Characteristics of local goat's milk and suitability in cheese production [Philippines]
1985
Davide, C.L. | Yap, M.T. | Peralta, C.N. (University of the Philippines at Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
Breed influenced the gross composition and physical properties of goat's milk, the purebred Anglo-Nubian goat giving milk with higher fat, total protein, ash, acidity, viscosity and freezing point than those of the purebred Toggenburg and Alpine goats. Alpine goat's milk was lowest in most of the components studied but highest in pH value. Regardless of breed, the individual goat's milk averaged 3.72% fat, 3.14% protein, 11.78% total solid, 0.83% ash, 0.134% acidity, and pH 6.69. Milk from graded goats (50% native x 50% Alpine, Toggenburg, or Anglo Nubian) 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 with0865an indistinct odor which turns into a "goaty" flavor on longer storage. 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 indus
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