Event Title

Evaluation of some chemical, physical, microbiological and antibiotic residues parameters of goat milk as a raw material for the production of goat cheese

Session

Agriculture, Food Science and Technology

Description

Goat's milk as a raw material for industrial cheese production must meet the criteria for chemical, physical, biological and antibiotic residues parameters. The study included 22 samples of fresh goat milk during the 22 days of June where one sample was representative of the amount of 1000 liters of milk produced by 900 goats on 7 commercial farms. The average results for all 22 samples for chemical parameters were: fat 3.09%, protein 3.10%, lactose 3.43%, dry residue 13.12%; for physical parameters: total acidity 19.81 °T, PH 6.51, density 1.028g/cm3; for biological parameters: Tot. aerobic microorg. - 2.04 x 10 cfu / gr, E. Coli – lack, Enterobacteria > 300 x 10² cfu / gr, Staph. Coag. + lack, for antibiotic residues lack. The results for chemical, physical, microbiological and antibiotic parameters of fresh goat milk from 7 commercial farms are within the legal norms as it is also conditioned by cheese processing factories.

Keywords:

goats, milk, samples, parameters.

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-47-5

Location

UBT Kampus, Lipjan

Start Date

30-10-2021 12:00 AM

End Date

30-10-2021 12:00 AM

DOI

10.33107/ubt-ic.2021.348

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Oct 30th, 12:00 AM Oct 30th, 12:00 AM

Evaluation of some chemical, physical, microbiological and antibiotic residues parameters of goat milk as a raw material for the production of goat cheese

UBT Kampus, Lipjan

Goat's milk as a raw material for industrial cheese production must meet the criteria for chemical, physical, biological and antibiotic residues parameters. The study included 22 samples of fresh goat milk during the 22 days of June where one sample was representative of the amount of 1000 liters of milk produced by 900 goats on 7 commercial farms. The average results for all 22 samples for chemical parameters were: fat 3.09%, protein 3.10%, lactose 3.43%, dry residue 13.12%; for physical parameters: total acidity 19.81 °T, PH 6.51, density 1.028g/cm3; for biological parameters: Tot. aerobic microorg. - 2.04 x 10 cfu / gr, E. Coli – lack, Enterobacteria > 300 x 10² cfu / gr, Staph. Coag. + lack, for antibiotic residues lack. The results for chemical, physical, microbiological and antibiotic parameters of fresh goat milk from 7 commercial farms are within the legal norms as it is also conditioned by cheese processing factories.