Data/hora: 11/06/2024 14:35:48

Provedor de dados: 	21	
País: 	Germany	
Título: 	Increasing fat goat	
Autores: 	Van Eekeren, Nick.	
Data: 	2011-12	
Ano: 	2011	
Palavras-chave: 	Animal husbandry Values; Standards and certification Food systems.	
Resumo: 	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.	
Tipo: 	Other	
Idioma: 	nld	
Identificador: 	http://orgprints.org/20846/1/193723

Van Eekeren, Nick (2011) Increasing fat goat. bioKennis, Wageningen, NL.	
Editor: 	bioKennis	
Relação: 	http://orgprints.org/20846/	
Formato: 	other