Goat and Sheep Cheeses

dc.contributor.author Kleve, Ris
dc.contributor.author Clark, Stephanie
dc.contributor.department Food Science and Human Nutrition
dc.date.accessioned 2023-12-12T21:20:33Z
dc.date.available 2023-12-12T21:20:33Z
dc.date.issued 2023-08-18
dc.description.abstract According to legend, cheese was discovered by nomads who carried milk in pouches made of goat or sheep stomachs. Taking advantage of the unique characteristics of goat and sheep milk, thousands of goat and sheep cheeses exist around the world. This chapter highlights goat and sheep milk chemistry, cheeses, expectations of quality, as well as common defects that may be encountered in goat and sheep cheeses.
dc.description.comments This accepted book chapter is published as Kleve, R., Clark, S. (2023). Goat and Sheep Cheeses. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_18. Posted with permission.
dc.identifier.isbn 978-3-031-30019-6
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/VrO5xRaw
dc.language.iso en
dc.publisher Springer
dc.source.uri https://doi.org/10.1007/978-3-031-30019-6_18 *
dc.subject.disciplines DegreeDisciplines::Life Sciences::Food Science
dc.title Goat and Sheep Cheeses
dc.type Book chapter
dspace.entity.type Publication
relation.isAuthorOfPublication b448e5d9-35d0-4d63-8db7-7664c2c6270f
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
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