Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration

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Open Journal of Animal Sciences

ISSN Print: 2161-7597
ISSN Online: 2161-7627
www.scirp.org/journal/ojas
E-mail: ojas@scirp.org

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"Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration"
written by Wassim Nouira, Young W Park, Zehra Guler, Thomas Terrill,
published by Open Journal of Animal Sciences, Vol.1 No.2, 2011

has been cited by the following article(s):

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[11]	Study of Chemical and Microbial Properties of Probiotic Quark Cheese Containing Lactobacillus Acidophilus and Lactobacillus Casei
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[20]	Free fatty acids quantification in dairy products
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[21]	Effect of frozen-storage on sensory quality of three types of low-fat goat milk ice creams
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[22]	Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk product
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[23]	Effect of Storage Period and Packaging Type on Ripening Indices of Sudanese White Cheese
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[1]	Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) Veterinary World, 2019 DOI:10.14202/vetworld.2019.409-417

[2]	Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil CyTA - Journal of Food, 2019 DOI:10.1080/19476337.2018.1551936

[3]	LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ Gıda, 2018 DOI:10.15237/gida.GD17102

[4]	EFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING GIDA / THE JOURNAL OF FOOD, 2018 DOI:10.15237/gida.GD17102

[5]	Handbook of Milk of Non-Bovine Mammals 2017 DOI:10.1002/9781119110316.ch2.2

[6]	Handbook of Milk of Non-Bovine Mammals 2017 DOI:10.1002/9781119110316.ch12

[7]	Free fatty acids quantification in dairy products International Journal of Dairy Technology, 2016 DOI:10.1111/1471-0307.12301

[8]	Free fatty acids quantification in dairy products International Journal of Dairy Technology, 2016 DOI:10.1111/1471-0307.12301

[9]	Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream Small Ruminant Research, 2015 DOI:10.1016/j.smallrumres.2014.12.002

[10]	Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams Open Journal of Animal Sciences, 2015 DOI:10.4236/ojas.2015.51003

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	+1 323-425-8868
	customer@scirp.org
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