School of Agriculture, Food and Ecosystem Sciences - Theses

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Quality of goat milk produced in Victoria

Genandoy, Helen G ( 1990)

Preparation of quality standards for the developing goat milk industry in Victoria required study of unknown current quality levels of chemical, physical and microbiological parameters. Milk delivered weekly or twice weekly to goat cheese manufacturers from 11 farms was sampled over 8 months. Samples were examined for composition, freezing point, extraneous matter, standard plate count, coliforms and inhibitory substances, using Australian Standards Methods. Mean values and (range) for fat, true protein, and lactose were 4.45 percent(2.96 to 5.88); 3.20 percent (2.70 to 4.61); and 4.60 percent' (3.92 to 5.17). Respectively average (range) total solids and ash content were 12.9 percent (11.9 to 15.8); and 1.02 percent (0.69 to 1.53). Freezing points (C) were lower than for cows' milk, viz: - 0.541C (-0.541 to -0.519 C ). Seventy percent of samples had low levels of extraneous matter. Standard Plate Count ranged from 500 cfu/ml to >106/m1 with only 26 percent of samples complying with the standard for cows' milk (5 x 104 cfu/ml). Seventy percent of samples contained coliforms >100 MPN/ml and 30% contained inhibitory substances at levels >0.002 microgram/mI. Setting microbiological standards is premature due to poor over-all quality and an advisory system coupled with quality monitoring is preferred. Standards for other parameters could be set.