| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2457031 | Small Ruminant Research | 2014 | 7 Pages |
Abstract
New methods developed for increasing goat milk and cheese quality, such as the introduction of plant by-products in the goat diet and the development of new sensors for quality control and the development of new added value products, have led to increased consumption of the same.This review focuses on recent studies related with improvements in goat milk quality and provides an overview of the possibilities that have been tested and confirmed as providing promising results.
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Authors
V. García, S. Rovira, K. Boutoial, M.B. López,