Quality and consumer acceptability of goat milk with respect to goat breed and lactation stage

E Wanjekeche,Z Macosore,T Lobeta,A Kiptanui

doi:10.4314/acsj.v24i1.10s

Abstract

Lack of information on the quality of goat milk in Kenya and the belief that the milk has an undesirable “goaty” flavour, have been major impediments to its wider utilisation and commercialisation. The objective of the study was to determine nutrient composition of goat milk from different breeds in Kenya, and assess consumer acceptability of goat milk products. An on-station study was carried out at KALRO-Kitale on Kenyan Alpine, Toggenburg and Saanen goat breeds, during their first and second lactation stages. The quality of milk from farmers’ goats in Trans Nzoia County was also determined. There were significant differences in yield and quality of milk from different breeds. Milk from the Saanen goats had the highest levels of fat, SNF and density. Protein content did not differ significantly between the three breeds. There was great variation in composition of the milk obtained from farmers’ fields, which may be attributed to differences in the breeds, stage of lactation and feeding regimes. Panellists who tasted goat milk and products showed higher preference for goat milk than cow milk products.Key Words: Dairy goat breed, Kenyan Alpine

Highlights

The potential for dairy goats in providing nutritional and financial sustenance to the economically weaker sections of the households in east Africa, who cannot afford cows, is well recognised (Okeyo, 2001; Lusweti et al, 2011)
The milk yield for all breeds generally increased during the second lactation period, it was much lower than the potential yield of 4 litres per goat per day for pedigree goats (TOF, 2010)
There is, need for efforts to improve the quantity of dairy goat breeds in Kenya for this subsector to contribute significantly to the welfare of smallholder farmers

Summary

Introduction

The potential for dairy goats in providing nutritional and financial sustenance to the economically weaker sections of the households in east Africa, who cannot afford cows, is well recognised (Okeyo, 2001; Lusweti et al, 2011). Goats require little space and feed, and have the ability to thrive under diverse climatic conditions (CTA, 2007). They can be acquired by the poor and can be attended to by even women, the old and young members of a household, or those weak victims for instance, those affected by HIV/AIDS virus. Goat milk that has been well handled, has a delicious, slightly sweet taste, with sometimes a salty tint. It is indistinguishable in taste and oduor from cow milk ((Okeyo, 1997)

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Conclusion