284
Lie H, Rich KM, Kurwijila LR, Jervell AM (2012) Improving smallholder livelihoods through local
value chain development: a case study of goat milk yogurt in Tanzania. Int Food Agribusiness
Manag Rev 15(3):55–85
Loewenstein M, Speck SJ, Barnhart HM, Frank JF (1980) Research on goat milk products: a
review. J Dairy Sci 63(10):1631–1648
MALF (2016) The Tanzania smallholder livestock sector: a review based on the 2012/13 National
Panel Survey. Ministry of Agriculture, Livestock and Fisheries (MALF). Dar-es-Salaam,
Tanzania
Markiewicz-Kęszycka M, Czyżak-Runowska G, Lipińska P, Wójtowski J (2013) Fatty acid profile
of milk – a review. Bull Vet Inst Pulawy 57(2):135–139
Mattiello S, Caroprese M, Matteo CG, Fortina R, Martini A, Martini M, Parisi G, Russo C,
Zecchini M (2018) Typical dairy products in Africa from local animal resources. Ital J Anim
Sci 17(3):740–754
Milci S, Goncu A, Alpkent Z, Yaygin H (2005) Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk. Int Dairy J
15(6):625–630
Miloradovic Z, Kljajevic N, Miocinovic J, Tomic N, Smiljanic J, Macej O (2017) High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory
quality of cheese during ripening. Int Dairy J 68:1–8
Msalya G, Lie H, Mfinanga V, Ringheim AS, Sandvik R, Åsli M, Christophersen OA, Haug A,
Mushi DE, Mwaseba D et al (2016) Public-private partnership for sustainable production and
marketing of goat’s milk in light of climate change. In: Lal R, Kraybill D, Hansen DO, Singh
BR, Mosogoya T, Eik LO (eds) Climate change and multi-dimensional sustainability in African
agriculture: climate change and sustainability in agriculture. Springer, Cham, pp 505–524
Msalya G, Sonola VS, Ngoda P, Kifaro GC, Eik LO (2017) Evaluation of growth, milk and manure
production in Norwegian dairy goats in one highland of Tanzania 30 years after introduction.
South Afr J Anim Sci 47:202–212
Nakada M, Dosako S, Hirano R, Oooka M, Nakajima I (1996) Lactoperoxidase suppresses acid
production in yoghurt during storage under refrigeration. Int Dairy J 6(1):33–42
Nell AJ, Schiere H, Bol S (2014) Quick scan dairy sector in Tanzania. Dutch Ministry of Economic
Affairs, The Hague
Otte J, Chilonda P (2003) Classification of cattle and small ruminant production systems in subSaharan Africa. Outlook Agric 32(3):183–190
Özer B, Grandison A, Robinson R, Atamer M (2003) Effects of lactoperoxidase and hydrogen
peroxide on rheological properties of yoghurt. J Dairy Res 70(2):227–232
Paape MJ, Wiggans GR, Bannerman DD, Thomas DL, Sanders AH, Contreras A, Moroni P,
Miller RH (2007) Monitoring goat and sheep milk somatic cell counts. Small Rumin Res
68(1):114–125
Paludetti LF, Kelly AL, O’Brien B, Jordan K, Gleeson D (2018) The effect of different precooling rates and cold storage on milk microbiological quality and composition. J Dairy Sci
101(3):1921–1929
Papademas P, Robinson R (1998) Halloumi cheese: the product and its characteristics. Int J Dairy
Technol 51(3):98–103
Park YW (1994) Hypo-allergenic and therapeutic significance of goat milk. Small Rumin Res
14(2):151–159
Park YW (2010a) Improving goat milk. In: Griffiths M (ed) Improving the safety and quality of
milk. Woodhead Publishing, Cambridge, UK, pp 304–346
Park YW (2010b) Goat milk: composition and characteristics. In: Pond WG, Baer CK (eds)
Encyclopedia of animal science. CRC Press, Boca Raton
Park YW, Guo M (2006) Goat milk products: types of products, manufacturing technology, chemical composition, and marketing. In: Park YW, Haenlein GFW (eds) Handbook of milk of nonbovine mammals. Blackwell Publishers, Hoboken
Park YW, Juárez M, Ramos M, Haenlein GFW (2007) Physico-chemical characteristics of goat
and sheep milk. Small Rumin Res 68(1–2):88–113
I. A. Ketto et al.
Lie H, Rich KM, Kurwijila LR, Jervell AM (2012) Improving smallholder livelihoods through local
value chain development: a case study of goat milk yogurt in Tanzania. Int Food Agribusiness
Manag Rev 15(3):55–85
Loewenstein M, Speck SJ, Barnhart HM, Frank JF (1980) Research on goat milk products: a
review. J Dairy Sci 63(10):1631–1648
MALF (2016) The Tanzania smallholder livestock sector: a review based on the 2012/13 National
Panel Survey. Ministry of Agriculture, Livestock and Fisheries (MALF). Dar-es-Salaam,
Tanzania
Markiewicz-Kęszycka M, Czyżak-Runowska G, Lipińska P, Wójtowski J (2013) Fatty acid profile
of milk – a review. Bull Vet Inst Pulawy 57(2):135–139
Mattiello S, Caroprese M, Matteo CG, Fortina R, Martini A, Martini M, Parisi G, Russo C,
Zecchini M (2018) Typical dairy products in Africa from local animal resources. Ital J Anim
Sci 17(3):740–754
Milci S, Goncu A, Alpkent Z, Yaygin H (2005) Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk. Int Dairy J
15(6):625–630
Miloradovic Z, Kljajevic N, Miocinovic J, Tomic N, Smiljanic J, Macej O (2017) High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory
quality of cheese during ripening. Int Dairy J 68:1–8
Msalya G, Lie H, Mfinanga V, Ringheim AS, Sandvik R, Åsli M, Christophersen OA, Haug A,
Mushi DE, Mwaseba D et al (2016) Public-private partnership for sustainable production and
marketing of goat’s milk in light of climate change. In: Lal R, Kraybill D, Hansen DO, Singh
BR, Mosogoya T, Eik LO (eds) Climate change and multi-dimensional sustainability in African
agriculture: climate change and sustainability in agriculture. Springer, Cham, pp 505–524
Msalya G, Sonola VS, Ngoda P, Kifaro GC, Eik LO (2017) Evaluation of growth, milk and manure
production in Norwegian dairy goats in one highland of Tanzania 30 years after introduction.
South Afr J Anim Sci 47:202–212
Nakada M, Dosako S, Hirano R, Oooka M, Nakajima I (1996) Lactoperoxidase suppresses acid
production in yoghurt during storage under refrigeration. Int Dairy J 6(1):33–42
Nell AJ, Schiere H, Bol S (2014) Quick scan dairy sector in Tanzania. Dutch Ministry of Economic
Affairs, The Hague
Otte J, Chilonda P (2003) Classification of cattle and small ruminant production systems in subSaharan Africa. Outlook Agric 32(3):183–190
Özer B, Grandison A, Robinson R, Atamer M (2003) Effects of lactoperoxidase and hydrogen
peroxide on rheological properties of yoghurt. J Dairy Res 70(2):227–232
Paape MJ, Wiggans GR, Bannerman DD, Thomas DL, Sanders AH, Contreras A, Moroni P,
Miller RH (2007) Monitoring goat and sheep milk somatic cell counts. Small Rumin Res
68(1):114–125
Paludetti LF, Kelly AL, O’Brien B, Jordan K, Gleeson D (2018) The effect of different precooling rates and cold storage on milk microbiological quality and composition. J Dairy Sci
101(3):1921–1929
Papademas P, Robinson R (1998) Halloumi cheese: the product and its characteristics. Int J Dairy
Technol 51(3):98–103
Park YW (1994) Hypo-allergenic and therapeutic significance of goat milk. Small Rumin Res
14(2):151–159
Park YW (2010a) Improving goat milk. In: Griffiths M (ed) Improving the safety and quality of
milk. Woodhead Publishing, Cambridge, UK, pp 304–346
Park YW (2010b) Goat milk: composition and characteristics. In: Pond WG, Baer CK (eds)
Encyclopedia of animal science. CRC Press, Boca Raton
Park YW, Guo M (2006) Goat milk products: types of products, manufacturing technology, chemical composition, and marketing. In: Park YW, Haenlein GFW (eds) Handbook of milk of nonbovine mammals. Blackwell Publishers, Hoboken
Park YW, Juárez M, Ramos M, Haenlein GFW (2007) Physico-chemical characteristics of goat
and sheep milk. Small Rumin Res 68(1–2):88–113
I. A. Ketto et al.