FATTY ACID PROFILES OF GOAT MILK AND DOMIATI CHEESE AS AFFECTED BY PASTURE FEEDING AND STAGE OF LACTATION

Abstract

ABSTRACT Twenty lactating Alpine goats were randomly allocated into four groups to investigate the effect of feeding regimes with concentrates on fatty acid profiles of goat milk and Domiati cheese at different stages of lactation. Pooled milk from each group was collected twice monthly for Domiati cheese making. Cheese was sampled fresh and at 1 and 2 months of pickling in whey. Caproic, caprilic and capric acids in goat milk were recorded at 1.9, 5.5 and 25.1 μg/g of fat, respectively, and accounted for 13.27% of total fatty acids. Total unsaturated fatty acids represented 28.87% of total fatty acids. In Domiati cheese, caproic, caprilic and capric acids were 4.2, 7.4 and 31.4 μg/g of fat, respectively, and accounted for 11.21% of total fatty acids. Total unsaturated fatty acids represented 26.83% of total fatty acids. Fatty acid composition of both milk and cheese was affected by feeding treatments and stages of lactation. All the fatty acids of milk and cheese were lower when goats were pasture‐fed compared to other groups except linolenic and stearic acids in goat milk and linolenic acid in cheese. Concentrations of caproic, caprilic, capric, palmitic, myristic and oleic acids fluctuated throughout lactation with the highest values at mid lactation. The above observations indicate that pasture feeding during mid‐lactation could result in improved quality and nutritionally healthy goat milk and cheeses.