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Proceedings of an International Symposium, 16-18 May 2011, Athens, Greece

Developments in ewes milk, goat milk and other non-cow milk in many countries concerning production of milk, products made from it (cheese, yogurt, and many local products), microbiology, analysis, composition, technology, nutritional properties.

KEYWORDS: Donkey, Ewe, Goat, Milk, Cheese, Yogurt, Artisanal products, Biochemistry, Microbiology, Production, Technology, Analysis, Animal feed, Human nutrition

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