Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.

To produce a wide variety of cheeses, it is necessary to control the ripening process. To do that, artisanal goat cheeses were ripened to evaluate the effects of temperature (10 and 14°C) and relative humidity (RH; 88 and 98%) on (1) 16 physicochemical characteristics throughout ripening and (2) 19 sensory characteristics at the end of ripening (d 12). Whatever the ripening time, the physicochemical characteristics were strongly dependent on the daily productions, which affected the sensory perception of the cheeses.

Administration of Duddingtonia flagrans chlamydospores to goats to control gastro-intestinal nematodes: dose trials.

The ability of the nematophagous fungus Duddingtonia flagrans to reduce the number of infective nematode larvae in coproculture was investigated in goats using different doses of chlamydospores (0, 1.25 x 10(5), 2.5 x 10(5), 5 x 10(5) chlamydospores/kg BW/day) given by oral administration or by voluntary consumption in feed during natural or experimental infections with nematodes.