title: [Characteristic, composition, and cheese-making behavior of goat's milk].
abstract: Up until now, the composition of goat's milk has not been well known. However, every day it is more and more evident that this milk is quite different from cow's and other mammal's milk. This difference depends on a major concentration in some of milk elements. Caseins, in goat's milk are found in a minor concentration (their inner components have, besides, different relative proportions). On the other hand, non-proteinic nitrogen, calcium and phosphorus exist in a major concentration and biggest micellar size in goat's milk than in other milks. All these goat's milk qualities result in a different physicochemical composition which explains some of its characteristics and its very particular technological behaviour. They prevent, also, our associating goat's milk to cow's milk, as it has been done until recently.
authors.affiliation: Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, México.
authors.forename: I
authors.initials: I
authors.lastname: Verdalet-Guzmán
mesh_terms: D000818:Animals; D002611:Cheese; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis; D008903:Minerals / Q000032:analysis; D011489:Protein Denaturation; D014815:Vitamins / Q000032:analysis
chemical_list: D008055:Lipids; D008823:Micelles; D008894:Milk Proteins; D008903:Minerals; D014815:Vitamins
vernacular_title: Características, composición y comportamiento quesero de la leche de cabra.