TECHNOLOGICAL ADJUSTMENT OF GOAT MILK CONTAINING LOW SYNTHESIS-RATE ALPHA(S1)-CASEIN VARIANTS

In the present work, we studied the effect of calcium addition, pH adj ustment, and ultrafiltration on the physico-chemical characteristics a nd cheesemaking properties of goat milk that contained low synthesis-r ate alpha(s1)-casein variants. Calcium addition resulted in an increas e in the colloidal calcium content of milk but had no major effect on its renneting properties. Milk acidification caused a major modificati on of calcium equilibria, a decrease of rennet clotting time and an in crease of gel firmness. Milk protein enrichment by ultrafiltration led to an increase in the curd firming rate and its maximum strength. Thi s treatment also improved the dry matter recovery during cheese manufa cture, proportionally to milk solids enrichment. the three treatments had cumulative effects (no interaction) and it is concluded that an ad equate combination of acidification and protein concentration can impr ove the cheesemaking properties of deficient milk to make them equival ent to those of milk that contain favourable variants.