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Vitamin composition of alpine and yoghurt craft hard cheeses made from unpasteurized goat milk after ripening with the participation of Acarus siro mites

Crossref DOI link: https://doi.org/10.51227/ojafr.2026.26

Published Online: 2026-07-30

Update policy: https://doi.org/10.51227/crossmark-ojafr

Authors

DAVYDOVYCH, Viktor https://orcid.org/0000-0002-2864-9018
SHEVCHENKO, Larysa https://orcid.org/0000-0001-7472-4325
SHULYAK, Svitlana https://orcid.org/0000-0001-8501-1750
KUDRIASHOV, Andrii https://orcid.org/0009-0005-5230-9469
BUSOL, Lesia https://orcid.org/0000-0002-3429-3193
IVANIUTA, Anastasiia https://orcid.org/0000-0002-1770-5774
SAVCHENKO, Oleksandr https://orcid.org/0000-0002-3940-6679
NIKOLAENKO, Mykola https://orcid.org/0000-0003-2213-4985
LIALYK, Anastasia https://orcid.org/0000-0003-3013-1784
BEYKO, Lyudmila https://orcid.org/0000-0001-6211-8010
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received: 2026-07-30