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Cited article:

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk and Grzegorz Zaguła
Molecules 27 (17) 5523 (2022)

Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat’s raw milk

Hacène Medjoudj, Lamia Aouar, Meriem Derouiche, et al.
Analytical Letters 53 (6) 905 (2020)

Growth of proteinase-positive and proteinase-negative lactococci strains in reconstituted goat and cow milks

Daniel St-Gelais and Sylvie Haché
Le Lait 86 (5) 373 (2006)

The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

K. Raynal-Ljutovac, P. Gaborit and A. Lauret
Small Ruminant Research 60 (1-2) 167 (2005)

Characteristics of goat milk collected from small and medium enterprises in Greece, Portugal and France

F Morgan, T Massouras, M Barbosa, et al.
Small Ruminant Research 47 (1) 39 (2003)