Characteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods

Figures & data

Table 1 Chemical composition of goat milk collected at three lactation periods from Shami, Balady, and Mixed goat phenotypes ^a

Goat breed	Lactation semester	Protein (%)	Fat (%)	Lactose (%)	Ash (%)
	1	23.7 ^a∗	44.3 ^a	26.0^c	5.2^c
Shami (red)	2	18.3^cd	39.8^ab	35.6^b	5.0^c
	3	17.3^d	35.1^bc	34.9^b	5.5^bc
	1	24.6 ^a	44.6 ^a	25.9^c	5.0^c
Local (black)	2	20.6^bc	44.5 ^a	34.4^b	5.5^bc
	3	22.7^ab	35.0^bc	40.5 ^a	6.0^ab
	1	25.6 ^a	35.3^bc	34.1^b	5.2^c
Mixed (colored)	2	17.6^cd	34.4^bc	41.6 ^a	6.4 ^a
	3	18.9^cd	29.8^c	44.9 ^a	6.4 ^a
LSD P < 0.05		3.1	5.8	4.7	0.7
^a = Data are average of 16 samples collected through four months as a sample per week and computed on dry weight basis. ∗Means in columns followed by the same letter are not significantly different according to LSD.

Table 2 Chemical composition of goat milk collected at three lactation periods ^a

Lactation semester	NSF (%)	Ash (%)	Lactose (%)	Protein (%)	Fat (%)
First semester	63.1^b∗	5.6 ^a	38.4^b	19.1^b	37.0 ^a∗
Second semester	67.7 ^a	6.3 ^a	41.0 ^a	20.5 ^a	32.3^b
Third semester	64.2^b	6.2 ^a	38.8^b	19.3^ab	35.8 ^a
LSD P < 0.05	2.9	1.6	2.2	1.3	2.9
^a = Data are average of 16 samples collected through four months as a sample per week and computed on dry weight basis. ∗Means in columns followed by the same letter are not significantly different according to LSD.

Table 3 Chemical composition of cheddar cheese made from bulk goat milk collected at three lactation periods ^a

Lactation semester	Protein (%)	Fat (%)	Ash (%)	Lactose (%)	NSF (%)
First semester	38.7 ^a∗	35.0 ^a	10.5 ^a	15.8 ^a	65.0 ^a
Second semester	37.2 ^a	38.6 ^a	10.2^b	14.1 ^a	65.1 ^a
Third semester	38.0 ^a	36.9 ^a	10.3^ab	14.9 ^a	63.2 ^a
LSD P < 0.05	1.8	10.1	0.3	10.0	11.5
^a = Data are average of 16 samples collected through four months as a sample per week and computed on dry weight basis. ∗Means in columns followed by the same letter are not significantly different according to LSD.

Table 4 Sensory characteristic of cheddar cheese made from bulk goat milk collected at three lactation periods (data average of 16 samples and computed on dry weight basis) ^a

Lactation semester	Color ( 20)	Appearance (15)	Taste (30)	Texture (15)	Aroma (20)	Total (100)
First semester	17.8 ^a∗	10.5 ^a	23.4 ^a	10.8 ^a	14.3 ^a	76.8 ^a
Second semester	18.6 ^a	12.0 ^a	22.2 ^a	8.3 ^a	15.0 ^a	76.0 ^a
Third semester	14.3 ^a	8.3 ^a	21.3 ^a	9.3 ^a	14.8 ^a	68.2 ^a
LSD P < 0.05	5.3	5.8	9.3	4.0	5.3	23.4
^a = Data are average of 16 samples collected through four months as a sample per week and computed on dry weight basis. ∗Values in columns followed by the same letter are not significantly different according to LSD.

Table 5 Chemical composition of white cheese made from bulk goat milk collected at three lactation periods ^a

Lactation semester	Protein (%)	Fat (%)	Ash (%)	Lactose (%)	NSF (%)
First semester	25.6 ^a∗	39.6 ^a	9.4 ^a	25.4 ^a	60.1 ^a
Second semester	26.1 ^a	43.3 ^a	9.6^b	20.7 ^a	56.2 ^a
Third semester	26.0 ^a	41.6 ^a	9.6^ab	23.0 ^a	58.5 ^a
LSD P < 0.05	0.6	4.1	0.3	5.8	4.1
^a = Data are average of 16 samples collected through four months as a sample per week and computed on dry weight basis. ∗Means in columns followed by the same letter are not significantly different according to LSD.

Table 6 Microbiological analysis of milk obtained from three goat breeds during three lactation periods ^a

Goat breed	Lactation semester	TPC	Yeasts	Molds	Staphylococcus	S. aeureus	Streptoccocus	Enterobacteriacea	E. coli	Coliforms	Salmonella	Shigella
	1	1.7 × 10^5	3.3 × 10^4	nd	2.0 × 10^3	−	1.7 × 10^3	6.9 × 10^4	−	nd∗	−	–
Shami	2	4.1 × 10^5	7.9 × 10^5	1.4 × 10^3	1.9 × 10^3	−	4.8 × 10^3	2.8 × 10^6	−	3.6 × 10^2	−	–
	3	2.7 × 10^5	6.4 × 10^5	3.7 × 10^3	3.5 × 10^3	−	2.8 × 10^3	6.5 × 10^2	−	5.2 × 10^1	−	–
	1	1.9 × 10^5	4.4 × 10^4	9.1	2.3 × 10^3	−	4.4 × 10^3	7.3 × 10^4	+	nd	+	–
Local	2	2.2 × 10^5	5.2 × 10^5	4.2 × 10^3	2.2 × 10^3	−	5.4 × 10^3	3.6 × 10^4	+	1.2 × 10^2	–	–
	3	1.3 × 10^5	1.2 × 10^5	8.7 × 10^3	2.8 × 10^3	−	2.8 × 10^3	6.5 × 10^3	+	9.3 × 10^1	–	–
	1	3.8 × 10^5	3.1 × 10^3	9.1	1.6 × 10^3	+	1.0 × 10^3	2.4 × 10^4	−	nd	–	–
Mixed	2	4.7 × 10^4	1.4 × 10^5	nd	6.4 × 10^2	−	1.2 × 10^3	Nd	−	nd	–	–
	3	2.0 × 10^5	1.6 × 10^5	7.5 × 10^3	2.8 × 10^3	–	5.2 × 10^3	7.2 × 10^3	+	9.4 × 10^1	–	–
^a = Data are average of 16 samples collected through four months as a sample per week; nd = not detected.

Table 7 Microbiological examination of cheddar cheese ^a

Lactation semester	TPC	Yeasts	Molds	Streptococci
First semester	4 × 10^4	5 × 10^4	–∗	2 × 10^4
Second semester	3 × 10^4	7 × 10^4	–	1 × 10^4
Third Semester	6 × 10^4	5 × 10^4	–	1 × 10^4
^a = Data are average of 16 samples collected through four months as a sample per week; ∗– = not detected.