Cheese yield, casein fractions and major components of milk of Saanen and Anglo-Nubian dairy goats
2008; UNIVERSIDADE FEDERAL DE MINAS GERAIS; Volume: 60; Issue: 6 Linguagem: Inglês
10.1590/s0102-09352008000600040
ISSN1678-4162
AutoresJuan Pablo Damián, I. Sacchi, S. Reginensi, Diego de Rezende Lima, Jorge Bermúdez,
Tópico(s)Infant Nutrition and Health
ResumoOver the last two decades, goat production had significant increments around the world, particularly in developing countries (Boyazoglu and Morand-Fehr, 2001).Most of the goat milk production is used for small-scale artisan cheesemaking.Cheese properties, quality, and yield depend on milk composition, especially protein, casein, and fat content (Storry et al., 1983;Ambrosoli et al., 1988).Milk composition is also influenced by breed, age, stage of lactation, lactation number, month of sampling, nutrition, and environmental and genetic factors (Storry et al., 1983).Breed has been frequently reported in the literature as one of the main variables affecting goat milk composition (Sung et al.,
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