The influence of milk quality and composition on goat milk suitability for cheese production
Laen...
Kuupäev
2020
Kättesaadav alates
Autorid
Marcinkoniene, L.
Ciprovica, I.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The goat milk production sector is growing in Latvia, therefore detailed studies are
required to examine goat milk suitability for cheese production. There is still not enough
information about the chemical composition and quality of goat milk, and its connection with
milk renneting properties. The objective of this study was to analyse the impact of milk
composition and quality on goat milk renneting properties. Fat, protein, lactose, urea content,
somatic cell count and freezing point were measured by infrared spectroscopy. The curd firmness
was analysed by Texture Analyser TA.HD.plus (Stable Micro Systems, UK). In total, 34 samples,
including bulk milk samples (n = 3) were analysed. The analysed breeds included the Latvian
Native (n = 9), Saanen (n = 14) and milking crosses (closer to Anglo Nubian) (n = 8). The
samples were arranged according to the lactation, somatic cell count and breeds. Obtained fat
content varied from 1.72 to 4.67%, and the protein content – from 2.93 to 4.57% in individual
goat milk samples. The highest fat to protein ratio was established in the Saanen breed goat milk
(0.96), but the lowest – in milking crosses’ milk (0.80). The highest somatic cell count was
determined in the second lactation goat milk (1421 thous mL-1
) and in milking crosses’ goat milk
(1027 thous mL-1
). The somatic cell count influences curd firmness in cheese, and the highest fat
to protein ratio was established in the first group samples with lower somatic cell count.
Kirjeldus
Märksõnad
goat milk, somatic cell count, renneting properties, articles