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Goat Milk (goat + milk)
Selected AbstractsInterlaboratory Collaborative Studies on Reference Method ISO 1211/IDF 1 for the Determination of Fat Content in Cow Milk, Sheep Milk and Goat MilkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2010Anna Polychroniadou No abstract is available for this article. [source] Interlaboratory Collaborative Study on the Kjeldahl Reference Method for Nitrogen Determination in Sheep and Goat Milk according to ISO 8968-1/2,IDF 20-1/2INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2010Anna Polychroniadou No abstract is available for this article. [source] Goat milk for infants: Yes or no?JOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 11 2005LA Baur No abstract is available for this article. [source] Goat milk acceptance and promotion methods in Japan: The questionnaire survey to middle class householdsANIMAL SCIENCE JOURNAL, Issue 2 2009Takeyuki OZAWA ABSTRACT A consumer questionnaire conducted with the purpose of ascertaining the acceptability of goat milk and related products in Japan was carried out on 345 guarantees of Nippon Veterinary and Life Science University in December 2006. 275 effective responses (79%) representing middle class urban households were returned. The results revealed that (1) 30% of respondents have experienced drinking goat milk and only 10% are aware of the current retail situation of goat milk and related products; (2) over 70% of goat milk drinkers raised goats by hand at some point in their past and their first experience drinking goat milk was in infancy; (3) those with experience in drinking goat milk expressed a vague evaluation and minimal understanding of drinking goat milk; (4) respondents who were inexperienced goat milk drinkers expressed a strong desire to taste and a weak desire to purchase goat milk; (5) respondents expressed low recognition regarding retailed goat milk products, but those who had already purchased goat milk products expressed a high evaluation and strong desire to purchase these products again; and (6) recognition of goat milk characteristics is low, but those with high recognition also rate goat milk highly. Goats are perceived as being ,mild and familiar.' It is necessary for those who manage goat husbandry to present goat milk and related product tasting opportunities to consumers. The key point is to make the functional differences between cow and goat milk clear and present the advantages of goat milk at the fore of this promotion. Goat milk should not be promoted merely as a drink that is similar to cow milk, but must be positioned as a functional drink or health food in order to expand the Japanese goat milk market. [source] Milk yields, physico-chemical properties and composition of milk from indigenous Malawi goats and their Saanen half-bredsINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2003P.P. Mumba Abstract A study to compare milk yield, some physico-chemical properties and the chemical composition of milk from 23 indigenous Malawi goats and 10 Malawi local × Saanen crosses was carried out from January to March 2000. The results showed that the average milk yield from the crosses (102.0 ± 11.21 kg) was higher (P < 0.01) than that from the indigenous goats (37.1 ± 4.79 kg). However, the pH and specific gravity of both milk samples did not differ significantly from each other. The latter was attributed to the fat and total solids contents, which did not differ significantly in the two milk samples. Although the crude protein content was not significantly different, lactose and minerals, namely calcium, sodium, magnesium, potassium and chloride, were higher (P < 0.01) in milk from the crosses than in milk from the indigenous goat. The results have shown that the levels of nutrients in goat milk are high, and this is indicative of its potential to improve the diets of rural Malawians. Also, as smallholder farmers sell raw unheated milk to the processing plants, such milk should not be kept for> 33 h in the cool dry season and for not> 20 h in the hot dry season. Farmers can also adopt a charcoal cooler to save the milk for an even longer time than they can at room temperature. In this case, the raw milk can only be stored for not> 20 h in the cool dry season and not> 16 h in the hot dry season. [source] Enhancement of the conjugated linoleic acid and vitamin A and E contents in goat milk through green fodder feedingINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2009AMRISH TYAGI Twelve lactating crossbred goats (Sanan × Beetal) in early lactation were divided into two groups of six each. Group I was fed on fresh berseem fodder (Trifolium alexandrinum), whereas group II was fed on berseem fodder and concentrate mixture in 1 : 1 ratio to fulfil their nutritional requirements as per National Research Council (1981). Feed intake and milk yield were recorded daily, and milk samples were collected on 0, 30, 45 and 60 days of experimental feeding for the estimation of fat, vaccenic acid, conjugated linoleic acid (CLA), vitamins A and E, and total antioxidant activity. There was no effect (P > 0.05) of dietary treatments on daily as well as total milk yield and milk fat, solids-not-fat and total solids, although average total CLA (mg/g fat) content in milk during the trial was higher(P < 0.01) in group I (18.92) in comparison to group II (10.94). Vitamin A content averaged 0.46 and 0.27 µg/mL and vitamin E, 1.20 and 1.38 µg/mL in milk of groups I and II, respectively, were higher in the berseem-fed group (P < 0.01) and total antioxidant activity of milk was also higher (P < 0.01) in group I than in group II. [source] FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINAJOURNAL OF FOOD QUALITY, Issue 3 2009CARINA P. VAN NIEUWENHOVE ABSTRACT In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis -9,trans -11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well. [source] High-performance liquid chromatographic determination and pharmacokinetic study of cefepime in goat plasma and milk after pre-column derivatization with Hg(I)JOURNAL OF SEPARATION SCIENCE, JSS, Issue 17-18 2010Nawal A. El-Rabbat Abstract A highly sensitive and selective HPLC method with UV detection was developed for the determination of cefepime in goat plasma and milk. The proposed method was based on the complexation of cefepime with Hg(I) ions that imparts the high selectivity of the proposed method with enhancement of the sensitivity which enabled the analysis of cefepime in complex matrices such as plasma and milk. Detection was performed at 263,nm, using cefuroxime sodium as an internal standard. Chromatographic separation of cefepime and the internal standard was achieved with Aqua RP-C18 column using methanol/triethylamine-acetate buffer, pH 3.5 (18:82, v/v) as mobile phase at a flow rate of 1,mL/min. Linear detector responses were observed spanning the range of 1.3,20,,g/mL. The LOD for standard cefepime was 0.43,,g/mL, whereas the LOD for cefepime in goat plasma was 0.84,,g/mL and the corresponding value in goat milk was 1.1,,g/mL. No interference from endogenous substances in plasma and milk was observed. The developed HPLC method has been successfully applied for the pharmacokinetic study of cefepime in goat plasma and milk, for the first time, after a single intramuscular injection of 50,mg cefepime/kg body weight. [source] Milk production of dairy goats fed diets with different legume seeds: Effects of amino acid composition of the rumen undegradable protein fractionJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2008E Ramos Morales Abstract BACKGROUND: To establish the effect of the nature of four different legume seeds, lupins (L), faba beans (FB), bitter vetch (BV) and vetch (V) on the production and composition of goat milk, we studied the ruminal degradation of these legumes, and the amino acid (AA) composition of the seeds and that of the undegradable fractions of the protein sources. Four isonitrogenous and isoenergetic diets were designed, and in each case 30% of the protein was supplied by one of the different legume seeds. A group of eight Granadina goats was used to study the utilisation of these diets for milk production. The goats were allocated to a replicated 4 × 4 Latin square. RESULTS: Ruminal fermentation modified the AA profile of the protein of the legume seeds which was different in each case. However, milk production remained unchanged irrespective of the diet consumed. On the contrary, and despite the high level of degradability of the protein in the different legumes, the concentration of total protein, casein (CN) and overall ,S1 -CN and ,S2 -CN in milk depended on the protein source used. CONCLUSION: The concentration of total protein in milk, as well as its composition, was apparently determined by the AA composition of the corresponding fraction of the rumen-undegradable protein. Copyright © 2008 Society of Chemical Industry [source] Identification and characterization of a new , -casein variant in goat milk by high-performance liquid chromatography with electrospray ionization mass spectrometry and matrix-assisted laser desorption/ionization mass spectrometryRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 17 2004Francesco Galliano A new variant of , -casein was detected in the casein fraction obtained from milk of a goat belonging to an autochthonous breed of southern Italy, ,Argentata dell'Etna'. Reversed-phase high-performance liquid chromatography/electrospray ionization mass spectrometry (RP-HPLC/ESI-MS) analysis indicated that the new , -casein variant, here named D, has a Mr 15,Da higher than that of variant C previously described. The modification in the amino acid sequence responsible for the 15,Da difference in Mr between variants C and D was determined by coupling trypsin digestion with matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) and RP-HPLC/ESI-MS, and it was demonstrated that it is due to the point mutation Val207,,,Asn207. The phosphorylation pattern of the new variant D was shown to be identical to that of variant C, as the protein shows two phosphorylation levels, 5 and 6P, occurring with comparable relative abundances. Ser35 was determined as one of the phosphorylation sites, whereas the others were probably analogous to those determined previously for the , -Cn variant C, at Thr12 and Ser15, 17,19. The results reported here indicate that the combined use of RP-HPLC/ESI-MS, MALDI-TOFMS and MS/MS represents a powerful tool for the detection and characterization of minor components present in complex protein mixtures. Copyright © 2004 John Wiley & Sons, Ltd. [source] A comparative analysis of acceptance by Japanese females and price of goat milk from different sourcesANIMAL SCIENCE JOURNAL, Issue 2 2010Takeyuki OZAWA ABSTRACT A sensory survey was carried out using 4 different types of whole goat milk among middle-class females to investigate consumer acceptability of goat milk and whether there is an opportunity to expand the sale of goat milk products in Japan. Four different types of whole milk powder (domestic concentrate-fed, domestic pasture-fed, USA commercially canned, and New Zealand commercially canned) were used. Fresh cow milk was served as a control. Thirty-one housewives evaluated the 5 liquid milk samples for smell, taste and overall characteristics on a scale of 1 (low) to 3 (high). Chi-square analyses were carried out to detect significant differences between the milk types in each category. The goat milk from the USA was the most preferred goat milk with respect to smell and overall evaluation. Domestic pasture-fed milk received the lowest grade in the evaluation for its ,grassy and goaty' smell. This result shows us that pasture intake affects the taste and smell of powdered milk which gives the lowest evaluation by the participants. If Japanese goat milk producers want to be successful in the domestic goat milk market and compete against goat milk products from other countries, they should improve production methods and flavor of their products. [source] Goat milk acceptance and promotion methods in Japan: The questionnaire survey to middle class householdsANIMAL SCIENCE JOURNAL, Issue 2 2009Takeyuki OZAWA ABSTRACT A consumer questionnaire conducted with the purpose of ascertaining the acceptability of goat milk and related products in Japan was carried out on 345 guarantees of Nippon Veterinary and Life Science University in December 2006. 275 effective responses (79%) representing middle class urban households were returned. The results revealed that (1) 30% of respondents have experienced drinking goat milk and only 10% are aware of the current retail situation of goat milk and related products; (2) over 70% of goat milk drinkers raised goats by hand at some point in their past and their first experience drinking goat milk was in infancy; (3) those with experience in drinking goat milk expressed a vague evaluation and minimal understanding of drinking goat milk; (4) respondents who were inexperienced goat milk drinkers expressed a strong desire to taste and a weak desire to purchase goat milk; (5) respondents expressed low recognition regarding retailed goat milk products, but those who had already purchased goat milk products expressed a high evaluation and strong desire to purchase these products again; and (6) recognition of goat milk characteristics is low, but those with high recognition also rate goat milk highly. Goats are perceived as being ,mild and familiar.' It is necessary for those who manage goat husbandry to present goat milk and related product tasting opportunities to consumers. The key point is to make the functional differences between cow and goat milk clear and present the advantages of goat milk at the fore of this promotion. Goat milk should not be promoted merely as a drink that is similar to cow milk, but must be positioned as a functional drink or health food in order to expand the Japanese goat milk market. [source] Global Model for Optimizing Crossflow Microfiltration and Ultrafiltration Processes: A New Predictive and Design ToolBIOTECHNOLOGY PROGRESS, Issue 4 2005Gautam Lal Baruah A global model and algorithm that predicts the performance of crossflow MF and UF process individually or in combination in the laminar flow regime is presented and successfully tested. The model accounts for solute polydispersity, ionic environment, electrostatics, membrane properties and operating conditions. Computer programs were written in Fortran 77 for different versions of the model algorithm that can optimize MF/UF processes rapidly in terms of yield, purity, selectivity, or processing time. The model is validated successfully with three test cases: separation of bovine serum albumin (BSA) from hemoglobin (Hb), capture of immunoglobulin (IgG) from transgenic goat milk by MF, and separation of BSA from IgG by UF. These comparisons demonstrate the capability of the global model to conduct realistic in silico simulations of MF and UF processes. This model and algorithm should prove to be an invaluable technique to rapidly design new or optimize existing MF and UF processes separately or in combination in both pressure-dependent and pressure-independent regimes. [source] Differentiation among various kinds of cheese by identification of casein using HPLC-chip/MS/MS,JOURNAL OF SEPARATION SCIENCE, JSS, Issue 16 2010Martin Franc Abstract In proteomics, proteins can be identified by enzymatic cleavage of the target protein using an enzyme of the known specificity (primarily trypsin), sequencing the obtained specific peptides by MS and comparing the amino acid sequence of the peptides with a protein database. The sophisticated approach described above was used in this study to determine and verify the original species of cheeses. Proteins were extracted from three different cheese samples which were produced from cow, sheep and goat milks. The isolated proteins were cleaved with trypsin and the peptides obtained were sequenced and identified by a HPLC-chip/MS/MS microfluidic system. Two different extraction methods and two various chromatographic sorbents packed in plastic chips were studied. ,-Lactoglobuline and four kinds of casein were found in the cheese samples. The species of ,-casein were identified unambiguously in all the three cheese samples and, thus, ,-casein can be used to determine the origin of milk of the cheese. The other proteins found in the samples show very similar primary structures and cannot be recommended for identification of the cheese milk origin. [source] | |||||||||||||