The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

By K. Raynal-Ljutovac, P. Gaborit, A. Lauret. 2005

102 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science

View Paper: https://www.semanticscholar.org/paper/1a1f70cdd2628567c900db43505092feb57ea244

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. R. Božanić
2. Vinko Krstanović
3. E. Vautor
4. J. Szabo
5. C. Le Maréchal
6. R. Thiery
7. Y. Le Loir
8. Mirela Lučan

Citations in the corpus

• Nutritional and therapeutic value of fermented caprine milk (2010, background): “In the European Community, the originality of caprine and ovine milk products is protected by legislation on the Protected Designation of Origin (PDO) and the Protected Geographic Indications (PGI) (Raynal-Ljutovac et al. 2005).”
• Mastitis impact on technological properties of milk and quality of milk products—a review (2011, background): “2008) and false-positive results have often been obtained not only for lactoferrin but also for the lactoperoxidase system (Raynal-Ljutovac et al. 2005).”