Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese

Journal of Dairy Science

Volumn 93, Issue 4, 2010, Pages 1345-1354

  Chen, S X ^a,b   Wang, J Z ^a   Van Kessel, J S ^c   Ren, F Z ^b   Zeng, S S ^a  

^a LANGSTON UNIVERSITY   (United States)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Free fatty acid; Goat cheese; Sensory quality; Somatic cell count

Indexed keywords

FATTY ACID; VOLATILE FATTY ACID;

ANIMAL; ANIMAL DISEASE; ARTICLE; CELL COUNT; CHEESE; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; CYTOLOGY; FERMENTATION; FOOD CONTROL; GOAT; HUMAN; MICROBIOLOGY; MILK; STANDARD; TASTE;

ANIMALS; CELL COUNT; CHEESE; CONSUMER SATISFACTION; FATTY ACIDS; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD MICROBIOLOGY; GOATS; HUMANS; MILK; TASTE;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS;

EID: 77949987546     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2366     Document Type: Article

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