Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

Journal of Dairy Science

Volumn 96, Issue 12, 2013, Pages 7442-7453

  Sant'Ana, A M S ^a   Bezerril, F F ^a   Madruga, M S ^a   Batista, A S M ^a   Magnani, M ^a   Souza, E L ^a   Queiroga, R C R E ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Cheese; Dairy product; Goat raising; Quality

Indexed keywords

CAPRA HIRCUS;

FATTY ACID; WATER;

ANALYSIS; ANIMAL; BOVINE; CHEESE; CHEMISTRY; COLOR; COMPARATIVE STUDY; DAIRYING; FEMALE; GOAT; HARDNESS; MILK; NUTRITIONAL VALUE; PH; PROCEDURES; PROTEIN DEGRADATION; STANDARDS;

ANIMALS; CATTLE; CHEESE; COLOR; DAIRYING; FATTY ACIDS; FEMALE; GOATS; HARDNESS; HYDROGEN-ION CONCENTRATION; MILK; NUTRITIVE VALUE; PROTEOLYSIS; WATER;

EID: 84888044318     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6915     Document Type: Article

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