Characteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods

Abstract

Goat's milk from three phenotypes: Shami, Local, and Mixed was collected during three lactation periods in 2002. The milk was analyzed for moisture, protein, fat, ash, and lactose content. Also milk was examined for yeast, mold and bacterial content. Cheddar and white cheese were manufactured from goat's bulk milk and examined for chemical composition and evaluated for color, taste and flavor, appearance, and texture and aroma. Results showed that the chemical composition of goat's milk varied significantly during the whole year and also among the three goat phenotypes. Local goats produced milk at the first lactation period with highest (44.6%) fat content: the lowest fat content was 29.8% for the Mixed color phenotype at the end of the year. Protein showed the same trend. Shami goat produced milk lower in lactose and ash content than the mixed color breed, whereas the Local (black) produced milk having intermediate content of lactose and ash. Cheddar and white cheese were highly acceptable. Their composition varied—cheddar cheese was higher in protein and NSF but slightly lower in fat content. White cheese retained more lactose. Goat's milk of Shami, Local (black) and Mixed color phenotypes were found to be highly contaminated with bacteria and mold due to lack of hygiene. Milk contained low number of pathogenic bacteria. Using a pasteurization temperature at 73°C for 16 seconds was found to eliminate them.