Norwegian goat milk composition and cheese quality: The influence of lipid supplemented concentrate and lactation stage

• Published in: International dairy journal Vol. 56; pp. 13 - 21
• Main Authors: Inglingstad, R. Aa, Eknæs, M., Brunborg, L., Mestawet, T., Devold, T.G., Vegarud, G.E., Skeie, S.B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-05-2016
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2015.12.010

In this study, milk from Norwegian goats fed a concentrate high in saturated (SAT) or unsaturated (UNSAT) lipids were compared with milk from goats fed a control concentrate (CONTROL). Milk from individual goats was sampled six times throughout the lactation at 30, 60, 90, 120, 190 and 230 days in milk (DIM). The milk was analysed for protein composition, renneting- and cheese making properties. Cheeses were made from milk at 90, 120 and 190 DIM. As expected, lactation stage influenced the milk composition and rennet coagulation parameters, while only minor effects of SAT and UNSAT concentrate were observed. The lipid supplemented concentrates affected cheese composition and ripening. SAT cheese had higher content of total solids and the UNSAT cheese had the lowest content of free amino acids indicating a slower ripening.