Aptitude du lait de chèvre à l'acidification par les ferments lactiques - Facteurs de variation liés à la composition du lait

Masle, Isabelle; Morgan, François

doi:10.1051/lait:2001144

Cited by 7 publications

(2 citation statements)

References 12 publications

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“…On the other hand, in the region of Bouhanek, we recorded a low fat value of about 3.96% (Table 5); this low milk fat content may be due to the stage of lactation. (Masle and Morgan, 2001). Similar values to our fat study are reported by Drackova et al, (2008) with 5.6%.…”

Section: Qualitative Traitssupporting

confidence: 92%

Phenotypic Characterization of Local Goats Populations in Western Algerian: Morphometric Measurements and Milk Quality

Benyoub

Ameur²,

Gaouar³

2018

GABJ

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The objective of this study is the phenotypic characterization and physic-chemical analysis of the milk of the goat population in the Wilaya of Tlemcen, in view of a contribution to a better understanding of goat genetic resources remains hitherto little studied; bodily measurements were performed at 59 individuals.This study examined 20 variables including 17 quantitative variables and 03 qualitative variables, the data were submitted to a PCA (principal component analysis), a centroid of classes, correlation coefficient and follows a hierarchical clustering (CAH).The results showed highly correlated variables (HG, HS = 0.742) (HS, HD = 0.826) and they divide the local goat population in the Tlemcen region into three classes according to the morphology of individuals, there are tall dwarf goats and other, with a mid-sized class.Regarding the quality of the milk from our goats, physicochemical analyzes show that milk is rich in fat and protein with 3.5% and 4.5% levels respectively. These characteristics provide superior quality and very comparable to the milk of goat breeds known for their cheese abilities.

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Section: Qualitative Traitssupporting

confidence: 92%

Phenotypic Characterization of Local Goats Populations in Western Algerian: Morphometric Measurements and Milk Quality

Benyoub

Ameur²,

Gaouar³

2018

GABJ

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“…A high proportion of proteins and minerals promotes the activity of lactic acid bacteria. Data presented by Masle and Morgan [ 41 ] also showed that the composition of goat milk depends on the lactation stage; therefore, the susceptibility of goat milk to acidification varies with the lactation stage.…”

Section: Resultsmentioning

confidence: 99%

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Pawlos

Znamirowska-Piotrowska

Kowalczyk

et al. 2022

Molecules

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The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g−1 to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g−1 in the spring season and from 130.66 to 151.21 mg 100 g−1 in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.

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The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

Raynal-Ljutovac¹,

Gaborit²,

Lauret³

2005

Small Ruminant Research

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Aptitude du lait de chèvre à l'acidification par les ferments lactiques - Facteurs de variation liés à la composition du lait

Cited by 7 publications

References 12 publications

Phenotypic Characterization of Local Goats Populations in Western Algerian: Morphometric Measurements and Milk Quality

Phenotypic Characterization of Local Goats Populations in Western Algerian: Morphometric Measurements and Milk Quality

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

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