engleski

Milk Components, SOD activity and Oxidative Stability of Milk in Two Breeds of Dairy Goats

The aim of the study was to evaluate factors affecting the quality of raw goat milk. The milk components were analyzed in seven each of Saanen and Alpine goats, in the late stage of lactation. Low average milkfat, SNF and lactose content were determined in all goats with no statistically differences between breeds. The significantly higher SCC was noticed in Saanen goats. The oxidative stability of milk was not different between two breeds, but was changed during the storage times. The negative correlation between TBARS and milk urea concentration was observed in Alpine goats, whereas positive correlation between TBARS and milk protein, and SCC was detected in Saanen goats. Primarily, nutritional imbalance might be a factor of lower milkfat and lactose production in both breeds of goats, influencing integrity of mammary gland tissue and SCC.

goats; milk components; oxidative stability; enzymes; nutrition

nije evidentirano