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How to improve the quality of goat milk products



How to improve the quality of goat milk products



Production and utilization of ewe and goat milk Proceedings Crete, Greece 19-21 October 1995: 113-121



Studies of the quality of goat milk, the effects of ultraviolet treatment of goat milk upon total, coliform and pathogenic bacterial counts, use of starter cultures specific for goat milk cheese, and the application of good manufacturing practice, are briefly reported, and the following conclusions are drawn: that the quality of goat milk and milk products can be improved by introducing more effective technical assistance and systematic control of all points in any given process and that the use of selected starter cultures that have become naturally acclimatized to goat milk can, with the correct technology, help to ensure a good flavour in the finished cheese.

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