Comparative Protein Composition Analysis of Goat Milk Produced by the Alpine and Saanen Breeds in Northeastern Brazil and Related Antibacterial Activities

Costa, Whyara Karoline Almeida da; Souza, Evandro Leite de; Beltrão-Filho, Edvaldo Mesquita; Vasconcelos, Gracy Kelly Vieira; Santi-Gadelha, Tatiane; Gadelha, Carlos Alberto de Almeida; Franco, Octávio L.; Queiroga, Rita de Cássia Ramos do Egypto; Magnani, Marciane

doi:10.1371/journal.pone.0093361

Cited by 39 publications

(39 citation statements)

References 39 publications

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“…Goat milk showed higher fat and protein content than that reported for Saanen (Nudda et al, 2013), Damascus (Keskün et al, 2004) and Alpine (Costa et al, 2014) as well as other goat breeds (Tamime et al, 2011;Park et al, 2007). Similar fat content in Baladi goat raised in comparable system was reported (Argov-Argaman, et al, 2016).…”

Section: Composition Of Raw Goat Milk From Baladi Breedsupporting

confidence: 55%

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Tabet

Mangia

Mouannes

et al. 2016

Small Ruminant Research

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Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture.Small Ruminant Research http://dx.(N.P., Mangia) 2 Highlights The first manufacturing of ripened cheese from Baladi goat milk was proposed. Physicochemical and microbiological parameters were evaluated.  Thermophilic cocci were dominant during all cheese ripening.  Higher content of free fatty acids was observed. ABSTRACTIn this work the hygiene and quality parameters of goat milk from Baladi breeds were assess in order to evaluate his suitability for setting up a ripened cheese. Experimental cheese trials were performed on local Lebanese dairy farm using a selected culture starter.Evolution of physicochemical and microbiological features of experimental cheese during ripening were evaluated. Raw milk showed a good microbiological quality meeting the hygiene criteria given by European law on the hygiene of foodstuffs. Mesophilic lactobacilli were found to predominate during cheese fermentation while thermophilic cocci gradually grown and were preponderant during all ripening stage. Non-protein nitrogen and water soluble nitrogen fractions increased gradually over the ripening highlighting good casein primary proteolysis. The Free Fatty Acids (FFA) content increased through the ripening period reaching 7340 mg/100g. Palmitic and oleic acids were the most representative long-chain FFAs at 210 days whereas capric acid was found as a major short-chain FFA. Cheese ripened 90 days, revealed high score for the flavor and taste attributes and good globally acceptance.3

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Section: Composition Of Raw Goat Milk From Baladi Breedsupporting

confidence: 55%

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Tabet

Mangia

Mouannes

et al. 2016

Small Ruminant Research

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show abstract

“…SDS‐PAGE is an important method for analysing variations in protein profiles. The similarity in protein profile of Saanen and Alpine goat milk albumin and α‐lb proteins found in present studies agrees with earlier studies on milk from different goat breeds (Da Costa, De Souza, Beltrão‐Filho, Vasconcelos, & Santi‐Gadelha, ; Mckenzie & White, ). The 91.2 KDa protein bands in Gaddi goat whey protein might be suggestive of lactoferrin, though it needs further studies.…”

Section: Resultssupporting

confidence: 92%

Milk composition, antioxidant activities and protein profile of Gaddi goat milk

et al. 2018

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There is increasing awareness of therapeutic and nutritive importance of goat milk. Increasing evidences show a surge in harnessing the potential of bioactive milk components. This study reports Gaddi goat milk composition and antioxidant activity in different lactation stages. A significant (p < 0.05) higher pH (7.05 ± 0.03) and lactose (4.28% ± 0.07%) were noted in late lactation. Total phenol (mg TAE/100 ml) was 56.99 ± 2.32, 8.15 ± 0.44, and 7.05 ± 0.03 in whole milk, whey and casein, respectively. 2, 2‐Diphenyl‐1‐picrylhydrazyl radical scavenging activity and protein (4.06% ± 0.19%) were higher, whereas fat was lowest (6.00% ± 0.28%) in late lactation milk. It is envisaged that late lactation Gaddi goat milk with splendid biological activities, could be a source of milk‐derived bioactive nutraceuticals to thwart oxidative stress and aging. Practical applications Milk is an important source of complex proteins, enzymes and peptides of diverse biological activities. Goat milk has assumed importance in humans, particularly in infants, as alternative to cattle milk. Milk composition and antioxidant activity of Gaddi goat milk and its protein fractions were assessed for bioactive potential. The casein protein fraction of Gaddi goat milk proved to be a potent antioxidant component and may be used as futuristic nutraceuticals. This is the first study unravelling antioxidant traits of Gaddi goat milk, whey and casein in different lactation stages.

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“…Park et al (2007) reported comparable SG and SNF results of sheep milk in present study, while differed in parameters of cow milk. Obtained analysis of goat milk agreed with Da Costa et al (2014), except for protein results that scored higher content in current samples, and were near to results of Greece and Spain breads reported by Raynal-Ljutovac et al (2008), which could be relied to similar weather condition in Egypt and the two countries. Buffalo characteristics matched with The Nili-Ravi Chinese buffalo breed reported by Han et al (2007).…”

Section: Chemical and Nutritional Characterization Of Raw Milkssupporting

confidence: 79%

Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow

Darwish

Ehe

2018

MBJ

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Indigenous dairy products made of different milk sources are traditionally produced and consumed in a majority of African and Arabian countries. The aim of present study was to assess and compare physicochemical profile of camel, sheep, goat, buffalo and cow's native milks in addition to isolation, identification and technological evaluation of their content of Lactic Acid Bacteria (LAB) genera to introduce a wider image that facilitate applications of these pasteurized milks along with isolated LAB strains in dairy industry development. Milks were examined chemically and via Fourier Transform Infrared (FTIR) spectroscopy. Sixty strains out of two hundred sixty-eight of LAB were selected based on assessment of their technological properties. Chemically, sheep and buffalo milks showed the highest content of protein, fat and ash. Goat and sheep milks possessed high content of lactose, which encouraged the inhabitance of Leuconostoc sp. to represented 48% and 18% respectively of their total LAB isolates. Some strains showed exceptional autolytic, photolytic and antimicrobial features (10, 15 and 12 strains respectively). Obtained findings when correctly applied would lead to develop an innovative dairy processing in Egypt.

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Comparative Protein Composition Analysis of Goat Milk Produced by the Alpine and Saanen Breeds in Northeastern Brazil and Related Antibacterial Activities

Cited by 39 publications

References 39 publications

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Milk composition, antioxidant activities and protein profile of Gaddi goat milk

Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow

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