Toledo fiveeasy

Immediately after milking, caprine milk was filtered, cooled to a temperature of 4 °C, and transported to the laboratory under refrigerated conditions.
The BactoCount IBC M/SCC semi-automatic counter (Bentley Instruments Inc. in Chaska, MN, USA) was used for determining the total bacterial count (TBC) and somatic cell count (SCC). The Bentley B-150 milk product composition analyzer (Bentley Instruments Inc., Chaska, MN, USA) was used to assess the levels of protein, fat, lactose, and freezing point. A digital pH meter, Toledo FiveEasy TM with an In-Lab^® Solids Pro-ISM electrode (Mettler Toledo, Greifensee, Switzerland) was used for measuring the pH value.

The determination of pH was carried out by a digital pH meter Toledo FiveEasy TM (Mettler Toledo, Greifensee, Switzerland). Titratable acidity (°SH) was determined according to Calamari et al. [33 (link)]. The chemical composition of whey (protein, fat, lactose) was determined in Bentley B-150 analyzer (Bentley Instruments Inc., Chaska, Minnesota, USA).

Raw caprine milk for the production of fresh acid-curd cheese was collected in July directly from an organic farm „Zuza” in Zabratówka village (Podkarpacie region, Poland), from different coloured goats of mixed breeds. The physicochemical and microbiological analysis of the chilled (4 °C) morning milk samples was performed before cheese manufacture. The total bacterial count (TBC) and somatic cell count (SCC) were determined in BactoCount IBC M/SCC semi-automatic counter (Bentley Instruments Inc., Chaska, Minnesota, USA). The chemical composition (protein, fat, lactose, total solids) and freezing point were determined in milk and milk products composition analyzer Bentley B-150 (Bentley Instruments Inc., Chaska, Minnesota, USA) which is based on molecular-bond energy absorptions in the mid-infrared spectrum. The determination of casein was performed by the formol method according to Scott et al. [32 ], titratable acidity—according to Calamari et al. [33 (link)] and density of goat milk was performed in temperature 20 °C according to Raţu et al. [34 ]. pH value was determined with a digital pH meter Toledo FiveEasy TM (Mettler Toledo, Greifensee, Switzerland).