Seasonal variation of goat's milk chemical composition
2006
Spruzs, J., Latvia Univ. of Agriculture, Jelgava (Latvia) | Beca, M., J/s Company Siguldas Artificial Insemination and Stock Breeding Station, Sigulda (Latvia). Laboratory of Milk Quality
The production of goat's milk in Latvia has been increasing steadily over the past few years. However, information on chemical composition of goat's milk and its seasonal changes during the year is limited. Insufficient also is the information available on variation of chemical composition of milk produced by the different goat breeds reared in our country. In many cases our farmers obtain information from other countries and to adapt it to the local conditions. Today the dairy industry has the technological ability to produce large quantities and wide spectrum of dairy products. From the economical aspect, to improve the quality of processed products it is necessary to know the influence of seasonal variation and breed on the concentration of the different constituents of goat's milk. These differences in milk composition may have an effect on the milk's suitability for processing and hence influence the quality of dairy products obtained from goat's milk. The fats content plays a key role in the microstructure of cheese and is responsible for cheese structure. The quantity of lactose available to the lactic acid bacterium influences importantly the production of fermented dairy products but crude protein content is responsible for milk yield potential. The aim of this study was to investigate the influence of season and goat's breed on the changes of the milk fat, crude protein and lactose content.
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