Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

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Change in the stability of goat milk and cow milk due to pH and heat

E3S Web of Conferences ◽

10.1051/e3sconf/202123302046 ◽

2021 ◽

Vol 233 ◽

pp. 02046

Author(s):

Xiaoxue Fan ◽

Ming Cheng ◽

Xiaoning Zhang ◽

Cunfang Wang ◽

Hua Jiang

Keyword(s):

Thermal Stability ◽

Milk Production ◽

Ph Value ◽

Goat Milk ◽

Cow Milk ◽

Type B ◽

Fresh Milk ◽

Ph Conditions ◽

The Stability ◽

Thermal Stability Of

This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.

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Fatty Acid Composition and Fat Stability of Raw Milk and Pasteurized Milk from Laoshan Goats

Journal of Agricultural Science ◽

10.5539/jas.v8n6p149 ◽

2016 ◽

Vol 8 (6) ◽

pp. 149 ◽

Cited By ~ 1

Author(s):

Cunfang Wang ◽

Xinman Lou ◽

Jianmin Wang

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Sedimentation Rate ◽

Unsaturated Fatty Acids ◽

Acid Methyl Ester ◽

Goat Milk ◽

Raw Milk ◽

Pasteurized Milk ◽

Functional Product ◽

Significant Difference

<p>In this study, the fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester. The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively. The C10:0 (5.39%-8.57%), C12:0 (3.13%-5.28%), C14:0 (8.12%-11.87%), C16:0 (25.59%-28.53%), C18:0 (14.60-13.69%) and C18:1 (33.91-24.92%) are the most predominant fatty acids of Laoshan goat milk with significant differences. Moreover, the fat stabillity for seven consecutive days of raw milk and pasteurized milk was detected by sedimentation rate (R). The fat stability in pasteurized milk was more stable than that in raw milk, the sedimentation rate of raw milk and pasteurized milk consisted in a progressive decrease in the seven days by 82.99% and 79.77% respectively. What’s more, significant difference was observed from 1st day to 4th day between raw milk and pasteurized milk, however, there was no significance from 5th to 7th. This is the first report to fully characterize the fatty acid contents and fat stability of Laoshan goat raw milk and its pasteurized milk and it provided a certain theoretical basis for the research and development of goat milk functional product.</p>

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Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Foods ◽

10.3390/foods9040471 ◽

2020 ◽

Vol 9 (4) ◽

pp. 471

Author(s):

Guillermo Ripoll ◽

María Jesús Alcalde ◽

Anastasio Argüello ◽

María de Guía Córdoba ◽

Begoña Panea

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Goat Milk ◽

Lower Percentage ◽

Dairy Goat ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Milk Replacers ◽

Fatty Acid Compositions ◽

Chain Fatty Acids

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

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A Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) Method for the Determination of Free Hydroxy Fatty Acids in Cow and Goat Milk

Molecules ◽

10.3390/molecules25173947 ◽

2020 ◽

Vol 25 (17) ◽

pp. 3947 ◽

Cited By ~ 2

Author(s):

Maroula G. Kokotou ◽

Christiana Mantzourani ◽

Asimina Bourboula ◽

Olga G. Mountanea ◽

George Kokotos

Keyword(s):

Mass Spectrometry ◽

Fatty Acids ◽

Liquid Chromatography ◽

High Resolution ◽

High Resolution Mass Spectrometry ◽

Goat Milk ◽

Cow Milk ◽

Hydroxystearic Acid ◽

Resolution Mass

A liquid chromatography–high resolution mass spectrometry (LC-HRMS) method for the direct determination of various saturated hydroxy fatty acids (HFAs) in milk was developed for the first time. The method involves mild sample preparation conditions, avoids time-consuming derivatization procedures, and permits the simultaneous determination of 19 free HFAs in a single 10-min run. This method was validated and applied in 17 cow milk and 12 goat milk samples. This work revealed the existence of various previously unrecognized hydroxylated positional isomers of palmitic acid and stearic acid in both cow and goat milk, expanding our knowledge on the lipidome of milk. The most abundant free HFAs in cow milk were proven to be 7-hydroxystearic acid (7HSA) and 10-hydroxystearic acid (10HSA) (mean content values of 175.1 ± 3.4 µg/mL and 72.4 ± 6.1 µg/mL in fresh milk, respectively). The contents of 7HSA in cow milk seem to be substantially higher than those in goat milk.

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Influence of Lactation Order and Lactation Stage on Physico-Chemical Properties of Pantja Goat Milk

Indian Journal of Animal Research ◽

10.18805/ijar.b-3861 ◽

2020 ◽

Author(s):

Surya Pratap Singh Chauhan ◽

Sanjay Kumar ◽

D V Singh ◽

R K Sharma ◽

Jyoti Palod ◽

...

Keyword(s):

Chemical Properties ◽

Goat Milk ◽

Milk Composition ◽

Entire Study ◽

Stage Of Lactation ◽

Fresh Milk ◽

Lactation Stage ◽

Physico Chemical ◽

Investment Cost ◽

And Chemical Properties

Goat is a versatile animal having short generation interval with lower investment cost and higher prolificacy. The present study was carried out at Goat farm, LPM, GBPUAT, Pantnagar. During the entire study the fresh milk samples of Pantja goats were taken according to lactation order and stage viz., 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactation were analyzed for physico-chemical properties. The values of milk composition were significantly affected by lactation order and stage of lactation and their interaction. The color of Pantja goat milk was perfectly white in all the lactation order and lactation stages. The specific gravity and boiling point of milk increased significantly from 1st to 3rd lactation order and with advancement of lactation stage. The milk composition; fat, protein, total solids, solids not fat, total ash and chemical properties viz.titratable acidity of milk was increased significantly in advanced lactation order and stage of lactation except, pH, water and carbohydrate which showed a declining trend

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Influence of canola oil on the fatty acid profile in goats’ milk

Canadian Journal of Animal Science ◽

10.4141/a03-003 ◽

2003 ◽

Vol 83 (2) ◽

pp. 323-325 ◽

Cited By ~ 2

Author(s):

E. K. Okine ◽

L. A. Goonewardene ◽

Z. Mir ◽

P. Mir ◽

Z. Wang ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Key Words ◽

Fatty Acid Profile ◽

Canola Oil ◽

Latin Square ◽

Goat Milk ◽

Milk Fatty Acid ◽

Milk Fatty Acids ◽

Four Levels

Four Alpine does were used in a 4 × 4 Latin square design to determine the effects of feeding canola oil at four levels: 0, 2, 4 and 6% on milk fatty acid profile. The sum of C12:0 + C14:0 + C16:0 (hypercholesterolemic fatty acids) decreased linearly and C18:0 + C18:1: C16:0 (indicator of cholesterolemic tendency of fat source) increased linearly (P < 0.01) with increased canola oil intake. Key words: Goat, milk, fatty acids, canola oil

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