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In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low ...
The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content w...
The content of lipophilic vitamins A and E was determined in samples of sheep and goat milk of different breeds coming from 9 farms in central, eastern, and southern Bohemia. Samples were collected th...
Since 1904 the American Dairy Goat Association has been serving the dairy goat industry. With over one million animals registered since the Association was organized, we are the largest and fastest gr...
Selenium and iodine contents were analysed in goat milk coming from three commercially oriented farms in east (farm A) and south (farms B, C) Bohemia. The average iodine level found in milk from farm ...
An investigation was conducted to evaluate the physico-chemical properties of chicken gizzard and goat heart treated with kachri (Cucumis trigonus Roxb.) and ginger (Zingiber officinale roscoe) as nat...
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. ...
The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained f...
The fermented bifido milk, with and without supplements (skim milk powder and whey protein concentrate powder) from commercially available goat's and cow's long-life milk was produced. In goat's milk ...
The objective of this study was to develop a DNA test for rapid characterisation of goat κ-casein (κ-CN) A and B variants and to study this polymorphism in Italian goat breeds. Genetic polymorphism of...
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influ...
The aim of this study was the determination of lactoferrin in goat milk using HPLC method. Milk samples were collected at a goat farm in the South Moravia Region, the Czech Republic. It were establish...
The water-soluble protein fractions in the “Violino di capra” goat dry cured ham were studied by using the “Lab-on-a-chip” version of a size-based capillary electrophoresis, and the results were compa...
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...
Milk from French-Alpine goats and Holstein cows was obtained from a bulk tank immediately prior to analyses. Fat globule size was determined by laser particle size analysis. Individual globules of fat...

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