The presented research is a part of national project “Organic and conventional farming systems for goat milk production”. Organic production of milk and dairy products in small ruminants is low and does not fulfil the consumer’s demands for these products. The purpose of the project is the holistic approach to evaluate conventional and organic goat farming in Slovenia, with one of the topics focused on production of goat's milk and to examine possible differences in the quality of dairy products. Therefore, 70 animals of Slovenian Alpine goat breed were divided into 2 groups, where one was bred by organic (ORG) and the other by conventional (CON) farming. Milking started between 50-60 days postpartum. Every month, from July to November 2015, basic chemical and microbiological analyses were performed and milks from both farming systems were fermented by the use of thermophilic, mesophilic and different probiotic cultures, respectively. Rheological properties (texture) of the coagulum and sensory properties of fermented goat's milk were evaluated. The basic composition of milk (proteins, fat, lactose, total bacterial contents and somatic cells) did not differ between the ORG and CON group. Instrumental texture measurements of fermented milks showed that milks from ORG group were more resilient, consistent and cohesive. However, sensory analysis did not result in significant differences between ORG and CON group. To evaluate which probiotic strain can be suitable as starter culture, five different probiotic strains were evaluated in both, ORG and CON group. After fermentation, differences between ORG and CON group were evident, although probiotic strain Lactobacillus gasseri K7 was completely unsuitable, while Lactobacillus acidophilus La5 was demonstrated as the most suitable as starter culture in both, ECO and CON, groups. Here we showed, that type of farming (ORG vs CON) significantly influenced on texture characteristics of fermented milk products. Which factors in milk contributed to these differences remains unknown and needs to be further examined.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 3833992