Strategy to evaluate cheesemaking properties of milk from different goat breeds

Small Ruminant Research

Volumn 74, Issue 1-3, 2008, Pages 172-178

  Thomann, Stephan ^a   Brechenmacher, Arno ^b   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b Feinkäserei Hochland GmbH   (Germany)

Author keywords

Curd firmness; Goat milk; Rennet coagulation time; Syneresis

Indexed keywords

BOVINAE; CAPRA HIRCUS;

EID: 36348978903     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2007.06.005     Document Type: Article

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