The comparative characteristic of quality indicators and suitability for cheesemaking of milk of different breeds of goat was conducted. We selected the individual milk samples from 21 goats of Anglo-Nubian, German White and Alpine breeds. The best indicators of milk quality were observed in the Anglo-Nubian breed – the highest fat content (2.62%), protein (3.01%), dry non-fat milk solids (8.2%), lactose (4.55%) and casein (2.46%). A significant increase in the fat was found in the Anglo-Nubian and Alpine goats (P<0.05). Also the morning milk yield by an average of one goat of Anglo-Nubian breed was the highest (340 mL). Average calcium content ranged from 94.7 to 169.8 mg/100 g, the significant difference was found between German White and Alpine breeds of goats (P<0.05). As to the somatic cells count milk of all breeds was corresponded to a higher grade in accordance with DSTU 7006:2009. In German White goats the smallest somatic cells count was noted (271 thousand/ml), as well as a best suitability of milk for cheesemaking
goat's milk, suitability for cheesemaking, calcium, casein, German White, Anglo-Nubian, Alpine
Retrieved from No. 1(53), 2016
Pages 214-220