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Content of _s1-Casein and Coagulation Properties in Goat Milk

Istituto di Microbiologia ed Industrie Agrarie, Via Pietro Giuria, 15-10126, Torino

Liliana di Stasio

Osservatorio di Genetica Animale, Via Pastrengo, 28-10128, Torino

Paolo Mazzocco

Istituto di Zootecnica Speciale, Via Valperga Caluso, 21-10125, Torino, Italy

ABSTRACT

Samples of goat milk with low and high _s1-casein content collected from animals of Alpine and Saanen breeds in the same stage of lactation were compared for coagulation properties (coagulation time, rate of curd formation, curd firmness) and chemical composition (total solids, ash, total protein, total casein, whey protein, fat, Ca, P, pH). Milk with low _s1-casein had a faster coagulation time, whereas milk with high levels produced the firmer curd associated with a better chemical composition. Within high _s1-casein milk, comparison between breeds showed milk from the Alpine breed had significantly better coagulation properties than that from the Saanen breed. Milk composition accounted for 27% of the variation in coagulation time, 21% of variation in curd formation rate, and 54% of variation in curd firmness.

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