scholarly journals Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

2020 ◽  
Author(s):  
Merve ACU ◽  
Ozer KINIK ◽  
Oktay YERLIKAYA
Keyword(s):  
Goat’S Milk ◽  
Sensorial Quality ◽  
Goat's Milk ◽  
Ice Creams

Quality of UHT goat's milk in Poland evaluated by real-time PCR

2010 ◽  
Vol 94 (1-3) ◽  
pp. 32-37 ◽  
Author(s):  
A. Dąbrowska ◽  
E. Wałecka ◽  
J. Bania ◽  
M. Żelazko ◽  
M. Szołtysik ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya
Keyword(s):  
Protein Level ◽  
Block Design ◽  
Goat Milk ◽  
Milk Quality ◽  
Goat’S Milk ◽  
Randomized Block Design ◽  
Fat Level ◽  
Goat's Milk ◽  
Citronella Grass

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS

2009 ◽  
Vol 34 (6) ◽  
pp. 6349-6357
Author(s):  
T. A. Nassib ◽  
A. E. Abd El-Khalek ◽  
T. A. M. Ashmawy ◽  
Amera S. El-Rahmani
Keyword(s):  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Degree of Antioxidant Protection: A Parameter to Trace the Origin and Quality of Goat's Milk and Cheese

2007 ◽  
Vol 90 (10) ◽  
pp. 4569-4574 ◽  
Author(s):  
L. Pizzoferrato ◽  
P. Manzi ◽  
S. Marconi ◽  
V. Fedele ◽  
S. Claps ◽  
...  
Keyword(s):  
Antioxidant Protection ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE

2007 ◽  
Vol 32 (8) ◽  
pp. 6497-6508
Author(s):  
M. Zin El.Din ◽  
E. El Sokkary ◽  
Y. ABdel Kader ◽  
Mona El Sadeek
Keyword(s):  
Goat’S Milk ◽  
Keeping Quality ◽  
Goat's Milk
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