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Milk processing quality of suckled/milked goats: effects of milk accumulation interval and milking regime

Published online by Cambridge University Press:  08 April 2016

M. Högberg ,
K. Dahlborn ,
E. Hydbring-Sandberg ,
E. Hartmann  and
A. Andrén
M. Högberg*
Affiliation:
Department of Anatomy, Physiology and Biochemistry, Swedish University of Agricultural Sciences, PO Box 7011, SE- 750 07 Uppsala, Sweden
K. Dahlborn
Affiliation:
Department of Anatomy, Physiology and Biochemistry, Swedish University of Agricultural Sciences, PO Box 7011, SE- 750 07 Uppsala, Sweden
E. Hydbring-Sandberg
Affiliation:
Department of Anatomy, Physiology and Biochemistry, Swedish University of Agricultural Sciences, PO Box 7011, SE- 750 07 Uppsala, Sweden
E. Hartmann
Affiliation:
Department of Anatomy, Physiology and Biochemistry, Swedish University of Agricultural Sciences, PO Box 7011, SE- 750 07 Uppsala, Sweden
A. Andrén
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, SE- 750 07 Uppsala, Sweden
*
*For correspondence; e-mail: [email protected]
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Abstract

Milk with a high concentration of fat and casein is required for cheese production, and these components have a major impact for both quality and yield of the curd. Recent observations have shown that suckling can elevate milk fat concentration in goats and our aim was therefore to check the hypothesis that animal welfare and cheese-processing properties of goat milk could be optimised by appropriate management of suckled/milked goats. Twelve Swedish dairy goats were kept together with one kid each in 4 different mixed management-systems (milking combined with partial suckling) in a cross-over design. Two milk accumulation intervals were tested; Short = dams and kids were together for 16 h (T16) and Long = ; dams and kids were together for 8 h (T8 h). In addition, two milking regimes were used; Suckled Before Milking = S and Milked Before Suckling = M. Milk accumulation interval referred to how long dams and kids were separated. The milk yield available for processing (milk offtake), was weighed and analysed from each milking occasion and the suckled milk yield was estimated by a weigh-suckle-weigh method (WSW) in combination with observing the suckling behaviour during the free suckling periods. Milking managements, such as ‘suckling before milking (S)’, increased milk fat concentration compared to milking before suckling (M) and ‘Short accumulation treatments (T16)’ gave higher milk fat, casein concentration and individual curd yield (%) compared to the ‘Long accumulation treatment (T8)’. The total individual curd yield (g) was the same despite treatment, but the animal welfare was most likely higher in T16 where dams and kids spent more time together.

Keywords

CaseinCurd yieldGoatsMilk fatSuckling
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 2 , May 2016 , pp. 173 - 179
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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