The influence of goat crossbreeding (Arbia and Saanen) on the cheese yield in Algeria, Djelfa: a preliminary study

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Goat's milk is an excellent source of nutrients because its composition is the closest to that of human milk. This work was concerned with the study of the influence of crosses between local (Arbia) and imported (Saanen) goat breeds raised in the Djelfa region on the yield of fresh cheese made from the milk of two goats. The cheese was made enzymatically using two enzymes of animal origin represented by the coagulating extract of the kaolin layer of chickens as well as bovine rennet, which were applied to goat milk. The obtained results showed that the cross goats cheeses presented better results compared to those of Arbia goats, where we noted cheese yields of 19.52 and 15.41, respectively, for the cheeses of cross goats and Arbia goats coagulated by the layer extract of Kaolin; likewise, the use of rennet confirmed a superiority of the cheese yield of around 17.62 for the product of crossbred goats against 14.45 characterizing that of Arbia goats.