Comparison of <i>in vitro</i> antioxidant activities of kefir, yogurt, and cheese produced from goat milk.

In the present study, similar to other products, the pH value of goat cheese was found to decrease from the 1st to the 14th day of storage (from 4.50 to 4.45), remain constant between the 14th and 28th days (4.45 to 4.45), and such a decreasing trend is consistent with that observed during cheese ripening ( Uzkuç & Karagül Yüceer, 2023 ).

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