Yogurts prepared from goat milk of different breeds and genotypes


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Abstract

Composition and characteristics of the milks received from the goats of various breeds (Zaannenskaya, Alpine and Nubian) having different genotypes according to the beta-lactoglobulin gene has been studied. Quality characteristics of the yogurts produced from the goat milks as well as yogurts from cow milk have been evaluated and compared.

References

  1. Иолчиев Б.С. и др. Молочная продуктивность коз зааненской породы // Овцы, козы, шерстяное дело. 2000. № 2.
  2. Domagata J. Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk // Int.J. of Food Properties. 2009. Vol. 12. Issue 3.
  3. Domagata J., Juszczak L. Flow behavior of goafs milk yoghurts and bio yoghurts // Food Science and Technology Electronic Journal of Polish Agricultural Universities. 2004. Vol. 7. Issue 2.
  4. Kaminarides S., Anifantakis E. Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two // International Journal of Food Science and Technology. 2004. № 39.

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