Journal of Dairy Science
Volume 93, Issue 9 , Pages 3950-3956 , September 2010

Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese1

  • D. Sánchez-Macías

      Affiliations

    • Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain
    • ,
  • M. Fresno

      Affiliations

    • Canary Agronomic Science Institute, La Laguna, 38200 Tenerife, Spain
    • ,
  • I. Moreno-Indias

      Affiliations

    • Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain
    • ,
  • N. Castro

      Affiliations

    • Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain
    • ,
  • A. Morales-delaNuez

      Affiliations

    • Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain
    • ,
  • S. Álvarez

      Affiliations

    • Canary Agronomic Science Institute, La Laguna, 38200 Tenerife, Spain
    • ,
  • A. Argüello

      Affiliations

    • Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain
    • Corresponding Author InformationCorresponding author.

Received 23 February 2010 ,Accepted 13 May 2010.

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PII: S0022-0302(10)00419-4

doi: 10.3168/jds.2010-3193

Journal of Dairy Science
Volume 93, Issue 9 , Pages 3950-3956 , September 2010

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