Goat milk technological properties: milk coagulation properties and cheese yield
| Autor: | S. Chessa, O. Bulgari, F. Turri, P. Cremonesi, R. Moretti, S. Costa, S. Colombini, A. Caroli, L. Rapetti, B. Castiglioni |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Italian Journal of Animal Science (Online) 14 (2015): 131–131. info:cnr-pdr/source/autori:S. Chessa, O. Bulgari, F. Turri, P. Cremonesi, R. Moretti, S. Costa, S. Colombini, A. Caroli, L. Rapetti, B. Castiglioni/titolo:Goat milk technological properties: milk coagulation properties and cheese yield./doi:/rivista:Italian Journal of Animal Science (Online)/anno:2015/pagina_da:131/pagina_a:131/intervallo_pagine:131–131/volume:14 |
| Popis: | Goat milk is mainly used for cheese production and its products are often associated to typicality. Development of goat breeding driven by selection could help sustaining economy and maintaining traditions in the Mediterranean Countries and in marginal areas where goats are most diffused. Research on goat cheese-making potential is still limit- ed. We present preliminary results on the relationship between milk traits, ?S1-casein (CSN1S1), coagulation properties (MCP) and indi- vidual cheese yield measured in 24 Alpine goats in three sampling time during lactation, at an average of 49.5, 113.5, and 152.5 (SD 6.7) days in milk. Milk was collected at morning milking and frozen within 1h without and with preservative (0.06% Bronopol). CSN1S1 casein geno- types were determined using the published protocols and classified considering CSN1S1 content as high, medium and low. MCP were con- ventionally measured through lactodynamography (RCT, K20, a30) using the Formagraph (Foss Electric, Hillerød, DK). Data on milk yield (MY), protein (PP) and fat (FP) percentage, and somatic cell count (SCC) were supplied by the Lombardy Region Breeders Association (ARAL, Crema, Italy). Milk pH, titratable acidity (SH), and temperature were also measured within 20' after milking. Individual lactic cheese was obtained adding 3% of goat culture to 2 L of milk cooled and main- tained at 19-20 °C. Three hours after culture addition also 0.1 mL of ren- net (Hansen standard 160, Bern, CH) was added to speed up the curd- ing process. Twenty hours after culture addition the curd was trans- ferred to the forms to allow the whey to drain. Cheese yield (CY24H) was registered 24 hours later. Pearson correlation among all the regis- tered variables were computed and associations were tested using a mixed linear model including the fixed effects of CSN1S1 level, pH, SH, milk yield, PP, FP, SCC and MCP, and the random effect of the goat. Correlations between MCP with and without preservatives were higher than 0.90. The highest correlation of MCP with cheese yield was observed for a30 (0.5; P |
| Databáze: | OpenAIRE |
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