Effect of grazing on composition, fatty acid profile and nutritional indices of the goat milk and cheese

The influence of grazing and indoor systems on goat milk, brined cheese and whey quality

“…Different methods of feeding and raising goats contributed significantly (p<0.05) to the different %CY, and the %CY of pastures was 22.24 % higher than the cheese yield from the indoor system. These results are similar to those of Bonanno et al (2013) and Bodnár et al (2021). Cheese yield is particularly important for small-scale cheese producers, as small differences in yield can affect realised profits (Guo et al, 2004).…”

“…In contrast, the amount of SCC varies greatly in both groups of milk samples. These results are also in agreement with the results of previous studies for the same housing system(Paskaš et al, 2020) but are in contrast with the results ofBodnár et al (2021). Milk samples from the pasture system were of poorer microbiological quality, indicating less appropriate hygiene practices during milking.…”

“…Conversely, milk from confined goats had a higher ratio of n-6/n-3 fatty acids, and a higher ratio of LA/ALA, but the differences were not statistically significant (p<0.05). Data from the literature also indicate that goat grazing significantly reduces the AI and TI in milk and increases the content of n-3 fatty acids (Bodnár et al, 2021;Pajor et al, 2021). A comparison of the values of these indices in the current study with data from the literature shows that both goat husbandry systems studied tend to have lower and more favourable values than those found in the aforementioned literature.…”

“…A comparison of the values of these indices in the current study with data from the literature shows that both goat husbandry systems studied tend to have lower and more favourable values than those found in the aforementioned literature. Extensive grazing also contributes to higher HPI and H/H index values in goat milk (Bodnár et al, 2021). For dairy products, the range of the HH index is from 0.31 to 1.29 (Chen and Liu, 2020), indicating that goat milk in the present study has excellent health properties.…”

“…HH -hypocholesterolemic/hypercholesterolemic ratio; EPA+DHA -docosahexaenoic₊eicosapentaenoic acids; LA/ALA -linoleic acid/α-linolenic acid ratio; x ± sd -arithmetic mean ± standard deviation; cv -coefficient of variation; Means with different letters are significantly different (p <0. 05) with the results of Bodnár et al (2021) and Pajor et al (2021) for semi-hard goat cheese. Comparing both groups of experimental cheese samples, it was found that dry matter, protein, and NaCl content were higher than in traditional goat white-brined cheese (Mladenović et al, 2021).…”