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

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DOI: 10.1080/00032719.2019.1685531
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The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

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Small Ruminant Research 60 (1-2) 167 (2005)
DOI: 10.1016/j.smallrumres.2005.06.010
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Growth of proteinase-positive and proteinase-negative lactococci strains in reconstituted goat and cow milks

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Le Lait 86 (5) 373 (2006)
DOI: 10.1051/lait:2006014
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