Papers mentioning goat cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cheese ripening involves a series of biochemical and microbiological transformations that directly affect the texture, aroma, flavor, and quality of the final product. This study a... Read full abstract on PubMed →
Goat cheese is a nutritionally rich product, but it is often associated with a distinctive "goaty" flavor due to volatile compounds such as short-chain fatty acids. Traditional fer... Read full abstract on PubMed →
Sanitary-hygienic failures in cheese making can pose health risks to consumers. This study aimed to identify multiresistant pathogens in different production stages of artisanal go... Read full abstract on PubMed →
Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and unique taste. A pivotal role in the development of these characteri... Read full abstract on PubMed →
Fatty acid profiles may affect the flavor of milk. The diversity of volatile compounds in raw milk with different ratios of n-6 to n-3 fatty acids (8:1, 4:1, and 3:1) was studied.... Read full abstract on PubMed →
The aim of this study was to determine prevalence of undesirable bacteria and their antimicrobial profile in samples obtained from a productive farm situated in border region Slans... Read full abstract on PubMed →
The aim of this work was to evaluate the effect of pasteurization and coagulation during goat cheese production on the infectivity of Encephalitozoon cuniculi spores for immunodefi... Read full abstract on PubMed →
Today, cheese is valued because of its high nutritional value and unique characteristics. Improving the texture and flavor of cheese by selecting suitable starter cultures is an im... Read full abstract on PubMed →
The use of crude aqueous extracts of Cynara cardunculus flowers as coagulants in the production of high-quality sheep and goat cheeses-as are the cases of several Portuguese and Sp... Read full abstract on PubMed →
The effects of the addition of different strains of lactic acid bacteria on different quality parameters of a Brazilian goat semi-hard cheese (coalho) were assessed during 7 days o... Read full abstract on PubMed →
The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performe... Read full abstract on PubMed →
Citrinin is a nephrotoxic fungal metabolite that has been demonstrated to be mutagenic in hepatocytes. It can be produced by several fungal species that belong mainly to the genus... Read full abstract on PubMed →
Arctic residents, whose diets comprise a large proportion of traditional terrestrial and freshwater foodstuffs, have received the highest radiation exposures to artificial radionuc... Read full abstract on PubMed →
118 strains of heterotrophic microorganisms were isolated from goat cheese produced domestically in the IV Region of Northern Chile (Serene, Ovalle, and Illapel) and sold in superm... Read full abstract on PubMed →
P4M422. The results are important for the innovative sustainable production of carotenoid-rich matrices for different purposes (nutrition, health promotion, color) and industries (... Read full abstract on PubMed →
Lipid type was closely related to meat flavor. The influence of <i>Allium mongolicum</i> Regel flavonoids (AMRF) on the flavor and lipid composition of goat meat is unclear. We int... Read full abstract on PubMed →
OBJECTIVE: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing... Read full abstract on PubMed →
The objective of this study was to identify candidate genes via which Allium mongolicum Regel ethanol extract (AME) affects the synthesis of branched-chain fatty acids (BCFAs) rela... Read full abstract on PubMed →
OBJECTIVE: This study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the growth performance, carcass characteristics, fat color... Read full abstract on PubMed →
Knowledge of factors influencing the levels of 4-alkyl branched-chain fatty acid (vBCFA), and consequently the "sheepy flavor" intensity of New Zealand sheep milk, is currently lim... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.