The influence of grazing and indoor systems on goat milk, brined cheese and whey quality
Аутори
Paskaš, SnežanaMiočinović, Jelena
Pihler, Ivan
Čobanović, Ksenija
Savić, Mila
Becskei, Zsolt
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
goat milk / white-brined goat cheese / goat whey / fatty acid profileИзвор:
Mljekarstvo, 2023, 73, 3, 143-154Издавач:
- Hrvatska mljekarska udruga
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - 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 . .