HIGHLIGHTS
- What: The aim of this study was to assess the compositional features and microbiological quality of the milk produced by the autochthonous oasis goat to evaluate its suitability for cheesemaking. The aim of its milk production is direct consumption (Vacca et_al, 2009), but it is also processed only into traditional and local dairy products with very short shelf-life, such as fresh cheeses, fermented milk (Rayeb and Leben), D`hen, and butter (Khaldi et_al, 2022). The variations in mineral concentrations observed in the study compared to existing literature can be attributed to several factors.
- Who . . .
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