COMPOSITION AND FREEZING POINT OF COLOSTRUM AND MILK FROM CROSSBRED GOATS IN AN INSTITUTIONAL HERD IN MUÑOZ, NUEVA ECIJA, PHILIPPINES

Abstract

This study compared the composition and freezing point of colostrum and milk from 33 crossbred goats (i.e., 19 two-way crosses and 14 three-way crosses) that have Anglo Nubian or Boer sires. A total of 120 colostrum and milk samples were evaluated for fat, protein, and lactose content, solids non-fat (SNF), total solids, and freezing point. Colostrum contained significantly (P<0.05) more protein (14.59% vs. 3.21–3.50%), fat (5.60% vs. 2.34–2.79%), SNF (18.67% vs. 8.14–8.90%), and total solids (26.05% vs. 10.54–11.55%), but less lactose (3.14% vs. 4.37–4.75%) and moisture (73.95% vs. 88.45–89.46) than goat milk obtained on the 30th, 60th, and 90th day of lactation. Freezing point was significantly (P<0.05) lower in colostrum (–0.532°C) than in goat milk (–0.479°C). The freezing point of goat milk was negatively correlated with percent lactose (r = -0.72) and percent SNF (r = -0.71). Milk composition and freezing point of colostrum and milk were similar for two-way and three-way crossbred goats. However, crossbred does with Anglo Nubian sires had significantly higher (P<0.05) protein, SNF, and total solids but lower moisture in colostrum than crossbred goats with Boer sires.