Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view

• Published in: Sheep Dairy News (United Kingdom) Vol. 14; no. 1
• Main Authors: Alichanidis, E, Polychroniadou, A. (Laboratory of Dairy Technology, Aristotle University of Thessalonike, 54006 Thessalonike (Greece))
• Format: Publication
• Language: English
• Published: 1997
• Subjects: ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; CHEESE; CHEMICAL COMPOSITION; CHEMICOPHYSICAL PROPERTIES; COAGULACION; COAGULATING; COAGULATION; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CULTURED MILK; ENZIMAS; ENZYME; ENZYMES; EWE MILK; FROMAGE; GOAT MILK; GRASA DE LA LECHE; LAIT; LAIT DE BREBIS; LAIT DE CHEVRE; LAIT FERMENTE; LECHE; LECHE DE CABRA; LECHE DE OVEJA; LECHE FERMENTADA; MATIERE GRASSE DU LAIT; MILK; MILK FAT; MILK PRODUCTS; MILK PROTEIN; NUTRITIVE VALUE; ORGANOLEPTIC ANALYSIS; PRODUCTOS LACTEOS; PRODUIT LAITIER; PROPIEDADES FISICO-QUIMICAS; PROPRIETE PHYSICOCHIMIQUE; PROTEINAS DE LA LECHE; PROTEINE DU LAIT; QUESO; VALEUR NUTRITIVE; VALOR NUTRITIVO