The aim of the study was to assess the quality of pastures located in less-favoured areas (LFA) of Czech Republic, to evaluate the influence of that quality on the content of fatty acids of milk in grazing goats and in farm natural cheese made of their milk. Samples of forage were collected in 2008 and 2009, on 5 July, 9 August, 6 September and 4 October. Goat milk samples were taken on the same days of both years and additionally on May 31. The highest content of protein and fat of the forage dry matter and, consequently, the highest feeding value of pasture were found in July and October. It was associated with a high content of clovers and herbs in the available herbage. During grazing the content of saturated fatty acids (SFA) of goat milk fat continuously decreased while the trend for the content of monounsaturated fatty acids (MUFA) was opposite. A significant increase in herb of the total crop observed in autumn contributed to a highest content of polyunsaturated fatty acids (PUFA) in fat of goat milk. The fatty acid profile of goat cheese was related to that of the milk. Thus, a high content of PUFA, including CLA, observed in milk of grazing goats guarantees that the cheese made of that milk fulfills the requirements for functional foods.
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