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Goat Milk Products and their significance

Authors:
  • Narayan Consultancy on Veterinary Public Health and Microbiology Anand India
  • Kamdhenu University

Abstract

Milk and dairy products have always been acknowledged as an important part of human diet both in developing as well as developed nations of the world. Goat milk contains, water, protein, fat, sugar, minerals, and vitamins, which are essential for the maintenance of good health. In recent years, goat milk and its products are receiving great attention in many countries of the world. Goat milk and its processed products are useful as functional foods, maintaining nourishment and health of young and elders, especially who have allergy to cow milk. Goat milk can be used to prepare a wide variety of dairy products such as butter, ice cream, cheese, butter milk, condensed milk, yoghurt, flavored milk, sweets and candies. Since milk easily gets spoiled by microbes, emphasis is given on strict hygieni during the preparation of various dairy products. It is recommended that only pasteurized milk must be used in manufacturing different products from food safety point of view. Further work should be conducted to explore the potential of goat milk in the processing of various dairy products.
21 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017
Goat Milk Products
and their significance
*Mahendra Pal, **T. Priyank Dudhrejiya, **Suneeta Pinto
*Ex-Professor of Veterinary Public Health, College of Veterinary Medicine, Addis Ababa University, Debre Zeit , Ethiopia
**Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand-388110, Gujarat, India
Email: palmahendra2@gmail.com
ABSTRACT
Milk and dairy products have always been
acknowledged as an important part of human diet both
in developing as well as developed nations of the world.
Goat milk contains, water, protein, fat, sugar, minerals,
and vitamins, which are essential for the maintenance
of good health. In recent years, goat milk and its
products are receiving great attention in many
countries of the world. Goat milk and its processed
products are useful as functional foods, maintaining
nourishment and health of young and elders, especially
who have allergy to cow milk. Goat milk can be used
to prepare a wide variety of dairy products such as
butter, ice cream, cheese, butter milk, condensed milk,
yoghurt, flavored milk, sweets and candies. Since milk
easily gets spoiled by microbes, emphasis is given on
strict hygieni during the preparation of various dairy
products. It is recommended that only pasteurized milk
must be used in manufacturing different products from
food safety point of view. Further work should be
conducted to explore the potential of goat milk in the
processing of various dairy products.
Key words: Goat, Human health, Hygiene, Milk products, Pasteurization,
Safety
INTRODUCTION
Livestock production is increasing rapidly as a result of very
fast growth of human population globally. There are over
210 breeds of goats with an estimated 450 million goats in
the world. Goat population in India is estimated 135.17
million in 2012.The majority of the goat population can be
found in Asia and Middle East. Well-known amongst Indian
breeds are Jamunapuri, Barbari, Beetal, Surti, Jakhrana.
Goat is one of the oldest domesticated animals, which has
been used for milk, meat, hair, and skin (Pal, 2014). Goats
produce about 2% of the world’s total milk supply. The value
of goat milk has increased globally due to its high medicinal
value for human health (Pal, 2014). Goat milk is superior to
cow milk and more similar to human milk. It has several
This paper is dedicated in the memory of Dr. Maurice Ralph Hilleman,
an American Microbiologist, who developed over 40 vaccines, an
unparalleled record of productivity. His 14 vaccines including measles,
chicken pox, mumps, hepatitis A,Hepatitis B are routinely recommended
in current vaccine schedules.
advantages over cow milk, for example higher digestibility,
lower allergenicity, higher proportion of short chain fatty
acids, and smaller size of fat globules (Pal, 2014). Goat
milk is a pivotal source of nutrients, which are required for
infant, and children besides, it serves as a medicinal food
for persons suffering with milk allergies, and other diseases
such as asthma, insomnia, migraine, eczema, neurotic
indigestion, acidity, stomach ulcer, colitis, constipation, gall
bladder stones and liver disorders (Yangilar, 2013; Pal,
2014). In India, many people believe that goat milk is useful
in dengue fever. Goat milk is recommended for infants, old
and convalescent people. However, detailed scientific data
is lacking to support this observation. Goat milk contains
3.4% protein, 3.8% fat, 4.1% lactose, and ash 0.8%. Goat
milk contains higher amount of Ca, Mg and P than cow and
human milk. Three fatty acids viz., caproic, caprylic and
capric have great medicinal values for patients suffering
from a variety of ailments. It provides 70 calories per 100
ml. The chemical composition of goat milk is influenced by
several factors, which include breed, nutrition, health status,
season, management, environment and stage of lactation.
Goat milk is recognized as functional food that influences
biological functions in human body, improving the state of
health and well being besides reducing the risk of developing
a disease. For human nutrition, goat milk offers superior
digestibility than cow milk does, due to its medium chain
fatty acids (MCFA) content, its reduced level of αs1-casein,
and, probably, its higher concentration of small-size fat
globules. In addition, goat milk is a suitable alternative for
the production of baby food formulae since many bioactive
compounds presented in this milk (nucleotides, free amino
acids, and polyamines) are at similar levels to those in
human milk (Martinez-Ferez et al., 2006). It is pertinent to
mention that microbial spoilage should be checked to
prevent the wastage of milk products that may cause
financial loss to dairy sector (Pal and Jadhav, 2013).
The comprehensive information on goat milk and dairy
products as a potentially functional food can be gathered
from review articles of Yangilar (2013) and Hassan and co-
workers (2014).The aim of this communication is to highlight
the potential of goat’s milk for manufacturing various milk
products for human use.
22 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017
PREPARATION OF MILK PRODUCTS
Milk and dairy products are an important nutritional and
functional source of food to humans. It is believed that many
people consume dairy products from goats. A variety of
milk products such as yoghurt, butter, cheese, cream,
butter oil, ice cream, condensed milk, dry whole milk flavored
milk, Paneer, Channa, Srikhand etc. are manufactured from
the milk of dairy animals including goat (Loewenstein
et al.,1980; Agnihotri and Prasad,1993; Mowlem, 2005;
Park, 2005; Pandya and Ghodke, 2007; Ribeiro and
Ribeiro,2010; Pal and Jhadav, 2013; Yangilar, 2013;
Pal,2014).
Liquid Milk Products
Goat milk is white in color and has a stronger flavor than
sheep milk; it is also alkaline in nature due to higher protein
content and a different arrangement of phosphates
(Agnihotri and Prasad, 1993). Goats’ milk has smaller size
fat globules compared to cow milk which provides a
smoother texture. The lower amounts of alphas1-casein
present in goat milk results in softer gel products, a higher
water holding capacity and a lower viscosity. However, the
flavour of goat’s milk is more intense in comparison to cow’s
milk, which can restrict the acceptance of its derivatives by
consumers (Gomes et al., 2013). Pruksasri and Supee
(2013) evaluated the feasibility of producing goat milk
containing galactooligosaccharides (GOS) by treating milk
with the enzyme β-galactosidase. The results indicated that
the maximum GOS obtained were approximately 13.9% of
total sugars at pH 4.5 and temperature 40°C. There were
significant improvement in taste and overall acceptability of
goat milk containing higher GOS concentration when
compared to regular goat milk (control). Also, goat milk
containing GOS presented a good stability over the acidic
conditions. GOS in goat milk were also stable after the high
heat treatment and shelf life conditions.
Tseng and co-investigators (2012) evaluated three types
of goat milks viz. full-fat goat milk, low-fat goat milk and
skim goat milk. They reported that the colour, ‘L’ value, ‘a’
value and ‘b’ value of the goat milk decreased with increased
of milk fat. No significant differences were found in short-
chain and middle-chain fatty acid (C4-C12), saturated fatty
acid (SFA), unsaturated fatty acid (UFA) or the ratio of SFA/
UFA among all the three types of milks. Low fat goat milk
had the highest appearance score among all the types of
milks, whereas the full fat goat milk had higher aroma,
flavour, tasty and overall acceptability score than the other
groups.
Butter
Butter is an important dairy product, which is obtained by
churning the cream. It should possess minimum 80% of fat
(Pal, 2014). In India, over 6% of the total milk is converted
into butter. Goat milk lacks agglutinin, which reduces its
ability to form easy clusters during butter making. Since
goat milk fat has a lower melting point compared to cow
milk fat it results in very soft butter at room temperatures
which is not desirable. Rodriguez et al., (2003) optimized
processing parameters for manufacture of cultured goat
cream butter. Goat milk cream was inoculated with freeze-
dried mesophilic aromatic lactic cultures and showed an
increase in acidity and a decrease in lactose content, when
the concentration of lactic cultures was increased. The
optimal values of the fermentation process were an inoculum
dosage of 8.8 U/100 l and a fermentation time of 7 h at
28°C. This cultured formulation achieved optimal sensory
quality in appearance, flavour, texture, and overall quality.
At refrigerator temperature (4 °C) the cultured formulation
behaved as a solid and lacked spreadability, whereas it had
ideal spreadability at 15 °C when the solid fat content (SFC)
was around 18%. At room temperatures of 18–25 °C the
SFC was between 11 and 8%, respectively
Cheese
Cheese is a fermented dairy product, which has hundreds
of varieties. It is probably, the most popular and well known
value added dairy product (Pal, 2014). The consumption of
cheese prepared from raw milk has been implicated as the
cause of epidemics of brucellosis, listeriosis, and
staphylococcal food poisoning (Yangilar, 2013). Therefore,
it is highly imperative to use only pasteurized milk to
manufacture cheese to protect the health of the consumer.
Renneting time for goat milk is shorter than for cow milk
and the weak consistency of the gel is beneficial for human
digestion but decreases itscheese yield (Pacinovski et al.,
2015). The short-chain fatty acids C6–C10 cause a sharp
flavor in goats’ milk cheese. A similar flavor may form in
ewes’ milk cheese but only if growth of molds, etc., occurs
(as in Roquefort cheese) or if some goats’ milk has been
added, because ewes’ milk has very little lipase activity.
The low level of alpha S1-casein in goats’ milk (varying from
0 to 20% of the total casein) is responsible for the short
texture of goats’ milk cheese. Curd of goats’ milk exhibits
stronger syneresis than that of cows’ milk (Walstra et al.,
2006).
A higher concentration of P, Fe, and Mg were reported
in White Slice goat cheese than in WhiteSlice cow cheese.
“White Slice” goat cheese is traditional productcharacteristic
for Eastern part of Croatia, as well as for Istria region. “White
Slice” goat cheese has been produced on farms and some
small cheese factories in East Croatia (Slaèanac et al.,
2011).
Mehaia (2002) manufactured fresh soft white cheese
(Domiati-type) made from goats’ milk using ultrafiltration
(UF) and conventional processes. The cheeses made by
UF process had higher in pH, moisture content and ash,
whereas protein and fat contents were lower compared to
cheeses made using conventional process. An increase of
21% in cheese yield, 21–26% in protein recovery, 15–19%
in fat recovery and 17–22% in total solids recovery was
achieved by the UF process. Moreover, the UF process
showed 83–85, 83.3, 75, 82.5 and 75% reduction in the
total process time, salt, starter culture, rennet and calcium
chloride used, respectively. The mean score for texture of
cheeses made by UF was significantly higher than that of
cheeses made by the traditional process.
23 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017
Icecream and Frozen Desserts
Ice cream is a very popular value added dairy product made
by freezing pasteurized mix with agitation to incorporate air
and get uniform consistency (Pal, 2014). Silva and others
(2016) manufactured goat milk ice cream enriched with
different amounts of carob powder. They reported that goat
milk ice cream containing carob powder which was added
@ 12% was found to be most acceptable with respect to all
sensory attributes. Ranadheera and co-investigators (2013)
developed a technology for manufacture of acceptable
quality chocolate flavored probiotic ice cream was made
from goat’s milk using a probiotic bacterial culture comprising
Lactobacillus acidophilus LA-5, Bifidobacterium animalis
subsp. lactis BB-12, and novel probiotic Propionibacterium
jensenii 702. The freezing process during manufacturing of
the ice cream was associated with a reduction in viable cell
numbers, however, the viable numbers of all probiotics
remained 107 to 108 cfu g-1 up to 52 weeks when stored at
-20 °C.
Three types of low-fat soft-serve goat milk ice creams
were manufactured using whole milk (3.64% fat), 2% fat
and skim (0.71% fat) goat milk, and evaluated for textural
and sensory characteristics of the caprine ice cream
products. A commercial powdered vanilla flavour pre-mix
(Alpha Freeze, D466-A9047, Tampa, FL, USA) containing
0.25% fat was incorporated into the three types of goat milk
base for the manufacture of the ice creams, and textural
and sensory properties of the products were determined at
0, 2, 4, 8 weeks of frozen-storage at -18°C. It was found
that the textural and sensory qualities of the low-fat goat
milk ice creams were still acceptable by the sensory panel
after 8 weeks frozen-storage (McGhee et al., 2015).
Goat milk frozen yogurt was prepared using cajá
(Spondiasmombim L.) flavor, a typical fruit of the Brazilian
Cerrado with different concentrations of cajá pulp (0% -
control; 20%; 30%; and 40%). The sensory acceptance test
indicated that formulations containing 20% and 30% cajá
pulp were the most accepted (Keily et al., 2016)
Yoghurt and Fermented Milk Products
Currently, yoghurt is growing in popularity throughout the
world, as people are now become aware of health benefits
of probiotics in yoghurt. It is a fermented milk product that
can be prepared with milk, cream, and skim milk (Pal, 2014).
It is proven that fermented goat milk products are ideal food
for people allergic to cow’s milk. Goat milk is naturally
homogenized. Its consumption helps improve slow digestion
and absorption. Regular consumption of goat milk
significantly improves weight and skeleton mineralization
and also increases the level of vitamins, minerals and
haemoglobin in blood serum. All these traits are significant
advantage compared to human milk (Pacinovski et al.,
2015). Many studies have been conducted on fermented
goat milks.
Goat milk yogurt is an excellent source of fatty acids,
protein, and minerals; however, it is not well accepted by
many consumers, due to its typical flavor derived from
caprylic, capric, and caproic acids present in this milk and
dairy products (Costa et al., 2014).
The proximate composition of yoghurt samples with goat
milk (100%, 75%, 50%, and 25%) substitution blend with
cow milk revealed that goat milk yoghurt samples (100%)
had the highest protein content (4.2%), Fat content (4.27%)
and caproic (C6), caprylic (C8), Capric (C10) and total solids
(16.22%). Yoghurt containing 100% goat milk samples was
rated highest for taste and 25% goat milk samples was rated
least (P<0.05). 50% and 25% samples showed no significant
difference (P<0.05) while 25% goat milk samples was
significantly rated poor (P<0.05). All samples showed no
significant difference (P>0.05) for mouth feel and colour of
yoghurt samples (Ehirim and Onyeneke, 2013). Kullisaar
et al. (2003) reported antioxidative and anti-atherogenic
effects from fermented goat milk (Lactobacillus fermentus
ME-3) in healthy subjects. Fermented goat milk
(Lactobacillusrhamnosus CRL1505) was demonstrated to
stimulate the mucosal immune system and improve the
defence against intestinal and respiratory infections in a
mouse immunosuppressant model (Salva et al., 2011).Goat
milk yogurt was manufactured with the fortification of 2%
(wt/vol) each of skim goat milk powder (SGMP), sodium
caseinate (NaCn), whey protein concentrate (WPC), whey
protein isolate (WPI), or yogurt texture improver (YTI).
Yogurt with NaCn was the best accepted among all the
yogurts. Use of WPI caused the hardest structure in yogurt,
leading to higher syneresis values. Compared with goat milk
yogurt made by using SGMP, the other goat milk yogurt
variants had higher protein content and lower acidity values
(Gursel et al., 2016)
One disadvantage with goat milk is the almost non-
existent content of folic acid. In a fermented product this
problem could be solved by using folate-producing bacteria
during fermentation. Sanna and co-workers (2005) used a
mix of Streptococcus thermophilus and Lactobacillus
delbrueckii subsp. Bulgaricus when fermenting goat milk
which resulted in to a yogurt with a significant quantity of
folate and good sensory attributes.
“Kishk” is a traditional fermented milk of Lebanon. It is a
dried mixture of yogurt and bulgur, prepared from goat milk.
Sometimes cow milk could be used alone or mixed with
goat milk. A survey has been carried out among forty Kishk
producers from amongst Lebanese regions. It was found
that Kishk produced in the South received the highest score
for colour, which is strongly related to the use of brown
bulgur there (Salameh and Hosri, 2016)
Concentrated yogurt (Labneh) was made of goats’ milk,
cows’ milk and their mixture. Labneh produced from goat’s
milk was characterized by its higher moisture, ash and fat
content, but lower pH, total solids, protein and lactose
content in comparison to that of the Labneh developed using
cow’s milk. Labneh with goat’s milk had a higher short- and
medium-chain fatty acids groups, and a lower long-chain
FAs than that only containing cow’s milk. Samples with 40%
goats’ milk/ 60% cow’s milk were the most preferred by the
sensory panel (Serhan et al., 2016).
Kefir is fermented milk product as natural probiotics, has
less acidic taste, yeasty aroma and foamed on stirred due
24 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017
to containing acid, alcohol and CO2(Otles and Cagindi, 2003;
Adriana and Socaciu, 2008). Substitution of goat milk with
black rice extract in kefir fermentation had no adverse effect
on the viability of the microorganisms and could decrease
of pH. The antioxidant activity of kefir could be enhanced
by substitution of goat milk with black rice extract and/or
inulin addition. During 7 days of storage at low temperatures,
the alcohol and total phenolic contents increased, while the
pH of kefir decreased. The study shows that for the
treatment of diabetics at least 2.0 ml dose of kefir
combination from goat milk and black rice extract will yield
similar effects to that of glibenclamide as an antidiabetic
agent (Nurliyan et al., 2015).
Milk Powder
Milk powder is prepared by removing the water from liquid
milk. Milk powder has better keeping quality, requires less
storage space and involves low transport cost (Pal, 2014).
Reddy and co-investigators (2014) optimized the processing
conditions for manufacture of spray dried Osmanabadi goat
milk powder. The milk solid loads of 35, 40 and 45% and
inlet air temperature of 160, 170 and 180°C were chosen
as independent variables to produce the spray dried
Osmanabadi goat milk powder. A mixed fruit flavour was
added to the concentrated milk to avoid the goaty flavour in
the final powder. The mean values of proximate composition
of spray dried Osmanabadi goat milk powder viz., moisture
content, fat, protein, carbohydrates, ash and titrarable acidity
were 4.08%, 26.85%, 25.48%, 36.99%, 6.60% and 0.14%,
respectively.
Taurine, glycine and glutamic acid were the most
abundant free amino acids in goat milk powders. Goat milk
infant formula contained 4 mg/100 ml total nucleotide
monophosphates, all derived from the goat milk itself. Goat
milk has a very different profile of the non-protein nitrogen
fraction to cow milk, with several constituents such as
nucleotides at concentrations approaching those in human
breast milk (Prosser et al., 2008).
Other Traditional Indian Dairy Products
Several Indian traditional products such as Ghee, Chakka,
Shrikhand, Paneer, Channa, etc. can be made from the
milk of goat (Ribeiro and Ribeiro, 2010;Yangilar, 2013; Pal,
2014). Methods of chhana making from Jamunapari and
Barbari goat milk using different combinations of coagulant,
concentrationand temperature were standardized. It was
found that Jamunapari milk chhana elicited a higher score
for colour than Barbari milk chhana. Lactic acid had the
most pronounced effect. Coagulants in concentrations of
2% and 1% (pH 5.42 and 5.46) and 70°C and 80°C
temperature yielded chhana with better appearance. Chhana
from Jamunapari and Barbari milks had soft body and was
not influenced by variation in coagulant and concentrations
and temperatures used in its preparation. Chhana prepared
from Jamunapari milk, possessed better texture than Barbari
milk chhana. Lactic acid produced a granular product while
other coagulants gave a smooth-textured chhana. Chhana
prepared from milk of both breeds possessed almost similar
flavour score. Citric and lactic acid caused slightly bland
flavour (Sharma et al., 1995).
An attempt was made to utilize goat milk for the
preparation of paneer in combination with buffalo milk. In
this experiment, paneer was prepared by the admixture of
goat and buffalo milk at different proportions. Freshly
prepared paneer was creamy white in colour and had no
goaty smell and salty taste. During refrigerated storage,
there was no significant change in fat and moisture content
of paneer. Fat percentages of paneer in all the treatment
groups were significantly higher than (P<0.01) control. The
moisture content of T1 paneer was significantly (P<0.01)
higher than control paneer. The prepared paneer samples
could be stored up to one week at refrigerated storage (4°C)
and one day at room temperature storage (30°C) without
any deterioration in quality. The admixture of goat milk at
25 percent level with buffalo milk showed improvement in
the yield of paneer (Viji et al., 2017).
In order to standardize the method of Shrikhand
production and study its quality, ‘Chakka’ the base material
for its manufacture was prepared from Barbari goat milk
Dahi (curd) (pH 4.10±0.03, T.A. % lactic acid 1.06±0.20) by
isolating curd solids. Preliminary trials revealed that due to
poor body and texture of ‘Chakka’ (pH 4.09; T.A. 1.66%;
T.S. 24.18% and % yield 47.94) the Shrikhand obtained
was not of desired quality. Addition of gelatine (0.0, 2.0, 2.5
and 3.0%, w/w) in the Shrikhand mix after dissolving in hot
water did not affect (P>0.05) physico-chemical quality of
Shrikhand. However, significant improvement (P<0.01) in
general appearance, body and texture and overall
acceptability of finished product was noticed without
affecting flavour scores. Shrikhand with 2.5% added gelatine
secured maximum organoleptic scores followed by 2.0, 3.0
and 0.0% gelatine. The results therefore indicate that good
quality Shrikhand from goat milk can be prepared by adding
gelatine at the rate of 2.0–2.5% in the Shrikhand mix
(Agnihotri and Pal, 1996)
A novel goat milk bar was developed by incorporating
rose flower extracts as an added ingredient (concentration
level: 0, 5, 10, 15 and 20%), and by using two different
types of natural sweeteners (cane sugar and palm sugar).
The nutrition bars were evaluated for proximate composition,
texture properties and sensory qualities. Results obtained
were encouraging and the new goat milk based nutritional
bar formulation with added rose extracts certainly paves
way for future commercial exploitation of the product. Goat
milk, owing to its rich nutraceutical value, and rose extracts
owing to the dual functions of a natural antioxidant and
antimicrobial agent, can be beneficial for extending the shelf
life of this novel product under room or refrigerated
temperatures, thus attracting better markets (Bhat et al.,
2016).
CONCLUSION
Goat and its products are recognized as an important source
of protein, calcium and phosphorus, especially in under
developing nations of the world. In order to safeguard the
health of consumer, microbial contamination of goat milk
25 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017
should be prevented by adopting sanitary and hygienic
measures in the processing of various dairy products. It is
emphasized that extensive work should be undertaken to
develop more dairy products from goat milk, which can be
widely accepted by consumers. As people have become
more health conscious, goat milk and its products are
expected to receive global attention.
ACKNOWLEDGEMENTS
I am very thankful to Prof. Dr. R.K. Narayan for going through
the manuscript. The computer help of Anubha is highly
appreciated.
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Utilization of goat milk for manufacture of milk products
Goat milk products and their significance
Status of goat milk products
... Goats have become the best livestock creatures for impoverished farmers having no land, owing to their multiple benefits across other types of livestock, for instance, their ability to endure harsh environments, their substantially lesser food necessities, their effective exploitation of crop leftovers and grasslands, and their lower financial investments as well as farming expenses (Akinmoladun et al., 2019;Shrestha et al., 2020;Majiwa et al., 2022). For millennia, the recognition of milk as a nearperfect natural food catering to diverse human dietary needs renders it an indispensable part of the humans' dietary regimen across the entire globe including in developing and developed nations (Pal et al., 2017;Idamokoro et al., 2019). Accordingly, a number of studies have emphasized the nutritional significance of goat milk and its derivatives as functional foods ensuring human wellbeing (Kalyankar et al., 2016;Gebreyowhans et al., 2020;Prosser, 2021). ...
... Our study's observations pertaining to goat milk consumption in the study region and its correlation with participant awareness echo the findings published in Akinmoladun et al's (2023) research, claiming that a higher percentage of study participants devoured goat milk and speculated that raising consciousness of these products' beneficial health impacts could increase the number of consumers. According to other research endeavors, goat milk's increased appeal can be primarily attributed to its practical uses, medicinal relevance, and high nutritional content (Pal et al., 2017;Mehmood et al., 2018). Regarding its nutritional qualities, goat milk reigns supreme over cow milk because of its richer protein content and a stronger vitamin profile (B6, Riboflavin, Thiamine, Niacin, and vitamin A) and minerals (Magnesium, Selenium, potassium, Chlorine, Phosphorus, Calcium) (Mal et al., 2018). ...
... According to the results of Jerop et al. (2014), conventional buyers assume goat milk is a medicinal beverage that helps alleviate or avoid illnesses. Goat milk is, in fact, beneficial to the health of newborns and people recovering from illness (Pal et al., 2017). In the meantime, goat milk was valued by the Algerian community as a vital supplier of raw, fermented, and curdled milk of excellent quality, contributing as an essential component of the children According to our research, the main factor (31%) that favorably impacted the respondents' viewpoints regarding goat milk was its nutritional value. ...
... Although cow's milk is widely consumed globally by people of all ages and in all seasons, milk from other animals, such as buffalo, goat, camel, donkey, yak, bison, sheep, Mithun, and reindeer is also produced in various regions [1,2,3]. Often referred to as nature's most perfect food, milk is balanced in nutrients and typically has a high caloric value [4]. ...
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Milk obtained from the healthy mammary glands of various types of domesticated dairy animals is used by the people throughout the world. Cow milk is more commonly consumed globally. However, in recent years people have become more conscious about their health, and therefore, many persons prefer to know the composition and nutritional value of the milk they are going to consume. The milk produced by non-bovine sources like goats, camels, and yaks offer distinctive nutritional and health benefits compared to bovine milk. Rich in bioactive compounds, these milks provide unique advantages such as improved digestibility, cardiovascular health, and hypoallergenic properties. Camel milk is known for its antimicrobial effects, while goat milk supports cardiovascular health. Sheep milk aids bone health, and donkey milk is suitable for infants with allergies. Yak milk shows promise for various medical conditions. This review highlights the expanding role of non-bovine milks in human nutrition and their therapeutic potential.
... With their primary role being meat, they are also used for milk, skins, and cashmere, providing sustenance to communities across the globe [3]. Milk from goats can also be used for a diverse range of dairy products, including butter, ice cream, cheese, buttermilk, condensed milk, yoghurt, flavored milk, sweets, and candies [4]. ...
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Goat milk has gained recognition for its medicinal, cosmetic, and health benefits, particularly its potential to improve human skin conditions. Its therapeutic properties are attributed to bioactive compounds influenced by genes such as lactoferrin (LTF), lysozyme (LYZ), and β-casein (CSN2), known for their antimicrobial, immunomodulatory, and anti-inflammatory effects. Genetic factors are hypothesized to shape goat milk’s composition and its effectiveness in managing dermatological conditions like eczema and psoriasis. Understanding these genetic determinants is critical to optimizing the use of goat milk in skin health applications. This review aims to explore the application of genomic tools to elucidate the medicinal properties of goat milk and its implications for skin care. By identifying the specific genes and molecular mechanisms underpinning its therapeutic effects, genomic studies have provided insights into the bioactive constituents of goat milk, such as peptides, proteins, and lipids, which contribute to its dermatological efficacy. Candidate genes, including growth hormone receptor (GHR), butyrophilin (BTN1A1), and lactoglobulin (LGB), have been identified as critical for enhancing milk quality and functionality. Future research should integrate genomic data with functional studies to further investigate goat milk’s immunomodulatory, antimicrobial, and antioxidant activities. Such insights could advance targeted breeding strategies and innovative formulations for managing inflammatory skin conditions and promoting skin health.
... Its versatility allows it to be used in various dishes, from salads to main courses. Surveys indicate that consumers are increasingly aware of the health benefits associated with goat paneer, leading to its adoption in modern dietary trends (Pal et al., 2017). This shift reflects a broader movement towards whole, nutrient-rich foods that support health and wellness. ...
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Goat paneer, derived from goat milk, presents a wealth of health benefits and nutritional advantages compared to conventional dairy products. This review highlights the rich protein content of goat paneer, which supports muscle growth and repair, along with its essential vitamins and unique fatty acids that contribute to overall health. One notable aspect is its lower lactose level, making it a suitable alternative for lactose-intolerant individuals who often struggle with cow milk products. The presence of medium-chain fatty acids (MCFAs) in goat milk enhances metabolism and aids in effective weight management by providing a quick source of energy without being stored as fat. Additionally, the A2 beta-casein protein found in goat milk promotes better digestion and gut health, reducing the likelihood of inflammatory responses often associated with A1 casein in cow milk. As dietary trends increasingly favor low-carb and high-protein foods, goat paneer fits seamlessly into popular eating plans such as keto and paleo. This comprehensive analysis underscores the significance of incorporating goat paneer into contemporary diets, promoting its role as a nutritious and health-enhancing food choice.
... Dentre estes produtos, destaca-se a mistura láctea que segundo o art. 366, do Decreto nº 9.013, é o produto que contém em sua composição final mais que 50% por cento de produtos lácteos ou produtos lácteos compostos, tal como se consome permitida a substituição dos constituintes do leite, desde que a denominação de venda seja mistura de "o nome do produto lácteo ou produto lácteo composto que corresponda e produto adicionado" (7). ...
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A tendência por uma alimentação saudável vem estimulando a criação de alimentos com novas formulações, que atendam a um público cada vez mais preocupado com a saúde e bem-estar. Considerando que o leite de cabra apresenta características desejáveis em relação a digestibilidade e hipoalergenicidade, vários derivados caprinos vêm sendo desenvolvidos para atender a população que busca uma alternativa ao leite de vaca. Com o objetivo de desenvolver um produto similar ao requeijão, utilizando como matéria-prima o leite de cabra, o presente estudo elaborou uma mistura de requeijão cremoso de leite de cabra e creme vegetal. O produto desenvolvido atendeu aos objetivos esperados no que diz respeito a potencialidade do processamento do leite caprino e as características sensoriais, apresentando consistência untável, textura cremosa, formato uniforme, coloração branca brilhosa, sabor suave e agradável e odor tipicamente característico. Conclui-se que a utilização do leite de cabra para fabricação de requeijão cremoso e produtos análogos é uma alternativa que apresenta potencial, sendo uma boa forma de ampliar a oferta e o estímulo ao consumo do leite de cabra.
... Mediante el proyecto Programa de Apoyo a una Agricultura Sostenible (PAAS), en agosto de 2022, el Centro de Investigaciones en Plantas Proteicas y Productos Bionaturales (CIPB) comenzó a trabajar con el primer núcleo genético de cabras Murciano-Granadina introducido en Cuba, con el propósito de incrementar la producción lechera, pues en los últimos años a la leche de cabra y sus productos se les presta gran atención en varios países del mundo (Pal et al., 2017;Pérez-Sánchez et al., 2020). El objetivo de esta investigación fue caracterizar el comportamiento productivo de cabras de la raza Murciano-Granadina en condiciones de poscuarentena en el occidente de Cuba. ...
Article
Objective: To characterize the performance of some productive indicators of Murciano-Granadina goats under post-quarantine conditions in western Cuba. Materials and Methods: To evaluate the production and quality of milk, 10 lactating females and 12 kids of their offspring were selected during a period of 30 days. The quality indicators were: density, fat, nonfat solids, acidity and reductase. A semi-intensive production system was established, with controlled grazing and feeding trough supplementation with the protein forage plant Cratylia argentea (Desvaux O. Kuntze). Results: Survival of 97,4 % and 1,2 kids per birth were obtained during the study. Birth weight of the kids was 1,7 kg and daily gain was 0,08 kg. Average daily milk production was higher than 1,4 kg/goat. Conclusions: The analysis of the evaluated indicators allowed the characterization of the productive performance of the first genetic nucleus of Murciano-Granadina breed goats established in Cuba. In addition, the production and quality of milk produced by these goats comply with the genetic potential of this breed.
... Goats are vital milk producers in many tropical regions, playing a significant role in the nutritional source of various developing countries [1]. The increasing global recognition of goat milk's medicinal properties has been underscored by its significant health benefits for human consumption [2]. This acceptance is reflected in the rapid expansion of the goat milk market across numerous nations [3]. ...
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Background Goat milk is gaining popularity as a superior alternative to bovine milk due to its closer resemblance to human milk. Understanding the molecular processes underlying lactation is crucial for improving milk quality and production in goats. However, the genetic mechanisms governing lactation in goats, particularly in indigenous breeds like the Jakhrana, remain largely unexplored. Results In this study, we performed a comprehensive transcriptomic analysis of Jakhrana goat mammary glands during early and late lactation stages. We isolated milk somatic cells and conducted RNA sequencing, followed by transcript quantification and mapping against the ARS1.2 Capra hircus reference assembly. Our analysis identified differentially expressed genes (DEGs) and commonly expressed genes (CEGs) across the lactation phases. Early lactation showed enrichment of genes encoding antimicrobial peptides and lubrication proteins, while late lactation exhibited heightened expression of genes encoding major milk proteins. Additionally, DEG analysis revealed upregulation of pivotal genes, such as the ABC transporter gene MRP4, implicated in modulating milk composition and quality. Conclusion Our findings provide insights into the genetic mechanisms underlying lactation dynamics in the Jakhrana goat. Understanding these mechanisms could help in improving milk production and quality in goats, benefiting both the dairy industry and consumers.
... The seed extract was prepared following the methodology outlined by Egito et al. [7], with some modifications. Helianthus annuus seeds were acquired from the local market in Campina Grande, Paraíba State, Brazil. ...
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The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period. Specifically, the recovery of lactobacilli above 6 log CFU/g was observed in 16.66% of the samples in the first day, increasing to 66.66% at both 30 and 60 days. While total coliforms were detected in both cheese trials, this sanitary parameter exhibited a decline in L. mucosae cheeses during storage, falling below the method threshold (<3 MPN/g) at 60 days. This observation suggests a potential biopreservative effect exerted by this microorganism, likely attributed to the higher acidity of L. mucosae cheeses at that point (1.80 g/100 g), which was twice that of the control trial (0.97 g/100 g). Furthermore, distinct relative proportions of >30 kDa, 30–20 kDa, and <20 kDa proteins during storage was verified for L. mucosae and control cheeses. Consequently, either the H. annuus seed extract or the L. mucosae CNPC007 autochthonous culture influenced the biochemical properties of the cheese, particularly in terms of proteolysis. Moreover, L. mucosae CNPC007 acidification property resulted in a biopreservative effect throughout the storage period, indicating the potential as a promising source of probiotics for this product.
... Milk, chiefly produced from cows, is used by both sexes, all age groups, and in all seasons globally, but other animals, such as buffalo, goat, camel, donkey, yak, bison, sheep, Mithun, reindeer, etc., are also kept for milk production in several regions of the world [1][2][3]. The long-haired yak (Bos grunniens) is indigenous to South Central Asia's Himalayan area, which includes portions of Tibet, Nepal, Bhutan, and India. ...
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Since antiquity, milk has been consumed by people of all religions throughout the world. Milk is an important source of essential nutrients that are required to human beings for maintaining good health. Yak milk's distinctive composition and high nutritional value make it potentially beneficial for a wide range of medical conditions. It is an excellent source of vitamins, minerals, vital fatty acids, and protein, all of which improve general health and well-being. Scientific research has demonstrated that yak milk includes peptides that have antihypertensive qualities, suggesting possible treatment advantages for hypertension. The antioxidant qualities of yak milk have also been demonstrated to help shield against oxidative stress and the health issues it may bring about. Additionally, the fat derived from it has higher concentrations of heart-healthy fats, like omega-3 fatty acids and conjugated linoleic acid, which have been connected to many health benefits, such as a decrease in inflammation, support for heart health, and improvement of cognitive function.Therefore, the objective of this review is to highlight the nutritional profile, chemical composition, and health benefits of yak milk.
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“Kishk” is a traditional fermented milk, highly appreciated in Lebanon for its extended shelf life. It is a dried mixture of yogurt and bulgur, prepared essentially with goat milk, while sometimes cow milk could be used alone or mixed with goat milk. A survey has been carried out among forty Kishk producers in four Lebanese regions and samples were collected to assess their microbiological, chemical and organoleptic quality. The survey results showed that Kishk ingredients and the production techniques used differ significantly among Lebanese regions (type of milk and cereals) and according to the culinary traditions of people there. Microbiological results showed that samples fall within the Lebanese Kishk standards for Salmonella and coliforms, whereas a high contamination with Staphylococcus aureus and anaerobic bacteria was recorded in the samples produced with caprine milk collected from the South of Lebanon. Finally, sensory assessment showed that Kishk produced in the South received the highest score for color, which is strongly related to the use of brown bulgur there.
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Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized based on compositional, microbiological, and textural properties; volatile flavor components (with gas chromatography); and sensory analyses during storage (21 d at 5°C). Compared with goat milk yogurt made by using SGMP, the other goat milk yogurt variants had higher protein content and lower acidity values. Goat milk yogurts with NaCn and WPC, in particular, had better physical characteristics. Using WPI caused the hardest structure in yogurt, leading to higher syneresis values. Acetaldehyde and ethanol formation increased with the incorporation of WPI, WPC, or YTI to yogurt milk. The tyrosine value especially was higher in the samples with NaCn and YTI than in the samples with WPC and WPI. Counts of Streptococcus thermophilus were higher than the counts of Lactobacillus delbrueckii ssp. bulgaricus, possibly due to a stimulatory effect of milk protein-based ingredients other than SGMP on the growth of S. thermophilus. Yogurt with NaCn was the best accepted among the yogurts. For the parameters used, milk protein-based products such as NaCn or WPC have promising features as suitable ingredients for goat milk yogurt manufacture.
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NUTRITIVE ADVANTAGES OF GOAT MILK AND POSSIBILITIES OF ITS PRODUCTION IN REPUBLIC OF MACEDONIA Nikola Pacinovski1, Gordana Dimitrovska2, Ljupčo Kočoski2, Goce Cilev3, Mirjana Menkovska1, Biljana Petrovska3, Apostol Pacinovski4 1Ss. Cyril and Methodius" University in Skopje, Institute of Animal Science, Blvd. Ilinden 92A, 1000 Skopje, Republic of Macedonia 2St. Kliment Ohridski University, Faculty of Biotechnical Sciences, Str. Partizanska bb, 7000, Bitola, Republic of Macedonia, 3St. Kliment Ohridski University, Veterinary Faculty, Str. Prilepska bb, 7000, Bitola, Republic of Macedonia 4Taurus Farms, Str. M. Tito, bb, Bogdanci, Republic of Macedonia npacinovski@yahoo.com With certain exceptions, goat milk is similar to sheep and cow milk and, particularly, to human milk in respect to its composition, biological traits and nutritive value. In relation to some parameters goat milk has more advantages than the milk of other species. Due to its specific composition, milk is used in the production of variety of cheese and different types of milk drinks. In some countries of western Europe are produces reputable types of goat cheese which reach significantly higher price than the cheeses from cow milk. The people from Mediterranean and Middle Eastern countries, have a tradition for regular usage of drinks made of fresh or processed goat milk in people’s diet. Due to the goat’s ability to transform carotene into vitamin A, the fat in goat milk has exceptionally white color. Goat milk fat drops are smaller and more evenly distributed in the milk, allowing faster and easier digestion in human organisms. This is the reason why people with digestive problems prefer consuming goat milk. Fat in goat milk contains large amount of caprylic and caproic acids. According to the literature data a few of these acids are in free form, contributing to the specific odour and flavor of goat milk. Many researches characterize goat milk as a drink for convalescent but also as basic detoxifier of human organism. This work attempts to describe the actual situation of goat breeding in Macedonia, nutritive value of goat milk and the advantage in relation to the milk of other animal species and human milk. Key words: goat milk; cow milk; sheep milk; human milk; nutritive value; detoxifier
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This study were to evaluate the properties of kefir prepared with a combination of goat milk and black rice extract and its influence on the improvement of β-cells in streptozotocin-nicotinamide (STZ-NA) -induced diabetic rats. Kefir was divided into four groups using the following materials: goat milk (GM), goat milk+inulin (GM+IN), goat milk+black rice extract (1:1)(GM+BRE), and goat milk+black rice extract+ inulin (GM+BRE+IN). After fermentation, all kefir were stored at 4°C for 1 and 7 d, and then were analyzed for microbial, chemical properties and antioxidant activity. Furthermore, three kinds doses of kefir combination from goat milk and black rice extract (GM+BRE) were administered to rats. Thirty male rats 8-12 weeks old were divided into 6 groups: 1) negative control (normal rats); 2) positive control (untreated diabetic rats); 3) diabetic rats fed kefir (1.0 ml); 4) diabetic rats fed kefir (2.0 ml); 5) diabetic rats fed kefir (4.0 ml), and 6) diabetic rats received glibenclamide. After 28 d experiment, the rats were sacrificed for sampling pancreatic tissues. Subtitution of goat milk with black rice extract in kefir fermentation could decrease their pH and increase in radical-scavenging activity. Inulin addition able to increase (p<0.05) in radical-scavenging activity of kefir. Alcohol and total phenolic contents of kefir increased (p<0.05) after 7 d of storage, while the pH decreased. To improve insulin-producing pancreatic β-cells in diabetic rats, it was required at least 2.0 ml dose of kefir combination from goat milk and black rice extract to achieve similar effect to glibenclamide as antidiabetic agent.
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Goat milk is a highly nutritious and an ideal wholesome food. Today, an increase in demand by consumers is witnessed towards consuming goat milk, mainly owed to their rich nutraceutical value. In this study, novel goat milk bar was developed by incorporating rose flower extracts as an added ingredient (concentration level: 0, 5, 10, 15 and 20%), and by using two different types of natural sweeteners (cane sugar and palm sugar). The nutrition bars were evaluated for proximate composition, texture properties and sensory qualities. Results obtained were encouraging and the new goat milk based nutritional bar formulation with added rose extracts certainly paves way for future commercial exploitation of the product. Goat milk, owing to its rich nutraceutical value, and rose extracts owing to the dual functions of a natural antioxidant and antimicrobial agent, can be beneficial for extending the shelf life of this novel product under room or refrigerated temperatures, thus attracting better markets.
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The aim of this study was to characterize concentrated yogurt (Labneh) made of goats' milk, cows' milk and their mixture. Physicochemical, microbiological, and sensory parameters of Labneh were monitored after production, with specific reference to the type of milk. Seven different formulations were prepared by mixing cow and goat milk in different proportions. Mass fraction (%) of goats' milk in the mixtures was 100, 50, 40, 30, 20, 10 and 0. Compositional parameters, profiles of the fatty acids (FAs) and main microbial groups in Labneh were performed. Labneh produced from goat's milk was characterized by its higher moisture, ash and fat content, but lower pH, total solids, protein and lactose content in comparison to that of the Labneh developed using cow's milk. Labneh with goat's milk had a higher short- and medium- chain FAs groups, and a lower long- chain FAs than that only containing cow's milk. Samples with 40% goats' milk/60% cow's milk were the most preferred by the sensory panel. The development of Labneh with both goats' and cows' milk is an interesting opportunity to produce a goat dairy product that is considered satisfactory by consumers.
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The main objective of this study was to make goat milk frozen yogurt with cajá (Spondias mombim L.) flavor, a typical fruit of the Brazilian Cerrado, and to evaluate its sensory acceptance. Four formulations were prepared with different concentrations of cajá pulp (0%-control; 20%; 30%; and 40%). An acceptance test was performed to evaluate the attributes color, aroma, flavor, texture, and overall impression using a 9-point hedonic scale with 150 consumers, who also indicated their intention to purchase the product. Physicochemical (pH, total soluble solids, ash, proteins, lipids, moisture, total solids, total sugar, glucose and lactose reducing sugars, and titratable acidity expressed as lactic acid) and microbiological (thermotolerant coliforms bacteria counts, and standard plate count for Salmonella, Staphylococcus aureus, psychrotrophs, and lactic acid bactéria) analyses were also performed. All frozen yogurt samples exhibited pH and acidity values in accordance to the requirements of the legislation. Coliform at 30 °C, thermotolerant coliforms, filamentous fungi, and yeast counts were lower than the limits established by law. The sensory acceptance test indicated a significant difference (p <0.05) among the samples, and the formulations containing 20% and 30% cajá pulp were the most accepted. The purchase intention test showed that at least 68% consumers would probably or certainly consume goat milk frozen yogurt cajá flavor. Therefore, the use cajá pulp up to 30% in goat milk frozen yogurt is an attractive alternative for the food industry, since the product has good acceptance and improved sensory characteristics when compared to the control formulation.