Evaluation of goat milk produced in the Highlands of Cameroon for cheese making

Abstract

Fresh goat milk produced from a flock of dairy goats at the Mankon Station of the Institute of Animal and Veterinary Research (IRZV) Cameroon was evaluated for its suitability for cheese making. The goats involved were the Toggenberg, Saanen and Nubian breeds. Chemical analysis revealed that milk produced in the rainy season (April to October) had a fat content between 27 to 44 g/l, a protein content between 29 to 39 g/l and a dry matter content between 109 to 127 g/l. Milk was used successfully to manufacture fresh white cheese, feta-type cheese and pressed-type cheese. The mean fat contents were 9.8, 19.0 and 24.6% w/w for fresh white cheese, feta-type and pressed-type cheeses, respectively. Similarly, cheese total dry matter were 42.2% w/w for fresh white cheese, 50.0% w/w for feta and 56.8% w/w for pressed-type cheese.