The influence of grazing and indoor systems on goat milk, brined cheese and whey quality
| Autor: | Snežana Paskaš, Jelena Miočinović, Ivan Pihler, Ksenija Čobanović, Mila Savić, Zsolt Becskei |
|---|---|
| Jazyk: | English<br />Croatian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Mljekarstvo, Vol 73, Iss 3, Pp 143-154 (2023) |
| Druh dokumentu: | article |
| ISSN: | 0026-704X 1846-4025 |
| DOI: | 10.15567/mljekarstvo.2023.0301 |
| Popis: | This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese. The physicochemical composition and hygienic quality of raw goat's milk were studied, as well as the fatty acid profile and nutritional indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from bulk goat milk from two farms in three samples. The results confirmed that different husbandry systems and diets influence the physicochemical composition of goat milk and cheese and their fatty acid profile. Milk and cheese from grazing goats contained significantly more (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|