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Effects of goat breed and stage of lactation on yield, sensory quality, and fatty acid concentration of soft cheese

S. S. Zeng, K. A. Soryal, B. A. Fekadu, K. Tesfai, and B. Bah

E (Kika) de la Garza American Institute for Goat Research, Langston University, Langston, OK

In the United states, Nubian and Alpine goats are two major dairy breeds and most dairy goat herds have a seasonal lactation. In this study, the effects of goat milk obtained from two dairy farms with different breeds of goats at various stages of lactation on yield, composition, sensory scores, and fatty acids of soft cheese (Chevré) were evaluated. Results obtained from this study indicated that dairy goat breeds did not affect cheese composition, sensory scores, or fatty acid concentrations (P > 0.05) escept oleic acid. However, milk from Nubian goats resulted in a much higher cheese yield (2.71 vs 1.69 kg/10 kg of milk), a lower oleic acid concentration, and a lower unsaturated fatty acid concentration than that from Alpine goats (P < 0.05). Soft cheese made from late lactation milk had higher fat, protein, and total solids concentration and yields than mid-lactation milk (P < 0.05). While the sensory scores of Alpine goat milk cheese varied throughout lactation, those of Nubian goat milk cheese were virtually the same regardless of stage of lactation. In conclusion, if a dairy goat herd is raised to supply milk for cheesemaking, Nubian goats or a mixed herd with at least some Nubian goats will be advantageous to cheese makers for a higher premium for their higher cheese-yield milk. In addition, a year-round breeding program could help minimize variations in cheese composition, yield, and fatty acid concentration, resulting in a more consistent quality of cheese throughout location.


 

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