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Nigerian Dwarf goat milk qualities<\/p>\n
The most important component of any milk, especially for making cheese, is its proportion of milk solids in the milk. The \u00a0amount of butterfat and protein in the milk will determine cheese yield and cheese quality. While aspects of animal husbandry like fodder, housing and parasite load will influence the milk solid content to some degree, the most important determining factor for milk quality is found in the variations of the genetics involved in milk production. As might be expected, the differences in genetics between goat breeds account for differences in percentages of milk solids. The University of Florida IFS Extension website lists the average butterfat percentage in American goat breeds as following: \u00a0Nubian: 4.61%, \u00a0 American La Mancha 3.8%, \u00a0 \u00a0 Alpines: 3.56%, \u00a0 Saanen: 3.52%, \u00a0 Toggenburg: 3.38%. \u00a0No number was given for Nigerian Dwarf milk but Fiasco farm website listed the average Nigerian butterfat \u00a0level at 5-6%. Of course there are individual variations with each goat and these average numbers change \u00a0as the does progress through their lactation period. Nigerian Dwarf goats can reach 10% in late lactation.<\/p>\n
In early and mid lactation, our goats were tested with the following results: \u00a0Chloe: (f.f.) 6.39%, (s.f.) 7.47%; \u00a0Sally: 7.18%, \u00a0 Lotte: 10.01%, \u00a0 Hope: 10.19%; \u00a0 Emily: 8.43%<\/p>\n
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Alpha S1-Casein, and Goat Genetics<\/p>\n
Per the Veterinary Genetics Lab at University of California Davis, “Alpha s1 Casein is one of the four casein proteins found in goat’s milk and is the most important one for cheese making. The Alpha s1 Casein gene (CSN1S1) that produces the protein shows polymorphisms which affect the amount of protein and fat produced, with higher levels associated with the best cheese making.” <\/p>\n Our foundation goats have been tested for the variants of the Alpha s1 Casein gene and the results are:<\/p>\n Arnoth: AA; \u00a0 \u00a0 Appaloosa: AB; \u00a0 \u00a0Iris: AB; \u00a0 \u00a0 Kate: AA; \u00a0 \u00a0Fox:AA; \u00a0 \u00a0Werewolf:AA<\/p>\n Chloe: AB; \u00a0 Florence: AA; \u00a0Lotte: AA; \u00a0Hope: AA; \u00a0Sally: AA; \u00a0Pan: AB;<\/p>\n All \u00a0offspring of these goats have to have either the gene variant: AA, AB or BB<\/p>\n","protected":false},"excerpt":{"rendered":" Nigerian Dwarf goat milk qualities The most important component of any milk, especially for making cheese, is its proportion of milk solids in the milk. The \u00a0amount of butterfat and protein in the milk will determine cheese yield and cheese quality. While aspects of animal husbandry like fodder, housing and parasite load will influence … <\/p>\n
\nThe concentration of \u03b1s1-casein [protein] in goat milk is an important variable and can be attributed to the \u03b1s1-casein genotype of the goat. In turn, \u03b1s1-casein concentrations have been positively correlated with the amount of total solids, total protein, and casein in goat milk and have been related to increases in cheese yield, coagulation times, and firmness of the curd (Ambrosoli et al., 1988; Pirisi et al., 1994; Clark and Sherbon, 2000).
\nThere are 18 identified variants (alleles) of the \u03b1s1-casein gene identified to date:
\nThe high-expressing, or strong, and desirable alleles for cheese making (A, B1, B2, B3, B4, B\u2019, C, H, L, and M);
\nThe intermediate alleles (E and I);
\nThe low-expressing, or weak, and undesirable alleles for cheese making (F, D, and G);
\nthe nonexpressing, or null, alleles (O1, O2, and N) produce no \u03b1s1-casein.
\nIn terms of alleles by breed:
\nToggenburg, Alpine, Saanen, and Oberhasli containing the most E and F alleles;
\nLaMancha, Nubian, and Nigerian Dwarf the fewest E and F alleles.<\/span><\/p>\n