A REVIEW OF CURRENT RESEARCH ON GOATS MILK IN GREECE

dc.contributor.author	KALANTZOPOULOS, G	en
dc.date.accessioned	2014-06-06T06:42:21Z
dc.date.available	2014-06-06T06:42:21Z
dc.date.issued	1993	en
dc.identifier.issn	0023-7302	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/577
dc.subject	GOATS MILK	en
dc.subject	RESEARCH	en
dc.subject	COMPOSITION	en
dc.subject	CHEESE	en
dc.subject	GREECE	en
dc.subject.classification	Food Science & Technology	en
dc.title	A REVIEW OF CURRENT RESEARCH ON GOATS MILK IN GREECE	en
heal.type	journalArticle	en
heal.language	French	en
heal.publicationDate	1993	en
heal.abstract	Greece is the main producer of goat's milk in the European Community, with an annual output of 460 000 ton/yr and a livestock of 5 904 000 goats (85% native). Research in the field is carried out by Agricultural Ministry stations, the Milk Institute and the relevant university faculties. The zootechnical aspect is focussed on genetic improvement via selection and cross-breeding of native goat breeds. The study of milk composition is also very important; its average composition is as follows: fat 4.4-5%, total protein 3.4-3.7%, casein 2.7-2.8% and lactose 4.4-5.0%, Concerning the transformation of goat's milk, studies are currently in progress on the production of yoghurt from pure goat's milk, Feta cheese composed of a mixture of sheep's milk and goat's milk, and also on the production of new types of cheeses.	en
heal.publisher	EDITIONS SCIENTIFIQUES ELSEVIER	en
heal.journalName	LAIT	en
dc.identifier.issue	5-6	en
dc.identifier.volume	73	en
dc.identifier.isi	ISI:A1993MP81400005	en
dc.identifier.spage	431	en
dc.identifier.epage	441	en