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International Journal of Food Properties Volume 9, 2006 - Issue 3
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Original Articles

Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk

Nejib Guizani Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Sultanate of OmanCorrespondence[email protected]
,
Zaher Al-Attabi Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Sultanate of Oman
,
Stefan Kasapis Department of Chemistry, National University of Singapore, Singapore
&
Osman Mahgoub Gaafar Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Sultanate of Oman
Pages 523-532 | Received 17 Apr 2005, Accepted 12 Oct 2005, Published online: 06 Feb 2007

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M. Moslehishad & H. Ezzatpanah. (2010) Transmission Electron Microscopy Study of Casein Micelle in Raw Milk with Different Somatic Cell Count Levels. International Journal of Food Properties 13:3, pages 546-552.
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Salwa Bornaz, Nejib Guizani, Nizar Fellah, Ali Sahli, Mourad Ben Slama & Hamadi Attia. (2010) Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation. International Journal of Food Properties 13:1, pages 10-22.
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M. Dervisoglu, Z. Tarakci, O. Aydemir, H. Temiz & F. Yazici. (2009) A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese. International Journal of Food Properties 12:2, pages 358-367.
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S. Esin Çelik, Mustafa Özyürek, Mehmet Altun, Burcu Bektaşoğlu, Kubilay Güçlü, K. Işıl Berker, Fevzi Özgökçe & Reşat Apak’. (2008) Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese: ‘Otlu Peynir’. International Journal of Food Properties 11:4, pages 747-761.
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Articles from other publishers (10)

Efthymia Kondyli, Eleni C. Pappa, Loulouda Bosnea, Anna-Maria Vlachou & Evdokia Malamou. (2023) Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage. International Dairy Journal 145, pages 105717.
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Ákos Bodnár, István Egerszegi, Péter Póti, Jan Kuchtik & Ferenc Pajor. (2023) INFLUENCE OF MARINE ALGAE (SCHIZOCHYTRIUM SP.) SUPPLEMENTATION, RIPENING AND VACUUM PACKAGING ON GOAT CHEESE COMPOSITION AND FATTY ACID PROFILE. Small Ruminant Research, pages 107058.
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Hasan Uzkuç & Yonca Karagül Yüceer. (2023) Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. International Dairy Journal 140, pages 105588.
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A. Zaravela, S. Kontakos, A. V. Badeka & M. G. Kontominas. (2021) Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. European Food Research and Technology 247:9, pages 2211-2225.
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Photis Papademas, Maria Aspri, Maria Mariou, Scot E. Dowd, Maria Kazou & Effie Tsakalidou. (2019) Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus. International Dairy Journal 98, pages 72-83.
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Lívia Darnay, Ádám Németh, Kálmánné Koncz, Judit Monspart-Sényi, Klára Pásztor-Huszár, László Friedrich & Péter Laczay. (2019) Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese. International Dairy Journal 90, pages 114-118.
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Mireille Serhan & Jessy Mattar. 2018. Goat Science. Goat Science.
Hasan Uzkuç, Onur Güneşer & Yonca Yüceer. (2018) LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİEFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING. Gıda 43:2, pages 250-263.
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MARYAM MOSLEHISHAD, HAMID EZZATPANAH & MEHDI AMINAFSHAR. (2010) Chemical and electrophoretic properties of Holstein cow milk as affected by somatic cell count. International Journal of Dairy Technology 63:4, pages 512-515.
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J.J. Sheehan, A.D. Patel, M.A. Drake & P.L.H. McSweeney. (2009) Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. International Dairy Journal 19:9, pages 498-509.
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