Cheese-making capacity of goat's milk during lactation: influence of stage and number of lactations
✍ Scribed by L�pez, M?B; Luna, A; Laencina, J; Falag�n, A
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 92 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The effect of the stage and number of lactations on the technological properties and cheesemaking capacity was studied in Murciano-Granadina goat's milk. Controls were done every month to evaluate the evolution of chemical composition and the values of the clotting properties which de®ne the milk quality with regards to rennet curdling. The in¯uence of the month of kidding was also evaluated. The average composition of the milk in the two kidding periods considered was as follows: fat 5.05% and 5.31%; protein 3.68% and 3.58%; casein 2.80% and 2.66%; lactose 4.71% and 4.68%, and dry matter 14.29% and 14.45%. No signi®cant differences were found in the chemical composition due to the stage and lactation number; however, higher values of the protein fractions were determined in the ®rst kidding period than in the second one. We determined that a higher casein concentration was associated with a lower milk clotting time and higher rate of ®rmness. We also found a highly signi®cant (P `0.001) correlation between titration acidity values and casein content (0.551). No signi®cant differences, however, were found in cheese composition between kidding periods.