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The composition of Alpine goats' milk during lactation in Greece

Published online by Cambridge University Press:  01 June 2009

Leandros Voutsinas ,
Christophoros Pappas  and
Maria Katsiari
Leandros Voutsinas
Affiliation:
Dairy Research Institute of Ioannina, 452 16 Ioannina, Greece
Christophoros Pappas
Affiliation:
Dairy Research Institute of Ioannina, 452 16 Ioannina, Greece
Maria Katsiari
Affiliation:
Dairy Research Institute of Ioannina, 452 16 Ioannina, Greece
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Summary

Variations in chemical composition and in some physico-chemical properties of milk from a herd of lactating Alpine goats imported into Greece were determined from week 8 after parturition until the end of lactation (35 weeks, 35 samples). The average composition (g/100 g) of the milk was: fat 3·44, protein 3·35, casein 2·46, lactose 4·30, ash 0·79, total solids 11·76 and solids-not-fat 8·32. The average pH was 6·57 and titratable acidity was 16·76 (°D). The averaged density was 1·030. The mean mineral contents (mg/100 g) of the milk were: Na 53·12, K 157·67, Ca 140·06, P 110·00, Mg 13·59, citrate 106·97. All constituents studied as well as pH and density were significantly (P < 0·05) dependent on the stage of lactation. Titratable acidity was not significantly affected by stages of lactation. There were significant (P < 0·001) differences in Na/K and Ca/P ratios in the milk between lactation stages. Trends with lactation for each of the components and physico-chemical properties determined are reported and correlations between constituents in the milk are given.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 1 , February 1990 , pp. 41 - 51
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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