Not |
Yes |
CaCl2 and veal rennet |
Yes |
Yes |
Yes |
Yes |
Yes |
Boutoial et al. (2013)Boutoial, K., García, V., Rovira, S., Ferrandini, E., Abdelkhalek, O., & López, M. B. (2013). Efeito da alimentação de cabras com folhas destiladas e não destiladas de tomilho (Thymus zygis subp. gracilis) nas propriedades do leite e do queijo. The Journal of Dairy Research, 80(4), 448-456. PMid:24124730. http://doi.org/10.1017/S0022029913000459 http://doi.org/10.1017/S0022029913000459...
|
Not specified |
Not specified |
Not specified |
Not specified |
Not specified |
Not specified |
Not specified |
Not specified |
Gámbaro et al. (2017)Gámbaro, A., González, V., Jiménez, S., Arechavaleta, A., Irigaray, B., Callejas, N., Grompone, M., & Vieitez, I. (2017). Chemical and sensory profiles of commercial goat cheeses. International Dairy Journal, 69, 1-8. http://doi.org/10.1016/j.idairyj.2017.01.009 http://doi.org/10.1016/j.idairyj.2017.01...
|
Not specified |
Yes |
Not specified |
Not specified |
Not specified |
Not specified |
Not specified |
Not specified |
Bezerra et al. (2017)Bezerra, T. K. A., Arcanjo, N. M. O., Araújo, A. R. R., Queiroz, A. L. M., Oliveira, M. E. G., Gomes, A. M. P., & Madruga, M. S. (2017). Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria. Lebensmittel-Wissenschaft + Technologie, 76, 209-215. http://doi.org/10.1016/j.lwt.2016.03.041 http://doi.org/10.1016/j.lwt.2016.03.041...
|
Yes |
Not specified |
Not specified |
Not specified |
Yes |
Not specified |
Yes |
Yes |
Santurino et al. (2017)Santurino, C., Calvo, M. V., Gómez-Candela, C., & Fontecha, J. (2017). Characterization of naturally goat cheese enriched in conjugated linoleic acid and omega-3 fatty acids for human clinical trial in overweight and obese subjects. PharmaNutrition, 5(1), 8-17. http://doi.org/10.1016/j.phanu.2016.12.001 http://doi.org/10.1016/j.phanu.2016.12.0...
|
Yes |
Yes |
Not specified |
Not specified |
Not specified |
Not specified |
Yes |
Not specified |
Fernandes et al. (2018)Fernandes, Â., Barreira, J. C. M., Barros, L., Mendonça, A., Ferreira, I. C. F. R., & Sousa, F. R. (2018). Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods. Lebensmittel-Wissenschaft + Technologie, 87, 33-39. http://doi.org/10.1016/j.lwt.2017.08.071 http://doi.org/10.1016/j.lwt.2017.08.071...
|
Not |
Yes |
Not specified |
Not specified |
Not specified |
Yes |
Yes |
Not specified |
Cais-Sokolińska et al. (2018)Cais-Sokolińska, D., Bierzuńska, P., Kaczyński, Ł. K., Baranowska, H. M., & Tomaszewska-Gras, J. (2018). Modelo de estabilidade de textura, derretibilidade e mobilidade de água de queijos tipo pizza de leite de cabra. Revista de Engenharia de Alimentos, 222, 226-236.
|
Yes |
Yes |
Rennet |
Yes |
Yes |
Yes |
Not specified |
Not specified |
Shabbir et al. (2019)Shabbir, U., Huma, N., & Javed, A. (2019). Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture. Brazilian Journal of Food Technology, 22, e2018289. http://doi.org/10.1590/1981-6723.28918 http://doi.org/10.1590/1981-6723.28918...
|
Yes |
Yes |
Rennet |
Not specified |
Yes |
Not specified |
Yes |
Not specified |
Pazzola et al. (2019)Pazzola, M., Stocco, G., Dettori, M. L., Bittante, G., & Vacca, G. M. (2019). Effect of goat milk composition on cheesemaking traits and daily cheese production. Journal of Dairy Science, 102(5), 3947-3955. PMid:30827544. http://doi.org/10.3168/jds.2018-15397 http://doi.org/10.3168/jds.2018-15397...
|
Yes |
Yes |
Rennet |
Yes |
Yes |
Yes |
Yes |
Yes |
Cabral et al. (2020)Cabral, C. F. S., Veiga, L. B. E., Araújo, M. G., & de Souza, S. L. Q. (2020). Environmental Life Cycle Assessment of goat cheese production in Brazil: A path towards sustainability. Lebensmittel-Wissenschaft + Technologie, 129, 109550. http://doi.org/10.1016/j.lwt.2020.109550 http://doi.org/10.1016/j.lwt.2020.109550...
|
Yes |
Yes |
Enzymes |
Yes |
Yes |
Yes |
Yes |
Yes |
Islam et al. 2021)Islam, Z., Uddin, E., Rahman, T., Islam, M. A., & Harun-ur-Rashid, M. (2021). Isolation and characterization of dominant lactic acid bacteria from raw goat milk: assessment of probiotic potential and technological properties. Small Ruminant Research, 205, 106532. http://doi.org/10.1016/j.smallrumres.2021.106532 http://doi.org/10.1016/j.smallrumres.202...
|
Yes |
Yes |
Rennet or enzymes |
Yes |
Yes |
Yes |
Yes |
Yes |
Amaral et al. (2022)Amaral, J. B. S., Grisi, C. V. B., Vieira, E. A., Ferreira, P. S., Rodrigues, C. G., Diniz, N. C. M., Vieira, P. P. F., dos Santos, N. A., Gonçalves, M. C., Braga, A. L. M., & Cordeiro, A. M. T. M. (2022). Light cream cheese spread of goat milk enriched with phytosterols: Physicochemical, rheological, and microbiological characterization. Lebensmittel-Wissenschaft + Technologie, 157, 113103. http://doi.org/10.1016/j.lwt.2022.113103 http://doi.org/10.1016/j.lwt.2022.113103...
|
Yes |
Yes |
Enzymatic |
Yes |
Yes |
Yes |
Yes |
Yes |
Santos et al. (2022)Santos, W. M., Gomes, A. C. G., de Caldas Nobre, M. S.C., Pereira, Á. M. S., Pereira, E. V. S., dos Santos, K. M. O., Florentino, E. R., & Buriti, F. C. A. (2022). Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components. International Dairy Journal, 137, 105515.
|
Yes |
Yes |
Not specified |
Not specified |
Yes |
Yes |
Not specified |
Not specified |
Ortíz-Deleón et al. (2023)Ortíz-Deleón, A. M., Ramírez-Santiago, C., Sandoval-Castilla, O., Román-Guerrero, A., & Aguirre-Mandujano, E. (2023). Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat´s milk. Revista Mexicana de Ingeniería Química, 22(1), 1-13.
|
Yes |
Yes |
Charcoal or enzymes |
Yes |
Yes |
Yes |
Yes |
Yes |
Mata-Gómez et al. (2023)Mata-Gómez, L. C., Mapelli-Brahm, P., Meléndez-Martínez, A. J., Méndez-Zavala, A., Morales-Oyervides, L., & Montañez, J. (2023). Microbial carotenoid synthesis optimization in goat cheese whey using the robust taguchi method: A sustainable approach to help tackle vitamin a deficiency. Foods, 12(3), 658. PMid:36766185. http://doi.org/10.3390/foods12030658 http://doi.org/10.3390/foods12030658...
|
Yes |
Yes |
Rennet |
Yes |
Yes |
Yes |
Yes |
Yes |
Santos et al. (2023)Santos, W. M., Gomes, A. C. G., Nobre, M. S. C., Pereira, Á. M. S., Pereira, E. V. S., Santos, K. M. O., Florentino, E. R.,& Buriti, F. C. A. (2023). Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components. International Dairy Journal, 137, 105515. http://doi.org/10.1016/j.idairyj.2022.105515 http://doi.org/10.1016/j.idairyj.2022.10...
|
Not specified |
Yes |
Proteolysis and enzymes |
Not specified |
Yes |
Yes |
Yes |
Not specified |
Kondyli et al. (2023)Kondyli, E., Pappa, E. C., Bosnea, L., Vlachou, A. M., & Malamou, E. (2023). Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage. International Dairy Journal, 145, 105717. http://doi.org/10.1016/j.idairyj.2023.105717 http://doi.org/10.1016/j.idairyj.2023.10...
|
Yes |
Yes |
Not specified |
Yes |
Yes |
Yes |
Yes |
Not specified |
Baleswaran et al. (2023)Baleswaran, A., Couderc, C., Reyrolle, M., Bechec, M., Daydé, J., Tormo, H., & Jard, G. (2023). Elaboration and characterisation of a miniature soft lactic goat cheese model to mimic a factory cheese. International Dairy Journal, 142, 105646. http://doi.org/10.1016/j.idairyj.2023.105646 http://doi.org/10.1016/j.idairyj.2023.10...
|
Not specified |
Yes |
Coal |
Yes |
Yes |
Yes |
Yes |
Not specified |
Levak et al. (2023)Levak, S., Kalit, S., Špehar, I.D., Radeljević, B., Rako, A., & Kalit, M. T. (2023). The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties. Journal of Dairy Science, 106(12), 8493-8503. http://doi.org/10.3168/jds.2023-23533. http://doi.org/10.3168/jds.2023-23533...
|
Yes |
Yes |
Enzymatic |
Yes |
Yes |
Yes |
Yes |
Yes |
Martin & Cotter (2023)Martin, J. G. P., & Cotter, P. D. (2023). Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity? Heliyon, 9(4), e15110. PMid:37151695. http://doi.org/10.1016/j.heliyon.2023.e15110 http://doi.org/10.1016/j.heliyon.2023.e1...
|
Yes |
Yes |
Rennet |
Yes |
Yes |
Yes |
Yes |
Yes |
Sesín et al. (2023)Sesín, A. A., Paz, J. J. C., Ledesma, A. E., Taranto, M. P., & Bustos, A. Y. (2023). Caracterização probiótica de bactérias lácticas de queijo de cabra artesanal para desenvolvimento de produtos lácteos funcionais. Revista Brasileira de Tecnologia de Alimentos, 26, e2023024.
|