Composition, nutritional and therapeutic values of goat milk: A review

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Alok Kumar Yadav ◽  
Jitendra Singh ◽  
Shiv Kumar Yadav
Keyword(s):  
Fatty Acids ◽  
Vitamin D ◽  
Human Milk ◽  
Meat Products ◽  
Goat Milk ◽  
Cow Milk ◽  
Vitamin B ◽  
Milk Products ◽  
Milk Processing ◽  
Therapeutic Properties

Goat is one of the main contributors of milk and meat products. Goat milk is different from cow and human milk in composition, nutritional and therapeutic attributes. The compositional differences are of significance in indicating the technological suitability for goat milk processing and its products. The differences in composition of cow milk and goat milk may result into the products with different sensory characteristics, nutritional and therapeutic values. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B<sub>12</sub> and folate contents are less. Goat milk is recommended for infants, old and convalescent people. Three fatty acids <italic>viz.</italic>, caproic, caprylic and capric have great medicinal values for patients suffering from a variety of ailments. Further, it is worthwhile to compare the milk of goats with that of cows and note benefits or limitations which may result from differences found. Goat milk products other than cheese and pasteurized milk are considered to be the diary products with greatest marketing potential. Therefore, several characteristic of goat milk are currently the focus of increased research interest. Fermented goat milk incorporating live probiotic cells represent a group of products with great prospects in the future with regard to their nutritive and therapeutic properties.

scholarly journals Fatty acids composition of selected mammals’ milk

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Renata Pietrzak-Fiecko ◽  
Anna Malwina Kamelska-Sadowska
Keyword(s):  
Fatty Acids ◽  
Human Milk ◽  
Milk Fat ◽  
The Body ◽  
Cow Milk ◽  
Eastern Region ◽  
Fatty Acids Composition ◽  
Small Individual ◽  
Health Promoting ◽  
Human Milk Fat

AbstractOne of main nutritional components in milk are fat. Fats are the main source of energy used by the body. The most important components are fatty acids (FA), which have important biological functions e.g. anti-inflammatory, anti-atherosclerotic, reducing blood pressure. What is more, milk fat in human diet shows health-promoting properties (1, 2). The aim of this study was to compare the fatty acids composition in selected mammals’ milk. A total of 84 milk samples of cow (Holstein-Frisian breed, n = 20), mare (Polish cold-blooded horse, n = 20); sheep (Kamieniecka breed, n = 12), goat (White goat breed, n = 12) were collected from small individual farms located in the north-eastern region of Poland. The samples of human milk (n = 20) were collected from women aged: 21–37, in the 2nd-4th month of lactation.The fatty acid composition was determined after the acids were transformed into methyl esters according to the IDF Standard method and gas chromatography using a Hewlett-Packard 6890 gas chromatograph with flame ionization detector. The average share of saturated FA (ΣSFA) in sheep, goat and cow milk fat were 77.5%, 75.5% and 67.7%, respectively, while in human and mare milk fat this value was about 47.0% ΣSFA. Human milk fat was characterized with the highest share of monounsaturated FA (ΣMUFA) 43.6%, while in the fat of other mammals this value was from 19.0 to 31.0%. The highest share of polyunsaturated FA (ΣPUFA; 22.0%) was found in mare milk. In human milk fat the value of ΣPUFA were higher (10%), than in milk of other mammals (3–5%). The lowest value of ΣSFA was observed in human and mare milk which could influence its health-promoting properties. The high share of other essential unsaturated FA indicates high dietary value of human milk. The share of fatty acids in mare milk similar to that in human milk makes it the most suitable in human nutrition.

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

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3947 ◽  
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.

scholarly journals Comparative Nutrient Profiling of Retail Goat and Cow Milk

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2282 ◽  
Author(s):  
Sokratis Stergiadis ◽  
Natalja P. Nørskov ◽  
Stig Purup ◽  
Ian Givens ◽  
Michael R. F. Lee
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Vaccenic Acid ◽  
Goat Milk ◽  
Cow Milk ◽  
Omega 3 ◽  
Nutrient Profiling ◽  
Nutritional Profiling

Goat milk is globally consumed but nutritional profiling at retail level is scarce. This study compared the nutrient composition of retail cow and goat milk (basic solids, fatty acids, minerals, and phytoestrogens) throughout the year and quantified the potential implications on the consumers’ nutrient intakes. When compared to cow milk, goat milk demonstrated nutritionally desirable traits, such as lower concentrations of C12:0, C14:0, C16:0 and Na: K ratio, and the higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, B, Cu, Mg, Mn, P and I, although the latter may be less desirable in cases of high milk intakes. However, in contrast with nutritional targets, it had lower concentrations of omega-3 PUFA, vaccenic acid, lignans, Ca, S and Zn. The extent of these differences was strongly influenced by season and may demonstrate a combination of differences on intrinsic species metabolism, and farm breeding/husbandry practices.

scholarly journals Fatty acids stability in goat yoghurt

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Lenka Pecová ◽  
Eva Samková ◽  
Oto Hanuš ◽  
Lucie Hasoňová ◽  
Jiří Špička
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Nutritional Value ◽  
Dairy Product ◽  
Goat Milk ◽  
Raw Material ◽  
Major Influence ◽  
Milk Processing ◽  
Fa Composition ◽  
Long Chain

ABSTRACT: Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition.

scholarly journals Comparison of the Bifidogenic Effects of Goat and Cow Milk-Based Infant Formulas to Human Breast Milk in an in vitro Gut Model for 3-Month-Old Infants

2020 ◽  
Vol 7 ◽  
Author(s):  
Sophie Gallier ◽  
Pieter Van den Abbeele ◽  
Colin Prosser
Keyword(s):  
Human Milk ◽  
Infant Formula ◽  
Goat Milk ◽  
Cow Milk ◽  
Common Source ◽  
Human Breast Milk ◽  
Infant Formulas ◽  
Infant Gut Microbiome

Human milk contains prebiotic components, such as human milk oligosaccharides (HMOs), which stimulate the growth of specific members of the infant gut microbiota (e.g., Bifidobacteria). Plant-based or synthetic oligosaccharides are often added to infant formulas to simulate the bifidogenic effect of HMOs. Cow milk, the most common source of protein in infant formula, and goat milk, used increasingly in the manufacture of infant formula, contain naturally-occurring prebiotics. This study compared the upper gastrointestinal digestion and subsequent colonic fermentation of human milk vs. goat and cow milk-based infant formulas (goat IF and cow IF, respectively), without additional oligosaccharides using an in vitro model for 3-month-old infants based on the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). First, a dialysis approach using 3.5 kDa membranes was demonstrated to simulate small intestinal absorption of carbohydrates in conditions similar to those in vivo. During the in vitro digestion experiment, oligosaccharides were detected in human milk and goat IF but barely detected in the cow IF. Further, all three milk matrices decreased colonic pH by boosting acetate, lactate, and propionate production, which related to increased abundances of acetate/lactate-producing Bifidobacteriaceae for human milk (+25.7%) and especially goat IF (33.8%) and cow IF (37.7%). Only cow IF stimulated butyrate production which correlated with an increase in Lachnospiraceae and Clostridiaceae. Finally, Enterobacteriaceae and Acidaminococcaceae also increased with all three milk matrices, while production of proteolytic metabolites (branched-chain fatty acids) was only detected for the cow IF. Overall, goat and cow milk-based formulas without added oligosaccharides impacted gut microbial activity and composition similarly to human milk. This suggests that even without supplementation of formula with oligosaccharides, whole goat milk, whole cow milk and cow milk ingredients already supply compounds in formulas that exert beneficial bifidogenic effects. Further clinical research is warranted to elucidate the effect of whole goat milk-based formulas on the infant gut microbiome.

scholarly journals The Potential of Concentrate of Fermented Milk for Natural Antibacterial

2018 ◽  
Vol 42 (3) ◽  
Author(s):  
Putri Dian Wulansari ◽  
Novia Rahayu ◽  
Firgian Ardigurnita
Keyword(s):  
Fatty Acids ◽  
Antibacterial Activity ◽  
Goat Milk ◽  
Fermented Milk ◽  
Cow Milk ◽  
Chemical Characteristics ◽  
Activity Type ◽  
Physical Test ◽  
Test Chemical ◽  
Antibacterial Material

The objective of the study was to investigate the potential of concentrated fermented milk (yoghurt and kefir) from cow milk and goat milk as a natural antibacterial ingredient. Completely randomized factorial design 2x2 was used in this research. The first factor was the type of fermentation (yoghurt and kefir) and the second factor was type of milk (cow milk and goat milk). The parameters measured were composition, inhibitory test, chemical and physical test. The results showed that the type of milk had significantly affected (P<0.05) on amount of whey and antibacterial activity. Type of fermentation and milk type have a significant effect (P<0.05) on concentrate. Concentrated fermented goat milk has the higher resistance to S. aureus bacteria than concentrated fermented cow milk on the inhibitory test. The type of fermentation and milk type has no significant effect on the composition (moisture content and total solids) and chemical characteristics (pH, lactic acid and free fatty acids) of the concentrate and whey. The conclusion of this research is goat milk yoghurt concentrate was potential to used as a natural antibacterial material.

scholarly journals Food and nutrient intakes of French frequent seafood consumers with regard to fish consumption recommendations: results from the CALIPSO study

2010 ◽  
Vol 105 (9) ◽  
pp. 1369-1380 ◽  
Author(s):  
Véronique Sirot ◽  
Céline Dumas ◽  
Jean-Charles Leblanc ◽  
Irène Margaritis
Keyword(s):  
Public Health ◽  
Fatty Acids ◽  
Vitamin D ◽  
Vitamin B ◽  
Seafood Consumption ◽  
Food Groups ◽  
Nutrient Intakes ◽  
Men And Women ◽  
Vitamin D Intake ◽  
Upper Limit

Besides providing n-3 fatty acids with nutritional and health benefits, seafood consumption may contribute to the reduction of nutrient prevalences of inadequacy. To evaluate the contributions of seafood and other food groups to nutrient intakes of frequent seafood consumers, food consumption was evaluated through an FFQ on 991 French men and women (18–81 years) consuming seafood at least twice a week. Intakes, prevalence of inadequacies, risks of upper limit excess and food contributions to intakes were assessed for thirty-three nutrients. Mean fat contributions to total energy intakes (38·3 and 39·0 % for men and women, respectively) met French recommendations, but mean carbohydrate intakes (40·9 and 39·7 %, respectively) were insufficient. Micronutrient inadequacies were lower than in the French general population, the highest being for vitamin C (41·3 and 40·1 % for men and women, respectively), vitamin E (35·0 and 35·3 % for men and women, respectively) and Mg (37·5 and 25·5 % for men and women, respectively). Upper safety limits (USL) were exceeded mostly for Zn (6·2 %), Ca (3·7 %), retinol (2·0 %) and Cu (0·9 %). Mean contributions of seafood to vitamin D, B12, I and Se intakes ranged 40–65 %. Molluscs and crustaceans significantly contributed to vitamin B12 (13·7 %), Cu (11·4 %), Fe (11·5 %), Zn (8·4 %) and I (6·1 %) intakes, and canned fish contributed to vitamin D intake (13·4 %). Besides fish, contributions of mollusc and crustacean consumption to nutrient intakes should be considered from a public health viewpoint. Consuming seafood at least twice a week induces moderate inadequacies and risks of exceeding USL for some micronutrients, whereas macronutrient intakes remained imbalanced.

scholarly journals Development of a Liquid Chromatography–High Resolution Mass Spectrometry Method for the Determination of Free Fatty Acids in Milk

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1548 ◽  
Author(s):  
Maroula G. Kokotou ◽  
Christiana Mantzourani ◽  
George Kokotos
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
High Resolution Mass Spectrometry ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Cow Milk ◽  
Spectrometry Method ◽  
Resolution Mass

The determination of free fatty acids (FFAs) in milk is of importance for quality control, legislative purposes, authentication and product development. We present herein a liquid chromatography–high resolution mass spectrometry method for the direct determination of FFAs in milk. The method involves mild sample preparation, avoids time-consuming derivatization and allows the direct quantification of twenty-two FFAs in a 10-min single run. It was validated and applied in thirteen cow milk and seven goat milk samples. Saturated fatty acids C16:0, C18:0 and unsaturated C18:1 (n-9) were found to be the major components of milk FFAs at concentrations of 33.1 ± 8.2 μg/mL, 16.5 ± 5.3 μg/mL and 14.8 ± 3.8 μg/mL, respectively, in cow milk and at concentrations of 22.8 ± 1.8 μg/mL, 12.7 ± 2.8 μg/mL and 13.3 ± 0.3 μg/mL, respectively, in goat milk. Other saturated and unsaturated FFAs were found in significantly lower quantities. Saturated fatty acids C6:0, C8:0 and C10:0 were found in higher quantities in goat milk than in cow milk. The levels of the important (for human health) odd-chain FFAs C15:0 and C17:0 were estimated in cow and goat milk.

scholarly journals Effect of the dietary delivery matrix on vitamin D3 bioavailability and bone mineralisation in vitamin-D3-deficient growing male rats

2017 ◽  
Vol 119 (2) ◽  
pp. 143-152 ◽  
Author(s):  
Alison J. Hodgkinson ◽  
Olivia A. M. Wallace ◽  
Marlena C. Kruger ◽  
Colin G. Prosser
Keyword(s):  
Vitamin D ◽  
Vitamin D3 ◽  
Goat Milk ◽  
Solid Food ◽  
Male Rats ◽  
Cow Milk ◽  
Sprague Dawley ◽  
Egg Albumin ◽  
Skimmed Milk ◽  
Bone Mineralisation

AbstractThis study assessed bioavailability and utilisation of vitamin D3 in two feeding trials using young, growing Sprague–Dawley male rats. Trial one fed animals standard AIN-93G diet (casein protein) containing no vitamin D3 and goat or cow skimmed milk supplemented with vitamin D3. Trial two fed animals modified dairy-free AIN-93G diet (egg albumin) containing no vitamin D3 and goat or cow skimmed or full-fat milk supplemented with vitamin D3. Control groups received AIN-93G diets with or without vitamin D, and water. At 8 weeks of age, blood samples were collected for vitamin and mineral analysis, and femurs and spines were collected for assessment of bone mineralisation and strength. In both trials, analyses showed differences in bioavailability of vitamin D3, with ratios of serum 25-hydroxyvitamin D3 to vitamin D3 intake more than 2-fold higher in groups drinking supplemented milk compared with groups fed supplemented solid food. Bone mineralisation was higher in groups drinking supplemented milk compared with groups fed supplemented solid food, for both trials (P<0·05). There was no difference in the parameters tested between skimmed milk and full-fat milk or between cow milk and goat milk. Comparison of the two trials suggested that dietary protein source promoted bone mineralisation in a growing rat model: modified AIN-93G with egg albumin produced lower bone mineralisation compared with standard AIN-93G with casein. Overall, this study showed that effects of vitamin D3 deficiency in solid diets were reversed by offering milk supplemented with vitamin D3, and suggests that using milk as a vehicle to deliver vitamin D is advantageous.

scholarly journals DEVELOPMENT OF COTTAGE CHEESE TECHNOLOGY USING WHEY BROTH OF LINDER FLOWERS

2018 ◽  
Vol 5 ◽  
pp. 44-54
Author(s):  
Taisia Ryzhkova ◽  
Galina Dyukareva ◽  
Vasily Prudnikov ◽  
Iryna Goncharova
Keyword(s):  
Protein Content ◽  
Cheese Whey ◽  
Analogous Result ◽  
Goat Milk ◽  
Cow Milk ◽  
Cottage Cheese ◽  
Milk Products ◽  
Research Results ◽  
Skimmed Milk ◽  
Product Output

The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds. It was established, that under the influence of the rational amount of 10-20 % of broth, introduced to cheese seeds of development batches (D 1, D 2) of the products at its setting (instead of the same amount of eliminated cheese whey), there took place the increase of the protein content by 0,3, 0,5 % and moisture by 0,6, 1,7 %, comparing with the control. The use of the rational amount of broth in development batches favored the increase of the product output of 100 kg of skimmed milk by 0,6, 0,8 %, respectively, comparing with the control. Whey broth of linden flowers also stimulated the development of the healthy microflora, which amount in development batches of the product (D1- D2) was higher in 2,5 and 2,8 times, comparing with an analogous result in the control. It maximally bring commodity parameters of development batches of cottage cheese to requirements of the product, manufactured of cow milk, and increases the number of consumers of goat milk products.

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