Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 1
Written by Tsvetelina DIMITROVA, Svetoslava STOYCHEVA, Tsvetomira BANCHEVA, Nikolay MARKOV
The main physicochemical parameters of goat milk of three breeds-Bulgarian White Dairy (BWD) and its crosses with Anglo-Nubian (BWDxAN) and Togenburg (BWDxTG) for lactation period were studied and three batches of white brined cheese produced from the milk breed were prepared. Goat's milk processed into white brined cheese from the studied breeds of goats reared in one herd is characterized by the lowest content of dry matter (DM) - 13.03%, milk fat- 4.91%, solids non fat (SNF) - 8.32%, total protein - 2.97%, casein - 2.03%, calcium - 0.139% and density - 28.2ºG, in BWD breed compared to its crosses. In the cheese at the 24-th hour of production, the water content is the lowest in the milk cheese of the BWD breed-53.34%, and the values for protein and milk fat 15.16%, 24.0% are the highest in the batch produced from the milk of the same breed. In mature white brined cheese on the 45-th day of production, the water and protein content decreased in all three batches compared to the 24-hour cheese, while the values for milk fat, fat content in the dry matter, water in the non-fat residue and salt in the aqueous phase rises.
[Read full article] [Citation]
