1University of Dr Yahia Fares, Medea, 26000-Algeria
2Research Laboratory for Food Technology and Human Nutrition, Higher National Agronomic School (ENSA), Algiers, Algeria
3High School of Food Science and Agri-food Industries, Algiers (ENSSAIA), Algiers, Algeria
4Laboratory of Food Technology and Nutrition, Faculty of Natural Science and Life, Abdelhamid Ibn Badis University, 27000, Mostaganem, Algeria
5School of Food Sciences, Nutrition and Family Studies (ESANEF), University of Moncton, Canada
*Corresponding Author: Farida Boumediene, University of Dr Yahia Fares, Medea, 26000-Algeria, Email: boumediene.farida@univ-medea.dz
Online published on 13 November, 2025.
Fatty acid profile plays an important role in human health and sensory quality of dairy products. This study focused on the influence of breed and lactation-stage, on the composition and lipid fraction of goat milk in Algeria.
Milk composition of a herd comprising a total of 50 dairy goats of various breeds was monitored during the 7 months of lactation.
Results showed that Alpine breed milk is richer in fat, protein and casein as compared to Saanen and local breeds. Same changes were observed depending on the lactation stage in favour of the Late Lactation stage. Similarly, the fatty acid profile varies depending on the breed and lactation stage. This study highlights the potential benefits of selecting dairy goats by combining the hardiness of the local breed with the milk quality of imported breeds, which appear to have a healthier profile than the milk of the local breed.
Breed, Fatty acid profile, Goat milk, Lactation stage, Physico-chemical properties
