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Goat milk is produced in several EC countries, with different farming system (mountain area, extensive system, semi-intensive and intensive systems).
The definition of the technological and biochemical properties, the microbiological quality and the nutritional value of raw goat milks from Greece, Portugal and France is the first objective of the project.
The first results point out differences between biomedical and microbiological characteristic of goat milks produced in both extensive and intensive systems, which can be related to breeding practices and genetic variability.
Based on this data, the next step will be the development of adapted processes for the production of new dairy products.
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