References

1. Juàrez, M.; Ramos, M. Physico chemical characteristics of goat milk as distinct from those of cow milk. Int. Dairy Bull. 1986, 202, 54.

2. FAO Production Yearbook; Food Agr. Organ., UN: Rome, Italy, 1996 1997.

3. Le Jaouen, J.C. The Fabrication of Farmstead Goat Cheese; Cheesemaker's Journal, 1987; 45 121. Ashfield, MA.

4. Peters, R.R. Proper milk handling. Dairy Goat J. 1990, 68 (4), 223 227.

5. Kosikowski, F.V. Requirements for the acceptance and marketing of goat milk cheese. Dairy Goat J. 1986, 64, 462.

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7. Kapture, J. Somatic counts don't tell whole mastitis story with goat milk. Dairy Goat Guide 1980, 3 (Dec), 9.

8. Park, Y.W. Comparison of mineral and cholesterol compo sition of different commercial goat milk products manu factured in USA. Small Rumin. Res. 2000, 37, 115 124.

9. Posati, L.P.; Orr, M.L. Composition of Foods; Agric. Handbook No. 8 1, ARS, USDA: Washington, DC, 1976.

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13. Sanders, G.P. Cheese Varieties and Descriptions; USDA Agric. Handbook No. 54, USDA, 1969. Washington, D.C.

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