goat milk
Recently Published Documents


TOTAL DOCUMENTS

1907
(FIVE YEARS 706)

H-INDEX

52
(FIVE YEARS 8)

2022 ◽  
Vol 369 ◽  
pp. 130957
Author(s):  
Francyeli Araújo Silva ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Evandro Leite de Souza ◽  
Glenise Bierhalz Voss ◽  
Graciele da Silva Campelo Borges ◽  
...  

Nutrients ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 290
Author(s):  
Jack Penhaligan ◽  
Sally D. Poppitt ◽  
Jennifer L. Miles-Chan

Although causality is yet to be confirmed, a considerable volume of research has explored the relationships between cow milk consumption, type II diabetes, and cardiovascular disease. Contrastingly, it has not been comprehensively examined whether milk of non-bovine origin can provide cardiometabolic protection. This narrative review outlines the marked differences in macronutrient composition, particularly protein and lipid content, and discusses how whole milk product (and individual milk ingredients) from different species could impact cardiometabolic health. There is some data, although primarily from compositional analyses, animal studies, and acute clinical trials, that non-bovine milk (notably sheep and goat milk) could be a viable substitute to cow milk for the maintenance, or enhancement, of cardiometabolic health. With a high content of medium-chain triglycerides, conjugated linoleic acid, leucine, and essential minerals, sheep milk could assist in the prevention of metabolic-related disorders. Similarly, albeit with a lower content of such functional compounds relative to sheep milk, goat and buffalo milk could be plausible counterparts to cow milk. However, the evidence required to generate nutritional recommendations for ‘non-bovine milk’ is currently lacking. Longer-term randomised controlled trials must assess how the bioactive ingredients of different species’ milks collectively influence biomarkers of, and subsequently incidence of, cardiometabolic health.


2022 ◽  
Vol 12 (1) ◽  
Author(s):  
Sepideh Hosseiniporgham ◽  
Lucio Rebechesu ◽  
Pierangela Pintore ◽  
Stefano Lollai ◽  
Maria Dattena ◽  
...  

AbstractParatuberculosis is an incurable gastroenteritis among ruminants that is promoted by Mycobacterium avium subsp. paratuberculosis (MAP), an acid-fast mycobacterium. To accelerate the detection of viable pathogen, a conventional (peptide mediated magnetic separation: PMS) and novel (phage-bead qPCR: PBQ) phage based assay was optimized. A superior limit of detection (LOD) of 10 MAP per 10 mL milk was suggested for PBQ compared to 100 cells/10 mL for PMS-phage assay. Via PBQ, viable MAP was found in 48.78% out 41 unpasteurized sheep and goat milk samples. Sheep milk samples (n = 29) that were tested by PMS-phage assay contained no viable MAP. The absence of viable MAP in milk collected from 21 of the recent sheep animals was also confirmed by PBQ after a 2-week gap. Although, the two phage assays comparably detected no viable MAP in the milk samples, MAP DNA and antibodies against MAP were recognized in milk and sera of some of these animals within two instances of sampling representing that some sheep animals were MAP shedders. In conclusion, PBQ and PMS-phage could be promising methods for the assessment of MAP viability in milk samples. However, PBQ was privileged over the PMS-phage assay due to the lower LOD, rapidity, higher sensitivity, lack of need to M. smegmatis and consequent virucidal treatment that are essential in PMS-phage assay for making lawn and inactivation of exogenous mycobacteriophages respectively.


JSFA reports ◽  
2022 ◽  
Author(s):  
Andrea Lauková ◽  
Monika Pogány Simonová ◽  
Valentína Focková ◽  
Martin Tomáška ◽  
Maroš Drončovský ◽  
...  
Keyword(s):  

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 294-307
Author(s):  
K. A. Kanina ◽  
N. A. Zhizhin ◽  
E. A. Karakulova ◽  
P. R. Atanasov

The paper examines the question of using the enzyme microbial transglutaminase (mTG) for bryndza cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation of bonds between amino groups. One of the problems in production of high-protein products, in particular, cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow strengthening the product protein matrix, thereby improving its commercial characteristics. When performing the histological investigation of cheeses with this enzyme type to characterize the state of the protein matrix, the authors established that the product protein structure was more condensed compared to the control samples (without mTG), which affected cheese consistency. Consistency became more rubbery negatively influencing the product sensory properties, which are important traits for a consumer when buying a product. Using a Brookfield texture analyzer, it was shown that structural-mechanical characteristics were improved by 1.5 times for cheese samples produced from cow milk and by 2 times for goat cheese when mTG was used. Analysis of the enzyme catalytic activity showed that this enzyme retained its activity throughout the whole storage period, which is a potential hazard for human health. After shelf-life expiration, a change in the mTG activity was not more than 5% relative to the initial levels. The enzyme activity retained not only in cheese but also in the by-product — cheese whey, which made its processing more difficult.


2022 ◽  
Author(s):  
Zahran Khaldi ◽  
Mounir Nafti ◽  
Mohamed Tabarek Jilani

Abstract Characteristics and quality aspects of milk from native ovine queue fine de l’Ouest (QFO) and the local goat population were investigated and compared with those of the local Maghrebi camel. A total of 378 individual milk samples were collected from lactating animals reared in the continental oasis region of Tunisia. Samples were analyzed for physical parameters (pH, density, and acidity), chemical composition (dry matter, fat, protein, lactose, casein, ash, and casein-protein ratio), mineral concentrations (Ca, P, Na, and K) and microbiological features (total mesophilic aerobic bacteria (TMAB), total coliform count (TCC), lactic acid bacteria (LAB), sulphite-reducing Clostridium (CSR), yeast and molds (Y/M), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Salmonella) according to standard methods. The results obtained for milk characteristics revealed noticeable disparities between the three species. The mean values of pH, density, and acidity in milk collected from sheep appeared higher than those in milk collected from goat species. Compared to the camel populations, sheep species produced milk with similar pH but higher density and acidity. Between camel and goat species, pH and acidity were higher in Negga, while the density was similar. For milk composition, the results showed a remarkable variation among all studied species and an obvious superiority of the ovine species over the caprine and camel populations in all the chemical contents being studied, except for the casein-protein ratio, which is in favor of goat species. The milk of QFO sheep, the richest in casein and protein, was expressed with significantly higher levels of calcium and phosphorus than goat and camel milk. Compared to small ruminants, milk from camels is the richest in Na and K. Additionally, more Ca is present in milk from camels than goats. Goat milk, the poorest type of milk in Ca and Na, contains on average more P than camel milk and more K than sheep's milk. The poor bacteriological quality was that of camel milk for all microbial counts. The microbial quality of goat milk was higher than that of ewe milk based on TMAB, TCC, and E. coli counts, while ovine milk was of better quality, referring to LAB, Y/M, and S. aureus values. No significant differences were found for Staphylococcus aureus and Escherichia coli between the examined species. The obtained results highlighted the complete absence of the two dangerous pathogens Salmonella and CSR in all investigated milk samples. The microbiological examination evidenced that the milk of small ruminant species complies with standard criteria required by Tunisian legislation on the hygiene of milk and dairy products. Regarding camel milk, the microbial analysis revealed poor quality that exceeds standard criteria.


Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 20
Author(s):  
Eleni C. Pappa ◽  
Thomas G. Bontinis ◽  
John Samelis ◽  
Kyriaki Sotirakoglou

Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined <100 CFU/g, whereas yeasts increased to 5–6 log CFU/g in both cheeses during ripening. Milk pasteurization affected the protein, fat, ash, moisture, nitrogen fractions, total free fatty acids and total free amino acids content of cheeses. Primary proteolysis, detectable by urea-PAGE, was more intense in raw milk cheeses than in pasteurized milk cheeses. However, the hydrophilic and hydrophobic peptides and their ratio in the water-soluble fraction were similar in both cheeses. Cheeses discriminated clearly according to the milk kind (raw, pasteurized) and the stage of ripening, based on the examined biochemical characteristics.


LWT ◽  
2022 ◽  
pp. 113103
Author(s):  
J.B.S. Amaral ◽  
C.V.B. Grisi ◽  
E.A. Vieira ◽  
P.S. Ferreira ◽  
C.G. Rodrigues ◽  
...  
Keyword(s):  

Sign in / Sign up

Export Citation Format

Share Document