Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed
This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the lactation period were studied. The cardoon micro...
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Cranfield University
2010
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.545475 |