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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Organic magnesium salts fortification in fermented goat’s milk

Agata ZnamirowskaDepartment of Dairy Technology, University of Rzeszow, Rzeszow, PolandORCID Iconhttps://orcid.org/0000-0001-6064-2951View further author information
ORCID Icon,
Katarzyna SzajnarDepartment of Dairy Technology, University of Rzeszow, Rzeszow, PolandCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6399-1380View further author information
ORCID Icon &
Małgorzata PawlosDepartment of Dairy Technology, University of Rzeszow, Rzeszow, PolandORCID Iconhttps://orcid.org/0000-0002-7414-2058View further author information
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Pages 1615-1625 | Received 09 Jul 2019, Accepted 06 Sep 2019, Published online: 22 Sep 2019

Citations (12)

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Read on this site (1)

V.H Urrutia-Baca, S.N Hernández-Hernández, L.M. Martínez, J.P Dávila-Vega & C. Chuck-Hernández. (2023) The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications. Food Reviews International 0:0, pages 1-23.
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Articles from other publishers (11)

Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zaguła & Katarzyna Szajnar. (2023) Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk. Foods 12:19, pages 3703.
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Magdalena Kowalczyk, Agata Znamirowska-Piotrowska, Magdalena Buniowska-Olejnik, Grzegorz Zaguła & Małgorzata Pawlos. (2023) Bioavailability of Macroelements from Synbiotic Sheep’s Milk Ice Cream. Nutrients 15:14, pages 3230.
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Kamil Szopa, Małgorzata Pawlos & Agata Znamirowska-Piotrowska. (2023) Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens. Molecules 28:2, pages 657.
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Ishtiaq Ahmad, Manyi Hao, Yan Li, Jianyou Zhang, Yuting Ding & Fei Lyu. (2022) Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review. Trends in Food Science & Technology 129, pages 558-580.
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Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk & Grzegorz Zaguła. (2022) Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season. Molecules 27:17, pages 5523.
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Kamil Szopa, Agata Znamirowska-Piotrowska, Katarzyna Szajnar & Małgorzata Pawlos. (2022) Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk. Molecules 27:9, pages 3028.
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Małgorzata Pawlos, Agata Znamirowska & Katarzyna Szajnar. (2021) Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels. Molecules 26:18, pages 5563.
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Jie Gao, Xiyu Li, Guohua Zhang, Faizan Ahmed Sadiq, Jesus Simal‐Gandara, Jianbo Xiao & Yaxin Sang. (2021) Probiotics in the dairy industry—Advances and opportunities. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3937-3982.
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Masoume Ranjbar, Marzieh Bolandi & Abdorreza Mohammadi Nafchi. (2020) Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt. Journal of Food Measurement and Characterization 15:2, pages 1190-1200.
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Agata Znamirowska, Katarzyna Szajnar & Małgorzata Pawlos. (2020) Probiotic Fermented Milk with Collagen. Dairy 1:2, pages 126-134.
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Małgorzata Pawlos, Agata Znamirowska, Grzegorz Zaguła & Magdalena Buniowska. (2020) Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese. Foods 9:8, pages 994.
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