02034naa a2200205 a 450000100080000000500110000800800410001902400540006010000170011424501050013126000090023652014180024565000140166365000210167765000200169865000120171865000190173065000100174977300690175915233502023-07-05       1979    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/0301-6226(79)90007-12DOI1 aSKJEVDAL, T.  aFlavour of goat's milkbA review of studies on the sources of its variations.h[electronic resource]  c1979  aAbstract: The specific flavour of goat's milk is undesirable for direct consumption but for cheese production its presence can be advantageous. Norwegian trials have shown that unclean handling of the milk reduces the true flavour. The flavour was not influenced by the presence of a buck. The flavour is influenced by the free fatty acid content, especially the C6 to C10 acids, and also may be affected by the KCl content and the presence of three different cresols. The flavour is negatively correlated to the organic substances in the milk. A strong flavour in the milk causes a strong flavour in the product when making brown whey cheese as well as ordinary white cheese. In the Norwegian goat population there is a positive phenotypic, and maybe also a positive genetic, correlation between yield and strong flavour. The heritability for flavour is estimated to be about 0.25. A significant difference has been found between Norwegian and Saanen goat's milk, both in flavour intensity and free fatty acid content. The flavour was less pronounced at the start and the end of lactation. Small differences were found in the flavour when comparing milk produced by goats fed on pasture and indoors. High feeding intensity by means of concentrates generally increased the flavour of the milk. In general the method of feeding and different feedstuffs have little influence on the true flavour of the goat's milk.  aGoat milk  aMilk composition  aNutritive value  aCaprino  aLeite de Cabra  aSabor  tLivestock Production Sciencegv. 6, n. 4, p. 397-405, Oct. 1979.