Characteristics of goat milk produced in the Aspromonte Massif (Calabria, Italy)

Physico-chemical parameters - pH (mean 6.55-6.81), fat (mean 3.95-5.68%), protein (mean 3.57-4.30%), lactose (mean 4.63-4.95%), and dry matter (mean 14.02-15.28%)- microbiological parameters - somatic cell (mean 5.1-5.7 Log mL-') and total microbial count (mean 4.0-5.0 Log CFU mL -1 ) - and coagulation parameters - rennet coagulation time (r - mean 13'03-17'22), curd firming rate (k 20 - mean 1'37-2'32), and curd firmness after 30 min (a 30 - mean 33.13-53.67) - were determined in 300 individual native goat milk samples. Six bulk milk samples were also analysed. Most of the individual milk samples conformed to the European Community and Italian standards, but the bulk milk quality must be improved.