Characteristics of Garganica goat milk and Cacioricotta cheese

A survey was carried out in four Garganica flocks (FL1, FL2, FL3 and FL4), representative of different flock management, for achieving information on the hygienic and nutritional properties of Garganica goat milk and their impact on Cacioricotta cheese quality. Bulk milk was analyzed for pH, total protein, casein and whey protein, nitrogen fractions, fat, lactose and somatic cell count (SCC). Cacioricotta cheeses were manufactured from the milk of each flock according to a traditional protocol and analyzed for pH, moisture and NaCl contents, water activity, nitrogen fractions and fat content. Plasmin and plasminogen activity were detected in milk and cheese. Skim pooled milk and pH 4.6 soluble and insoluble fractions of the cheese were analyzed using alkaline Urea-PAGE. Garganica goat milk composition was in the range reported in literature for this breed. Somatic cell counts were higher (P < 0.001) and protein and casein contents lower in the FL2 and the FL3 than in the FL1 and the FL4 flocks. No differences were found among flocks in the electrophoretic profile of milk. Marked changes were observed in cheese composition across flocks. A higher number of bands was detected in the Urea-PAGE of pH 4.6 soluble fractions from FL1 and FL4 cheeses compared to FL2 and FL3 cheeses together with a higher percentage of nitrogen fractions from casein degradation. SCC was correlated negatively with milk protein and casein contents and with cheese fat content. Marked changes observed in milk and cheese composition suggest that more definite rules of flock management and milk processing are required for improving and standardizing Cacioricotta cheese quality. Results also indicate that the control of sanitation of housing and milking procedures is critical for optimizing the nutritional and hygienic characteristics of Garganica goat milk and proteolysis occurring in Cacioricotta cheese during ripening.