Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology

By L. S. Ceballos, E. R. Morales, G. D. L. T. Adarve, J. D. Castro, Luis Pérez Martínez, M. R. S. Sampelayo. 2009

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Nutritional and therapeutic value of fermented caprine milk (2010, methodology): “Ceballos et al. (2009) by identical methodology analysed the composition of caprine and bovine milk produced under similar conditions.”
Popular ovine and caprine fermented milks (2011, background): “Danków et al. (2002) evaluated different yoghurt and probiotic starter cultures during the manufacture of ovine milk yoghurts and concluded the type of culture influenced the level of carbonyl compounds, free fatty acids (FFA), and acceptability of the product.”
Goat Milk in Human Nutrition and Health – A Review (2017, background): “Source: (Ceballos et al. 2009) b Difference (%) for goat milk = [(goat milk value – cow milk value)/ goat milk value] *100 c NS = P> 0.”
Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture (2013, background): “The characteristic goat flavor in cheeses is intensified when the product possesses pH values of six or higher (Ceballos et al., 2009) although the pH values of the cheeses studied here were always lower than six.”