Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy.
Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy.
J Dairy Sci. 2018 Sep;101(9):7817-7832. doi: 10.3168/jds.2018-14450. Epub 2018 Jul 4.
Little is known about the complex process of cheesemaking at the individual level of dairy goats because of the difficulties of producing a high number of model cheeses. The objectives of this work were (1) to study the cheesemaking ability of goat milk; (2) to investigate the variability of cheesemaking-related traits among different farms; (3) to assess the effects of stage of lactation and parity; and (4) to compare 6 breeds of goat (Saanen and Camosciata delle Alpi for the Alpine type; Murciano-Granadina, Maltese, Sarda and Sarda Primitiva for the Mediterranean type) for their cheesemaking ability. For each goat (n = 560) we studied (1) 8 milk quality traits (fat, protein, total solids, casein, lactose, pH, somatic cell score, and bacterial count); (2) 4 milk nutrient recovery traits (fat, protein, total solids, and energy) in curd; (3) 3 actual cheese yield traits (fresh cheese, cheese solids, and cheese water); (4) 2 theoretical cheese yield values (fresh cheese and cheese solids) and the related cheesemaking efficiencies; and (5) daily milk yield and 3 daily cheese yield traits (fresh cheese, cheese solids, and water retained in the curd). With respect to individual animal factors, farm was not particularly important for recovery traits or actual and theoretical cheese yield and estimates of efficiency, whereas it highly influenced daily productions. Parity of goats influenced daily cheese production, whereas DIM slightly affected recovery as well as percent and daily cheese yield traits. Breed was the most important source of variation for almost all cheesemaking traits. Compared with those of Alpine type, the 4 Mediterranean breeds had, on average, lower daily milk and cheese productions, greater actual and theoretical cheese yield, and higher recovery of nutrients in the curd. Among Alpine type, Camosciata delle Alpi was characterized by greater nutrients recovery than Saanen. Within the 4 Mediterranean types, the 3 Italians produced much less milk per day, with much more fat and protein and greater recovery traits than the Murciano-Granadina, resulting in greater actual cheese yield. Within the Italian breeds, milk from Sarda and Sarda Primitiva was characterized by lower daily yields, higher protein and fat content, and greater recoveries of nutrients than Maltese goats. These results confirmed the potential of goat milk for cheese production and could be useful to give new possibilities and direction in breeding programs.
由于生产大量模型奶酪的困难，对于个体水平的奶酪制作过程，人们知之甚少。本研究的目的是：(1) 研究山羊奶的制酪能力；(2) 研究不同农场间与制酪相关性状的变异性；(3) 评估泌乳阶段和胎次的影响；(4) 比较 6 个山羊品种（阿尔卑斯山型的萨能和卡莫西亚塔·戴尔莱皮；地中海型的穆尔西亚-格拉纳达、马耳他、萨萨和萨萨·普里米蒂瓦）的制酪能力。我们对每只山羊（n = 560）进行了以下研究：(1) 8 项乳品质性状（脂肪、蛋白、总固体、酪蛋白、乳糖、pH 值、体细胞评分和细菌数）；(2) 凝乳中 4 项乳营养回收率性状（脂肪、蛋白、总固体和能量）；(3) 3 项实际奶酪产量性状（新鲜奶酪、奶酪干物质和奶酪水分）；(4) 2 项理论奶酪产量值（新鲜奶酪和奶酪干物质）和相关制酪效率；(5) 日乳产量和 3 项日奶酪产量性状（新鲜奶酪、奶酪干物质和凝乳中保留的水分）。就个体动物因素而言，农场对回收率性状或实际和理论奶酪产量及效率的估计并不特别重要，而对日产奶量的影响较大。山羊胎次影响日产奶酪量，而泌乳天数则轻微影响回收率以及百分比和日产奶酪产量性状。品种是几乎所有制酪性状的最重要变异来源。与阿尔卑斯山型相比，4 个地中海品种的日产奶量和奶酪量较低，实际和理论奶酪产量较高，凝乳中营养回收率较高。在阿尔卑斯山型中，卡莫西亚塔·戴尔莱皮的营养回收率高于萨能。在 4 个地中海品种中，3 个意大利品种的日产奶量较少，但脂肪和蛋白含量较高，回收率较高，导致实际奶酪产量较高。在意大利品种中，萨萨和萨萨·普里米蒂瓦的牛奶日产量较低，蛋白和脂肪含量较高，营养回收率高于马耳他人。这些结果证实了山羊奶的奶酪生产潜力，并且可能有助于在育种计划中提供新的可能性和方向。
