In MSc thesis, we examined coagulation properties of goat milk from organic and conventional farming. The research was taken in the PRC for Animal Husbandry in Logatec with 55 animals of Slovenian Alpine goat breed. Goats were divided into organic and conventional group. Each group was fed exclusively with either organic or conventional adapted fed and feed supplements. Goats also had free access to the organic or conventional pasture, respectively. During four samplings, we collected data about produced milk quantity. Each milk sample, collected from individual animal, was further examined for the chemical composition (fat, proteins, lactose), somatic cell counts and milk coagulation properties. The quantity of produced milk did not differ among farming systems, did neither chemical composition nor average somatic cell counts. Milk coagulation properties were evaluated with three parameters, namely with coagulation rate (r), coagulum formation rate (k20) and coagulum firmness (a30). Goat milk from organic farming significantly faster coagulated, while other two parameters did not differ statistically. Since similar research in Slovenia on this topic has not yet been carried out, we believe that the findings of our research are important for goat breeders, who also process milk into cheese, so that they can decide more easily about the method of farming (EKO or KON).
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