کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5795718 | 1554373 | 2014 | 10 صفحه PDF | دانلود رایگان |
Milk from 94 Ethiopian goats (four breeds) was assessed for casein level, micellar size, coagulation properties and whey syneresis to evaluate cheese-making potential. Casein content (g/kg) ranged from 6.84 to 8.94 (αs1); 4.16-4.98 (αs2); 12.51-15.37 (β) and 6.89-8.93 (κ). Arsi-Bale goats had the highest αs1-casein (8.94 g/kg) followed by the Somali goats (7.90 g/kg); and were higher than Boer (7.05 g/kg) and Cross (6.84 g/kg) (P < 0.001). Milk from Arsi-Bale and Somali goats had significantly (P < 0.05) smaller micelles; 207.47 and 209.29 nm respectively than Boer (230.30 nm) and Cross (228.71 nm). Significantly stronger gels (P < 0.05) were obtained from milk samples with higher αs1-CN level and smaller micelles (Arsi-Bale 37.99 mm and Somali 36.19 mm) than samples with lower αs1-CN level and larger micelles (Boer 31.13 mm and Cross 33.51 mm). Syneresis was significantly higher (P < 0.001) in milk with good coagulation properties. Curd firmness was negatively correlated with coagulation rate (R, â0.832) and micellar size (R, â0.647). Milk from Arsi-Bale and Somali goats had significantly higher αs1-CN level, smaller micelle and better cheese making property than the cross and Boer goats. This study shows that there exists high potential among indigenous goats for cheese production.
Journal: Small Ruminant Research - Volume 119, Issues 1â3, June 2014, Pages 146-155