Characteristics of goat milk collected from small and medium enterprises in Greece, Portugal and France

Characteristics of goat milk collected from seven small and medium enterprises (SMEs) in Greece, France and Portugal were compared. Results of microbiological, biochemical and technological characteristics (whey draining capacity after lactic or rennet coagulation, acidification aspects, and heat stability) of goat milk with identical and standardised techniques are discussed in relation to effects on technological processes and quality of final products. Results revealed variability of goat milk characteristics collected from the different European areas. Hygienically, goat milk production conditions in Greece and Portugal, under extensive breeding systems were: total bacteria––3.6×107 and 4×107 CFU/ml; coliforms––1.8×106 and 2.5× 106 CFU/ml; staphylococci coagulase+––1.7×105 and 7.6×104 CFU/ml, respectively. For France, using intensive breeding systems, microbiological quality was: total bacteria––1.08×105 CFU/ml; coliforms––1.40×102 CFU/ml; staphylococci coagulase+––2.75×102 CFU/ml. Goat milk from Greek farms had the highest fat and protein contents: 51.4 and 37.0 g/kg, compared to goat milk in France: 36.5 and 32.5 g/kg, respectively. Portuguese goat milk was intermediate: 42.7 and 34.9 g/kg, respectively. Regarding technological aspects, Greek and Portuguese milks showed poor whey draining capacity and Greek milks presented low heat stability (100.5 °C on average) but a good propensity to acidify. Systems of production of goat milk, ways of transport of raw goat milk, and the procedures applied inside factories regarding receiving and storage of the raw goat milk are discussed and should be useful for the definition of technological adaptations, that are necessary for best milk and product quality.