goat milk

Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

A. O. Ogunlade, V. O. Oyetayo & A. O. Ojokoh · Asian Food Science Journal · 2019

The nutritional importance and easy accessibility of soft cheese has made it indispensable. This study assessed the phytochemical constituents and the effects of antioxidant of biocoagulants used in soft cheese produced from goat milk. Different biocoagulants such as Calotropis p...

Open access Research Article 10.9734/AFSJ/2019/45699

Characterization of Lactic Acid Bacteria from Raw Milk Samples of Cow, Goat, Sheep, Camel and Buffalo with Special Elucidation to Lactic Acid Production

Rohit Sharma, Bhagwan S. Sanodiya, Gulab S. Thakur, Pallavi Jaiswal, Sangeeta Pal, Anjana Sharma & Prakash S. Bisen · Microbiology Research Journal International · 2013

Aims: Selective enumeration, isolation and characterization of lactic acid bacteria from different raw milk sources with special elucidation to lactic acid production. Study Design: Serial dilution for strain isolation from raw milk samples to be done followed by complete morphol...

Open access Research Article 10.9734/BMRJ/2013/4860