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References
Abrahamsen RK, Holmen TB (1981) Goat’s milk yoghurt made from non-homogenized and
homogenized milks, concentrated by different methods. J Dairy Res 48(3):457–463
Abrahamsen RK, Rysstad G (1991) Fermentation of goats’ milk with yogurt starter bacteria: a
review. Cult Dairy Prod J 26(8):28
Anifantakis EM, Kaminarides S (1983) Contribution to the study of Halloumi cheese made from
sheep’s milk. Aust J Dairy Technol 28:29–31
Brendehaug J, Abrahamsen RK (1986) Chemical composition of milk from a herd of Norwegian
goats. J Dairy Res 53(2):211–221
Chigwa FC (2011) Strategies for improving dairy goat kid rearing systems for milk and meat production in Norway, Tanzania and milk utilization in Malawi. PhD thesis, 2011:50. Norwegian
University of Life Sciences, Ås, Norway. ISBN: 978-82575-1013-8
Chilliard Y, Ferlay A, Rouel J, Lamberet G (2003) A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. J Dairy Sci 86(5):1751–1770
Delgado FJ, González-Crespo J, Cava R, Ramírez R (2011) Proteolysis, texture and colour of a
raw goat milk cheese throughout the maturation. Eur Food Res Technol 233:483–488
EFSA (2015) Scientific opinion on the public health risks related to the consumption of raw drinking milk. EFSA J 13(1):1–95
Eik LO, Kifaro GC, Kiango SM, Nordhagen ØM, Safari J, Mtenga LA (2008) Productivity of
goats and their contribution to household food security in high potential areas of East Africa: a
case of Mgeta, Tanzania. Afr J Food Agric Nutr Dev 8(3):278–290
Eknæs M, Skeie S (2006) Effect of different level of roughage availability and contrast levels of
concentrate supplementation on flavour of goat milk. Small Rumin Res 66(1–3):32–43
Elgaml N, Moussa MAM, Saleh AE (2017) Comparison of the properties of Halloumi cheese
made from goat milk, cow milk and their mixture. J Sust Agric Sci 43(2):77–87
Fox PF, Uniacke-Lowe T, McSweeney FP, O’Mahony JA (2015) Dairy chemistry and biochemistry. Springer, New York
García V, Rovira S, Boutoial K, López MB (2014) Improvements in goat milk quality: a review.
Small Rumin Res 121(1):51–57
Hayaloglu AA (2017) Cheese varieties ripened under brine. In: McSweeney PLH, Fox PF, Cotter
PD, Everett DW (eds) Cheese chemistry, physics and microbiology. Academic Press, San
Diego, pp 997–1040
Heertje I, Visser J, Smits P (1985) Structure formation in acid milk gels. Food Microstruct
4(2):267–277
Helm RM, Burks AW (2000) Mechanisms of food allergy. Curr Opin Immunol 12(6):647–653
Jenness R (1980) Composition and characteristics of goat milk: review. J Dairy Sci
63(10):1605–1630
Kaminarides S, Rogotie E, Mallatou H (2000) Comparison of the characteristics of halloumi
cheese made from ovine milk, caprine milk or mixtures of these milks. Int J Dairy Technol
53(3):100–105
Ketto IA, Knutsen TM, Øyaas J, Heringstad B, Ådnøy T, Devold TG, Skeie SB (2017) Effects of
milk protein polymorphism and composition, casein micelle size and salt distribution on the
milk coagulation properties in Norwegian Red cattle. Int Dairy J 70:55–64
Kifaro GC, Msalya G, Nziku ZC, Kimbita EK (2012) Status of Norwegian dairy goats in two districts of Morogoro region at the start of an up-scaling project. In: 1st annual conference of the
EPINAV programme, Morogoro, Tanzania
Kiskini A, Difilippo E (2013) Oligosaccharides in goat milk: structure, health effects and isolation.
Cell Mol Biol (Noisy-le-grand) 59(1):25–30
Lehnen TE, da Silva MR, Camacho A, Marcadenti A, Lehnen AM (2015) A review on effects of
conjugated linoleic fatty acid (CLA) upon body composition and energetic metabolism. J Int
Soc Sports Nutr 12:36
Goat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…
References
Abrahamsen RK, Holmen TB (1981) Goat’s milk yoghurt made from non-homogenized and
homogenized milks, concentrated by different methods. J Dairy Res 48(3):457–463
Abrahamsen RK, Rysstad G (1991) Fermentation of goats’ milk with yogurt starter bacteria: a
review. Cult Dairy Prod J 26(8):28
Anifantakis EM, Kaminarides S (1983) Contribution to the study of Halloumi cheese made from
sheep’s milk. Aust J Dairy Technol 28:29–31
Brendehaug J, Abrahamsen RK (1986) Chemical composition of milk from a herd of Norwegian
goats. J Dairy Res 53(2):211–221
Chigwa FC (2011) Strategies for improving dairy goat kid rearing systems for milk and meat production in Norway, Tanzania and milk utilization in Malawi. PhD thesis, 2011:50. Norwegian
University of Life Sciences, Ås, Norway. ISBN: 978-82575-1013-8
Chilliard Y, Ferlay A, Rouel J, Lamberet G (2003) A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. J Dairy Sci 86(5):1751–1770
Delgado FJ, González-Crespo J, Cava R, Ramírez R (2011) Proteolysis, texture and colour of a
raw goat milk cheese throughout the maturation. Eur Food Res Technol 233:483–488
EFSA (2015) Scientific opinion on the public health risks related to the consumption of raw drinking milk. EFSA J 13(1):1–95
Eik LO, Kifaro GC, Kiango SM, Nordhagen ØM, Safari J, Mtenga LA (2008) Productivity of
goats and their contribution to household food security in high potential areas of East Africa: a
case of Mgeta, Tanzania. Afr J Food Agric Nutr Dev 8(3):278–290
Eknæs M, Skeie S (2006) Effect of different level of roughage availability and contrast levels of
concentrate supplementation on flavour of goat milk. Small Rumin Res 66(1–3):32–43
Elgaml N, Moussa MAM, Saleh AE (2017) Comparison of the properties of Halloumi cheese
made from goat milk, cow milk and their mixture. J Sust Agric Sci 43(2):77–87
Fox PF, Uniacke-Lowe T, McSweeney FP, O’Mahony JA (2015) Dairy chemistry and biochemistry. Springer, New York
García V, Rovira S, Boutoial K, López MB (2014) Improvements in goat milk quality: a review.
Small Rumin Res 121(1):51–57
Hayaloglu AA (2017) Cheese varieties ripened under brine. In: McSweeney PLH, Fox PF, Cotter
PD, Everett DW (eds) Cheese chemistry, physics and microbiology. Academic Press, San
Diego, pp 997–1040
Heertje I, Visser J, Smits P (1985) Structure formation in acid milk gels. Food Microstruct
4(2):267–277
Helm RM, Burks AW (2000) Mechanisms of food allergy. Curr Opin Immunol 12(6):647–653
Jenness R (1980) Composition and characteristics of goat milk: review. J Dairy Sci
63(10):1605–1630
Kaminarides S, Rogotie E, Mallatou H (2000) Comparison of the characteristics of halloumi
cheese made from ovine milk, caprine milk or mixtures of these milks. Int J Dairy Technol
53(3):100–105
Ketto IA, Knutsen TM, Øyaas J, Heringstad B, Ådnøy T, Devold TG, Skeie SB (2017) Effects of
milk protein polymorphism and composition, casein micelle size and salt distribution on the
milk coagulation properties in Norwegian Red cattle. Int Dairy J 70:55–64
Kifaro GC, Msalya G, Nziku ZC, Kimbita EK (2012) Status of Norwegian dairy goats in two districts of Morogoro region at the start of an up-scaling project. In: 1st annual conference of the
EPINAV programme, Morogoro, Tanzania
Kiskini A, Difilippo E (2013) Oligosaccharides in goat milk: structure, health effects and isolation.
Cell Mol Biol (Noisy-le-grand) 59(1):25–30
Lehnen TE, da Silva MR, Camacho A, Marcadenti A, Lehnen AM (2015) A review on effects of
conjugated linoleic fatty acid (CLA) upon body composition and energetic metabolism. J Int
Soc Sports Nutr 12:36
Goat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…