منابع مشابه
Characteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening
Background and Objectives: Essential and minor components of the goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan goat milk were investigated and volatile compounds were identified in traditional Nodooshan goat cheese during ripening. Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ri...
متن کاملMorphological differentiation between two Moroccan goat breeds
The objective of this study was to identify morphological measurements that best distinguish Moroccan Barcha and Atlas goat breeds. Ten measurements (body weight - BW, body length - BL, heart girth - HG, withers height - WH, rump height - WH, back length - BAL, neck length - NL, head length - HL, ear length - EL, and ear width - EW) of 876 adult animals of both sexes (547 Barcha and 329 Atlas) ...
متن کاملTransfer of Orally Administered Terpenes in Goat Milk and Cheese
The objective of the present study was to investigate the relationships between terpenes' intake and their presence in animal tissues (blood and milk) as well as in the final product (cheese). Eight dairy goats were divided in two balanced groups, representing control (C) and treatment (T) group. In T group oral administration of a mixture of terpenes (α-pinene, limonene and β-caryophyllene) wa...
متن کاملEvaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA
ABSTRACT Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residu...
متن کاملBehaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
Formagelle di capra is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of Escherichia coli O157:H7 during the manufacturing and ripening of this raw goat milk cheese. Raw milk was experimentally inocula...
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ژورنال
عنوان ژورنال: African Journal of Microbiology Research
سال: 2014
ISSN: 1996-0808
DOI: 10.5897/ajmr2013.6277