Compositional features, microbial quality, and sensory evaluation of milk and cheese obtained from Oases autochthonous Arbi goat
The purpose of this study was to assess the compositional features and microbiological quality of the milk produced by the autochthonous oasis goat in order to evaluate its suitability for cheesemaking. To attain this, two fresh cheeses with and without basil flavor were prepared and evaluated. One...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Università degli Studi di Firenze
2024-12-01
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| Series: | Journal of Agriculture and Environment for International Development |
| Subjects: | |
| Online Access: | https://www.jaeid.it/index.php/jaeid/article/view/16383 |
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