Goat milk quality in the late lactation
2019
Marcinkoniene, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Ciprovica, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Improving application of goat milk in cheese production is an up-to-date issue in Latvia, therefore more information is needed about the chemical composition and renneting properties of goat milk during the lactation stages. The aim of the study was to analyse the goat milk in the late lactation. Milk fat, protein, lactose, dry matter, solids-non-fat and freezing point were measured by infrared spectroscopy (MilcoScan MarsTM, Foss, Denmark). In total, 95 samples were tested, which represent four goat breeds: Latvian Native (n=44), Saanen (n=16), milking crosses XP (n=21) and crosses XX (n=14). All XX and XP goats had the first lactation, Latvian Native – 1.83 lactation, and Saanen goats – 5.3 lactation. All animals were kept in the same condition and received the same feed by feeding scheme. The bulk milk was also analysed (n=4) for understanding of an average chemical composition and its influence on cheese production. Fat to protein ratio was analysed in individual goat milk samples, as well as in bulk milk samples, and the average results were 0.91 and 1.15, respectively. Milk fat and protein content (%) was higher in XP goats’ milk compare to Latvian Native, respectively 4.50 vs 4.75 and 3.91 vs 4.23. No significant differences were found between lactose content (%) in goat milk of the first, second and older lactations, respectively, 4.43, 4.43 and 4.23. Overall means for bulk milk fat, protein, lactose and solids-non-fat content were 4.95%, 4.28%, 4.41% and 8.90%.
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