Composition of goat and sheep milk products: An update

Raynal-Ljutovac, Ketsia; Lagriffoul, Gilles; Paccard, Pierre; Guillet, I.; Chilliard, Yves

doi:10.1016/j.smallrumres.2008.07.009

Cited by 350 publications

(252 citation statements)

References 95 publications

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“…The major differences in the composition of milk and yogurts made from ewe’s and cow’s milk lie in the higher protein and fat content of the former, as well as higher amounts of vitamins, calcium, and phosphorus [15,65]. As indicated previously, ewe’s milk is richer in fat and SFA than cow’s milk, and a number of studies have shown that it offers a healthier nutritional profile than that of the cow, especially because of its higher content in short-chain FA (SCFA) from butyric to caproic acid, C4 to C10 (SCFA, see Table 2), associated with health benefits [66,67].…”

Section: Discussionmentioning

confidence: 99%

“…The properties of yogurt (level of acidity, fatty acid [FA] composition and aromatic compounds), its nutritional value, and its sensorial profile are influenced by the composition of the milk used to prepare it, as by the processing conditions and the activity of the inocula during fermentation [13,14]. Ewe’s milk is especially suitable for making yogurt, owing to its high levels of protein and total solid content, with respect to cow’s milk, and higher content in minerals, vitamins, and fat [15]. Thus, ewe’s milk confers a different texture in yogurt compared with those prepared with cow’s milk, making it creamier and giving it an increased consistency that favours freezing without phase separation [8].…”

Section: Introductionmentioning

confidence: 99%

“…Ewe’s milk has a higher fat content than cow’s milk; in addition, the lipid profiles of the two milks differ significantly, with higher concentrations of short- and medium FA in the former [15–18]. The polyunsaturated fatty acids (PUFAs) in sheep milk fat comprise linoleic (cis-9, cis-12 C18:2) and α-linolenic (cis-9, cis-12, cis-15 C18:3) acids, as well as smaller concentrations of their isomers [19].…”

Section: Introductionmentioning

confidence: 99%

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Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three different set yogurts: (a) semi-skimmed ewe´s milk yogurt (2.8% milk fat); (b) whole ewe´s milk yogurt (5.8 % milk fat); (c) cow´s milk yogurt (3 % milk fat). A randomized crossover study included 30 healthy adults (16 women) to consume 250 g/yogurt/day during three consecutive 5-weeks periods separated by 4-week washouts. Blood samples were collected at the start and end of each period for the analysis of serum cholesterol (total, HDL-, LDL-) and triglycerides. We found no differences in the serum concentrations of lipid and lipoprotein fractions of the volunteers after the intake of any of the three types of yogurts. When the volunteers were grouped into two risk groups of risk according to their total cholesterol/HDL cholesterol ratio, the same differences between the groups in terms of the cholesterol (HDL-, LDL-) and triglyceride responses at baseline and after yogurt intake were found, with no effects due to the different types of yogurts. Moreover, we performed compositional analysis of the yogurts including determination of protein, fat, minerals and fatty acids (FA). Contents in protein, calcium, magnesium, non-protein nitrogen and some FA (mainly short-chain-FA) were higher for ewe’s than for cow’s milk yogurt. n6-n3 ratio was lower in the ewe’s milk yogurt. In conclusion, yogurt intake, from ewe’s and cow’s milk, at levels of consumption compatible with a varied diet, neither decreases nor increases plasma lipoprotein cholesterol levels in apparently healthy individuals. As ewe’s milk yogurt has a high content of macro- and micronutrients, certain target populations could benefit from its consumption.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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“…Fat content is the most quantitatively and qualitatively variable component of milk, depending on the stage of lactation, season, breed, genotype, and feeding (Raynal-Ljutovac et al 2008). A significant nutritional aspect of milk lipids is that vitamins A, D, E, and K are dissolved in the fat phase.…”

mentioning

confidence: 99%

“…Dietary β-carotene is converted to retinal in the intestinal epithelium and in the liver by the enzyme β-carotene-15-15'-dioxygenase. In contrast to that of cows, the milks of goats and ewes contain only retinol and generally no β-carotene, which is entirely converted into retinol (Raynal-Ljutovac et al 2008), thus accounting for the observed differences in colour between bovine and smaller ruminant dairy products (Park et al 2007).…”

mentioning

confidence: 99%

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Revilla¹,

Lobos-Ortega²,

Quintana³

et al. 2014

Czech J. Food Sci.

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Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. (2014): Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342-347.We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.

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Chemical, Physical, and Functional Characteristics of Dairy Ingredients

Pritchard

Kailasapathy

2011

Dairy Ingredients for Food Processing

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Composition of goat and sheep milk products: An update

Cited by 350 publications

References 95 publications

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Chemical, Physical, and Functional Characteristics of Dairy Ingredients

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