Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

Franco, Inmaculada; Prieto, B.; Bernardo, Ana; Prieto, Josefa González; Carballo, Javier

doi:10.1016/s0958-6946(02)00154-1

Cited by 64 publications

(67 citation statements)

References 25 publications

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“…The calcium levels observed in the present study were considerably low in comparison to the values previously reported by other researchers [48,49]. In one of the previous studies on milk mineral compositions, the mean percentage for calcium was given to be 805.1 mg/L which is higher compared to the present study [50].…”

Section: Discussioncontrasting

confidence: 86%

Yield and Milk Composition at Different Stages of Lactation from a Small Herd of Nguni, Boer, and Non-Descript Goats Raised in an Extensive Production System

2017

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This study was conducted to evaluate the yield and composition of milk from 30 indigenous South African goats of different genotypes, namely Nguni, Boer, and non-descript, reared under a free-ranging system. Milk yield and composition (milk fat, protein, lactose, solid non-fat, and minerals) from Nguni (10), Boer (10) and non-descript (10) goats were measured and analysed per week at each stage of lactation. Results showed that Nguni goats produced (1.2 ± 0.09, 1.3 ± 0.11 and 1.2 ± 0.07 L per day) more milk (p < 0.05) at early, mid-, and late stages of lactation than Boer (0.6 ± 0.10, 1.0 ± 0.17, and 0.6 ± 0.09 L per day) and non-descript (0.3 ± 0.10, 0.3 ± 0.12, and 0.3 ± 0.09 L per day) goats, respectively. The mean value of milk fat, protein, and lactose content from Nguni goats was 3.98, 3.54, and 5.31; Boer goats, 2.9, 3.59, and 5.04 and non-descript goats, 4.05, 3.39, and 5.02, respectively. There was a significant effect (p < 0.05) of genotypes on milk fat, milk magnesium, and sodium contents of Nguni, Boer, and non-descript goats. It could be concluded that Nguni goats produced more milk than Boer and non-descript goats, but the non-descript goat had a higher mean percentage of milk fat compared to Nguni and Boer goats.

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Section: Discussioncontrasting

confidence: 86%

Yield and Milk Composition at Different Stages of Lactation from a Small Herd of Nguni, Boer, and Non-Descript Goats Raised in an Extensive Production System

2017

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show abstract

“…The calcium levels observed in the present study were considerably low in comparison to the values previously reported by other authors [47,48]. In one of the previous studies on the milk mineral compositions, the mean percentage for calcium was given to be 805.1 mg/l which is higher compared to the present study [49].…”

Section: Discussioncontrasting

confidence: 85%

Yield and Milk Quality Parameters at Different Stages of Lactation from a Small Herd of Nguni, Boer and Non-Descript Goats Raised in an Extensive Production System

Idamokoro¹,

Muchenje²,

Masika³

2017

Preprint

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This study was conducted to evaluate the yield and quality parameters of milk from 60 indigenous South African goats of different genotypes namely Nguni, Boer and Non-descript reared under a free ranging system. Milk yield and quality parameters (milk fat, protein, lactose, solid non-fat and minerals) from Nguni (10), Boer (10) and Non-descript (10) goats was measured and analysed per week at each stage of lactation. Result showed that, Nguni goats produced (1.2±0.09, 1.3±0.11 and 1.2±0.07 litres per day) more milk (P ˂ 0.05) at early, mid and late stages of lactation than Boer (0.6±0.10, 1.0±0.17 and 0.6±0.09 litres per day) and Non-descript (0.3±0.10, 0.3±0.12 and 0.3±0.09 litres per day) goats, respectively. The mean value of milk fat, protein and lactose content from Nguni goat was (3.98, 3.54 and 5.31); Boer goat (2.9, 3.59 and 5.04) and Nondescript goat (4.05, 3.39 and 5.02), respectively. There was significant effect (P ˂ 0.05) of genotypes on milk fat, milk magnesium and sodium contents of Nguni, Boer and Non-descript goats. It could be concluded that, Nguni goat produced more milk than Boer and Non-descript goats, but the Nondescript goat had higher mean percentage of milk fat compared to Nguni and Boer goats.

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“…However, Niro et al (2014) affirmed the absence of lactose in all samples after 30 days of ripening. The presence of lactose even at the end of the ripening period depends on the extent of whey removal, the glycolytic activity of the microorganisms present, and the effect of the environmental conditions on their activity (Franco et al, 2003).…”

Section: Safety and Technological Aspects And Probiotic Features Of Umentioning

confidence: 99%

Characterization and evaluation of lactic acid bacteria isolated from goat milk

et al. 2015

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Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

Cited by 64 publications

References 25 publications

Yield and Milk Composition at Different Stages of Lactation from a Small Herd of Nguni, Boer, and Non-Descript Goats Raised in an Extensive Production System

Yield and Milk Composition at Different Stages of Lactation from a Small Herd of Nguni, Boer, and Non-Descript Goats Raised in an Extensive Production System

Yield and Milk Quality Parameters at Different Stages of Lactation from a Small Herd of Nguni, Boer and Non-Descript Goats Raised in an Extensive Production System

Characterization and evaluation of lactic acid bacteria isolated from goat milk

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