EFFECT OF STAGE OF LACTATION ON THE PHYSICAL AND CHEMICAL COMPOSITION OF DRÂA GOAT MILK

Raw milk characterization constitutes a preliminary and an important step to take account in order to obtain an optimal technological valorization. Among other factors, breed, feed and stage of lactation are the most important factors that influenced cheese making and other dairy products valorization. Thus, this study proposes to analyze the physicochemical composition of Drâa goat milk and to study raw milk fluctuations throughout a complete lactation period. The study was carried out in the Experimental Station of Errachidia (Southern Morocco). In this context, sixteen goats were selected and sampled every week during a period of 160 days (average lactation length). A total of 128 samples of raw goat milk were analyzed according to international standards. Analyses were focused to determination of pH, acidity, density, Dry Matter (DM), Solids Non Fat (SNF), ash, fat and Total Nitrogenous Matter (TNM). Averag