and R. Rubino
Livestock Production Science 94 (1-2) 33 (2005)
https://doi.org/10.1016/j.livprodsci.2004.11.024

Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small Peptides

C. Salles, N. Sommerer, C. Septier, S. Issanchou, C. Chabanet, A. Garem and J.‐L. Le Quéré
Journal of Food Science 67 (2) 835 (2002)
https://doi.org/10.1111/j.1365-2621.2002.tb10686.x