Rennet Coagulation Time, Curd Firmness, Butter-Making Potential and Proximate Composition of Milk from Four Indigenous Cattle Breeds of Benin

Abstract

Genetic factors can affect cheese and butter making abilities and nutritional composition of milk. The study aimed to assess the influence of breed on the technological and compositional qualities of milk from four indigenous cattle breeds of Benin (Borgou, N’Dama, Azawak, and Lagunaire breeds). A total of 10 L of milk per cow breed reared on natural pasture were analysed for rennet coagulation time, curd firmness, and butter-making potential using formagraph and AOAC methods. Data were processed with SAS software. Breed significantly affected (P < 0.001) milk coagulation behavior and related physicochemical traits. Borgou milk showed the shortest coagulation time (1.72 min), followed by N’Dama (2.25 min), Azawak (3.2 min), and Lagunaire (5.4 min), indicating faster coagulation and better cheesemaking aptitude in Borgou. Curd firming time (K20) differed (P < 0.05), with Borgou and Lagunaire firming faster than Azawak and N’Dama. Titratable acidity was slightly lower in Borgou (P < 0.05), while pH was higher in Azawak milk (P < 0.001). Breed also significantly influenced cheese- and butter-making potentials. Raw curd yield was highest in Borgou (0.36%), followed by Lagunaire (0.32%), N’Dama (0.30%), and Azawak (0.24%) (P < 0.001). Dry curd yield was higher in Borgou, N’Dama, and Lagunaire (59.73%, 59.2%, 59.4%) than in Azawak (47.65%) (P < 0.001). Ash content differed (P < 0.05), being higher in Azawak (0.8%) and Lagunaire (0.78%) than in Borgou and N’Dama (0.70%). Fat content varied significantly (P < 0.001), with Borgou (3.49%) and N’Dama (3.38%) richer than Azawak (2.74%) and Lagunaire (2.18%). Whey dry matter ranged from 11.2% (Azawak) to 13.08% (Lagunaire) (P < 0.001). Milk dry matter also varied (P < 0.001): Lagunaire (8.4%) and Borgou (7.6%) were richer than Azawak (7.73%) and N’Dama (6.51%). Protein content differed markedly (P < 0.001), being highest in Lagunaire (4.11%) and Azawak (3.66%), moderate in N’Dama (3.34%), and lowest in Borgou (3.15%). Overall, these results demonstrate that breed affects milk coagulation properties, acidity, pH, and composition. Borgou milk shows the best technological potential for cheese and butter production, followed by N’Dama and Lagunaire, while Azawak milk though richer in protein has lower curd yields and less favorable processing characteristics.