נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Quality of goat milk produced in israel: Effects of management and husbandry
Year:
1997
Source of publication :
Milchwissenschaft
Authors :
גולופ, נתן
;
.
מרין, עוזי
;
.
רוזן, ברוך ולטר
;
.
Volume :
52
Co-Authors:
Gollop, N., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Rosen, B., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
665
To page:
667
(
Total pages:
3
)
Abstract:
About 4 million liters of goat milk are produced in Israel per annum by 35,000 animals. The bacterial quality of the Israeli milk is of major importance, since some sheep and goat herds in Israel are presently considered to be infected by Brucella. This leads to mandatory pasteurization of all ovine raw milk before any processing or use. In the present work the natural microflora present in goat milk before and after pasteurization in the intensive and semi- extensive farming regimes was evaluated. The goat milk produced on the farms which participated in this study is of excellent quality. Nevertheless, the natural milk micro- flora in the milk products is missing, and therefore it is necessary to evaluate non-natural starter cultures based on the natural milk microflora in order to produce high quality authentic goat milk products.
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
29002
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:43
Scientific Publication
Quality of goat milk produced in israel: Effects of management and husbandry
52
Gollop, N., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Rosen, B., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Quality of goat milk produced in israel: Effects of management and husbandry
About 4 million liters of goat milk are produced in Israel per annum by 35,000 animals. The bacterial quality of the Israeli milk is of major importance, since some sheep and goat herds in Israel are presently considered to be infected by Brucella. This leads to mandatory pasteurization of all ovine raw milk before any processing or use. In the present work the natural microflora present in goat milk before and after pasteurization in the intensive and semi- extensive farming regimes was evaluated. The goat milk produced on the farms which participated in this study is of excellent quality. Nevertheless, the natural milk micro- flora in the milk products is missing, and therefore it is necessary to evaluate non-natural starter cultures based on the natural milk microflora in order to produce high quality authentic goat milk products.
Scientific Publication
You may also be interested in