Characteristics of milk, cheddar-like and white cheese obtained from three goat phenotypes during three lactation periods

International Journal of Food Properties

Volumn 9, Issue 4, 2006, Pages 803-811

  Ereifej, K I ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

Cheddar like cheese; Chemical composition; Goat phenotypes; Lactation periods; Microbiological Quality; Sensory Characteristics; White Cheese

Indexed keywords

CHEDDAR-LIKE CHEESE; GOAT PHENOTYPES; LACTATION PERIODS; MICROBIOLOGICAL QUALITY; SENSORY CHARACTERISTICS; WHITE CHEESE;

BIODIVERSITY; COMPOSITION; MOISTURE; PROTEINS; SUGAR (SUCROSE); YEAST;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS;

EID: 33749545225     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600596548     Document Type: Article

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