COMPARATIVE CHARACTERISTICS OF THE YIELD OF KRAFT SOFT RENNET CHEESE FROM GOAT MILK OF DIFFERENT BREEDS
DOI:
https://doi.org/10.37000/abbsl.2025.116.15Keywords:
goats, breeds, yield, goat milk, cheese, fat, protein, efficiency, yield.Abstract
A study was conducted to determine the efficiency of production of soft rennet cheese from goat milk from goats with different milk productivity and to assess the quality of the craft product.
The study selected 15 goats of the Saanen, Alpine breeds and the local population, from which 3 groups of 5 heads each were formed.
The average daily intake per goat was 2.1 kg. The best daily milk yield was obtained from the Saanen breed of goats, which was 45.3% higher than the milk yield of the Alpine breed of goats and 55.3% higher than that of the local population of goats.
The fat content in the milk of the local population of goats was the highest and was 0.3% and 0.7% higher than that of the Alpine and Saanen breeds of goats, respectively. The protein content was the highest in the Alpine breed of goats, which was 0.1% and 0.4% higher than that of the Saanen breed of goats and the local population.
To produce 1 kg of cheese, 7.97 kg of milk from the Saanen breed of goats, 8.33 kg of milk from the Alpine breed of goats and 6.94 kg of milk from the local population of goats were used.
The highest cheese yield was obtained from the milk of the local population of goats.
The highest fat content was in cheese made from the milk of local goats (23.3%), the lowest was in Alpine breed. The best protein content was observed in cheese made from the milk of Alpine breed goats (22.3%).
A higher yield of soft cheese was recorded in goats of the local population, which exceeded the indicators of the Saanen breed of goats by 1.85% and the Alpine breed of goats by 2.39%.
Total NMAFAM, CFU/cm 3 in milk was 100 thousand CFU; the presence of these bacteria was not observed in cheeses.
The study showed that the Saanen breed goats demonstrate higher productivity, as their average daily milk yield exceeds the figures of the Alpine breed goats by 45.3% and the local population by 55.3%, respectively.
In terms of milk fat content, the best results were found in the local population goats, while the protein content in milk was higher in the Alpine breed goats.
Regarding the production of soft rennet cheese, the highest yield was also observed in the local population goats.
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