Goat milk quality in the late lactation

Marcinkoniene, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Ciprovica, I., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology

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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Mots clés AGROVOC

calidad de los alimentos chemical composition composition chimique data collection dry matter espectroscopia infrarroja food quality freezing point goat milk grasa de la leche infrared spectrophotometry lactation number lactosa lactose latvia leche de cabra letonia lettonie milk fat milk protein muestreo sampling solide solids somatic cell count spectroscopie infrarouge statistical methods

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology: conference proceedings

Numéro 13/2019 ISSN 2255-9817

Editeur

LLU

Pagination

p. 258−260

D'autres materias

Proteine du lait; Lait de chevre; Composicion quimica; Collecte de donnees; Proteinas de la leche; Point de congelation; Qualite des aliments; Matiere grasse du lait; Coleccion de datos; Punto de congelacion; Conteo de celulas somaticas; Numeration cellulaire somatique; Echantillonnage; Metodos estadisticos; Methode statistique; Numero de lactacion; Numero de lactation; Solidos

Langue

anglais

Note

Summary (En)

3 tables, 13 ref.

Type

Conference; Web Site

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 258−260

Conférence

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

Sur AGRIS depuis: 2019-09-15

Format: AGRIS AP

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Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

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Liens

DOI http://llufb.llu.lv/conference/foodbalt/2019/Marcinkoniene_Ciprovica_N072_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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