Sakr, H. (2012). PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING. Journal of Food and Dairy Sciences, 3(1), 23-32. doi: 10.21608/jfds.2012.75290
Hanaa S. A. Sakr. "PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING". Journal of Food and Dairy Sciences, 3, 1, 2012, 23-32. doi: 10.21608/jfds.2012.75290
Sakr, H. (2012). 'PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING', Journal of Food and Dairy Sciences, 3(1), pp. 23-32. doi: 10.21608/jfds.2012.75290
Sakr, H. PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING. Journal of Food and Dairy Sciences, 2012; 3(1): 23-32. doi: 10.21608/jfds.2012.75290
PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING
Animal Production Res. Inst., Agric. Res. Center, Ministry of Agriculture
Abstract
Control (G1) and three additives representing caraway (Carvum carvi L.) (G2) ; fennel (Foeniculum vulgare) (G3) and fenugreek (Trigonella foenum-graecum) (G4) were exqmined out on the daily feed intake of Damascus goats at the rate of 100, 100 and 200 mg dried seeds/kg live body weight, respectively.
After the suckling period, milk yield and composition were recorded during lactation period from April to August. Rennet clotting time (RCT), curd tension (CT) and curd syneresis (CS) were determined as affected by the experimental rations (G1-G4). The yield, composition and sensory propertied of the manufactured soft cheese were also assessed.
Results revealed that daily milk yield was the highest in G2 and was the lowest in G4, while it was greatly affected by lactation period. Milk fat, casein, TS, SNF, ash and TVFA were not affected by the applied additives, whereas protein content was significantly lower in G1. RCT was significantly higher in G3 and lower in G4, whereas CT was significantly higher in G1 and the differences due to G2, G3 and G4 additives were insignificant. CS showed higher and lower significant values in G1 and in G4, respectively.
Cheese yield was significantly higher in G4 and total solids and protein contents of cheese were significantly higher in G3, whereas the organoleptic properties were not significantly affected by the applied additives
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