ASSESSMENT OF GOAT MILK AND DAIRY PRODUCTS IN THE FOOD CHAIN IN THE CONTEXT OF GOAT BREEDING DEVELOPMENT IN ARMENIA

Abstract

The aim of the research is to study the effect of heat treatment on biochemical parameters and chemical composition of goat milk and dairy products with the perspective of finding out the indicators of accurate pasteurization, milk quality evaluation and the development of dairy goat breeding in Armenia.The study indicates that the lactose, total caseine, fat content in the milk do not undergo significant changes depending on the lactation, flactuate totally between 4.14-4.35%, 2.37-2.57% and 3.51-3.93% respectively, while after pasteurization a significant reduction of the nutrients is recorded in gross milk. The pasteurization affected furosine generation, the concentration of which increased to 47.8±0.3 mg/100 g protein in pasteurized milk. Although there is no difference between goat ripened cheese and curd furosine levels, nonetheless the concentration is increased by 11.6 and 11.5 times compared to the raw milk.  ALP and LP activity is stable in raw milk, while heat-treatment caused thermal inactivation of the enzymes in pasteurized milk, cheese and curd, compared with unpasteurized. The levels of ammonia and urea significantly decrease in heat-treated milk, cheese and curd compared with raw heterogeneous gross milk. The percentage of dairy goats fertility in the farm trends to increase by 63.0%.  ALP, LP activity in combination with furosine can serve as complex biochemical indicators in the food chain for proper pasteurization and processing of goat milk and production of safe dairy products in Armenia. The implementation of breeding new technology will contribute to the development of dairy goat breeding in the RA.