TY  - JOUR
AU  - Paskaš, Snežana
AU  - Miočinović, Jelena
AU  - Pihler, Ivan
AU  - Čobanović, Ksenija
AU  - Savić, Mila
AU  - Becskei, Zsolt
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3139
AB  - This study aimed to investigate whether diet and different goat production systems affect
the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of
goat’s milk for the production of white-brined cheese. The physicochemical composition and
hygienic quality of raw goat’s milk were studied, as well as the fatty acid profile and nutritional
indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from
bulk goat milk from two farms in three samples. The results confirmed that different husbandry
systems and diets influence the physicochemical composition of goat milk and cheese and their
fatty acid profile. Milk and cheese from grazing goats contained significantly more (p<0.05) fat,
protein, total solids and a higher percentage of cheese yield. Nutritional indices were also more
favourable, with a lower atherogenic (AI) and thrombogenic (TI) index and a higher health-promoting index (HHP) and hypocholesterolemic/hypercholesterolemic ratio (HH). Goat grazing
contributed to a higher content of n-3 fatty acids in milk and cheese and thus to a lower n-6/n-3
ratio. Cheese-making efficiency and protein recovery in the curd (%REC) was better with pasture milk, whereas fat recovery was better with milk from housed goats. Consumers rated the
unripened white cheeses from both production systems the highest. In addition, the production
of white cheese with brine results in good quality whey with significant health benefits. Natural
pasture provides significantly more benefits to goats than confinement, especially in the early
stages of use. This contributes to the high nutritional value of goat’s milk, cheese and whey.
PB  - Hrvatska mljekarska udruga
T2  - Mljekarstvo
T1  - The influence of grazing and indoor systems on goat milk, brined cheese and whey quality
VL  - 73
IS  - 3
SP  - 143
EP  - 154
DO  - 10.15567/mljekarstvo.2023.0301
ER  - 

@article{
author = "Paskaš, Snežana and Miočinović, Jelena and Pihler, Ivan and Čobanović, Ksenija and Savić, Mila and Becskei, Zsolt",
year = "2023",
abstract = "This study aimed to investigate whether diet and different goat production systems affect
the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of
goat’s milk for the production of white-brined cheese. The physicochemical composition and
hygienic quality of raw goat’s milk were studied, as well as the fatty acid profile and nutritional
indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from
bulk goat milk from two farms in three samples. The results confirmed that different husbandry
systems and diets influence the physicochemical composition of goat milk and cheese and their
fatty acid profile. Milk and cheese from grazing goats contained significantly more (p<0.05) fat,
protein, total solids and a higher percentage of cheese yield. Nutritional indices were also more
favourable, with a lower atherogenic (AI) and thrombogenic (TI) index and a higher health-promoting index (HHP) and hypocholesterolemic/hypercholesterolemic ratio (HH). Goat grazing
contributed to a higher content of n-3 fatty acids in milk and cheese and thus to a lower n-6/n-3
ratio. Cheese-making efficiency and protein recovery in the curd (%REC) was better with pasture milk, whereas fat recovery was better with milk from housed goats. Consumers rated the
unripened white cheeses from both production systems the highest. In addition, the production
of white cheese with brine results in good quality whey with significant health benefits. Natural
pasture provides significantly more benefits to goats than confinement, especially in the early
stages of use. This contributes to the high nutritional value of goat’s milk, cheese and whey.",
publisher = "Hrvatska mljekarska udruga",
journal = "Mljekarstvo",
title = "The influence of grazing and indoor systems on goat milk, brined cheese and whey quality",
volume = "73",
number = "3",
pages = "143-154",
doi = "10.15567/mljekarstvo.2023.0301"
}

Paskaš, S., Miočinović, J., Pihler, I., Čobanović, K., Savić, M.,& Becskei, Z.. (2023). The influence of grazing and indoor systems on goat milk, brined cheese and whey quality. in Mljekarstvo
Hrvatska mljekarska udruga., 73(3), 143-154.
https://doi.org/10.15567/mljekarstvo.2023.0301

Paskaš S, Miočinović J, Pihler I, Čobanović K, Savić M, Becskei Z. The influence of grazing and indoor systems on goat milk, brined cheese and whey quality. in Mljekarstvo. 2023;73(3):143-154.
doi:10.15567/mljekarstvo.2023.0301 .

Paskaš, Snežana, Miočinović, Jelena, Pihler, Ivan, Čobanović, Ksenija, Savić, Mila, Becskei, Zsolt, "The influence of grazing and indoor systems on goat milk, brined cheese and whey quality" in Mljekarstvo, 73, no. 3 (2023):143-154,
https://doi.org/10.15567/mljekarstvo.2023.0301 . .