Publication Date: 2015.
The parameters that allow us to decide acceptance or rejection of raw milk for cheese processing must be systematically evaluated. That´s the reason for what the objectives of this study were the following 1) to determine quality indices based on statistical analysis of interrelation of physical and chemical parameters, representative of the quality of goat milk from Jujuy Province: Creole (from Quebrada de Humahuaca) and Saanen (from Valleys) and 2) to determine acceptance limits, based on selected parameters. We took milk samples for chemical analysis: Saanen milk (n = 15) and Creole milk (n = 24). We analyzed: total protein, total lipids, ash, dry extract, casein, calcium, density, titratable acidity and pH. The obtained results were subjected to exploration multivariate analysis, using principal components (PC). We found one PC in both milks, for all variables. Variables extracted were: lipid, casein and milk acidity for both breeds and pH as an additional variable to Creole goats. The intervals of variation of the quality parameters that allow us to accept the milk for process were: for lipids, g/100g: [6.33, 7.75] and [3.74, 5.88], acidity, °D: [15.33, 18.07] and [13.44, 16.64], caseins, g/100g: [3.78, 4.08] and [2.93, 4.29], for Creole and Saanen, respectively. Major differences were found in lipid and acidity indices, showing the great dissimilar behavior between goat breeds and zones.
Author affiliation: Maldonado, S.. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina
Author affiliation: Burgos, Laura Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina
Repository: CONICET Digital (CONICET). Consejo Nacional de Investigaciones Científicas y Técnicas