Relationship between the yield of cheese (Chevre) and chemical composition of goat milk

Guo, Mingruo; Park, Young W.; Dixon, Peter H.; Gilmore, James A.; Kindstedt, Paul S.

doi:10.1016/s0921-4488(03)00247-5

Cited by 66 publications

(44 citation statements)

References 12 publications

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“…Amount of cheese produced directly depends on milk yield as well as concentration of protein and fat in milk (Guo et al 2004). On the other hand, these properties seem to be affected by SRLV infection (Kaba et al 2012;MartinezNavalon et al 2013) and their decrease could be an actual direct cause of the cheese yield reduction.…”

Section: Discussionmentioning

confidence: 99%

Influence of small ruminant lentivirus infection on cheese yield in goats

Nowicka

Czopowicz

Bagnicka

et al. 2014

Journal of Dairy Research

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Three-year cohort study was carried out to investigate the influence of small ruminant lentivirus (SRLV) infection on cheese yield in goats. For this purpose records of milk yield, milk composition and cheese yield were collected in a dairy goat herd. Cheese yield was recorded as the amount of fresh cheese obtained from 1 kg milk. All goats were serologically tested for SRLV infection twice a year. The analysis included 247 records in total (71 for seropositive and 176 from seronegative individuals) and was carried out with the use of the four-level hierarchical linear model (α = 0·05). SRLV infection proved to be a statistically significant independent factor reducing cheese yield (P = 0·013)--when other covariates were held constant cheese yield was reduced by 4·6 g per each 1 kg milk in an infected goat compared with an uninfected goat. Other statistically significant covariates positively associated with cheese yield were protein contents, fat contents and the 3rd stage of lactation (P < 0·001 for all).

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Section: Discussionmentioning

confidence: 99%

Influence of small ruminant lentivirus infection on cheese yield in goats

Nowicka

Czopowicz

Bagnicka

et al. 2014

Journal of Dairy Research

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“…Sheep milk protein content (4.78 ± 0.29% to 8.61 ± 0.73%) was higher in comparison with milk of the other sheep breed (Bencini and Purvis, 1990;OchoaCordero et al, 2007;Oravcová et al, 2007) and slightly higher than values reported in EF sheep milk (Kuchtík at al., 2008). According to the literature (Aganga et al, 2002;Othmane et al, 2002;Guo et al, 2004;Soryal et al, 2005), the content of total protein in goat and sheep milk highly depended on the stage of lactation and, in addition, different types of lactation curves were observed. In the present study the total protein content in goat milk showed fluctuations around the mean value of 2.75% and total protein content in sheep milk continuously increased during the lactation period (Figure 1).…”

Section: Concentrations Of Total and Acid Whey Proteinsmentioning

confidence: 99%

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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ABSTRACT:This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8 ± 2.61% in goat milk and 17.4 ± 2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.

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“…Fatty acid composition is influenced by internal factors, such as breed, the stage of lactation and animal health, and is also influenced by external factors, such as feeding system, seasonal changes, environmental conditions and management (Guo et al, 2004;Jensen, 2000;Lindmark-Mansson et al, 2003;Park, 1990). Although Maiwa, Zhongdian and Gannan yak inhabit different regions of China, pastures in these regions border each other.…”

Section: Milk Fatty Acid Composition Of Yak Breedsmentioning

confidence: 99%

Milk fat chemical composition of yak breeds in China

Wang

et al. 2011

Journal of Food Composition and Analysis

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Relationship between the yield of cheese (Chevre) and chemical composition of goat milk

Cited by 66 publications

References 12 publications

Influence of small ruminant lentivirus infection on cheese yield in goats

Influence of small ruminant lentivirus infection on cheese yield in goats

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Milk fat chemical composition of yak breeds in China

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