Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening

The present study investigates the influence of different lactic strains on physicochemical and microbiological composition of goat cheese as well as on the fatty acid content. Four types of cheese were made from pasteurized goat's milk (batch A: control cheese prepared without the addition of...

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Bibliographic Details
Main Authors: Said Zantar, Yousra Zantar, Mohamed Benicha, Amin Laglaoui, Ouiam EL GALIOU, Mounir Hassani Zerrouk
Format: Article
Language:English
Published: National Institute of Agronomic Research "INRA" Morocco 2024-09-01
Series:African and Mediterranean Agricultural Journal - Al Awamia
Online Access:https://revues.imist.ma/index.php/Afrimed/article/view/47268
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