**Author details**

António Monteiro1,2,3\*, Soraia Loureiro1 , Susana Matos1 and Paula Correia1,2,3

1 Agrarian Superior School of Viseu, Polytechnic Institute of Viseu, Viseu, Portugal

2 Centre for the Study of Education, Technologies and Health (CI&DETS), Polytechnic Institute of Viseu, Viseu, Portugal

3 Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu-Agrarian School, Viseu, Portugal

\*Address all correspondence to: amonteiro@esav.ipv.pt

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Goat and Sheep Milk as Raw Material for Yogurt DOI: http://dx.doi.org/10.5772/intechopen.85084* 
