The influence of grazing and indoor systems on goat milk, brined cheese and whey quality

This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese whey. It also determine suitability goat's milk for cheese. The physicochemical composition hygienic raw were studied, as well fatty acid profile nutritional indices Traditional cheeses produced from bulk two farms in three samples. results confirmed that husbandry diets influence their profile. Milk grazing goats contained significantly more (p<0.05) fat, protein, total solids a higher percentage yield. Nutritional favourable, with lower atherogenic (AI) thrombogenic (TI) index health-promoting (HHP) hypocholesterolemic/hypercholesterolemic ratio (HH). Goat contributed content n-3 acids thus n-6/n-3 ratio. Cheese-making efficiency protein recovery curd (%REC) was better pasture whereas fat housed goats. Consumers rated unripened white both highest. In addition, brine good whey significant health benefits. Natural provides benefits than confinement, especially early stages use. contributes high value