Abstracts
Different stages of lactation significantly affected milk fatty acid profiles of Etawah Crossbred Goat. One element that caused goat milk to be less favored by people in Indonesia is the impression of "goaty flavor". Little was known about the effect of lactation stage on milk composition and the relationship with sensory properties of goat in smallholder. The present study aimed to describe the fatty acid profile which caused goaty flavor and sensory traits of Etawah Crossedbred goat milk in the different lactation stages. Medium-chain fatty acid content and goaty flavour of Etawah Crossedbred goat milk in mid and late lactation were higher than in early lactation.
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