Characteristics of local goat's milk and suitability in cheese production [Philippines]. Terminal Report.
1985
Davide C.L. | Yap M.T. | Peralta C.N.
Milk from graded goats was richer in milk constituents and had higher values for the physical properties than the purebreds. Except for a slightly higher protein, ash and total solids, gross composition of the bulked Anglo Nubian goat's milk was comparable with that of bulked cow's milk. Cow's milk is yellowish-white but goat's milk is white with an indistinct odor which turns into a "goaty" flavor on longer storage. Goat's milk has a shorter coagulation time but its cheese yield and composition were comparable with those of cow. Goat cheese texture was generally coarse and color was paler. Flavor intensity of the ripened goat cheeses was stronger and less preferred, but overall sensory qualities were acceptable. General characteristics of goat's milk are quite similar to those of cow's milk and it is highly suitable for the local manufacture of fresh soft cheese and ripened cheddar, Edam, Blue and Camembert cheeses and therefore may be exploited to expand the domestic cheese industry.
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