Change of technology features of goat milk during lactation. - Goat’s milk shows difficulties to curdle because of its specific characteristic as tender curd, which influences dairy processing to mature cheese. Therefore it is very important to know the goat’s milk technological changes during lactation to propose new techniques in dairy processing. Eighteen Saanen goats homogeneous for time of lactation, but different for parity (6 primiparous, 6 secondiparous and 6 pluriparous) are used. All goats were controlled every 15 days through lactation to evaluate individual milk production. The chemical, technological and sanitary characteristics of tank milk were controlled too. The average values of qualitative parameters were ordered in three lactation phases (start, medium and final) and statistically estimated by ANOVA. Furthermore the milk production and physic chemical and technological parameters outlines during lactation were studied. The results show a steady productive trend in large part of lactation, there is a significant decline only in the final phase. During lactation we can note a positive trend of qualitative parameters and the titratable acidity increases. Therefore cheese making characteristics improve in the final phase of lactation, the cheese yield and the aptitude of curdle also improve, even if the number of somatic cells increases. In particular, the significant increase in casein in the final phase of lactation leads to an improvement of the technical characteristics of milk, an increase in yield of cheese and a better aptitude for curding are present. Increasing of somatic cells at the final stage of lactation has little effect on the technological parameters, except for the curd firming time (k20), which tends to improve gradually during the last period. Keywords: goat, milk, cheese Pistoia et
Variazione delle caratteristiche tecnologiche del latte di capra durante la lattazione
PISTOIA, ALESSANDRO;CASAROSA, LAURA;POLI, PIERA;BALESTRI, GINO;MANI, DANILO;FERRUZZI, GUIDO
2009-01-01
Abstract
Change of technology features of goat milk during lactation. - Goat’s milk shows difficulties to curdle because of its specific characteristic as tender curd, which influences dairy processing to mature cheese. Therefore it is very important to know the goat’s milk technological changes during lactation to propose new techniques in dairy processing. Eighteen Saanen goats homogeneous for time of lactation, but different for parity (6 primiparous, 6 secondiparous and 6 pluriparous) are used. All goats were controlled every 15 days through lactation to evaluate individual milk production. The chemical, technological and sanitary characteristics of tank milk were controlled too. The average values of qualitative parameters were ordered in three lactation phases (start, medium and final) and statistically estimated by ANOVA. Furthermore the milk production and physic chemical and technological parameters outlines during lactation were studied. The results show a steady productive trend in large part of lactation, there is a significant decline only in the final phase. During lactation we can note a positive trend of qualitative parameters and the titratable acidity increases. Therefore cheese making characteristics improve in the final phase of lactation, the cheese yield and the aptitude of curdle also improve, even if the number of somatic cells increases. In particular, the significant increase in casein in the final phase of lactation leads to an improvement of the technical characteristics of milk, an increase in yield of cheese and a better aptitude for curding are present. Increasing of somatic cells at the final stage of lactation has little effect on the technological parameters, except for the curd firming time (k20), which tends to improve gradually during the last period. Keywords: goat, milk, cheese Pistoia etI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
