Recipient Organization
UNIVERSITY OF PUERTO RICO AT MAYAGUEZ
P. O. BOX 9000
MAYAGUEZ,PR 00681
Performing Department
Animal Industry
Non Technical Summary
Goat milk and its value-added products are important contributors to the economy in many areas of the world and are part of their cultural heritage (i.e. Mediterranean countries). In tropical areas, dairy goat production has been singled out as a potential activity. First, from an economic point of view, smaller territorial spaces are needed to feed and produce these animals and secondly, from a nutritional perspective. Goat farming is also a low-cost alternative to dairy production in developing countries, and goat milk is an adequate-to excellent source of protein, minerals and vitamins to the human diet (Schwarz et al., 2017; Jenness, 1980; Parkash and Jenness, 1968). An increase in the production and processing of goat milk has been seen in recent years (Barlowaska et al., 2018), mainly due to new human dietary trends. Today's consumers expect much more of food than simply the capacity to satisfy hunger, and they seek natural products distinguished by high quality and unique flavor and aroma as well as having a positive influence on health. The distinctive sensory characteristics and nutritive value of goatmilk products are well documented, as are their lower allergenic properties compared with cow's milk on human health (Barlowaska et al., 2018).In Puerto Rico, milk value-added products have a high demand. However, in 2016, the island imported over 80% of the food consumed and about 60% of milk and milk value-added products. In 2015, 100% of goat cheese consumed on the island was imported (Department of Agriculture, 2016), and no offers of other value-added products using goat milk have been noticed. Currently, interest in goat production is increasing. Recently, the first dairy goat cheese producer was certified and authorized to operate by the Puerto Rico Department of Agriculture and the Department of Health. However, there is a need for more cheese production and other value-added products using goat milk, and consumer perception and marketability of these potential milk value-added products also need to be evaluated. This proposal was designed to evaluate the manufacture of four value-added products using goat milk: frozen desserts, confections, yogurt and cured cheese; determine its acceptability among Puerto Rican consumers and recommend marketability strategies. The results of this research will be presented at a conference on "Value-added Products with Goat Milk: Manufacture and Marketing". Two trainings will also be conducted with dairy goat producers to demonstrate the manufacturing process of frozen dessert, confections, yogurt, and cured cheese. Conference and training days will be coordinated in conjunction with the Agricultural Extension Service and the Department of Agriculture Small Ruminant Promotion Fund.
Animal Health Component
20%
Research Effort Categories
Basic
80%
Applied
20%
Developmental
(N/A)
Goals / Objectives
1. Manufacture of frozen dessert, confections, yogurt, and cured cheese using 100% goat milk, 60% cow milk and 40% goat milk blend, and 100% cow milk.2. Determine physicochemical characteristics, sensory attributes and consumer preferences for value-added products using goat milk.3. Promote the marketability and evaluate the acceptability and perception of potential consumers of value-added products using goat milk in Puerto Rico.4. Conduct two trainings to demonstrate the manufacture of value-added products using goat milk.5. Conduct a symposium for small ruminant producers in Puerto Rico on the manufacture and marketability of value-added products using goat milk.
Project Methods
Yogurt, aged cheese, frozen desserts and confections are going to be manufacture using 100% cowmilk, a blend of 60% cowmilk and 40% goatmilk and 100% goatmilk. Composition of cowmilk and goatmilk will be determined prevoius nmanufacture of any product, and the composition will be standardadized according to product. Yogurt is going to be made by inoculating 14% solids non fat milk using 1% of lactic acid bacteria, and incubating at 40C until the pH reaches 4.2-4.6. Cheese is going to be manufacture using pasteurized milk and inoculated with lactic acid bacteria, rennet will be added to coagulate the milk. The curds will be cook and hoop in 25 lbs molds. The cheese will be pressed for 16 hours,vaccum packaged and ripened for 120 days. Confections ("Cajeta")will be manufacture cooking milk, with sugar and sodium bicarbonate until its reaches a brix of 65. Frozen desserts will be manufacture by diluting the cajeta with water and freezing at -20C.Composition for all finished products will be determined along with analyses of ph, titratable acidity, color, texture, microbial enumeration and sensory test.A promotion campaign and a customer perception study of value-added products using goat milk will be conducted over a three-year period at the main shopping centers located in four agricultural regions of the island (Caguas, Ponce, Arecibo and Mayagüez). Samples of each product will be tasted, and participants will be asked to complete a questionnaire to ascertain their acceptability of goat milk value-added products. The questionnaire will include the consumer's opinion about each product, preference between or among products, and the intent to buy.Two hands-on trainings will be conducted to demonstrate to dairy producers the procedures used to manufacture value-added products using goat milk. Trainings will be conducted at the Dairy Products Technology labfacilities located at the UPRM. Short conferences on dairy goat production and quality will be also presented to the participants at each of the trainings.