Cheese-making capacity of goat's milk during lactation: influence of stageand number of lactations

The effect of the stage and number of lactations on the technological prope rties and cheesemaking capacity was studied in Murciano-Granadina goat's mi lk, Controls were done every month to evaluate the evolution of chemical co mposition and the values of the clotting properties which define the milk q uality with regards to rennet curdling. The influence of the month of kiddi ng was also evaluated. The average composition of the milk in the two kiddi ng periods considered was as follows: fat 5.05% and 5.31%; protein 3.68% an d 3.58%; casein 2.80% and 2.66%; lactose 4.71% and 4.68%, and dry clatter 1 4.29% and 14.45%. No significant differences were found in the chemical com position due to the stage and lactation number; however, higher values of t he protein fractions were determined in the first kidding period than in th e second one. We determined that a higher casein concentration was associat ed with a lower milk clotting time and higher rate of firmness. We also fou nd a highly significant (P<0.001) correlation between titration acidity val ues and casein content (0.551). No significant differences, however, were f ound in cheese composition between kidding periods. (C) 1999 Society of Che mical Industry.