Estabilidade térmica e ao álcool do leite de cabras Saanen e Alpina

Assaife de Mello, FernandaTroller Pinto, AndreaBalbinotti Zanela, MairaSchmidt, Verônica

Background:  :  :  : The increase in the goats milk production chain has been intensified in recent years. However, little is known about the quality characteristics of goats milk. In this sense, the present assay aimed to evaluate the physical parameters of goats milk: titratable acidity, alcohol and heat stability and its possible relations. Materials, Methods & Results: 71 samples of Saanen and Alpine goats milk were collected during the second lactation phase. In the milk samples were determined the titratable acidity and thermal and alcohol stability. Besides milk samples, date of individual milk production, race, date of birth and order of birth were collected. The titratable acidity values ranged between 11 and 20D. The median stability of alcohol 52ºGL was verified and 76.4% of the samples presented an alcohol stability in which the graduation was lower than 60ºGL. A low negative (r = -0.1914) and non significant (P = 0.1073) correlation was determined between milk production and alcohol stability. In addition to this, a low negative (r = -0.05702) non-significant (P = 0.6223) correlation between alcohol stability and acidity, measured in Dornic degrees was determined; however, these results did not present a significant association between each other (k = -0.006). During the clot-on boiling test, a coagulation rate of 39.46% (30/76) from the samples was observ

1. Leite de cabra
2. Acidez titulável
3. Resistência térmica
4. Teste do álcool