Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets

[1]  N. Ribeiro,et al.  Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region , 2021, Food Science and Technology.

[2]  W. Santos,et al.  Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.) , 2021 .

[3]  N. Ribeiro,et al.  Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin , 2021, Food Science and Technology.

[4]  V. Gekas,et al.  Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii , 2020, International Journal of Dairy Technology.

[5]  S. Sakr,et al.  The impact of supplementing goats' milk with quinoa extract on some properties of yoghurt , 2020, International Journal of Dairy Technology.

[6]  E. Esmerino,et al.  Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling. , 2018, Journal of dairy science.

[7]  S. Clark,et al.  A 100-Year Review: Advances in goat milk research. , 2017, Journal of dairy science.

[8]  L. Tedeschi,et al.  The role of condensed tannins in ruminant animal production: advances, limitations and future directions , 2017 .

[9]  E. Esmerino,et al.  Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires. , 2017, Journal of dairy science.

[10]  L. S. Cabral,et al.  Nutritional value of sorghum silage of different purposes , 2017 .

[11]  K. A. D. P. Costa,et al.  QUALIDADE DA SILAGEM DE MILHO E SORGO ADITIVADA COM AMENDOIM FORRAGEIRO , 2016 .

[12]  M. L. Masson,et al.  Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice , 2012 .

[13]  R. Costa,et al.  Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil. , 2010, Journal of dairy science.

[14]  G. Piredda,et al.  The inclusion of a daisy plant (Chrysanthemum coronarium) in dairy sheep diet: 2. Effect on the volatile fraction of milk and cheese , 2006 .

[15]  J. Coulon,et al.  La qualité sensorielle des produits laitiers et de la viande dépend des fourrages consommés par les animaux , 2002 .

[16]  H. Macfie,et al.  DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS , 1989 .

[17]  N. Ribeiro,et al.  Glycerin diet affects the size of the fat globule and the fatty acid profile of goat's milk , 2022, Food Science and Technology.

[18]  N. Ribeiro,et al.  The impact of double-distilled glycerin supplementation on the quality of goat milk and cheese , 2022, Food Science and Technology.

[19]  N. Ribeiro,et al.  Production and economic analysis of milk from goats fed with double-distilled glycerin , 2022, Food Science and Technology.

[20]  N. Ribeiro,et al.  Physicochemical profile of milk and cheese of goat feed with flashseed oil substituting the corn , 2022 .

[21]  J. S. Oliveira,et al.  Fontes de volumoso em dieta para cabras Anglo Nubiana em lactação: Consumo, Digestibilidade e Comportamento ingestivo , 2017 .

[22]  P. C. Burin Qualidade da gordura ovina: características e fatores de influência , 2016 .

[23]  Maria Elieidy Gomes de Oliveira,et al.  Caracterização físico-química e sensorial de queijo de coalho produzido com mistura de leite de cabra e de leite de vaca , 2011 .

[24]  Lílian Viana Teixeira,et al.  Análise sensorial na indústria de alimentos , 2009 .