Effects of different storage conditions, the farm and the stage of lactation on renneting parameters of goat milk investigated using the Formagraph method

""This study evaluated the effect of storage on renneting properties of goat milk investigated using the Formagraph method. Milk samples from 169 goats in three farms (F1, F2 and F3) were analysed during an entire lactation (45, 75, 105, 135 and 165 days in milking DIM), to obtain renneting parameters, both from fresh milk and after storage with Bronopol and freezing at -20°C and -80°C. As regards fresh milk, mean values of clotting time were between 1251 (45 DIM) and 1329 min (105 DIM and F2), the curd firming time between 177 (45 DIM) and 215 min (F1) and curd firmness between 4209 (165 DIM) and 4955 mm (45 DIM). No statistical difference was recorded after storage. After regression analysis, all prediction models showed significance value at P<0001 with the highest R 2 value for clotting time, 0710 (fresh vs. frozen milk at -20°C), and the lowest for clot firmness, 0281 (fresh vs. frozen milk at -80°C). Results demonstrated that assessment of goat milk coagulation properties using the Formagraph method is also achievable after freezing or Bronopol addition.""