A. Carroccio, F. Cavataio, G. Montalto, D. D'amico, and L. Alabrese, Intolerance to hydrolysated cow's milk proteins in infants: Characteristics and dietary treatment, Clin. Exp. Allergy, vol.18, pp.1597-1603, 2000.

P. Restani, Goat milk allergenicity, J. Pediat. Gastroenterol. Nutr, vol.39, pp.323-324, 2004.

S. Chessa and A. M. Caroli, Polimorfismi genetici latto-proteici caprini e ovine ed effetti sulla qualità del latte, Large Anim. Rev, vol.4, pp.23-27, 2014.

P. Martin, M. Ollivier-bousquet, and F. Grosclaude, Genetic polymorphism of caseins: A tool to investigate casein micelle organization, Int. Dairy J, vol.9, pp.163-171, 1999.

A. M. Caroli, F. Chiatti, S. Chessa, D. Rignanese, E. Ibeagha-awemu et al., Characterization of the casein gene complex in West Africa goats and description of a new ?S1-casein polymorphism, J. Dairy Sci, vol.90, pp.2989-2996, 2007.

A. Perna, A. Simonetti, G. Grassi, and E. Gambacorta, Effect of ?S1-casein genotype on phenolic compounds and antioxidant activity in goat milk yogurt fortified with Rhus coriaria leaf powder. I. Dairy J, vol.31, pp.65-69, 2013.

S. B. Skeie, R. A. Inglingstad, L. J. Brunborg, and M. Eknaes, The influence of the deletion in exon 12 of the gene encoding ?s1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on milk coagulation properties and cheese quality, Small Rum. Res, vol.122, pp.50-58, 2014.

C. Bevilacqua, P. Martin, C. Candalh, J. Fauquant, M. Piot et al., Goats' milk of defective alpha(s1)-casein genotype decreases intestinal and systemic sensitization to beta-lactoglobulin in guinea pigs, J. Dairy Res, vol.68, pp.217-227, 2001.

M. Albenzio, A. Campanozzi, M. D'apolito, A. Santillo, M. Pettoello-mantovani et al., Differences in protein fraction from goat and cow milk and their role on cytokine production in children with cow's milk protein allergy, Small Rum. Res, vol.105, pp.202-205, 2012.

M. G. Sanna, N. P. Mangia, G. Garau, M. A. Murgia, T. Massa et al., Selection of folate-producing lactic acid bacteria for improving fermented goat milk, Italian J. Food Sci, vol.17, pp.143-154, 2005.

F. M. Minervini, T. Bilancia, S. Siragusa, M. Gobbetti, and F. Caponio, Fermented goats' milk produced with selected multiple starters as a potentially functional food, Food Microbiol, vol.26, pp.559-564, 2009.

A. Y. Tamine, M. Wszolek, R. Bozanic, and B. Ozer, Popular ovine and caprine fermented milks, Small Rum. Res, vol.101, pp.2-16, 2011.

N. P. Mangia, M. A. Murgia, F. Fancello, A. Nudda, and P. Deiana, Influence of Myrtle Juice and Syrup on Microbiological, Physicochemical and Sensory Features of Goat's Milk Yogurt Made with Indigenous Starter Culture, J. Microb. Biochem. Technol, vol.6, pp.370-374, 2014.

C. G. Vinderola, P. Mocchiutti, and J. A. Reinheimer, Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products, J. Dairy Sci, vol.85, pp.721-729, 2002.

N. P. Mangia, L. Saliba, and P. Deiana, Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milk during cold storage, Ann. Microbiol, vol.69, pp.161-170, 2019.

M. Candela, F. Perna, P. Carnevali, B. Vitali, R. Ciati et al., Interaction of probiotic Lactobacillus and Bifidobacterium strains with human intestinal epithelial cells, adhesion properties, competition against enteropathogens and modulation of IL-8 production, Int. J. Food Microbiol, vol.125, pp.286-292, 2008.

A. A. Bengoa, L. Zavala, P. Carasi, S. A. Trejoc, S. Bronsoms et al., Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin, Food Res. Int, vol.103, pp.462-467, 2018.

A. De-moreno-de-leblanc, S. Del-carmen, M. Zurita-turk, C. Santos-rocha, M. Van-de-guchte et al., Importance of IL-10 modulation by probiotic microorganisms in gastrointestinal inflammatory diseases
URL : https://hal.archives-ouvertes.fr/hal-01204334

J. Fioramonti, V. Theodorou, and L. Bueno, Probiotics: What are they? What are their effects on gut physiology?, Best Pract. Res. Clin. Gastroenterol, vol.17, pp.711-724, 2003.

T. Brzozowski, P. C. Konturek, M. Mierzwa, D. Drozdowicz, W. Bielanski et al., Effect of probiotics and triple eradication therapy on the cyclooxygenase (COX)-2 expression, apoptosis, and functional gastric mucosal impairment in Helicobacter pylori-infected Mongolian gerbils, Helicobacter, vol.11, pp.10-20, 2006.

L. Peran, D. Camuesco, M. Comalada, E. Bailon, A. Henriksson et al., A comparative study of the preventative effects exerted by three probiotics, Bifidobacterium lactis, Lactobacillus casei and Lactobacillus acidophilus, in the TNBS model of rat colitis, J. Appl. Microbiol, vol.103, pp.836-844, 2007.

P. Caboni, A. Murgia, A. Porcu, M. Demuru, G. Pulina et al., Gas chromatography-mass spectrometry metabolomics of goat milk with different polymorphism at the ?S1-casein genotype locus, J. Dairy Sci, vol.99, pp.6046-6051, 2016.

G. Zoumpopoulou, A. Tzouvanou, E. Mavrogonatou, V. Alexandraki, M. Georgalaki et al., Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions, Probiotics Antimicrob. Proteins, vol.10, pp.313-322, 2017.

N. P. Mangia, F. Fancello, and P. Deiana, Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese, J. Appl. Microbiol, vol.120, pp.329-345, 2016.

Y. Chilliard, J. Rouel, and C. Leroux, Goats alpha-s1-casein genotype influences its milk fatty acid composition and delta-9 desaturationratios, Anim. Feed Sci. Tech, vol.131, pp.474-487, 2006.

M. Avondo, P. Pennisi, M. Lanza, R. I. Pagano, B. Valenti et al., Effect of the ?s1-casein genotype and its interaction with diet degradability on milk production, milk quality, metabolic and endocrinal response of Girgentana goats, Small Rum. Res, vol.123, pp.136-141, 2015.

P. Schmidely, F. Meschy, J. Tessier, and D. Sauvant, Lactation response and nitrogen, calcium and phosphorus utilization of dairy goats differing by the genotype for ?s1-casein in milk, and fed diets vaying in crude protein concentration, J. Dairy Sci, vol.85, pp.2299-2307, 2002.

G. De-la-torre, E. Ramos-morales, J. M. Serradilla, F. Gil-extremera, and M. R. Sanz-sampelayo, Milk production and composition in Malagueña dairy goat. Effect of genotype for synthesis of ?s1-casein on milk production and its interaction with dietary protein content, J. Dairy Res, vol.76, pp.137-143, 2009.

R. M. Jones, The Use of Lactobacillus casei and Lactobacillus paracasei in Clinical Trials for the Improvement of Human Health, The Microbiota in Gastrointestinal Pathophysiology; Floch, M, pp.99-108, 2017.

M. Sanders, Probiotics: Definition, sources, selection, and uses, Clin. Infect. Dis, vol.46, pp.58-61, 2008.

S. Ibiza and J. M. Serrador, The role of nitric oxide in the regulation of adaptive immune responses. Immunología, vol.27, pp.103-117, 2008.

L. Alonso, E. P. Cuesta, and S. E. Gilliland, Production of free conjugated Linoleic acid by Lactobacillus acidophilus and Lactobacillus casei of human intestinal origin, J. Dairy Sci, vol.86, pp.1941-1946, 2003.

R. Y. Jumah, B. Abu-jdayil, and R. R. Shaker, Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process, Int. J. Food Prop, vol.4, pp.531-544, 2001.

N. P. Shah and R. R. Ravula, Influence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteria, Aust. J. Dairy Technol, vol.55, pp.127-131, 2000.

M. R. Damin, E. Minowa, M. R. Alcantara, and M. Oliveira, Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria, J. Texture Studies, vol.39, pp.40-55, 2008.

E. P. Culligan, C. Hill, and R. D. Sleator, Probiotics and gastrointestinal disease: Successes, problems and future prospects, Gut Pathog, 2009.

Y. Wang, J. Z. Zhou, X. D. Xia, Y. C. Zhao, and W. L. Shao, Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yogurt, Int. Dairy J, vol.62, pp.28-34, 2016.

J. Kyselová, K. Je?mínková, J. Mat?jí?ková, O. Hanu?, T. Kott et al., Physiochemical characteristics and fermentation ability of milk from Czech Fleckvieh cows are related to genetic polymorphisms of ?-casein, ?-casein, and ?-lactoglobulin, Asian-Australas. J. Anim. Sci, vol.32, pp.14-22, 2019.