Quality and consumer acceptability of goat milk with respect to goat breed and lactation stage

Abstract

Lack of information on the quality of goat milk in Kenya and the belief that the milk has an undesirable “goaty” flavour, have been major impediments to its wider utilisation and commercialisation. The objective of the study was to determine nutrient composition of goat milk from different breeds in Kenya, and assess consumer acceptability of goat milk products. An on-station study was carried out at KALRO-Kitale on Kenyan Alpine, Toggenburg and Saanen goat breeds, during their first and second lactation stages. The quality of milk from farmers’ goats in Trans Nzoia County was also determined. There were significant differences in yield and quality of milk from different breeds. Milk from the Saanen goats had the highest levels of fat, SNF and density. Protein content did not differ significantly between the three breeds. There was great variation in composition of the milk obtained from farmers’ fields, which may be attributed to differences in the breeds, stage of lactation and feeding regimes. Panellists who tasted goat milk and products showed higher preference for goat milk than cow milk products.

Key Words: Dairy goat breed, Kenyan Alpine