scholarly journals Hallumi Type Cheese Production Technology and its Nutritive Value

2018 ◽  
Vol 7 (4.7) ◽  
pp. 420
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorova ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

scholarly journals Hallumi Type Cheese Production Technology and Its Nutritive Value

2018 ◽  
Vol 7 (4.36) ◽  
pp. 363
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorov ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

TECHNOLOGICAL FEATURES OF CAMEMBERT CHEESE MADE FROM COW’S AND GOAT’S MILK

2020 ◽  
pp. 121-133
Author(s):  
K.A. KANINA ◽  
◽  
N.A. ZHIZHIN ◽  
YE.S. SEMYONOVA ◽  
O.N. PASTUKH ◽  
...  
Keyword(s):  
Goat Milk ◽  
Raw Material ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Biochemical Processes ◽  
White Mould ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Camembert Cheese ◽  
Physical And Chemical

For the production of elite cheeses with mould, the basic raw material is cow’s milk, but goat’s milk is also of increasing interest. Goat milk has a high protein and fat content, is rich in vitamins, macro- and microelements. Therefore, the object of the study was represented by cow’s milk obtained from the Jersey cows and goat’s milk obtained from goats of the Saanen breed. According to physical and chemical parameters, the milk of cows and goats of these breeds was characterized by a high content of fat and protein, which affect the yield and quality of cheese. The goat milk cheese clot had a more delicate structure during the formation of the cheese layer and a sharp taste due to the different composition of medium-chain fatty acids. In the process of cheese ripening, changes in a number of physicochemical parameters such as cheese acidity, mass fraction of moisture, and amino acid composition of the protein are observed. On the 7–19th day of ripening, a cheese head gets covered with white mold, the cheese consistency becomes softer, and it starts smelling with a “mushroom” hue. Starting from the 15–22nd day, the cheese is completely covered with white mould and gets a smearing texture under the crust. Cheese made from goat’s milk have a more delicate consistency and structure of the cheese layer than those made from cow’s milk, which is most likely due to biochemical processes that occur when cheese is ripened.

STUDY OF QUALITY OF GOAT’S MILK AS RAW MATERIAL FOR FUNCTIONAL FOODS

2019 ◽  
Author(s):  
Ю.В. УШАКОВА ◽  
С.Ю. МАКАРОВА ◽  
М.В. ЗАБЕЛИНА ◽  
М.М. САУКЕНОВА ◽  
Г.Е. РЫСМУХАМБЕТОВА
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Titratable Acidity ◽  
Raw Material ◽  
Goat’S Milk ◽  
The People ◽  
Goat's Milk

Исследованы показатели качества молока, полученного от коз русской породы Поволжского региона, с целью создания на его основе кулинарной продукции для людей с непереносимостью коровьего молока. Содержание массовой доли жира в молоке коз по разным месяцам лактации составило от 3,77 до 4,07%. Максимальные значения по данному показателю отмечены в первые два и последние два месяца лактации, что связано с кормовыми факторами. Содержание в цельном козьем молоке: лактозы 4,45–4,63%; СОМО в пределах нормы; плотность 29°А; титруемая кислотность 16–20°Т; соматических клеток менее 500 тыс./см3; ненасыщенных жирных кислот от 27,918 до 28,590%; коэффициент соотношения ненасыщенных и насыщенных жирных кислот в пределах от 0,414 до 0,437. Исследованное козье молоко использовано для разработки кулинарной продукции – блинов и оладий для диетического питания. В блинах и оладьях на козьем молоке с кукурузной мукой отмечено снижение белков на 22,0 и 24,6%, увеличение в 3,25 раза количества жиров и на 2,0 и 2,3% углеводов соответственно. Разработанные рецептуры диетических кулинарных изделий позволяют расширить ассортимент пищевых продуктов лечебно-профилактического назначения и массового потребления в целом. The indicators of quality of the milk received from goats of the Russian breed of the Volga region for the purpose of creation on its basis of culinary production for the people suffering from intolerance of cow’s milk are investigated. The content of the mass fraction of fat in goat milk for different lactation months ranged from 3,77 to 4,07%. The maximum values on this indicator are noted the first two and last two months of lactation that it is connected with fodder factors. Content in whole goat’s milk: 4,45–4,63% of lactose; SOMO within norm; density of 29°A; titratable acidity 16–20°T; somatic cell count less than 500 thousand/cm3; unsaturated fatty acids from 27,918 to 28,590%; the ratio of unsaturated and saturated fatty acids ranged from 0,414 up to 0,437. The studied goat milk was used to develop culinary products – the pancakes and fritters for dietary nutrition. In pancakes and fritters on goat milk with corn flour there was a decrease in proteins by 22 and 24,6%, an increase of 3,25 times the amount of fat and 2,0 and 2,3% of carbohydrates, respectively. The developed recipes of dietary culinary products will allow expand the range of food products for therapeutic and preventive purposes and mass consumption in general.

ALLERGENICITY ASSESSMENT OF GOAT'S MILK DIFFERENT EXPRESSIONS OF ALPHA S1-CASEIN IN PATIENTS ALLERGIC TO COW'S MILK

2017 ◽  
pp. 150-155
Author(s):  
Thi Huyen Nguyen ◽  
Thi Minh Phuong Phan ◽  
Galleri Grazia
Keyword(s):  
Milk Protein ◽  
Mammalian Species ◽  
Milk Proteins ◽  
Goat Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Samples ◽  
Goat’S Milk ◽  
Sds Page ◽  
Goat's Milk

Background: Cow’s milk protein allergy (CMPA) is the most common food allergy, especially, in infants and young children. In this case, milk from other mammalian species has been suggested as a possible nutritional alternative to cow’s milk. Goat’s milk is used quite popular to replace for cow’s milk. In the goat species, αS1casein (αS1-CN), coded by the CSN1S1 gene, is characterized by qualitative and quantitative polymorphisms extensively. This aim of this study is to evaluate allergenicity of goat’s milk containing differentk kinds of αS1CN. Methods: Individual milk samples from 26 selected goats with different CSN1S1 genotypes were analyzed by SDS-PAGE and immunoblotting by using sera from children allergic to cow’s milk with IgE specific to CN and/or serum protein. Results: The absence of reactivity for the αs1-CN highlighted with immunoblotting for all goat milk samples. Conclusions: The goat’s milk with particular genotype for CSN1S1 could be used as a source protein alternative in the case of αs1-CN awareness. Furthermore, these tests could be useful for evaluating from time to time the reactivity of patients with CMPA against milk proteins of these goats selected to establish the safety of its use in the specific subject. Key words: Allergenicity, milk protein, goat, alphaS1-Casein, CSN1S1gene

scholarly journals Quality of goat's milk produced on farms in the Paraná State - Brazil

2018 ◽  
Vol 39 (6) ◽  
pp. 2425
Author(s):  
Edson Antonio Rios ◽  
Juliana Ramos Pereira ◽  
Ronaldo Tamanini ◽  
Juliana Mareze ◽  
Natalia Gonzaga ◽  
...  
Keyword(s):  
Goat Milk ◽  
Physicochemical Characteristics ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Salmonella Spp ◽  
Psychrotrophic Bacteria ◽  
Legal Standards ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
The Government

The consumption of goat's milk has increased significantly in Brazil. In 2014, its production was 153 thousand tons, and the Paraná state is responsible for the production of 380 thousand liters. Although the government regulates goat milk, this raw material is not widely studied in Brazil. The objective of this work was to study its microbiological and physicochemical characteristics. A total of 32 samples from 8 Paraná State farms were analyzed. The microbial indicators of hygiene, psychrotrophic bacteria, L. monocytogenes and Salmonella spp. were evaluated. We used physicochemical tests of goat’s milk that were established by the Brazilian legislation. In addition, phosphatase activity, pH, conductivity, boiling test, and urea content were measured. The average concentrations of mesophilic aerobes, coliforms, E. coli, coagulase positive Staphylococcus and psychrotrophic microorganisms were 4.10, 2.38, 0.65, 2.06 and 4.02 log CFU mL-1, respectively. The samples did not present L. monocytogenes and Salmonella spp. In the physicochemical analysis, 90.63% of the samples presented at least one parameter outside the legal standards. In the somatic cell count, 73.33% of the samples had counts higher than 1 x 106 cells mL-1. Raw goat's milk produced in Paraná has high coliform and psychrotrophic counts, indicating poor hygiene during milking. The fluctuating values of the physicochemical data indicate that additional studies are required to determine the parameters that reflect the Brazilian conditions of goat milk production.

scholarly journals Optimization of Protein Extraction Method for 2DE Proteomics of Goat’s Milk

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2625
Author(s):  
Muzammeer Mansor ◽  
Jameel R. Al-Obaidi ◽  
Nurain Nadiah Jaafar ◽  
Intan Hakimah Ismail ◽  
Atiqah Farah Zakaria ◽  
...  
Keyword(s):  
Extraction Method ◽  
Protein Extraction ◽  
Chloroform Solution ◽  
Milk Proteins ◽  
Peptide Mass Fingerprinting ◽  
Extraction Methods ◽  
Dairy Goats ◽  
Goat’S Milk ◽  
Peptide Mass ◽  
Goat's Milk

Two-dimensional electrophoretic (2DE)-based proteomics remains a powerful tool for allergenomic analysis of goat’s milk but requires effective extraction of proteins to accurately profile the overall causative allergens. However, there are several current issues with goat’s milk allergenomic analysis, and among these are the absence of established standardized extraction method for goat’s milk proteomes and the complexity of goat’s milk matrix that may hamper the efficacy of protein extraction. This study aimed to evaluate the efficacies of three different protein extraction methods, qualitatively and quantitatively, for the 2DE-proteomics, using milk from two commercial dairy goats in Malaysia, Saanen, and Jamnapari. Goat’s milk samples from both breeds were extracted by using three different methods: a milk dilution in urea/thiourea based buffer (Method A), a triphasic separation protocol in methanol/chloroform solution (Method B), and a dilution in sulfite-based buffer (Method C). The efficacies of the extraction methods were assessed further by performing the protein concentration assay and 1D and 2D SDS-PAGE profiling, as well as identifying proteins by MALDI-TOF/TOF MS/MS. The results showed that method A recovered the highest amount of proteins (72.68% for Saanen and 71.25% for Jamnapari) and produced the highest number of protein spots (199 ± 16.1 and 267 ± 10.6 total spots for Saanen and Jamnapari, respectively) with superior gel resolution and minimal streaking. Six milk protein spots from both breeds were identified based on the positive peptide mass fingerprinting matches with ruminant milk proteins from public databases, using the Mascot software. These results attest to the fitness of the optimized protein extraction protocol, method A, for 2DE proteomic and future allergenomic analysis of the goat’s milk.

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

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.

Selective Allergy To Sheep'S And Goat'S Milk Proteins: 4 Cases

2006 ◽  
Vol 117 (2) ◽  
pp. S46
Author(s):  
A. Vereda ◽  
M.A. Sampson ◽  
M. Ibanez ◽  
L. Bardina ◽  
E. Thanik ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals ON THE POSSIBILITY OF GOAT’S MILK AND ADAPTED GOAT MILK FORMULAS USAGE IN CHILDREN FEEDING

2013 ◽  
Vol 12 (1) ◽  
pp. 8
Author(s):  
T. E. Borovik ◽  
N. N. Semenova ◽  
O. L. Lukoyanova ◽  
N. G. Zvonkova ◽  
V. A. Skvortsova ◽  
...  
Keyword(s):  
Goat Milk ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Milk Quality, Somatic Cell Count, and Economics of Dairy Goats Farm in the Czech Republic

2021 ◽  
Author(s):  
Jana Rychtarova ◽  
Zuzana Krupova ◽  
Michaela Brzakova ◽  
Marketa Borkova ◽  
Ondrej Elich ◽  
...  
Keyword(s):  
Czech Republic ◽  
Mammary Gland ◽  
Small Ruminants ◽  
Raw Material ◽  
Dairy Goat ◽  
Human Consumption ◽  
The Czech Republic ◽  
Direct Sales ◽  
Goat’S Milk ◽  
Goat's Milk

Mammary gland anatomy in small ruminants is very similar to that of cows; however, milk synthesis throughout lactation exhibits many functional particularities in small ruminants compared with that of cows. Goat’s milk is beneficial for human nutrition owing to the fatty acid composition, fat globule size, and conjugated linoleic acid content. As a raw material for dairy products, goat’s milk must be safe for human consumption. The number of mesophilic microorganisms, somatic cells, and selected mastitis pathogens should be limited. A prerequisite for the production of milk of high hygienic quality is the health of the mammary gland. Goat’s milk processing into cheese and other products is in the Czech Republic mostly performed on farms, partly for direct sales to consumers and partly for supplying selected stores. Revenues from dairy commodities represent the most important source of income for dairy goat farms. Mammary gland health has an important effect on the economics of dairy goat farms. Profitability can fall by up to 1/3 owing to indirect effects of udder health problems.

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