Browsing by Subject "goat milk"

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  • Analysis of the physical properties of fruit yogurt 
    CUȘMENCO, Tatiana (Universitatea Tehnică a Moldovei, 2022)
    In this work, there were examined the rheological attributes of yogurt processed from a mixture of goat and cow milk (series I) and actual goat milk (series II) supplemented with black chokeberries (Aronia melanocarpa, ...
  • Biochemical approaches for goat milk yogurt production 
    POPOVICI, Cristina; TIȚA, Mihaela Adriana; CARTASEV, Anatolii; RESITCA, Vladislav; BOGDAN, Nina; MIGALATIEV, Olga (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2020)
    Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. In this research goat milk ...
  • Composition and characteristics of goat milk: a review 
    BOGDAN, N. (Tehnica UTM, 2016)
    Goat milk is considered one of the valuable dairy product with its nutritional benefits. Goat milk differs from cow or human milk in having better digestibility, alkalinity, buffering capacity, and certain therapeutic ...
  • Elaboration and implementation of goat milk ice cream technology with increased nutritional and biological value at SRL Mellang&Compani 
    BULGARU, Viorica; DUDUSH, Veaceslav (Romanian Inventors Forum, 2020)
    The project involves the study of the impact of the wellbalanced goat's milk chemical composition (in order to solve the problem of the goat's milk valorization in the area) and of the nonlactic local raw materials (nuts, ...
  • Goat milk yogurt with improved properties 
    BULGARU, Viorica; POPESCU, Liliana (Technical University of Moldova, 2023)
    The aim of the work was to diversify the dairy products variety as well as consumer groups by obtaining lactose-free fermented dairy products from goat's milk through different hydrolysis processes. For the research, samples ...
  • Goat milk yougurt as a potentially functional food 
    POPOVICI, Cristina; BRÎNZA, Renata; CARTASEV, Anatoli; MIGALATIEV, Olga; BOGDAN, Nina; GOLUBI, Roman; GRUMEZA, Irina; COEV, Ghenadie; CARAGIA, Vavil (University of Rousse Angel Kanchev, Bulgaria, 2018)
    Recently, there is a growth in the usage of goat’s milk products, which have valuable nutritional properties for humans and can be positioned as a healthy diet product. Goat milk and goat's milk dairy products can be used ...
  • Goat milk – the vital source of a healthy life 
    CIMPOIES, Inga; PLAMADEALA, L. (Tehnica UTM, 2009)
    The following article is an informational support on the importance of milk and its positive influence on our life. It is common knowledge that milk is our first food, and provides the basic building blocks for good health, ...
  • The impact of season on Ash content in local goat milk 
    BULGARU, Viorica; GUTIUM, Olga (Technical University of Moldova, 2016)
    Within the same species and breeds the lactation period has a great influence on the total ash content. Milk collected in December compared with samples in August has a larger increase in ash content, this increase is more ...
  • Impactul factorilor tehnologici asupra activităţii antioxidante ale laptelui de capră 
    PUGACIOVA, Irina (Universitatea Tehnică a Moldovei, 2023)
    Scopul tezei de master este identificarea impactului factorilor tehnologici (tratament termic) asupra modificării activităţii antioxidante a laptelui de capră. Obiective: Analiza comparativă a valorii nutritive, biologice ...
  • The influence of thermal processing on the goat milk antioxidant properties 
    BULGARU, Viorica; PUGACIOVA, Irina; BANU, Teodor (Technical University of Moldova, 2023)
    The purpose of this scientific paper is to identify how thermal treatment methods affect the antioxidant properties of goat milk. Goat milk samples were used for the research: whole, pasteurized, heat-treated UHT, powdered ...
  • InoBioProd: innovation challenges and scientific perspectives 
    POPOVICI, Cristina; CARAGIA, Vavil; CARTASEV, Anatoli; MIGALTIEV, Olga; COEV, Ghenadie; GOLUBI, Roman; BOGDAN, Nina; GRUMEZA, Irina (National University of Food Technologies, Kyiv, Ukraine, 2017)
    Agrofood industrial wests and byproducts are used as a source of bioactive copounds. At the same time goat milk, indigenous lactic acid bacteria and fermented milk products with high biological properties are main objects ...
  • Isolation and characterization of lactic acid bacteria strains from goat milk for potential use in the production of yougurt 
    POPOVICI, C.; TIȚA, M.; CARTASEV, A.; BRINZA, R.; BOGDAN, N. (Transilvania University Press, 2019)
    In the presented research, the physico-chemical and microbiological characteristics of goat's milk were determined. The strains of valuable native lactic bacteria of the species Streptococcus thermophilus and Lactobacillus ...
  • Modificarea compoziţiei chimice şi a proprietăţilor laptelui de vacă prin amestec de lapte al altor specii de animale domestice 
    CHIȚANU, Ana (Technical University of Moldova, 2023)
    Change in chemical composition and properties of cow milk when mixed with milk of other domestic animals In the Republic of Moldova, cow milk serves as the main source of raw material for dairy production, resulting in a ...
  • Process for obtaining yogurt from goat's and cow's milk 
    CUȘMENCO, Tatiana; MACARI, Artur; BULGARU, Viorica; SANDULACHI, Elisaveta (Romanian Inventors Forum, 2022)
    The result of the invention is that the addition of blanched fruit puree before the fermentation stage improves the composition of the substrate for the development and multiplication of lactic acid bacteria, positively ...
  • The quality indices of yaghurt manufactured with cow milk and goat milk 
    BULGARU, Viorica; BOTEZAT, Olga (Tehnica–Info, 2018)
    Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk ...
  • Quality of local goat milk depending on the season 
    BULGARU, Viorica (Technical University of Moldova, 2016)
    Goat milk quality depends on factors such as breed, number and stage of lactation, health status, region, diet, and has a predominant influence on the quality of subsequent goat milk products. The main objective of present ...
  • Systems for the development of the goat rearing sector for milk production 
    BALTAG, Grigore; OSOIANU, Alexandru (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2023)
    Along with the increase in the number of animals, the number of animal farms specialized in the production of goat milk also increased, the number of farms equipped with mechanized milking systems, milk pasteurization ...

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