Fatty Acid Profiles of Goat Milk and Domiati Cheese as Affected by Pasture Feeding and Stage of Lactation

Abstract

Twenty lactating Alpine goats were randomly allocated into four groups to investigate the efect offeeding regimes with concentrates on fatty acid profiles of goat milk and Domiati cheese at diferent stages of lactation. Pooled milkfiom each group was collected twice monthly for Domiati cheese making. Cheese was sampled Pesh and at 1 and 2 months of pickling in whey. Caproic, caprilic and capric acids in goat milk were recorded at 1.9, 5.5 and 25.1 ,ug/g of fat, respectively, and accounted for 13.27% of total fatty acids. Total unsaturated fatty acids represented 28.87% of totalfatty acids. In Domiati cheese, caproic, caprilic and capric acids were 4.2, 7.4 and 31.4 pg/g offat, respectively, and accounted for 11.21 % of total fatty acids. Total unsaturated fatty acids represented 26.83% of total fatty acids. Fatty acid composition of both milk and cheese was afected by feeding treatments andstages of lactation. All the fatty acids of milk and cheese were lower when goats were pasture-fed compared to other groups except linolenic and stearic acids in goat milk and linolenic acid in cheese. Concentrations of caproic, caprilic, capric, palmitic, myristic and oleic acids fluctuated throughout lactation with the highest values at mid lactation. The above observations indicate that pasture feeding during mid-lactation could result in improved quality and nutritionally healthy goat milk and cheeses.' Corresponding author. P.O. Box

Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese

“…The percentage of total unsaturated FFA in total FFA of cheese was 26.56%. Similarly, Soryal et al (2003) reported that total unsaturated fatty acids represented 26.83% of total fatty acids in goat milk. Short-chain FFA accounted for only 3.00% of the total FFA.…”

Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripening

“…Flavor is highly affected from the profile and concentration of free fatty acids in cheese. There are a limited number of researches on enlightening the effect of fatty acid profile and concentration on quality characteristics of goat milk cheeses (Martin-Hernandez and Juarez, 1992;Attaie and Richter, 1996;Soryal et al, 2003). In fresh cheeses, overall acceptability was determined to be 7.25 in cheese group produced from raw milk while it was determined to be 6.50 in cheese group produced from heat treated milk.…”

Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt

“…The specific smell of goat milk is related primarily to the composition of the fatty acids (Chilliard et al, 2003). The content of caproic (C 6:0 ), caprylic (C 8:0 ), and capric (C 10:0 ) acids in goat milk are slightly higher than that of cow milk (Barber et al, 1997;Chilliard et al, 2000), and these acids compose 13.3% of the total fatty acids in goat milk (Soryal et al, 2003). During fermentation, goat milk will lose its "goaty" smell and the nutritive value of goat milk can increase (Slacacac et al, 2010).…”