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goat milk — Ingredient · Foodgeist
Ingredient
goat milk
Cook with goat milk
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“Yoghurt from goat milk was characterized by lower hardness, adhesiveness, extrusion forces, and higher susceptibility to syneresis than yoghurts from cow and sheep milk.”
yoghurt from goat milk→characterized by→lower hardness, adhesiveness, extrusion forces, and higher susceptibility to syneresis