Changes in goat milk composition during lactation and their effect on yield and quality of hard and semi-hard cheeses

Fekadu, B; Soryal, K. A.; Zeng, Shenming; Hekken, Diane Van; Bah, B.; Villaquiran, M.

doi:10.1016/j.smallrumres.2004.12.003

Cited by 68 publications

(69 citation statements)

References 11 publications

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“…Similar results are obtained for the Alpine breed by Fekadu et al (2005). On the contrary, milk protein yield, a parameter which can better explain the metabolic effort of protein production, obviously showed a positive correlation with milk yield, and also with milk urea.…”

Section: Discussionsupporting

confidence: 83%

Relationship between milk urea, blood plasma urea and body condition score in primiparous browsing goats with different milk yield level

et al. 2011

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The aim of this study was to investigate the relationships among milk urea, blood plasma urea, milk yield and body condition score (BCS) in primiparous goats fed at pasture. Ninety goats of Sarda breed were used and, on the basis of their yield level, divided in three groups of 30 animals each, low (LY), intermediate (IY) and high milk yield (HY). Daily milk yield, milk protein content, milk urea, plasma total protein and albumin, plasma urea and BCS were measured at monthly intervals from 45 days in milking (45 DIM) to 165 DIM. Milk yield level affected protein concentration of milk and plasma, whereas albumin showed no variation. Plasma and milk urea showed a high correlation (P<0.001) despite of the yield level; plasma urea was always lower than milk urea. BCS decreased on 75 DIM and again after 135 DIM, and it was not affected by the milk yield level. Because milk urea and plasma urea were closely correlated and not influenced by the yield level, the study pointed out that measurement of milk urea could be utilized to evaluate urea metabolism also for browsing goats.

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Section: Discussionsupporting

confidence: 83%

Relationship between milk urea, blood plasma urea and body condition score in primiparous browsing goats with different milk yield level

et al. 2011

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“…An association among physiological state of the animal, breed, parity number, season of kidding and level of production were reported by Gipson & Grossman (1990) and for milk composition by Soryal et al (2005); Dimassi et al (2005) and Fekadu et al (2005).…”

Section: Effect Of S1-casein -Casein and Haplotypes On Production mentioning

confidence: 99%

Milk Casein Alleles, Haplotypes and QTL Effect on Protein and Fat Content and Milk Yield in Argentinean Criollo and Cross Goats

Caffaro¹,

Suárez²,

Roldan³

et al. 2012

Milk Production - Advanced Genetic Traits, Cellular Mechanism, Animal Management and Health

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“…The sensory qualities of cheese are influenced by a number of factors including animal genetics, the milk production environment and processing technologies [26] and to the chemical and microbiological characteristics of the raw material used [27]. The quality and composition of raw milk are among the major factors determining yield and quality of cheese.…”

Section: Sensory Characteristics Of Caprine Milk Productsmentioning

confidence: 99%

“…In a study on the effect of stage of lactation on the yield of goat milk cheese, Fekadua et al [26] found that total solids, fat, and protein contents of milk for hard and semi-hard cheeses were higher at early and late stages of lactation than they were during in midlactation (Table 3). They concluded that the actual cheese yield in hard cheese was higher at early (May) and late (September and October) stages of lactation compared to the mid-lactation (July and August) [26], which is attributed to the differences in total solid, fat and protein contents of the corresponding milk that were used for manufacture of the hard and semi-hard types of cheeses (Table 3). During midlactation (summer months), the animals are fed fresh pastures and forages which contain less solids, while actual milk yield is considerably increased [5,17].…”

Section: Stage Of Lactation On Sensory Quality Of Goat Cheesementioning

confidence: 99%

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Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Park¹,

Jeanjulien²,

Siddique³

2017

J Adv Dairy Res

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The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.

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Changes in goat milk composition during lactation and their effect on yield and quality of hard and semi-hard cheeses

Cited by 68 publications

References 11 publications

Relationship between milk urea, blood plasma urea and body condition score in primiparous browsing goats with different milk yield level

Relationship between milk urea, blood plasma urea and body condition score in primiparous browsing goats with different milk yield level

Milk Casein Alleles, Haplotypes and QTL Effect on Protein and Fat Content and Milk Yield in Argentinean Criollo and Cross Goats

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

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