n the present study, we investigated the effect of the type of farming system (organic and conventional) and lactation stage on the properties of fermented goat’s milk. The study included 70 does of the Slovenian Alpine goat breed, which were divided into the organic or conventional group. Goat milk was sampled once a month, from June to October 2016 from each group. After sampling, we produced yoghurt and sour milk from the milk samples. The data showed that the stage of lactation had an effect on the chemical composition of the milk as well as on the differences in rheological properties of the organic and conventional groups, however, these differences were not consistent. We found no differences in the sensory analysis of the products either. However, we found a strong correlation between the rheological and chemical properties of milk; the firmer the product, the more cohesive and less consistent it was, and vice versa. A correlation between the rheological properties and the chemical composition was also visible; the more protein and fat present, the firmer and more consistent and less cohesive the product was. The conclusion of the study is that the type of farming system and the stage of lactation can influence the properties of fermented goat’s milk, but this could not be statistically confirmed in our experiment due to the insufficient number of samples. Future studies should include a larger number of milk samples and the observation of several consecutive lactations and perform additional analyses of the microchemical composition of milk and final products.
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