Have a personal or library account? Click to login
Quality of Hard Cheese Made from Value Aded Organic Goat Milk Cover

Quality of Hard Cheese Made from Value Aded Organic Goat Milk

Open Access
|Dec 2016

References

  1. ABBAS HAYAM M., HASSAN, A.M.F., ABD El-GAWAD, A.M., MONA ENAB, A.K. (2014): Physicochemical Characteristics of Goat’s Milk. Life Science Journal: 11 (1s), 307-317. www.lifesciencesite.com
  2. BONTINIS, T., MALLATOU, H., PAPPA., E.C., MASSOURAS, T., ALICHANIDIS, E., (2011): Changes in Lipolysis, Proteolysis and Volatile Profile of Xinotyri Cheese made from Raw Goat’s Milk. Special Issue of the International Dairy Federation 1201. IDF International Symposium on Sheep, Goat and other non-Cow Milk.16-18 May. Athens, Greece, pp. 87-89.
  3. COLLINS, Y. F., MCSWEENEY, P.L.H. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal: 13 (11): 841-866.
  4. GABORIT, P., RAYNAL-LJUTOVAC, K., (2011): Origin and Control of the Typical Goat Flavour: Example of French Cheeses. Special Issue of the International Dairy Federation 1201. IDF International Symposium on Sheep, Goat and other non-Cow Milk.16-18 May. Athens, Greece, pp. 143-146.
  5. FEKADU, B., K. SORYAL, K., ZENG, S., VAN HEKKEN, D., BAH, B., VILLAQUIRAN, M., (2005): Changes in goat milk composition during lactation and their effect on yield and quality of hard and semi-hard cheeses. Small Ruminant Research: 59, 55-6310.1016/j.smallrumres.2004.12.003
  6. FOX, P.F., LAW, W.J., McSWEENEY, P.L.H., WALLACE, J. (1993): Biochemistry of cheese ripening in cheese: chemistry, physics and microbiology. Ed. By Fox, P.F., Chapman & Hall, London And New York. Volume 1. General aspects. Second edition. Chapter 10, 389-438.
  7. FOX, P.F., COGAN, T.M. (2000): Cheese: scientific highlights of the 20th century. 6 Cheese symposium. Ed. by Cogan, T.M., McSweeney, P.L.H. Guinee, T.P., Moorepark, pp. 83-121.
  8. FOX, P. F., GUINEE, T. P., COGAN, T. M. McSWEENEY, P. L. H. (2000): Fundamentals of Cheese Science: Aspen Publishers Inc. 587 pp.
  9. HAENLEIN, G.F.W., (2004): Goat milk in human nutrition. Small Ruminant Research: 51, 155-163.10.1016/j.smallrumres.2003.08.010
  10. KOMPAN, D., KOMPREJ, A., (2012): The Effect of Fatty Acids in Goat Milk on Health. Milk production-An Up-to-Date Overview of Animal Nutrition, Management and Health. http://dx.doi.org/10.5772/5076910.5772/50769
  11. LUCAS, A., ANDUEZA, D., ROCK, E., MARTIN, B. (2008): Prediction of dry matter, fat, pH, vitamins, minerals, carotenoids, total antioxidant capacity, and color in fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy. Journal of Agricultural and Food Chemistry, 56: 6801–6808.10.1021/jf800615a
  12. LAWRENCE, R.C., CREAMER, L.K., GILLES, J. (1987): Cheese ripening technology. Journal of Dairy Science: 70, 1748-1760.
  13. NEGA, A., KEHAGIAS, C., MOATSOU, G., (2011): Traditional Cheeses: Effect of Cheesemaking Technology on the Physicochemical Composition and Mineral Contents. Special Issue of the International Dairy Federation 1201. IDF International Symposium on Sheep, Goat and other non-Cow Milk.16-18 May. Athens, Greece, pp. 129-133.
  14. MORAND-FEHR, P., (2005). Recent developments in goat nutrition and application: A review. Small Ruminat Research: 60 (1-2), 25-43.10.1016/j.smallrumres.2005.06.004
  15. PARK. Y.W. (2001): Proteolysis and Lypolysis of Goat Milk Cheese. Journal of Dairy Science: 84, 84-9210.3168/jds.S0022-0302(01)70202-0
  16. PARK, Y., JUAREZ, M., RAMOS, M., HAENLEIN, G. (2007): Physico-chemical characteristic of goat and sheep milk. Small Ruminant Research. 68, 88-11310.1016/j.smallrumres.2006.09.013
  17. POPOVIĆ-VRANJEŠ, A., KASALICA, A., PEJANOVIĆ, R., JEVTIĆ, M, CVETANOVIĆ, D., GRUBJEŠIĆ, G. (2013): Peculiarities of added value hard cheese production, 23rd International symposium „New Technologies in Contemporary Animal Production”, Novi Sad (Serbia), 19. – 21. Jun, 2013.
  18. POPOVIĆ-VRANJEŠ, A., (2015): Specijalno sirarstvo. Univerzitet u NovomSadu. Poljoprivredni fakultet, Departman za stočarstvo, Novi Sad. pp. 573
  19. SORYAL, K., BEYENE, F.A., ZENG, S., BAH, B., TESFAI, K., (2005): Effect of goat breed and milk composition on yield, sensory quality, fatty acid concentration of soft cheese during lactation. Small Ruminant Research: 58, 275–281.10.1016/j.smallrumres.2004.11.003
  20. SRBINOVSKA, S., ČIZBANOVSKI, T., DŽABIRSKI, V., ADONOV, S., PALASEVSKI, B., (2001): Dinamics of salt diffusion and yield of three types of goat’s milk cheese. Mljekarstvo: 51(1), 15-26.
  21. RAYNAL-LJUTOVAC, K., LAGRIFFOUL, G., PACCARD, P., GUILLET, I., CHILLIARD, Y. (2008): Composition of goat and sheep milk products: An update. Small Ruminant research. 79, 57-72.10.1016/j.smallrumres.2008.07.009
  22. RONCHI, B., NARDONE, A., (2003): Contribution of organic farming to increase sustainability of Mediterranean small ruminants livestock systems. Livestock Production Science: 80, 17-31.10.1016/S0301-6226(02)00316-0
DOI: https://doi.org/10.1515/contagri-2016-0018 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
Language: English
Page range: 51 - 56
Submitted on: Oct 16, 2016
Accepted on: Nov 29, 2016
Published on: Dec 30, 2016
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2016 Anka Popović-Vranješ, Snežana Paskaš, Saša Krstović, Željka Jurakić, Ljuba Štrbac, Goran Grubješić, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.