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資料來源：行政院農業委員會畜產試驗所
畜產研究論文─台灣地區羊乳品質調查，2016年49卷2期第148~156頁。
Goat milk quality
in
Taiwan
(1)
Ching-Yun
Kuo
(2)
Sue-Jan Lee
(3)
Yu-Chun Lin
(2)
Hsin-Jung Lee
(2)
Mei-Jen
Lin
(4)
and
Meng-Ru
Lee
(2) (5)
Received:
Dec.
8, 2015;
Accepted:
Mar. 29,
2016
Abstract
The
raw milk
made at
least heat
treatment of
processing fresh
milk for
human consumption and therefore
the safety
of the
milk quality
is noteworthy
topic. In
addition, the
composition of
goat milk
and cow
milk is
different. There are
very
few
references
of
goat
milk
quality.
Chinese national
standard
of
raw
milk
standard
was
amended
in June
of
2010,
it
is
recommended that
solids-not-fat of cow
and goat
milk increased
from 8.0%
to 8.25%.
Contingent domestic goat
raw milk
does not
establish a
comprehensive quality information
is
available. Therefore Livestock
Research Institute
detected of
raw and
fresh goat
milk quality
of
Taiwan
goat milk
processing plant
during 2011-2012, to establish
the basic
information of
local goat
milk
quality.
The qualities
of raw
and fresh
goat milk
in
Taiwan
were
investigated in
Feb.,
Apr.,
Jun., Aug.,
Oct. of
2011
and
Mar.,
May,
Jul., Sep.,
Nov.
of 2012.
Raw goat
milk had
the highest
contents
of fat and solids-non-fat
milk in
February (winter),
were 3.49
and 8.74%,
respectively; the lowest
in June
(summer), 3.05
and 8.07%,
respectively. During the
investigation,
the raw
and fresh
goat milk
samples
do not
conform to
standard
of the
solids-not-fat
in CNS
were
7.7 and
48.4%,
respectively.
Key
words:
Goat
milk,
Quality,
Solids-not-fat.
