Physicochemical characteristics of goat’s milk in Austria – seasonal variations and differences between six breeds

International audienceDespite the increasing economic importance of goat's milk in Europe, no current data on the chemical composition and physical properties of this milk species are available in Austria. Thus, milk samples of six dairy goat breeds in Austria (Bunte Deutsche Edelziege, Pinzgauer Ziege, Saanenziege, Strahlenziege, Toggenburger Ziege, Weisse Deutsche Edelziege) were analysed for physicochemical characteristics for 8 months from March to October. Considerable seasonal variations, but nearly no statistically significant differences between milk samples from these six goat breeds were observed regarding most parameters. The mean values obtained for all breeds during the whole season were as follows: pH 6.55, freezing point depression 0.549 degrees C, ash 0.828%, total solids 12.24% (w/w), crude protein 3.35% (w/w), casein 2.40% (w/w), whey protein 0.63% (w/w), urea 0.325 g center dot L-1, fat 3.67%, lactose 4.23%, citric acid 0.913 g center dot L-1, phosphorus 1.088 g center dot L-1, chloride 1.708 g center dot L-1, sodium 0.304 g center dot L-1, potassium 1.759 g center dot L-1, calcium 1.256 g center dot L-1, magnesium 0.128 g center dot L-1, orotic acid 13.59 mg center dot kg?1, beta-carotene 0.419 mg center dot L-1, retinol 0.502 mg center dot L-1, riboflavin 1.050 mg center dot L-1, and cholesterol 12.4 mg center dot 100 g(-1) milk, respectively. The studies on fatty acid profiles revealed the following mean values: C4:0 2.73%, C6:0 2.10%, C8:0 1.86%, C10:0 5.80%, C12:0 2.52%, C14:0 7.07%, C16:0 23.73%, C18:0 11.84%, and C18:1 28.14%. Unexpected high levels were obtained for C18:2 (5.06%) and C18:3 (0.59 %), respectively. This work provides an updated information on the current physicochemical characteristics of goat's milk in Austria, which can be of great importance in the fields of dairy and food technology, nutrition science, and food analysis, respectively