Influence of two feed supplements on technological properties of goat’s milk
Goat’s daily diet is usually based on grazing, hay and/or feed supplements. Feed supplements are crucial in the diet of high productive goats to achieve their genetic potential and breeders must choose balanced feeding regime to produce large quantities of milk without affecting the technological qu...
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| Language: | English |
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Croatian Dairy Union
2020-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/347328 |
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| author | Borut Kolenc Petra Mohar Lorbeg Andreja Čanžek Majhenič Angela Cividini Mojca Simčič Primož Treven |
| author_facet | Borut Kolenc Petra Mohar Lorbeg Andreja Čanžek Majhenič Angela Cividini Mojca Simčič Primož Treven |
| author_sort | Borut Kolenc |
| collection | DOAJ |
| description | Goat’s daily diet is usually based on grazing, hay and/or feed supplements. Feed supplements are crucial in the diet of high productive goats to achieve their genetic potential and breeders must choose balanced feeding regime to produce large quantities of milk without affecting the technological quality of milk. In the present study, we evaluated the influence of two commercially available feed supplements on goat milk coagulation properties and rheological properties of yoghurts. Goats of the Slovenian Alpine breed (61) were fed with two feed supplements during the 3-year experiment. Feed supplement 1 (FS1) had higher proportions of barley and alfalfa, while feed supplement 2 (FS2) had added premix of minerals and vitamins and had higher proportions of wheat and sunflower meal. Con¬sequently, FS1 had more crude fibres, which is the most probable reason for approximately 15 % higher firmness, consistency and cohesiveness (P<0.05) of yoghurts in FS1 group, compared to the FS2 group. Moreover, the rennet coagulation time (r) was shorter (P<0.05) in the FS1 group, compared to the FS2 group. Curd firmness 30 min after enzyme addition (a30) was also higher in FS1 group although the results were not statistically significant. Taking together, our results indicate that goats fed with FS1 produced milk with better technological properties compared to those fed with FS2, despite the fact that there were no significant differences in chemical composition of milk from each group. We showed that careful selection of feed supplement’s constituents could improve technological properties of goat milk. However, further studies are needed to evaluate the mechanisms of the observed differences. |
| format | Article |
| id | doaj-art-e66f4aea50b94444afb99c806dab1295 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-e66f4aea50b94444afb99c806dab12952025-08-20T02:04:05ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252020-01-0170316217010.15567/mljekarstvo.2020.0303Influence of two feed supplements on technological properties of goat’s milkBorut Kolenc0Petra Mohar Lorbeg1Andreja Čanžek Majhenič2Angela Cividini3Mojca Simčič4Primož Treven5University of Ljubljana, Biotechnical faculty, Dept. of Animal Science, Institute of Dairy Science and Probiotics, Groblje 3, 1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical faculty, Dept. of Animal Science, Institute of Dairy Science and Probiotics, Groblje 3, 1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical faculty, Dept. of Animal Science, Chair of Dairy Science, Groblje 3, 1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical faculty, Dept. of Animal Science, Chair of Animal Breeding, Groblje 3, 1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical faculty, Dept. of Animal Science, Chair of Animal Breeding, Groblje 3, 1230 Domžale, SloveniaUniversity of Ljubljana, Biotechnical faculty, Dept. of Animal Science, Institute of Dairy Science and Probiotics, Groblje 3, 1230 Domžale, SloveniaGoat’s daily diet is usually based on grazing, hay and/or feed supplements. Feed supplements are crucial in the diet of high productive goats to achieve their genetic potential and breeders must choose balanced feeding regime to produce large quantities of milk without affecting the technological quality of milk. In the present study, we evaluated the influence of two commercially available feed supplements on goat milk coagulation properties and rheological properties of yoghurts. Goats of the Slovenian Alpine breed (61) were fed with two feed supplements during the 3-year experiment. Feed supplement 1 (FS1) had higher proportions of barley and alfalfa, while feed supplement 2 (FS2) had added premix of minerals and vitamins and had higher proportions of wheat and sunflower meal. Con¬sequently, FS1 had more crude fibres, which is the most probable reason for approximately 15 % higher firmness, consistency and cohesiveness (P<0.05) of yoghurts in FS1 group, compared to the FS2 group. Moreover, the rennet coagulation time (r) was shorter (P<0.05) in the FS1 group, compared to the FS2 group. Curd firmness 30 min after enzyme addition (a30) was also higher in FS1 group although the results were not statistically significant. Taking together, our results indicate that goats fed with FS1 produced milk with better technological properties compared to those fed with FS2, despite the fact that there were no significant differences in chemical composition of milk from each group. We showed that careful selection of feed supplement’s constituents could improve technological properties of goat milk. However, further studies are needed to evaluate the mechanisms of the observed differences.https://hrcak.srce.hr/file/347328goat milkcoagulation propertiesrheological propertiesyoghurtfeed supplements |
| spellingShingle | Borut Kolenc Petra Mohar Lorbeg Andreja Čanžek Majhenič Angela Cividini Mojca Simčič Primož Treven Influence of two feed supplements on technological properties of goat’s milk Mljekarstvo goat milk coagulation properties rheological properties yoghurt feed supplements |
| title | Influence of two feed supplements on technological properties of goat’s milk |
| title_full | Influence of two feed supplements on technological properties of goat’s milk |
| title_fullStr | Influence of two feed supplements on technological properties of goat’s milk |
| title_full_unstemmed | Influence of two feed supplements on technological properties of goat’s milk |
| title_short | Influence of two feed supplements on technological properties of goat’s milk |
| title_sort | influence of two feed supplements on technological properties of goat s milk |
| topic | goat milk coagulation properties rheological properties yoghurt feed supplements |
| url | https://hrcak.srce.hr/file/347328 |
| work_keys_str_mv | AT borutkolenc influenceoftwofeedsupplementsontechnologicalpropertiesofgoatsmilk AT petramoharlorbeg influenceoftwofeedsupplementsontechnologicalpropertiesofgoatsmilk AT andrejacanzekmajhenic influenceoftwofeedsupplementsontechnologicalpropertiesofgoatsmilk AT angelacividini influenceoftwofeedsupplementsontechnologicalpropertiesofgoatsmilk AT mojcasimcic influenceoftwofeedsupplementsontechnologicalpropertiesofgoatsmilk AT primoztreven influenceoftwofeedsupplementsontechnologicalpropertiesofgoatsmilk |