# Assessment of Milk Quality in Skopelos Goats Under Low- and High-Input Farming Systems
###### Abstract  
This study investigated the effect of different farming systems and lactation stages on the physicochemical characteristics, somatic cell count (SCC), and total bacterial count (TBC) of milk from Skopelos goats. This study was conducted over two consecutive lactation periods on two commercial farms in Greece, an extensive system on Skopelos Island and an intensive system in the Attica region, involving 237 goats of shared genetic background, thereby minimizing genetic variability and strengthening the validity of the comparisons between the production systems. Higher milk yields were observed in the extensive system (0.98 vs. 0.85 kg/day), while milk from this system also had a higher protein (3.57% vs. 3.47%; \(p<0.001\)) and casein content (2.72% vs. 2.57%; \(p<0.001\)), which are traits favorable for cheese production. Fat content peaked during mid-lactation (4.83%; \(p<0.05\)) and remained unaffected by the farming system. Lactose declined from early (4.74%) to late lactation (4.42%; \(p<0.001\)). Both SCC and TBC were significantly elevated in the extensive system (\(p<0.001\)), possibly due to hand milking, environmental exposure, and less-controlled hygiene conditions. These findings highlight a trade-off between the nutritional advantages of extensive systems and challenges related to milk hygiene. A balanced approach, optimizing both quality and sustainability, is recommended. goat milk; extensive; intensive; lactation stage; milk composition Article  
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[PERSON], [PERSON], [PERSON], [PERSON], [PERSON], I. Assessment of Milk Quality in Skopelos Goats Under Low- and High-Input Farming Systems  
1 Laboratory of Animal Husbandry, School of Agriculture, Department of Animal Production, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; [EMAIL_ADDRESS] (I-E.S. ); [EMAIL_ADDRESS] (G.M. ); [EMAIL_ADDRESS] (I.B)  
2 Laboratory of Animal Production & Environmental Protection, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; [EMAIL_ADDRESS] (Correspondence: [EMAIL_ADDRESS] (I-E.S. ); gmanes@agro.auth. The Skopelos goat is a local dairy breed mainly reared in the Sporades islands and central Greece, with a population of about 10,000 animals. It is known for its genetic consistency and ability to thrive in harsh, dry environments with limited vegetation and poor-quality grazing lands. Phenotypically, Skopelos goats are small-bodied (68 cm at the withers) but relatively heavy, with adult females averaging 56 kg. They are distinguished by a smooth, glossy coat, predominantly red-brown in color, and both sexes are horned [5]. The growing interest in goat dairy products, particularly cheese, has been influenced by evolving farming practices that impact both the intrinsic and extrinsic characteristics of milk quality, as well as consumer perception [6]. Goat milk has gained popularity due to its unique nutritional profile and potential health benefits. Its composition closely resembles human breast milk, making it a viable alternative for individuals with cow milk allergies [7]. Compared with cow milk, goat milk typically contains higher levels of fat, protein, and ash but less lactose, making it easier to digest for lactose-intolerant individuals [8]. Moreover, it is rich in essential fatty acids, such as omega-3 and conjugated linoleic acid, particularly when goats are raised in pasture-based systems [9]. Additionally, the physicochemical and microbiological properties of goat milk are crucial in determining its suitability for dairy processing and human consumption [10]. Among the key factors affecting milk quality, the farming system plays a significant role. Research indicates that organic and grazing-based systems produce milk with higher levels of unsaturated fatty acids and a lower saturated fat content compared with conventional intensive systems [11].