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The aim of the research project was to assess the quality parameters of goat milk permeate subjected to the fermentation process with the assistance of thermophilic cultures of traditional composition and enriched with probiotic strains. The fermented permeates were stored in refrigerated conditions for 6 weeks and during this period, changes in their active and titratable acidity were estimated,...
The chemical composition and fatty acid profile of milk from French Alpine dairy goats, obtained during the period of summer feeding and winter feeding, were studied. Milk samples were collected at one-month intervals, to determine dry matter, solids non-fat, protein, fat, fatty acid profile, lactose, urea and somatic cell count. The fatty acid composition of milk fat was determined for particular...
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