Abstract
The article studies organoleptic and physicochemical properties of Zaanen goat milk in different lactation periods: summer, fall and spring. Based on the analysis of three samples, key milk parameters such as fat content, protein and lactose content, and acidity were determined. The results showed that during the summer period, milk fat content was the lowest (4,2%), while it reached 5,0% during the spring period. It was also found that protein content remained almost the same in different periods (about 3,8%), while lactose varied from 3,4% in summer to 4,06% in spring. Particular attention was paid to organoleptic characteristics: milk color varied from pale yellow to yellowish tint, and the specific odor of goat milk increased in the autumn period. This was attributed to the change in feed ration including dry fodder. The importance of utilizing data on physicochemical properties for further processing of milk and creation of high quality products such as cheeses. In particular, the low lactose content of goat milk makes it more accessible to people with lactose intolerance. The results obtained can be used to develop new milk processing technologies in the dairy industry of Kazakhstan.