Technological properties of Saanen goat’s milk in the context of mountain farming in Kabylia
¹National Institute of Agronomic Research (INRAA), Experimental Station of Agronomic research, Food Technology Laboratory, Baraki road, BP 37, Algiers, Algeria
²National Higher School of Agronomy (ENSA), Department of Food Science, Chemistry Laboratory, Hassan Badi, 16200, El Harrach, Algeria
³University Saad Dahleb of Blida 1, Faculty of Sciences, Laboratory of Sciences, Food Technology and Sustainable Development, Soumaa road, BP 270, Blida, Algeria
⁴Research Unit, Valorization of Natural Resources, Bioactive Molecules, and Physicochemical and Biological Analyses University of the Mentouri Brothers, Constantine, Aïn El Bey road, 25000, Constantine, Algeria
⁵University M’hamed Bougara of Boumerdes (UMBB), Faculty of Sciences, Laboratory of Valorization and Conservation of Biological Resources, Independence Avenue, BP 35000, Algeria
*Correspondence: salah4dz@yahoo.fr
Abstract:
The technological properties of milk are largely determined by its protein and mineral composition, which influence coagulation suitability and curd yield. This study examined the relationships between the composition of Saanen goat’s milk produced in mountainous pastoral conditions and technological indicators. Monthly milk samples collected from March to May were analyzed to determine their chemical composition, mineral profile, and coagulation aptitude. Casein content was identified as the main determinant of technological performance, demonstrating strong positive correlations with curd yield efficiency, daily curd yield, and solid recovery, as well as negative correlations with water retention in the curd. Conversely, the casein number showed limited predictive value. Milk fat also significantly contributed to technological ability by enhancing solid recovery and curd yield through its interaction with the protein matrix. Colloidal calcium exhibited moderate associations with coagulation properties. Seasonal effects were observed with improved curd structuring and moisture control from March to May. Overall, the technological aptitude of Saanen milk was moderate, mainly due to relatively low casein content. These findings highlight the importance of milk components in determining processing performance and provide practical insights for improving feeding strategies and milk utilization in similar agro-climatic conditions.
Key words:
curd yield, milk composition, nutrient recovery, Saanen goat milk, technological indicators.