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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