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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
unpasteurized goat's milk → is a source of → E. coli O157:H7 infection
“raw goat's milk may serve as a vehicle of the pathogen transmission”
fresh unpasteurized goats' cheese → is source of → Escherichia coli O157 infection
“The source was fresh unpasteurized goats' cheese, produced by an independent producer”
nickel → poses no adverse impact → via feed to cattle, pigs, rabbits, ducks, fish, dogs, chickens, horses, sheep, goats and cats
“the CONTAM Panel concluded that any adverse impact of Ni via feed to cattle, pigs, rabbits, ducks, fish, dogs, chickens, horses, sheep, goats and cats is unlikely.”
meat → has microbial load → 8.22 ± 0.14 log10 CFU/g (chicken), 8.29 ± 0.17 log10 CFU/g (pork), 7.87 ± 0.18 log10 CFU/g (buffalo), 7.92 ± 0.19 log10 CFU/g (goat)
“The mean total viable count values were found having a mean count of 8.22 ± 0.14, 8.29 ± 0.17, 7.87 ± 0.18 and 7.92 ± 0.19 in terms of log10 CFU/g ± Standard Error for chicken, pork, buffalo, and goat meat respectively.”
Based on 3 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
“Goat milk infant formula contained 10% non-protein nitrogen, expressed as a proportion of total nitrogen, compared with 7.1% for cow milk formula.”
Goat milk infant formula → contains → 10% non-protein nitrogen
“Urea, at 30%, was quantitatively the most abundant component of the non-protein nitrogen fraction of goat milk and formulae.”
Goat milk → contains → 30% urea
“Production of goat and sheep milk is of economic importance in a number of countries, especially those in the Mediterranean region”
goat and sheep milk → is of economic importance → in a number of countries, especially those in the Mediterranean region
“where this milk is used in the production of a variety of specialty cheeses”
goat and sheep milk → is used → in the production of a variety of specialty cheeses
“Samples at pH 6.7 heated at 140 °C and samples at pH 6.9 or higher and heated at 145 °C using the direct UHT method coagulated.”
goat's milk → coagulates → samples at pH 6.9 or higher heated at 145 °C using the direct UHT method