Assessing the Biological Value of Milk Obtained from Various Farm Animals

The present paper features a comparative analysis of the biological value of milk obtained from cows, goats, mares, and camels. The biological value of the milk was estimated by protein and lipid components using computational methods of food combinatorics. According to the chemical composition of the milk, camel’s milk proved to have the highest protein content (4.0%). Cow’s and goat’s milk were much poorer in protein: its content was by 0.8 and 1% lower, respectively. The lowest weight fraction of protein was in mare’s milk, which was by 1.8% lower than in camel’s milk, and also by 0.8 and 1% lower if compared to goat’s and cow’s milk. In addition, mare’s milk differed from other types of dairy raw products by its lowest fat content (1.0%), which was 4.1, 3.2, and 2.6% lower than the fat content of the milk obtained from camels, goats, and cows, respectively. The high fat content of camel’s milk was associated with its highest energy content (82 kcal), while the energy content in goat’s milk was 14 kcal, cow’s milk – 17 kcal and mare’s milk – 41 kcal. Camel’s and goat’s milk had a high content of solids (15% and 13.4%, respectively), whereas mare’s milk had only 10.7% and cow’s milk – 11%. The paper also introduces some data on the protein component of the milk obtained by using the amino acid scoring method. Mare’s milk proved to have the highest value of the amino acid composition index (0.6), which over-indexed the values for cow’s, goat’s, and camel’s milk by 0.13, 0.14 and 0.18, respectively. The biological value of the lipid component of the product is characterized by its qualitative composition of fatty acids. The highest values of the index of fatty acid composition belonged to mare’s milk: 0.58 and 0.42, taking into account the 3 and 5 calculation components. Camel’s milk was found inferior to mare’s milk by 0.9. The lowest values of the lipid composition index were observed for cow’s and goat’s milk. The research involved a complex calculation of the level of balance in the composition of milk. All the livestock animals were rated according to the Harrington’s scale of desirability as ‘satisfactory’ by the third component of the estimation, but the highest numerical values of the level of balance belonged to mare’s milk. To optimize this indicator, the authors recommend livestock animal milk as an ingredient of complex raw commodity products.

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Comparison between Holstein Cow’s Milk and Japanese-Saanen Goat’s Milk in Fatty Acid Composition, Lipid Digestibility and Protein Profile

Bioscience Biotechnology and Biochemistry ◽

10.1271/bbb.60267 ◽

2006 ◽

Vol 70 (11) ◽

pp. 2771-2774 ◽

Cited By ~ 23

Author(s):

Hiroyuki TOMOTAKE ◽

Ryoko OKUYAMA ◽

Mitsuaki KATAGIRI ◽

Masaru FUZITA ◽

Masayuki YAMATO ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Protein Profile ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk ◽

Lipid Digestibility

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A2 milk as an alternative to goat milk in yoghurt production

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9404 ◽

2020 ◽

Vol 22 (94) ◽

pp. 18-22

Author(s):

V. Ladyka ◽

M. Samilyk ◽

L. Ladyka ◽

A. Helikh ◽

N. Bolgova

Keyword(s):

Protein Content ◽

Goat Milk ◽

Fat Content ◽

Cow Milk ◽

Cow’S Milk ◽

Energy Value ◽

Cow's Milk ◽

Goat’S Milk ◽

Organoleptic Characteristics ◽

Goat's Milk

The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis using the significance coefficients of each individual descriptor (color, smell, taste, appearance and consistency). The physicochemical parameters (protein and fat content) of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were determined. High fat and protein content was found in sample № 3 made from goat milk. The protein content is 3.99 g per 100 g of product, fat – 4.1 g per 100 g of product. Sample No. 2 is made from A2 cow’s milk contains 0.5 g per 100 g of product less protein and 0.6 g per 100 g of product less fat than sample No. 1 made from A1 cow milk. The best result in terms of protein and fat content in the sample of yogurt № 4, made from a mixture of cow and goat milk. This paper presents a comparative analysis of the energy value of yoghurts based on cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes. It should be noted that the highest numerical values of the level of balance in terms of organoleptic indicators and energy value were obtained by samples of yoghurts made from a mixture of cow’s A2 milk and goat’s milk. Studies have shown that yoghurts made from a mixture of goat and cow milk meet the requirements of the standard.

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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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INVESTIGATION AMINO ACID COMPOSITION OF DONKEY’S MILK OF THE KEGETY GORGE

InterConf ◽

10.51582/interconf.19-20.08.2021.034 ◽

2021 ◽

pp. 363-369

Author(s):

Nadira Turganbaeva ◽

Dinara Isakova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Human Milk ◽

Amino Acid Composition ◽

Acid Composition ◽

Sugar Content ◽

Essential Amino Acids ◽

Cow’S Milk ◽

Donkey Milk ◽

Cow's Milk

The objective of this paper was to study the amino acid composition of donkey milk inhabiting the Kegety gorge of the Chui region. As well as human milk, donkey and mare’s milk is albumin; the amount of casein is 35-45%, while cow’s milk is casein milk with casein content over 75%. The peculiarity of albumin milk is a higher biological and nutritional value, due to better amino acid balance, high sugar content and the ability to form small, delicate flakes when souring. In terms of its properties, albumin milk is closest to human milk and is the best substitute for it. The obtained results showed that the quantitative content of 7 essential amino acids out of 8, such as lysine, phenylalanine, leucine, isoleucine, methionine, valine, threonine is relatively high compared to other amino acids. Despite the absence of tryptophan in donkey milk, the percentage of 8 essential amino acids in donkey milk protein exceeds that in mare and cow’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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