Small Ruminant Research 65 (2006) 38–43 Cheese production potential of milk from Dahlem Cashmere goats using a cheese simulation method O. Dimassi a,∗ , J. Hinrichs b , A. Valle Z´ arate a a Institute of Animal Production in the Tropics and Subtropics (480a), Hohenheim University, 70593 Stuttgart, Germany b Institute of Food Technology, Animal Foodstuff Technology (150e), Hohenheim University, 70593 Stuttgart, Germany Received 26 May 2004; received in revised form 28 April 2005; accepted 12 May 2005 Available online 20 July 2005 Abstract Due to the importance of cheese production for the dairy goat industry, breed differences in performance of milk and cheese production between Dahlem Cashmere (DC), a synthetic triple purpose breed (milk, meat and cashmere fibre), and German Fawn (GF), a typical German dairy goat breed, were investigated. Individual milk samples were taken fortnightly from 10 DC (parities 2 and 3) and 5 GF (parity 2) goats in the year 2001 over a lactation period of 28 weeks, and were tested for milk yield (total and 4% fat-corrected milk yield [kg]) and composition (solids non-fat (SNF), fat, protein and casein [%]). Conducting a cheese simulation method, moisture adjusted milk to cheese conversion value (MCV) [100 × cheese (g)/skim milk (g)] and subsequently SNF, protein and casein to cheese conversion values (SNFCV, PCV and CNCV, respectively) [100 × cheese (g)/milk component (g)] were estimated. Monthly and total milk yields of DC goats were significantly lower than those of GF. By correcting milk yield for fat [4%], differences between the two breeds in milk yield became insignificant. Major milk components of DC goats (SNF, fat, protein and casein) were significantly higher, throughout the lactation, compared to those in milk from GF. Subsequently, differences in milk major components yields were insignificant. Protein and casein content, and consequently MCV, showed a fairly constant level throughout the lactation period. The higher MCV (P < 0.01) of milk from DC, compared to that of GF, reflects higher cheese production potential and explained the insignificant difference in total cheese yield. Significance, however, persisted when cheese conversion values were compared on SNF, protein and casein basis. Milk from DC goats is more appropriate for processing and DC breed can be used for dairy production if cheese is the major product. © 2005 Published by Elsevier B.V. Keywords: Dairy goats; Milk components; Cheese yield; Cashmere goats ∗ Corresponding author. Tel.: +49 711 459 3670. E-mail address: odimassi@hotmail.com (O. Dimassi). 1. Introduction Composition, quality and yield of cheese are influ- enced by a number of factors including animal genetics, the milk production environment and processing tech- nologies. Because of increasing economic relevance of 0921-4488/$ – see front matter © 2005 Published by Elsevier B.V. doi:10.1016/j.smallrumres.2005.05.035