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Effect of mid-line or low-line milking systems on lipolysis and milk composition in dairy goats

Published online by Cambridge University Press:  02 October 2018

M. C. Beltrán ,
A. Manzur ,
M. Rodríguez ,
J. R. Díaz  and
C. Peris
M. C. Beltrán*
Affiliation:
Institut de Ciència i Tecnologia Animal, Universitat Politècnica de València, Camí de Vera, s/n. 46022 València, Spain
A. Manzur
Affiliation:
Departamento de Rumiantes, Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Chiapas, Ctra. Tuxtla-Ejido Emiliano Zapata, km 8, Mexico
M. Rodríguez
Affiliation:
Institut de Ciència i Tecnologia Animal, Universitat Politècnica de València, Camí de Vera, s/n. 46022 València, Spain
J. R. Díaz
Affiliation:
Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel, Km 3.2, 03312 Orihuela, Spain
C. Peris
Affiliation:
Institut de Ciència i Tecnologia Animal, Universitat Politècnica de València, Camí de Vera, s/n. 46022 València, Spain
*
Author for correspondence: M.C. Beltrán, E-mail: [email protected]
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Abstract

Two experiments were carried out to investigate how milking in mid-line (ML) affects the lipolysis level and milk composition in goat livestock, in comparison with low-line (LL) milking. The first experiment took place, in triplicate, on an experimental farm. For each replicate, a crossover design (62 goats, two treatments, ML and LL, in two periods each lasting 4 days) was used. Milk samples were taken daily at 0 and 24 h after milking. In the first experimental replicate, some enzymatic coagulation cheeses were made, which were assessed by a panel of tasters at 50 and 100 days of maturation. In the second experiment, the lipolysis level and composition of tank milk from 55 commercial dairy goat farms (25 ML and 30 LL) were analysed, in milk samples taken in three different weeks. The results of the first experiment showed that ML milking increased free fatty acid (FFA) concentration in raw goat's milk significantly (0.71 v. 0.40 mmol/l, respectively). However, in the milk samples taken from commercial farms the FFA concentration remained unaffected by the milking pipeline height (0.59 v. 0.58 mmol/l for ML and LL, respectively). No significant differences were found in the milk composition, nor in the sensory characteristics in the cured cheeses, which suggests that factors other than the milkline height are able to influence the level of lipolysis under commercial conditions. Therefore, ML milking should not be discouraged, provided that the correct functioning and management of the milking operation and milk storage on the farm is guaranteed.

Keywords

Goat milklipolysismilking systemmid-line milkinglow-line milking
Type
Animal Research Paper
Information
The Journal of Agricultural Science , Volume 156 , Issue 6 , August 2018 , pp. 848 - 854
Copyright
Copyright © Cambridge University Press 2018 

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