| Popis: |
Consistent information on the chemical composition and its seasonal variation of goat udder half milk is limited in Korea. The objective of this study was to analyze the seasonal variation of the chemical composition of goat milk to take establish various parameters into consideration on the pricing of the goat milk. Variations in chemical composition, somatic cell count (SCC) and bacterial count of 1,038 udder half milk samples from 650 heads raised in 7 farms of Jeonnam province were determined by season. Fat, protein, lactose, non-fat solids, milk urea nitrogen (MUN), pH, SCC and bacterial counts were also analyzed. The average composition of the milk was: fat 3.80±1.36%, protein 3.23±0.80%, lactose 4.39±0.54%, total solids 12.18±1.80%, non-fat solids 8.38±0.80%, and milk urea nitrogen 28.44±5.00 mg/dL. The average pH was 6.81±0.24. The average of SCC and bacterial counts were 2.54±4.60×10 6 cells/mL and 1.25±3.76×10 5 CFU/mL, respectively. Chemical composition, pH, SCC and bacterial counts of dairy goat milk varied widely during the lactation period and by season. The fat concentration was the lowest in spring (3.39±1.53%) and the highest in autumn and winter (3.98±1.30% and 3.98±1.48%). Protein concentration was the lowest during summer (2.92±0.48%) and the highest in winter (3.81±0.95%). Lactose concentration was the lowest in autumn (4.24±0.41%) and the highest in spring (4.58±0.35%). The lowest total solid value was obtained in the spring season (11.75±1.80%) which was then increased in winter (12.85±1.96%). Non-fat solid concentration was the lowest in summer (8.07±0.64%) and the highest in autumn (8.94±0.82%). MUN concentration was the highest in summer (8.07±0.64%), and the pH concentration was the highest in spring at 6.93±0.27%. Seasonal variation of SCC and bacterial count were the lowest in spring (0.94±1.54×10 6 cells/mL and 0.22±0.61×10 5 |
