Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods

SummaryQuality characteristics of goat's milk yoghurt made from homogenized and non-homogenized concentrates prepared by vacuum evaporation, addition of dried skimmed goat's milk, reverse osmosis or ultrafiltration were observed. Yoghurts made from ultrafiltered milk gave the best flavour and viscosity, whilst homogenization of the concentrates also increased these qualities. Cow's milk yoghurts prepared in the same way were improved to an even greater extent by homogenization. Stirred goat's milk yoghurt had too low a viscosity to be acceptable, unless made from homogenized ultrafiltered milk.

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Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Veterinary Medicine ◽

10.15835/buasvmcn-vm:2018.0050 ◽

2019 ◽

Vol 76 (1) ◽

pp. 55

Author(s):

Mourad HAMIROUNE ◽

Sounia DAHMANI ◽

Zineb KASMI ◽

Abdelhamid FOUGHALIA ◽

Mahmoud DJEMAL

Keyword(s):

Freezing Point ◽

Bovine Milk ◽

Goat Milk ◽

Raw Milk ◽

Cow’S Milk ◽

Physicochemical Quality ◽

Cow's Milk ◽

Goat’S Milk ◽

Disciplinary Procedures ◽

Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

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Indirect enzyme‐linked Immunosorbent assay for detection of cow's milk in goat's milk

Food and Agricultural Immunology ◽

10.1080/09540109209354748 ◽

1992 ◽

Vol 4 (1) ◽

pp. 11-18 ◽

Cited By ~ 10

Author(s):

C. Castro ◽

R. Martín ◽

T. García ◽

E. Rodríguez ◽

I. González ◽

...

Keyword(s):

Immunosorbent Assay ◽

Cow’S Milk ◽

Enzyme Linked Immunosorbent Assay ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

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Of the various kinds of animal milks to be substituted for human milk.--Composition of human milk at different ages.--Ass's milk.--Goat's milk.--Cow's milk.--Difference of milk, town and country, summer and winter, morning and evening.--Results of various foods on its composition.

10.1037/12747-017 ◽

1879 ◽

pp. 140-147

Author(s):

C. H. F. Routh

Keyword(s):

Human Milk ◽

Milk Composition ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Different Ages ◽

Goat's Milk

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Determination of whey proteins in different types of milk

Acta Veterinaria Brno ◽

10.2754/avb201483010067 ◽

2014 ◽

Vol 83 (1) ◽

pp. 67-72 ◽

Cited By ~ 7

Author(s):

Lenka Ruprichová ◽

Michaela Králová ◽

Ivana Borkovcová ◽

Lenka Vorlová ◽

Iveta Bedáňová

Keyword(s):

High Performance ◽

Dairy Product ◽

Whey Proteins ◽

Reversed Phase ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Different Types ◽

Goat's Milk ◽

Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

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Detection of cow's milk in goat's milk by gel electrophoresis

Journal of Dairy Research ◽

10.1017/s0022029900019129 ◽

1968 ◽

Vol 35 (3) ◽

pp. 383-384 ◽

Cited By ~ 26

Author(s):

R. Aschaffenburg ◽

Janet E. Dance

Keyword(s):

Gel Electrophoresis ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

Hypersensitivity to cow's milk is not uncommon in humans, particularly babies and infants. Those afflicted may be found to tolerate goat's milk which, in this country, commands a considerably higher price than cow's milk. For economic as well as ethical reasons it is therefore desirable to ascertain that goat's milk offered for sale is free from admixtures of cow's milk. Tests should be sensitive to relatively minor admixtures, since even small additions of cow's milk may undo the benefit which hypersensitive subjects expect to derive from the consumption of goat's milk.

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Goat's milk allergy without cow's milk allergy: suppression of non-cross-reactive epitopes on caprine β-casein

Clinical & Experimental Allergy ◽

10.1111/cea.12261 ◽

2014 ◽

Vol 44 (4) ◽

pp. 602-610 ◽

Cited By ~ 17

Author(s):

S. Hazebrouck ◽

S. Ah-Leung ◽

E. Bidat ◽

E. Paty ◽

M.-F. Drumare ◽

...

Keyword(s):

Cow’S Milk Allergy ◽

Cow’S Milk ◽

Milk Allergy ◽

Cow's Milk ◽

Cow's Milk Allergy ◽

Goat’S Milk ◽

Goat's Milk

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Ass's milk in children with atopic dermatitis and cow's milk allergy: Crossover comparison with goat's milk

Pediatric Allergy and Immunology ◽

10.1111/j.1399-3038.2007.00567.x ◽

2007 ◽

Vol 18 (7) ◽

pp. 594-598 ◽

Cited By ~ 46

Author(s):

Daniela Vita ◽

Giovanni Passalacqua ◽

Giuseppe Di Pasquale ◽

Lucia Caminiti ◽

Giuseppe Crisafulli ◽

...

Keyword(s):

Atopic Dermatitis ◽

Cow’S Milk Allergy ◽

Cow’S Milk ◽

Milk Allergy ◽

Cow's Milk ◽

Cow's Milk Allergy ◽

Goat’S Milk ◽

Goat's Milk ◽

Crossover Comparison

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Detection of cow’s milk in Shaanxi goat’s milk with an ELISA assay

Food Control ◽

10.1016/j.foodcont.2010.11.019 ◽

2011 ◽

Vol 22 (6) ◽

pp. 883-887 ◽

Cited By ~ 24

Author(s):

Hongxin Song ◽

Haiyan Xue ◽

Yan Han

Keyword(s):

Cow’S Milk ◽

Elisa Assay ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

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Fermentation of goat's milk by two DL-type mixed strain starters

Journal of Dairy Research ◽

10.1017/s0022029900023189 ◽

1983 ◽

Vol 50 (3) ◽

pp. 349-356 ◽

Cited By ~ 8

Author(s):

Gunnar Rysstad ◽

Roger K. Abrahamsen

Keyword(s):

Milk Production ◽

Initial Level ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk ◽

Fermented Products

SummaryVariations in the biochemical performance of 2 DL-type mixed strain starters CH 01 and FDn grown in a sample of skimmed goat's milk I (obtained 2–3 weeks after parturition) and of goat's milk II (8 months after parturition) were studied, and results compared with those of the cultures grown in skimmed cow's milk. The initial levels of citrate differed in the 3 milks, with goat's milk II containing 0·7 mg/ml, goat's milk I 1·4 mg/ml and cow's milk 1·8 mg/ml. The production of diacetyl, α-acetolactic acid and acetoin was very low in goat's milk II. In goat's milk I the production of these compounds was higher, but still considerably lower than in cow's milk. Production of ethanol (EtOH) was similar in the 3 milks incubated with starter CH 01, but with FDn the production of EtOH was distinctly higher in goat's milk II. The total amount of CO2produced corresponded with the initial level of citrate; consequently the highest production was found in cow's milk and the lowest in goat's milk II. The use of different starters for fermented products made from goat's milk in early and late lactation is suggested.

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