Quality of Hard Cheese Made from Value Aded Organic Goat Milk

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.comSearch in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.2004.12.003Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

FOX, P. F., GUINEE, T. P., COGAN, T. M. McSWEENEY, P. L. H. (2000): Fundamentals of Cheese Science: Aspen Publishers Inc. 587 pp.Search in Google Scholar

HAENLEIN, G.F.W., (2004): Goat milk in human nutrition. Small Ruminant Research: 51, 155-163.10.1016/j.smallrumres.2003.08.010Search in Google Scholar

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/10.5772/5076910.5772/50769Search in Google Scholar

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/jf800615aSearch in Google Scholar

LAWRENCE, R.C., CREAMER, L.K., GILLES, J. (1987): Cheese ripening technology. Journal of Dairy Science: 70, 1748-1760.Search in Google Scholar

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.Search in Google Scholar

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.2005.06.004Search in Google Scholar

PARK. Y.W. (2001): Proteolysis and Lypolysis of Goat Milk Cheese. Journal of Dairy Science: 84, 84-9210.3168/jds.S0022-0302(01)70202-0Search in Google Scholar

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.2006.09.013Search in Google Scholar

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.Search in Google Scholar

POPOVIĆ-VRANJEŠ, A., (2015): Specijalno sirarstvo. Univerzitet u NovomSadu. Poljoprivredni fakultet, Departman za stočarstvo, Novi Sad. pp. 573Search in Google Scholar

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.2004.11.003Search in Google Scholar

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.Search in Google Scholar

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.2008.07.009Search in Google Scholar

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)00316-0Search in Google Scholar