285
Raynal-Ljutovac K, Gaborit P, Lauret A (2005) The relationship between quality criteria of goat
milk, its technological properties and the quality of the final products. Small Rumin Res
60(1):167–177
Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y (2008) Composition of goat and
sheep milk products: an update. Small Rumin Res 79(1):57–72
Ruas-Madiedo P, Salazar N, de los Reyes-Gavilán CG (2010) Exopolysaccharides produced by
lactic acid bacteria in food and probiotic applications. In: Brennan PJ, Itzstein MV, Moran AP
(eds) Microbial glycobiology. Academic Press, San Diego, pp 885–902
Rysstad G, Abrahamsen RK (1987) Formation of volatile aroma compounds and carbon dioxide in
yogurt starter grown in cows’ and goats’ milk. J Dairy Res 54(2):257–266
Rysstad G, Knutsen WJ, Abrahamsen RK (1990) Effect of threonine and glycine on acetaldehyde
formation in goats’ milk yogurt. J Dairy Res 57(3):401–411
Salaün F, Mietton B, Gaucheron F (2005) Buffering capacity of dairy products. Int Dairy J
15(2):95–109
Sanchez A, Contreras A, Corrales JC, Marco JC (2001) Relationships between infection with caprine arthritis encephalitis virus, intramammary bacterial infection and somatic cell counts in
dairy goats. Vet Rec 148(23):711–714
Skeie SB (2014) Quality aspects of goat milk for cheese production in Norway: a review. Small
Rumin Res 122(1–3):10–17
Skeie SB, Abrahamsen RK (2017) Brown whey cheese. In: McSweeney PLH, Fox PF, Cotter PD,
Everett DW (eds) Cheese chemistry, physics and microbiology, vol 4. Academic Press, San
Diego, pp 1117–1132
Skeie SB, Inglingstad RA, Brunborg LJ, Eknæs M (2014) The influence of the deletion in exon 12
of the gene encoding αs1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on
milk coagulation properties and cheese quality. Small Rumin Res 122(1–3):50–58
Tamime AY, Robinson RK (2007a) Historical background. In: Tamime AY, Robinson RK (eds)
Tamime and Robinson’s yoghurt, 3rd edn. Woodhead Publishing, Cambridge, UK, pp 1–12
Tamime AY, Robinson RK (2007b) Background to manufacturing practice. In: Tamime AY,
Robinson RK (eds) Tamime and Robinson’s yoghurt, 3rd edn. Woodhead Publishing,
Cambridge, UK, pp 13–161
Tamime AY, Skriver A, Nilsson LE (2006) Starter cultures. In: Tamime AY (ed) Fermented milks.
Blackwell Science Ltd, Oxford, UK, pp 11–52
Theophilou P, Wilbey RA (2007) Effects of fat on the properties of halloumi cheese. Int J Dairy
Technol 60(1):1–4
Turck D (2013) Cow’s milk and goat’s milk. World Rev Nutr Diet 108:56–62
UDLP (1997) Improving the nutritional well being of infants and children through small ruminants
milk and meat. University Development Linkage Project: Bunda College of Agriculture, L.,
Malawi.: USAID-funded Bunda/Lincoln/Minnesota Research Programme
Walstra P, Woulters JTM, Geurts TJ (2006) Dairy science and technology, 2nd edn. CRC, Taylor
& Francis, Boca Raton
Zadow JG, Hardham JF, Kocak H, Mayes JJ (1983) The stability of goat’s milk to UHT processing.
Aust J Dairy Technol 38(1):20–23
Zervas G, Tsiplakou E (2011) The effect of feeding systems on the characteristics of products from
small ruminants. Small Rumin Res 101(1):140–149
Goat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…
Raynal-Ljutovac K, Gaborit P, Lauret A (2005) The relationship between quality criteria of goat
milk, its technological properties and the quality of the final products. Small Rumin Res
60(1):167–177
Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y (2008) Composition of goat and
sheep milk products: an update. Small Rumin Res 79(1):57–72
Ruas-Madiedo P, Salazar N, de los Reyes-Gavilán CG (2010) Exopolysaccharides produced by
lactic acid bacteria in food and probiotic applications. In: Brennan PJ, Itzstein MV, Moran AP
(eds) Microbial glycobiology. Academic Press, San Diego, pp 885–902
Rysstad G, Abrahamsen RK (1987) Formation of volatile aroma compounds and carbon dioxide in
yogurt starter grown in cows’ and goats’ milk. J Dairy Res 54(2):257–266
Rysstad G, Knutsen WJ, Abrahamsen RK (1990) Effect of threonine and glycine on acetaldehyde
formation in goats’ milk yogurt. J Dairy Res 57(3):401–411
Salaün F, Mietton B, Gaucheron F (2005) Buffering capacity of dairy products. Int Dairy J
15(2):95–109
Sanchez A, Contreras A, Corrales JC, Marco JC (2001) Relationships between infection with caprine arthritis encephalitis virus, intramammary bacterial infection and somatic cell counts in
dairy goats. Vet Rec 148(23):711–714
Skeie SB (2014) Quality aspects of goat milk for cheese production in Norway: a review. Small
Rumin Res 122(1–3):10–17
Skeie SB, Abrahamsen RK (2017) Brown whey cheese. In: McSweeney PLH, Fox PF, Cotter PD,
Everett DW (eds) Cheese chemistry, physics and microbiology, vol 4. Academic Press, San
Diego, pp 1117–1132
Skeie SB, Inglingstad RA, Brunborg LJ, Eknæs M (2014) The influence of the deletion in exon 12
of the gene encoding αs1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on
milk coagulation properties and cheese quality. Small Rumin Res 122(1–3):50–58
Tamime AY, Robinson RK (2007a) Historical background. In: Tamime AY, Robinson RK (eds)
Tamime and Robinson’s yoghurt, 3rd edn. Woodhead Publishing, Cambridge, UK, pp 1–12
Tamime AY, Robinson RK (2007b) Background to manufacturing practice. In: Tamime AY,
Robinson RK (eds) Tamime and Robinson’s yoghurt, 3rd edn. Woodhead Publishing,
Cambridge, UK, pp 13–161
Tamime AY, Skriver A, Nilsson LE (2006) Starter cultures. In: Tamime AY (ed) Fermented milks.
Blackwell Science Ltd, Oxford, UK, pp 11–52
Theophilou P, Wilbey RA (2007) Effects of fat on the properties of halloumi cheese. Int J Dairy
Technol 60(1):1–4
Turck D (2013) Cow’s milk and goat’s milk. World Rev Nutr Diet 108:56–62
UDLP (1997) Improving the nutritional well being of infants and children through small ruminants
milk and meat. University Development Linkage Project: Bunda College of Agriculture, L.,
Malawi.: USAID-funded Bunda/Lincoln/Minnesota Research Programme
Walstra P, Woulters JTM, Geurts TJ (2006) Dairy science and technology, 2nd edn. CRC, Taylor
& Francis, Boca Raton
Zadow JG, Hardham JF, Kocak H, Mayes JJ (1983) The stability of goat’s milk to UHT processing.
Aust J Dairy Technol 38(1):20–23
Zervas G, Tsiplakou E (2011) The effect of feeding systems on the characteristics of products from
small ruminants. Small Rumin Res 101(1):140–149
Goat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…