Content of alpha-s1 casein and coagulation properties in goat milk

Samples of goat milk with low and high alpha-s1 casein content collected from Alpine and Saanen goats in the same stage of lactation were compared for coagulation properties and chemical composition. Milk with low alpha-s1 casein had a faster coagulation time, whereas milk with high levels produced a firmer curd associated with better chemical composition. Within high type, comparison between breeds showed that milk from the Alpine breed had significantly better coagulation properties that that from the Saanen breed. Milk composition accounted for 27% of the variation in coagulation time, 21% of variation in curd formation rate and 54% of variation in curd firmness.