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All issues Dairy Sci. Technol., 90 6 (2010) 611-622 Article references

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Cited article:

Fresh goat's milk and Long-term aerobic exercise improve bone health in Athletes

Yusni Yusni, Syahrul Syahrul and Cut Murzalina
Research Journal of Pharmacy and Technology 1088 (2024)
https://doi.org/10.52711/0974-360X.2024.00170

Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6

Guowei Shu, Xiaoyu Shi, He Chen, Zhe Ji and Jiangpeng Meng
Probiotics and Antimicrobial Proteins (2018)
https://doi.org/10.1007/s12602-018-9410-2

Goat Milk Kefir Supplemented with Porang Glucomannan Improves Lipid Profile and Haematological Parameter in Rat Fed High Fat and High Fructose Diet

Nurliyani, Eni Harmayani and Sunarti
Romanian Journal of Diabetes Nutrition and Metabolic Diseases 25 (1) 11 (2018)
https://doi.org/10.2478/rjdnmd-2018-0002

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

Xiaoyu Shi, He Chen, Yilin Li, Jie Huang and Yunxia He
Acta Universitatis Cibiniensis. Series E: Food Technology 22 (1) 43 (2018)
https://doi.org/10.2478/aucft-2018-0005

NUTRITION OF A HEALTHY CHILD DURING THE FIRST YEAR OF LIFE: IS IT ALL EVIDENT AND DO WE KNOW IT ALL?

I. N. ZAKHAROVA, I. N. KHOLODOVA, A. I. BRAGIN and V. V. NECHAEVA
Medical Council (9) 26 (2017)
https://doi.org/10.21518/2079-701X-2017-9-26-31

Identification of cow milk in goat milk by nonlinear chemical fingerprint technique

Yong-Jie Ma, Wen-Bin Dong, Cheng Fan and Er-Dan Wang
Journal of Food and Drug Analysis (2017)
https://doi.org/10.1016/j.jfda.2017.05.008

Evaluation of the in vitro anti-atherogenic activities of goat milk and goat dairy products

Stylianos Poutzalis, Areti Anastasiadou, Constantina Nasopoulou, et al.
Dairy Science & Technology 96 (3) 317 (2016)
https://doi.org/10.1007/s13594-015-0266-x

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Mirjana B. Pesic, Miroljub B. Barac, Sladjana P. Stanojevic and Miroslav M. Vrvić
Food Engineering Series, Emerging and Traditional Technologies for Safe, Healthy and Quality Food 163 (2016)
https://doi.org/10.1007/978-3-319-24040-4_9

Polyamine profile in ovine and caprine colostrum and milk

Augustina Galitsopoulou, Alexandra-Maria Michaelidou, George Menexes and Efstathios Alichanidis
Food Chemistry 173 80 (2015)
https://doi.org/10.1016/j.foodchem.2014.09.168

Male longevity in Sardinia, a review of historical sources supporting a causal link with dietary factors

G M Pes, F Tolu, M P Dore, et al.
European Journal of Clinical Nutrition 69 (4) 411 (2015)
https://doi.org/10.1038/ejcn.2014.230

The Probiotic Bacterial Strain Lactobacillus fermentum D3 Increases In Vitro the Bioavailability of Ca, P, and Zn in Fermented Goat Milk

Triana Bergillos-Meca, Miguel Navarro-Alarcón, Carmen Cabrera-Vique, et al.
Biological Trace Element Research 151 (2) 307 (2013)
https://doi.org/10.1007/s12011-012-9544-0

Effect of CSN1S1 gene polymorphism and stage of lactation on milk yield and composition of extensively reared goats

Filippo Balia, Michele Pazzola, Maria Luisa Dettori, et al.
Journal of Dairy Research 80 (02) 129 (2013)
https://doi.org/10.1017/S0022029912000702