Results 1 to 10 of about 194,117 (261)

Effects of polymerized goat milk whey protein on physicochemical properties and microstructure of recombined goat milk yogurt

Journal of Dairy Science, 2022
: Goat milk whey protein concentrates were manufactured by microfiltration (MF) and ultrafiltration (UF). When MF retentate blended with cream, which could be used as a starting material in yogurt making.
Mu Tian, Jianjun Cheng, Hao Wang, Qinggang Xie, Qiaosi Wei, Mingruo Guo   +5 more
doaj   +1 more source

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Foods, 2020
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM ...
Zhihai Huang, Lu Huang, Guangliang Xing, Xiao Xu, Chuanhai Tu, Mingsheng Dong   +5 more
doaj   +1 more source

Comparative biochemical properties of recombinant goat and calf chymosins and their implications in dairy processing

Scientific Reports
The nutritional and functional properties of goat milk are well-established. However, the use of camel and calf-derived chymosins during cheese making from goat milk results in relatively low productivity.
Zhiger Akishev, Madina Auyez, Annelya Tursunbekova, Bekbolat Khassenov   +3 more
doaj   +1 more source

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Czech Journal of Animal Science, 2012
This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found.
A. Hejtmánková, V. Pivec, E. Trnková, H. Dragounová   +3 more
doaj   +1 more source

Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein

Foods, 2023
Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and ...
Mu Tian, Xiaomeng Sun, Jianjun Cheng, Mingruo Guo   +3 more
doaj   +1 more source

Goat Keeping and Goat Milk Products in Human Nutrition - Review

Apstract: Applied Studies in Agribusiness and Commerce, 2019
The aim of this paper is to review the status quo and future perspective of goat keeping and goat milk products, particularly emphasising the role of goat milk products in human nutrition. Across the globe, goats can be kept almost anywhere, even in poor
Tünde Csapóné Riskó, Zsolt Csapó
doaj   +1 more source

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk

Foods, 2020
Excess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese ...
Chung-Shiuan Wu, Jia-Hsin Guo, Mei-Jen Lin   +2 more
doaj   +1 more source

Milk curd syndrome with goat's milk

Saudi Journal for Health Sciences, 2022
Milk curd syndrome is an infrequent cause of intestinal obstruction in neonates and early infancy. We are adding to the literature an extremely rare case of milk curd syndrome in a 3-month-old infant who was being fed with goat's milk. A 3-month-old infant presented with features of intestinal obstruction.
openaire   +2 more sources

Development of the technology of «Mozzarella» goat cheese with specified functional properties

Новые технологии, 2021
The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an
Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova   +2 more
doaj   +1 more source

Comparison of Protein and Fatty Acid Composition among Camel, Cow and Goat Milks [PDF]

Shipin Kexue
In this research, the differences in protein and fatty acid composition among camel, cow and goat milks were analyzed by gel electrophoresis (GE) and gas chromatography (GC). The GE results showed that there were differences in the proportion of proteins
LIU Yan, WEN Jiahe, ZHAO Zihui, YU Yang, WANG Tengjian, ZHAO Wanlu, ZHAO Lin, ZHANG Qiaoyan, QIN Luping, ZHANG Quanlong
doaj   +1 more source