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Anna Sandrucci, Luciana Bava, Alberto Tamburini, Giulia Gislon & Maddalena Zucali. (2019) Management practices and milk quality in dairy goat farms in Northern Italy. Italian Journal of Animal Science 18:1, pages 1-12.
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Daria Maria Urbańska, Ryszard Puchała, Justyna Jarczak, Katarzyna Barłowska, Michał Czopowicz, Marcin Mickiewicz, Jarosław Kaba & Emilia Bagnicka. (2023) Milk Yield and Composition, Technological Properties and Homeostasis Indices at Different Lactation Stages and Parities of Two Polish Dairy Goat Breeds. Acta Universitatis Cibiniensis. Series E: Food Technology 27:1, pages 115-130.
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Paola Scano & Pierluigi Caboni. (2022) Seasonal Variations of Milk Composition of Sarda and Saanen Dairy Goats. Dairy 3:3, pages 528-540.
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Manuela Renna, Carola Lussiana, Letizia Colonna, Vanda Maria Malfatto, Antonio Mimosi & Paolo Cornale. (2022) Inclusion of Cocoa Bean Shell in the Diet of Dairy Goats: Effects on Milk Production Performance and Milk Fatty Acid Profile. Frontiers in Veterinary Science 9.
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Alessandra Pino, Luigi Liotta, Cinzia Caggia, Vincenzo Chiofalo, Floro De Nardo, Alessandro Zumbo, Aldo Todaro & Cinzia Lucia Randazzo. (2021) Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese. FEMS Microbiology Letters 368:10.
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H S Widodo, Sudjatmogo, A Muktiani, L K Nuswantoro, D W Harjanti & A N Syamsi. (2019) Contribution of Different Feeding Method and Protein Source on Blood Urea as well as Urinal Nitrogen Excretion of Ettawah Crossbreed Goats. IOP Conference Series: Earth and Environmental Science 372:1, pages 012063.
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L.C. Gomes, C.R. Alcalde, G.T. Santos, A.C. Feihrmann, B.S.L. Molina, P.A. Grande & A.A. Valloto. (2015) Concentrate with calcium salts of fatty acids increases the concentration of polyunsaturated fatty acids in milk produced by dairy goats. Small Ruminant Research 124, pages 81-88.
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Biye Chen, Michael J. Lewis & Alistair S. Grandison. (2014) Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chemistry 158, pages 216-223.
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