The aim of this study was to investigate the physico-chemical characteristics of goat's milk and to compare them according to the breed in the M'sila region. To this end, 78 samples of raw milk were taken from several goat farms and analysed by Lactoscan. Statistical processing was carried out using Excel to obtain the means and standard deviations. According to the results obtained for the "breed" factor, the Arbia breed (n=55) expressed the best mean values for protein (2.95 ± 0.31 g/l) and lactose (4.11 ± 0.37 g/l). The Hidjazi goats (n=10) had the best average density (1027.78 ± 2.28). Shami goats (n=5) showed the best average for salts (6.66 g/l ± 3.35). An Alpine goat had the highest fat value (9.31 g/l). According to this study, milk from the local Arbia goat breed has important physico-chemical properties and several advantages that make it suitable for small-scale cheese-making or industrial processing, in order to make up for the national shortage of cheese products.
Citation
Meryem KHELFALLAH ,
ADEL Mammeri ,
Zerroukhi Ammar, Mahdi Monsif, ,(2023-11-22), Comparative study of the physicochemical characteristics of goat's milk from various breeds in M'sila region and its suitability for cheese-making,ISCANIM 2023,CRAPC Bejaia
