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- W1544669834 abstract "Organic goat milk is for the majority (90%) converted into cheese and exported. The protein and fat content of goat milk largely determine the cheese yield and thus the milk. Since these levels may fluctuate between 7.5 and 11 liters of goat milk are needed to produce 1 kg of cheese to make. Also gives a lower fat content, a more crumbly cheese, especially in soft cheeses. Organic goat would therefore like more opportunities to send to the levels in milk. In this BioKennis article more about the factors that determine the fat content and tips for goat farmers." @default.
- W1544669834 created "2016-06-24" @default.
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- W1544669834 date "2011-12-01" @default.
- W1544669834 modified "2023-09-24" @default.
- W1544669834 title "Increasing fat goat" @default.
- W1544669834 hasPublicationYear "2011" @default.
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