Grazing season and forage type influence goat milk composition and rennet coagulation properties

AbstractThis research paper addresses the hypotheses (1) that milk produced from hay-fed cows differs from that of silage-fed cows and (2) that silage type has an important impact, too. Four diets differing in forage type but with equal estimated milk production potential and a forage:concentrate ratio of 0.85 : 0.15 were compared regarding their effect on feed intake, milk yield and milk properties. The forages tested were hay, grass silage, conventional short-chopped and long-chopped maize silage subjected to a novel processing technology (Shredlage®). Twenty-four dairy cows were fed two of the four diets in two consecutive runs in an incomplete (4 × 2) Latin-square design (n = 12 per diet). Each experimental period lasted 22 d, with 12 d of adaptation and 10 d of sampling. During sampling, feed intake and milk yield were recorded daily, milk composition and coagulation properties were determined four times. The composition of the diet ingredients was analysed weekly. Data were analysed with a mixed model considering feed, period and their interaction as fixed effects. Stage of lactation, milk yield and milk composition from the pre-experimental period were used as covariates in the model. Dry matter intake was lower with the long-chopped processed maize silage compared to the other three groups. There were some diet differences in intakes of net energy for lactation and absorbable protein in the duodenum, but this did not result in changes in milk yield. The milk fat content was higher with the grassland-based diets compared to the maize silage diets. No treatment effect on milk acidity and rennet coagulation properties was observed. In conclusion, there were no indications for specific physico-chemical properties of milk from a hay-based diet, and maize processing technology was not of large effect either. Future investigations should focus on sensory differentiation of the milk produced with different forages.

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Effect of goat milk composition on cheesemaking traits and daily cheese production

Journal of Dairy Science ◽

10.3168/jds.2018-15397 ◽

2019 ◽

Vol 102 (5) ◽

pp. 3947-3955 ◽

Cited By ~ 8

Author(s):

Michele Pazzola ◽

Giorgia Stocco ◽

Maria L. Dettori ◽

Giovanni Bittante ◽

Giuseppe M. Vacca

Keyword(s):

Goat Milk ◽

Milk Composition ◽

Cheese Production

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Technological properties of cow’s milk: correlations with milk composition, effect of interactions of genes and other factors

Czech Journal of Animal Science ◽

10.17221/150/2019-cjas ◽

2020 ◽

Vol 65 (No. 1) ◽

pp. 13-22 ◽

Cited By ~ 1

Author(s):

Jindřich Čítek ◽

Michaela Brzáková ◽

Lenka Hanusová ◽

Oto Hanuš ◽

Libor Večerek ◽

...

Keyword(s):

Significant Interaction ◽

Milk Protein ◽

Milk Composition ◽

Test Results ◽

Technological Properties ◽

Composition Effect ◽

Protein Percentage ◽

Rennet Coagulation ◽

Milk Component ◽

Indirect Indicator

We analysed the correlations of milk fermentability (yogurt test acidity), renneting (time to rennet coagulation of milk protein) and results of ethanol tests (indirect indicator of milk thermostability) with the percentages of the milk components. The correlations of the milk component percentages with renneting were mostly weak, while the correlations with the ethanol test were even poorer. The CSN3 and LGB genotypes did not show a significant interaction in their influence on milk fermentability, renneting or ethanol test results. For the ethanol test, many significant interactions were observed between the DGAT1, LEP, FASN, SCD1, CSN2, CSN3 and LGB genotypes. DGAT1 interacted significantly with all genes for milk fermentability. For renneting that was measured instrumentally, CSN3 interacted significantly with DGAT1, FASN, SCD1, CSN2 A/B, CSN2 A1/A2; SCD1 interacted significantly with LEP and FASN. The breed and genotypes did not show any interactions. Farm and genotypes interacted significantly for all the technological properties studied; similar results were observed for the protein percentage and the genotypes, except that no interactions influenced the ethanol test results.

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Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

Foods ◽

10.3390/foods9030283 ◽

2020 ◽

Vol 9 (3) ◽

pp. 283

Author(s):

Zorana Miloradovic ◽

Nemanja Kljajevic ◽

Jelena Miocinovic ◽

Steva Levic ◽

Vladimir B. Pavlovic ◽

...

Keyword(s):

Heating Temperature ◽

Goat Milk ◽

High Heat ◽

Yield Efficiency ◽

Rennet Coagulation ◽

Heat Treated ◽

Cross Links ◽

Milk Coagulation ◽

C 30 ◽

The Moment

Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G’) of gels at the moment of cutting were 19.9 ± 1.71 Pa (Gc), 11.9 ± 1.96 Pa (G8) and 7.3 ± 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 ± 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 ± 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.

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Seasonal variations of Saanen goat milk composition and the impact of climatic conditions

Journal of Food Science and Technology ◽

10.1007/s13197-017-2938-4 ◽

2017 ◽

Vol 55 (1) ◽

pp. 299-303 ◽

Cited By ~ 6

Author(s):

Nemanja V. Kljajevic ◽

Igor B. Tomasevic ◽

Zorana N. Miloradovic ◽

Aleksandar Nedeljkovic ◽

Jelena B. Miocinovic ◽

...

Keyword(s):

Seasonal Variations ◽

Goat Milk ◽

Milk Composition ◽

Climatic Conditions ◽

Saanen Goat ◽

The Impact

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Milk Composition and Mineral Concentration Affected by Elevation and Grazing Season in the Rangelands of North Sabalan Mountain, Iran

Journal of Advanced Agricultural Technologies ◽

10.18178/joaat.3.1.20-25 ◽

2016 ◽

Vol 3 (1) ◽

pp. 20-25 ◽

Cited By ~ 1

Author(s):

Farzad Mirzaei Aghjeh Qeshlagh ◽

◽

Roghayeh Valizadeh Yonjalli ◽

Ardavan Ghorbani ◽

Bahram Fathi Achachlouei

Keyword(s):

Milk Composition ◽

Mineral Concentration ◽

Grazing Season

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Influence of Lactation Order and Lactation Stage on Physico-Chemical Properties of Pantja Goat Milk

Indian Journal of Animal Research ◽

10.18805/ijar.b-3861 ◽

2020 ◽

Author(s):

Surya Pratap Singh Chauhan ◽

Sanjay Kumar ◽

D V Singh ◽

R K Sharma ◽

Jyoti Palod ◽

...

Keyword(s):

Chemical Properties ◽

Goat Milk ◽

Milk Composition ◽

Entire Study ◽

Stage Of Lactation ◽

Fresh Milk ◽

Lactation Stage ◽

Physico Chemical ◽

Investment Cost ◽

And Chemical Properties

Goat is a versatile animal having short generation interval with lower investment cost and higher prolificacy. The present study was carried out at Goat farm, LPM, GBPUAT, Pantnagar. During the entire study the fresh milk samples of Pantja goats were taken according to lactation order and stage viz., 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactation were analyzed for physico-chemical properties. The values of milk composition were significantly affected by lactation order and stage of lactation and their interaction. The color of Pantja goat milk was perfectly white in all the lactation order and lactation stages. The specific gravity and boiling point of milk increased significantly from 1st to 3rd lactation order and with advancement of lactation stage. The milk composition; fat, protein, total solids, solids not fat, total ash and chemical properties viz.titratable acidity of milk was increased significantly in advanced lactation order and stage of lactation except, pH, water and carbohydrate which showed a declining trend

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Effect of diet and breed on milk composition and rennet coagulation properties

Annales de Zootechnie ◽

10.1051/animres:19960103 ◽

1996 ◽

Vol 45 (1) ◽

pp. 29-40 ◽

Cited By ~ 22

Author(s):

F. Malossini ◽

S. Bovolenta ◽

C. Piras ◽

M. Dalla Rosa ◽

W. Ventura

Keyword(s):

Milk Composition ◽

Rennet Coagulation

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