Dynamics of lactose and other quality parameters in sheep and goat milk and its fermented products during different seasons
| Date |
|---|
2021-04-23 |
Food science
Bibliogr.: p. 31
Small ruminant milk is the predominant source of nourishing food in many parts of the world [1]. However, in Lithuania most dairy products are made of cow milk. Sheep and goat milks ae more popular among people who are interested in living a healthy lifestyle and are consumed more as functional products that are helpful for human wellbeing. In addition, non-cow milk has useful technological properties. For example, sheep milk has high casein content and larger casein micelle, which affects their renneting properties and coagulation time. Furthermore, goat milk is naturally homogenised because of small fat globules, and it also has a larger buffering capacity; therefore, it is more suitable for manufacturing [1,2]. The reason for manufacturers choosing cow milk instead of non-cow milk is their dependency on seasonality that affects the yield and chemical composition [3]. It is important to show that both sheep and goat milk could be better material for dairy product processing. The aim of the study was to evaluate the dynamics of lactose and other quality parameters of fresh goat and sheep milk and their fermented products depending on seasonality and storage. Goat and sheep milk samples were collected each season from a local Lithuanian farm except for sheep autumn milk samples. Those samples were not taken because at the end of the summer milking was ceased and all of them were prepared for a dry period. Each season, fresh unpasteurized goat and sheep milk were tested for lactose content and titratable acidity (TA) to determine the effect of season on these parameter changes. The analysis of the products produced in each season (fermented milk, cottage cheese and whey) was performed to find out the changes in the observed indicators during storage. Dairy products were stored for a week at 4±1 °C and tested after 0, 48 and 120 hours from the production of the product. The lactose content was determined by...[...].