Milk and goat’s milk cheese from the Podkarpacie region

Abstract

The aim of the study was to determine goat’s milk cheese parameters at different stages of lactation with regard to cheese-making. Milk and the cheese produced from it were taken from goats kept on a private farm in the Podkarpackie province. Milk yield per goat, calculated from test milkings, ranged from 388 to 423 l. As lactation progressed, the content of milk components changed, which had an effect on the amount of cheese made. The first month of lactation was characterized by low daily yield of milk per goat (0.92 kg) and low fat, protein and casein content. During this period, cheese production was the lowest (8.97 kg). In the final stage of lactation, the content of all milk components increased, while cheese production was the highest (11.87 kg) and differed significantly in relation to that found in the previous lactation stages.