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

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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Sample Costs for a 500-Head Dairy Goat Operation: Goat Milk for Cheese Production in California's North Coast

10.3733/ucanr.8209 ◽

2006 ◽

Author(s):

Deborah D Giraud ◽

Karen M Klonsky ◽

Pete Livingston

Keyword(s):

Goat Milk ◽

Dairy Goat ◽

North Coast ◽

Cheese Production

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Association of the CSN1S1 gene polymorphism with milk composition traits in Jamunapari goat

Indian Journal of Animal Research ◽

10.18805/ijar.b-3176 ◽

2018 ◽

Author(s):

Pallavi Singh ◽

M. K. Singh ◽

P. K. Rout ◽

M. S. Dige

Keyword(s):

Protein Content ◽

Goat Milk ◽

Milk Composition ◽

Allelic Frequency ◽

Total Protein Content ◽

Genotypic Frequency ◽

Genetic Stock ◽

Sds Page ◽

Genotype Information ◽

Pcr Rflp

The genetic polymorphism of the CSN1S1 (casein alpha-s1) locus was investigated in Jamunapari goat breed by Sodium Dodicyle Sulphate – Poly Acrylamide Gel Electrophoresis (SDS-PAGE) and Polymerase Chain Reaction – Restriction Fragment Length Polymorphism (PCR-RFLP). A total of 122 milk and blood samples were collected. The SDS-PAGE pattern revealed the presence of four variants of CSN1S1 locus namely, A, B, E and F. The A allele of a-s1 – casein was observed in the majority of goats. The genotypic frequency of the AA, BB, BE, AF and FF genotypes of CSN1S1 locus were 0.437, 0.175, 0.250, 0.125 and 0.012, respectively. The PCR-RFLP was performed, six different variant groups of F allele (224)bp, the B/E allelic pair (161+63) bp, A/0 allelic pair (150+63) bp, AD allelic pair (212+150+63) bp, AF allelic pair (224+150+63) bp and BF allelic pair (224+160+63) were obtained after restriction digestion with XmnI. The genotypic frequency of AA, AD, AF, BB, BE, BF and BC genotypes were 0.274, 0.114, 0.147, 0.098, 0.163, 0.081 and 0.163, respectively. The allelic frequency of A, B, C, D, E and F were 0.360, 0.303, 0.081, 0.057, 0.081 and 0.114, respectively. The present study showed that AA genotype had significant effect on total protein content on the milk and AD genotype had significant effect on 90 day milk yield in Jamunapari goat. Thus the CSN1S1 genotype information in Jamunapari could be utilised in selection strategies, in order to select genetic stock for the production of goat milk with higher protein content in marker assisted selection to increase the rate of genetic gain.

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Valuation of Milk Composition and Genotype in Cheddar Cheese Production Using an Optimization Model of Cheese and Whey Production

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(07)71544-8 ◽

2007 ◽

Vol 90 (2) ◽

pp. 616-629 ◽

Cited By ~ 2

Author(s):

H.A. Johnson ◽

L. Parvin ◽

I. Garnett ◽

E.J. DePeters ◽

J.F. Medrano ◽

...

Keyword(s):

Optimization Model ◽

Cheddar Cheese ◽

Milk Composition ◽

Cheese Production

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Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics

Journal of Dairy Research ◽

10.1017/s0022029913000344 ◽

2013 ◽

Vol 80 (4) ◽

pp. 390-399 ◽

Cited By ~ 27

Author(s):

Alberto Romanzin ◽

Mirco Corazzin ◽

Edi Piasentier ◽

Stefano Bovolenta

Keyword(s):

Fatty Acids ◽

High Altitude ◽

Saturated Fatty Acids ◽

Milk Composition ◽

Lower Protein ◽

Mountain Pasture ◽

Textural Parameters ◽

The Alps ◽

The Difference ◽

Cheese Production

Dairy cattle in the Alps are traditionally maintained on high altitude pastures during summer. In recent decades, however, many farmers prefer to maintain the cows always indoor with a hay-based diet. Many authors have shown that the forage type is able to modify the characteristics of milk and cheese. Recently the product specification of PDO Montasio allowed differentiation between mountain cheeses and other products. Aim of this trial is to study the effect of rearing system on the characteristics of milk and cheese produced in this context. One hundred and twenty Simmental dairy cows were considered, 60 grazed on high altitude pasture, and 60 kept indoor and fed a hay-based diet. Cheese production was repeated in two periods (early July and late August) and ripened two and six months. Pasture-derived milk and cheese presented higher fat and lower protein content than hay-derived ones. Rearing systems also affected cheese colour. Textural parameters, hardness, gumminess and chewiness were found to be higher in pasture-derived cheese. In addition, it showed lower level of total saturated fatty acids, and higher level of mono and polyunsaturated fatty acids than hay-derived cheeses. Consumers perceived the difference of cheeses in terms of colour and holes, but they express a similar overall liking. More limited effects of period and ripening time were observed.

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The Production of Mozzarella Cheese from Goat Curd

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v5n12p9 ◽

2019 ◽

pp. 77-82

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof. Asiss. Dr. Ekrem GJOKAJ

Keyword(s):

Chemical Composition ◽

Goat Milk ◽

Research Paper ◽

International Standards ◽

Mozzarella Cheese ◽

Crucial Importance ◽

Financial Benefits ◽

Individual Experiment ◽

Cheese Production

The quality of curd is of crucial importance when it comes to cheese production because it directly affects the quality of the final product. This research paper analyzes the financial benefits of producing curd from non-standardized goat milk with 4.44% fat. The Chemical examinations of the used curds adhered to international standards and methods. A total of three experiments were conducted in which for each individual experiment, 500 L of goat milk was used to produce curd that served as a base for the production of mozzarella cheese. Out of these experiments, 48 samples were taken from the milk that was used and another 48 samples were taken from the curd that was produced in order to further analyze and compare their chemical composition. We concluded that it is more financially profitable to use standardized milk with 3.2% fat for curd and cheese production, than using non-standardized milk with 4.44% fat for the same purpose.

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Goat Milk: Composition and Characteristics

Encyclopedia of Animal Science, Second Edition ◽

10.1081/e-eas2-120045704 ◽

2011 ◽

pp. 537-540

Author(s):

Young W. Park

Keyword(s):

Goat Milk ◽

Milk Composition

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Mycoplasma agalactiae and the Mycoplasma mycoides cluster in goat herds in the states of Pernambuco and Paraíba, Brazil

Semina Ciências Agrárias ◽

10.5433/1679-0359.2019v40n5supl1p2261 ◽

2019 ◽

Vol 40 (5Supl1) ◽

pp. 2261

Author(s):

Luciana Florêncio Vilaça Lopes ◽

Elizabete Cristina da Silva ◽

Anidene Christina Alves de Moraes ◽

Elizabete Rodrigues da Silva ◽

Kleber Régis Santoro ◽

...

Keyword(s):

Goat Milk ◽

Milk Composition ◽

Infrared Spectrometry ◽

Mean Values ◽

Mycoplasma Agalactiae ◽

Milk Samples ◽

Significant Difference ◽

Mycoplasma Mycoides ◽

Etiological Agents ◽

Species Specific

The objective of this study was to detect Mycoplasma agalactiae (Ma) and the Mycoplasma mycoides cluster (Mmcluster) in 373 goat milk samples of different breeds from herds located in Pernambuco and Paraíba states, as well as to evaluate somatic cell count (SCC) and milk composition from positive animals. For this, DNA extraction from milk samples was carried out, followed by generic and species-specific amplification by Polymerase Chain Reaction (PCR). Milk constituents were determined by medium infrared spectrometry and SCC by flow cytometry. Analyses of variance and tests of comparison of means verified the effects of positivity on the evaluated characteristics. The frequencies for Ma and Mmcluster were 43.21 and 5.70%, respectively. In all genetic groups, Ma was detected in all positive samples, whereas Mmcluster was only observed in samples from Moxotó, Parda Sertaneja, and that without a defined racial pattern. Statistical difference was observed (p < 0.05) between mean values of protein, casein and SCC in positive and negative Ma samples. In terms of Mmcluster there was only a statistically significant difference in the SCC parameter. The detection of Mycoplasma in samples of goat milk suggests an introduction of infected animals into the evaluated herds, as well as possible contact with the etiological agents at fairs and exhibitions.

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