Comparative study on the heat stability of goat milk and cow milk

2015 ◽  
Author(s):  
Cunfang Wang ◽  
Yuying Zhu ◽  
Jianmin Wang
Keyword(s):  
Calcium Concentration ◽  
Heating Temperature ◽  
Sucrose Concentration ◽  
Goat Milk ◽  
Heat Stability ◽  
Cow Milk ◽  
Heat Stable ◽  
Significant Difference ◽  
Better Than ◽  
Lower Heating

We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stability. The heat stability of milk increased as the sucrose concentration increased from 10% to 30%, then decreased as it rose above 30%. Compared with cow milk, goat milk is less stable to heat treatments being affected by pH, heating temperature, and the addition of calcium chloride, disodium EDTA, disodium hydrogen phosphate, and sucrose. After adding sodium citrate, the heat stability of goat milk was better than that of cow milk, with ANOVA results indicating a statistically significant difference.

COMPARATIVE EVALUATION OF YOGHURT SAMPLES FROM GOATS AND COWS MILK AND COMMERCIAL RETAIL OUTLET

2021 ◽  
Vol 34 (1) ◽  
Author(s):  
V. A. Obatolu ◽  
E. A. Adebowale ◽  
F. Omidokun ◽  
E. O. Farinde
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Total Solid ◽  
Cow Milk ◽  
Microbial Count ◽  
Significant Drop ◽  
Overall Acceptability ◽  
Count Range ◽  
Significant Difference ◽  
Mineral Acidity

This paper compared the chemical (Proximate and mineral), acidity, microbial count and organoleptic properties of yoghurt samples produced from Nigeria locally bred goat and cow milk with commercially retail yoghurt during 14days of refrigerated storage. Yoghurt production was conducted by inoculation of the milk samples at 43oC for 6hrs with 2% of streptococcus thermophillus and lactobacillus bulgarus active culture. The total ash content of yoghurt ranges from 0.23g/100g in the commercial yoghurt sample to 0.84g/100g in yoghurt from goat  milk which is considered significantly higher than that observed for yoghurt from cow milk. The commercially retail yoghurt had a significantly higher (P < 0.05) total solid matter than yoghurt from goat and cow milk. Calcium and phosphorus contents were significantly (P < 0.05) lowest in the commercial yoghurt (0.28%) to a significant higher value of 0.28% in goat milk. A statisitically significant drop in pH values was observed in the commercial yoghurt sample after one and two week storage compared to yoghurt from goat and cow milk. High lactic acid bacteria were observed in yoghurt from cow milk with lactococci group being higher than the lactobacilli group throughout the storage period. The yeast count range from a significant low (P < 05) value of 2.22 cfu/ml-1 in commercial yoghurt sample to 3.22 and 3.24 in goat and cow milk respectively on day zero of storage. By the 7days of storage, the commercially retail yoghurt was significant (P < 0.05) least desirable with respect to colour, taste and overall acceptability while there was no significant difference in the consistency of all the yoghurt samples.

Stability of buffalo casein micelles

1979 ◽  
Vol 46 (2) ◽  
pp. 401-405 ◽  
Author(s):  
Nripendra C. Ganguli
Keyword(s):  
Sialic Acid ◽  
Gel Filtration ◽  
Skim Milk ◽  
Heat Stability ◽  
Casein Micelles ◽  
Heat Stable ◽  
Micellar Casein ◽  
Acid Release ◽  
The Stability ◽  
Better Than

SUMMARYBuffalo skim-milk is less heat stable than cow skim-milk. Interchanging ultracentrifugal whey (UCW) and milk diffusate with micellar casein caused significant changes in the heat stability of buffalo casein micelles (BCM) and cow casein micelles (CCM). Buffalo UCW dramatically destabilized COM, whereas buffalo diffu-sate with CCM exhibited the highest heat stability.Cow κ-casein stabilizes αs-casein against precipitation by Ca better than buffalo º-casein. About 90% of αs-casein could be stabilized by κ: αs ratios of 0·20 and 0·231 for cow and buffalo, respectively.Sialic acid release from micellar κ-casein by rennet was higher than from acid κ-casein in both buffalo and cow caseins, the release being slower in buffalo. The released macropeptide from buffalo κ-casein was smaller than that from cow κ-casein as revealed by Sephadex gel filtration.Sub-units of BCM have less sialic acid (1·57mg/g) than whole micelles (2·70mg/g). On rennet action, 47% of bound sialic acid was released from sub-units as against 85% from whole micelles. The sub-micelles are less heat stable than whole micelles. Among ions tested, added Ca reduced heat stability more dramatically in whole micelles, whereas added phosphate improved the stability of micelles and, more strikingly, of sub-micelles. Citrate also improved the heat stability of sub-micelles but not of whole micelles.

scholarly journals Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 366 ◽  
Author(s):  
Chung-Shiuan Wu ◽  
Jia-Hsin Guo ◽  
Mei-Jen Lin
Keyword(s):  
Sensory Evaluation ◽  
Cheese Whey ◽  
Goat Milk ◽  
Stability Index ◽  
Cow Milk ◽  
Dairy Goat ◽  
Stability Evaluation ◽  
Product Diversity ◽  
Significant Difference ◽  
The Stability

Excess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab® Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7–5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (p < 0.05) than that of a control. Therefore, 80/20 cow cheese whey/skimmed goat milk and 80/20 cow cheese whey/full-fat goat milk mixtures were acidified to pH 5.5 and heated at 90 °C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese A were significantly higher (p < 0.05) than that of ricotta cheese B, but no significant difference was found in terms of sensory evaluation.

An Effective Lacticin Biopreservative in Fresh Pork Sausage

2000 ◽  
Vol 63 (3) ◽  
pp. 370-375 ◽  
Author(s):  
AMALIA G. M. SCANNELL ◽  
R. PAUL ROSS ◽  
COLIN HILL ◽  
ELKE K. ARENDT
Keyword(s):  
Sodium Citrate ◽  
Sodium Lactate ◽  
Listeria Innocua ◽  
Sodium Metabisulfite ◽  
Pork Sausage ◽  
Heat Stable ◽  
Lacticin 3147 ◽  
Significant Difference ◽  
Plate Counts ◽  
Better Than

Lacticin 3147 is a novel heat-stable bacteriocin, produced by Lactococcus lactis DPC 3147, that exhibits a broad-range inhibition spectrum similar to nisin. In this study, the effect of lacticin 3147 and nisin on the shelf life of fresh pork sausage and their ability to control pathogens (Clostridium perfringens DSM 756, Salmonella Kentucky AT1) and nonpathogenic Listeria innocua DPC 1770 was investigated. The following preservative regimens were evaluated, both in broth and sausage systems: (i) 450 ppm of sodium metabisulphite; (ii) 500 IU g−1 or ml−1 of nisin, (iii) 2500 arbitary units (AU) g−1 or ml−1 of lacticin 3147; (iv) 2% sodium lactate and 500 IU of nisin; (v) 2% sodium citrate and 500 IU g−1 or ml−1 of nisin; (vi) 2% sodium lactate and 2500 AU g−1 or ml−1 of lacticin 3147, (vii) 2% sodium citrate and 2500 AU g−1 or ml−1 of lacticin 3147, (viii) 2% sodium lactate, and (ix) 2% sodium citrate. There was no significant difference in the activity of nisin and lacticin 3147 against any of the target strains used, both bacteriocins performing significantly better than sodium metabisulfite against gram-positive strains in broth systems. Trends indicate that the combination of organic acids with either bacteriocin enhanced its activity against Salmonella Kentucky and L. innocua and was particularly effective in the inhibition of C. perfringens in fresh pork sausage. In addition, lacticin 3147 combined with either sodium citrate or sodium lactate maintained significantly lower (P &lt; 0.05) total aerobic plate counts for the duration of the trials and may function as an alternative to sodium metabisulfite in the preservation of fresh pork sausage.

scholarly journals Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

2018 ◽  
Vol 19 (2) ◽  
pp. 263
Author(s):  
Sulmiyati Sulmiyati ◽  
Nur Saidah Said ◽  
Deka Uli Fahrodi ◽  
Ratmawati Malaka ◽  
Fatma Fatma
Keyword(s):  
Lactic Acid ◽  
Goat Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ethanol Content ◽  
Goat’S Milk ◽  
Significant Difference ◽  
Goat's Milk

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat’s milk and cow’s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content. 

Keeping Quality and Flavor, and Microorganisms, Proteases and Lipases in Raw Cow and Goat Milk at Collection and After Storage

1983 ◽  
Vol 46 (10) ◽  
pp. 873-877 ◽  
Author(s):  
LESTER HANKIN ◽  
DONALD SHIELDS
Keyword(s):  
Protein Degradation ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Coliform Bacteria ◽  
Microbial Count ◽  
Retail Sale ◽  
Milk Samples ◽  
Significant Difference ◽  
Keeping Quality

Raw cow and goat milks for retail sale in Connecticut were examined at collection and after storage at 4.4 and 7.2°C for 7 d for keeping quality, flavor, microorganisms, protein degradation on storage, and protease and lipase activity. Some milks were bottled at the farm, others were placed in containers supplied by the customer. Goat milk retained a satisfactory flavor significantly longer than cow milk. There was no correlation of keeping quality with any microbial count made at collection except for number of coliform bacteria. Significant differences were found in enzyme activity and protein degradation between cow and goat milk. No significant difference was found between milk bottled at the farm and that collected in sterile containers. Over 82% of raw milk samples met the 30,000 per ml state standard for total aerobic count (SPC) and 72% met the coliform standard of 50 per ml.

Calcium-enriched goats' milk aids recovery of iron status better than calcium-enriched cows' milk, in rats with nutritional ferropenic anaemia

2008 ◽  
Vol 75 (2) ◽  
pp. 153-159 ◽  
Author(s):  
Teresa Nestares ◽  
Mercedes Barrionuevo ◽  
Javier Díaz-Castro ◽  
Inmaculada López-Aliaga ◽  
Ma José M Alférez ◽  
...  
Keyword(s):  
Serum Ferritin ◽  
Iron Status ◽  
Goat Milk ◽  
Cow Milk ◽  
Apparent Digestibility ◽  
Milk Diet ◽  
Apparent Digestibility Coefficient ◽  
Fe Content ◽  
Better Than

Ca-Fe interactions are known, but no studies are available about the effects of Ca-enriched goat or cow milk on Fe status in nutritional ferropenic anaemia (NFA). To examine this matter, control and Fe-deficient rats were fed for 14 d with goat or cow milk diets containing either normal or high Ca content (5000 or 10 000 mg/kg diet), and different indices and parameters related to iron status were measured. The apparent digestibility coefficient (ADC) and the Fe retention/intake (R/I) ratio were higher in control and anaemic rats fed goat milk diet (G diet), despite high-Ca content. Ca enrichment decreased Fe stores in liver and sternum in anaemic rats fed cow milk diet (C diet), however G diet did not modify Fe content in the organs studied in control and anaemic rats. In anaemic rats, Ca-supplementation decreased haematocrit, but platelets and serum Fe were not affected, however, in control rats platelets increased except for Ca-enriched G diet, this fact reveals that Ca-Fe interaction is minimized with G diet. Serum ferritin was always higher in rats fed Gvs. C diet, both in control and anaemic rats fed either normal or Ca-enriched diets. Ca-supplementation decreased ferritin levels in control and anaemic rats fed C diet and also, though to a lesser extent, in those given the G diet. This indicates that with this G diet there is a better recovery of body Fe stores in anaemic rats, despite Ca-supplementation. In this study it is noteworthy that despite high Ca content, a goat milk diet resulted in minimal Ca-Fe interactions and did not adversely affect Fe status in rats with NFA.

scholarly journals Comparative Study Of The Quality Of Rasomalai Manufactured From Cow And Buffalo Milk

1970 ◽  
Vol 37 (1) ◽  
pp. 57-62
Author(s):  
M Sayedatunnesha ◽  
A Wadud ◽  
MN Islam ◽  
MA Islam ◽  
MA Hossain
Keyword(s):  
Physical Examination ◽  
Buffalo Milk ◽  
Viable Count ◽  
Cow Milk ◽  
Total Viable Count ◽  
Type B ◽  
Significant Difference ◽  
Better Than ◽  
Type Sample

The experiment was conducted to compare the quality of rasomalai manufactured from cow milk and buffalo milk, two types of rasomalai were prepared named as- A (cow milk) and B (buffalo milk). The qualities of prepared rasomalai were evaluated physically, chemically and microbiologically. It was found that flavor, body and texture, color and appearance and total score of A and B type samples differed significantly (P<0.01) and taste score non-significantly (P>0.05). The total solids, protein, fat, ash and carbohydrate content of A and B were 461.10±6.45 and 540.17±3.77; 61.67±1.20 and 84.00±1.15; 75.33±3.18 and 125.67±3.48; 9.13±0.09 and 12.50±0.12 and 314.97±4.53 and 318.00±1.53 g/kg, respectively. All of them varied significantly (P<0.01) except carbohydrate (P>0.05). The acidity of α and β were 0.21±0.00 and 0.19±0.003 per cent, respectively and showed significant difference (P<0.01). Total viable count of A and B type samples were non-significantly (P>0.05) different and the values were 3.84±0.05 and 3.77±0.07 log cfu/g. The Coliform was absent both in A and B type sample. Buffalo milk rasomalai earns extra profit of Tk. 35/kg than the cow milk rasomalai. Physical examination revealed that type A was better than type B but the chemical and microbiological findings and also the pricing of rasomalai showed that buffalo milk rasomalai was superior to cow milk rasomalai. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9869 BJAS 2008; 37(1): 57-62

Differentiation and Enumeration of Somatic Cells in Goat Milk

1982 ◽  
Vol 45 (5) ◽  
pp. 435-439 ◽  
Author(s):  
A. M. DULIN ◽  
M. J. PAAPE ◽  
W. P. WERGIN
Keyword(s):  
Somatic Cell ◽  
Deoxyribonucleic Acid ◽  
Membrane Filter ◽  
Somatic Cells ◽  
Goat Milk ◽  
Cow Milk ◽  
Methyl Green ◽  
Somatic Cell Counts ◽  
Cell Counts ◽  
Significant Difference

Non-leukocytic cell-like particles commonly observed in goat milk were examined ultrastructurally and cytochemically. Transmission electron microscopy indicated that these particles were generally membrane-bound and anucleate. They contained granular material in the dilated cisternae of the endoplasmic reticulum and homogeneous electron translucent inclusions that resembled lipid. Histochemical and fluorescent staining indicated that the particles contained large amounts of protein, some lipid, but no deoxyribonucleic acid. Several methods routinely used for estimating somatic cell counts in cow milk were compared to determine which one would give accurate estimates of somatic cell counts in goat milk. No significant difference was found (P&gt; .05) among methods which specifically measure deoxyribonucleic acid. These included Membrane Filter-DNA, direct microscopic somatic cell counts using Pyron in Y-methyl green stain, and Fossomatic cell counts. Results of the Wisconsin Mastitis Test did not differ significantly from Fossomatic cell counts. Because Coulter electronic counts and direct microscopic somatic cell counts using Levowitz-Weber stain could not differentiate between the cell-like particles and the actual leukocytes, these methods resulted in elevated cell counts that were highly variable. Results indicate that only those counting methods that are specific for deoxyribonucleic acid can distinguish cell-like particles from somatic cells, and thereby give reliable estimates of somatic cell numbers in goat milk.

Transplantation of coral fragment, Acropora formosa (Scleractinia)

2014 ◽  
pp. 1
Author(s):  
Hanny Tioho ◽  
Maykel A.J Karauwan
Keyword(s):  
Fragment Size ◽  
Observation Time ◽  
Minimum Size ◽  
Average Growth Rate ◽  
Average Growth ◽  
Significant Difference ◽  
Acropora Formosa ◽  
Survival And Growth ◽  
One Way Anova ◽  
Better Than

The minimum size of coral transplants, Acropora formosa, was assessed to support their survival and growth. For this, 150 coral fragments of different sizes (5, 10, 15 cm) were transplanted close to the donor colony. Their survivorship and growth were observed for 12 months. At the end of the observation time, 90% of 15 cm-transplanted coral fragments survived, while the others (10cm and 5 cm) did 86% and 82% respectively. The average growth rate of 5 cm-coral fragments was 0.860 cm/month, while 10 and 15 cm-fragments were 0.984 cm/month and 1.108 cm/month respectively. One-way ANOVA showed that there was significant difference (p<0.05) among the three (5, 10, 15 cm) transplant initial sizes in which the longest fragment size tended to survive longer than the smaller one.  However, the smaller transplants grew better than the bigger one, 10.318 cm/year (206%) for 5 cm-transplant, 11.803 cm/year (118%) for 10 cm-transplant, and 13.299 cm/year (89%) for 15 cm-transplant, respectively. Ukuran minimal fragmen karang Acropora formosa yang ditransplantasi diduga untuk mendukung ketahanan hidup dan pertumbuhannya. Untuk itu, 150 fragmen karang ditransplantasi ke lokasi yang berdekatan dengan koloni induknya.  Ketahanan hidup dan pertumbuhan semua fragmen karang yang ditransplantasi diamati selama 12 bulan.  Pada akhir pengamatan, 90% dari fragmen karang berukuran 15 cm yang ditransplantasi dapat bertahan hidup, sedangkan yang lainnya (ukuran 10 cm dan 5 cm) masing-masing sebesar 86% dan 82%.  Rata-rata laju pertumbuhan fragmen karang dengan ukuran awal 5 cm adalah 0,860 cm/bulan, sedangkan ukuran fragmen 10 dan 15 cm masing-masing adalah 0,984 cm/bulan and 1,108 cm/bulan. ANOVA satu arah menunjukkan adanya perbedaan yang nyata (p<0.05) antara ketiga ukuran fragmen yang berbeda, di mana ukuran fragmen karang yang lebih panjang cenderung mempunyai ketahanan hidup yang lebih baik. Namun demikian, ukuran transplant yang lebih kecil memiliki pertumbuhan lebih baik dibandingkan dengan ukuran yang lebih besar, yakni10,318 cm/tahun (206%) untuk transplant berukuran 5 cm, 11,803 cm/tahun (118%) untuk 10 cm, dan 13,299 cm/tahun (89%) untuk ukuran 15 cm.

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