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The use of diets with different protein sources in lactating goats: Composition of milk and its suitability for cheese production

Abstract:

Four groups, each of 5 Granadina goats in the middle of their second lactation, were fed diets which differed in the protein source used to constitute 20% of the total protein content. Diet 1 contained beans, diet 2 sunflower cake, diet 3 corn gluten feed and diet 4 cottonseed. Milk yield and the chemical composition of the milk was determined as was the suitability of the milk for coagulation and the yield of cheese. The daily milk yield did not vary significantly in relation to diet. The milk obtained from animals consuming diet 3 showed the highest protein (35.4 g/l), casein (28.4 g/l) and β-casein (18.8g/l) contents and the highest cheese yield (26.2%). The lowest values were obtained from animals on diet 2 (28.5, 18.7, 9.5 g/l and 20.1%, respectively). From multivariate analysis it was possible to deduce that the amount of coagulable protein, especially β and κ-casein and fat content were the DM components of the milk most directly related to cheese yield. It was also possible to establish a hierarchy among the four protein sources. © 1998 Elsevier Science B. V. All rights reserved.