Effect of breed and milking method on somatic cell count, standard plate count and composition of goat milk

Zeng, Shenming; Escobar, Eduarda

doi:10.1016/0921-4488(95)00744-x

Cited by 61 publications

(41 citation statements)

References 12 publications

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“…The highest content (P < 0.05) of the total protein in goat and sheep milk was consistently observed in the final stage of lactation in accordance with Chornobai et al (1999), Aganga et al (2002), Soryal et al (2005), and Kuchtík et al (2008). The initial higher protein content reported by Zeng and Escobar (1996) was not recorded as the samples were taken after the colostrum period.…”

Section: Concentrations Of Total and Acid Whey Proteinssupporting

confidence: 67%

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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ABSTRACT:This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8 ± 2.61% in goat milk and 17.4 ± 2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.

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Section: Concentrations Of Total and Acid Whey Proteinssupporting

confidence: 67%

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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“…breed, lineage, system of feeding, milking, differences between individual animals, health status and age, seasonal changes, order and stage of lactation, life conditions and technology of keeping the animals, and processing the milk (Zeng & Escobar 1996;Meschy et al 2000;Soryal et al 2005;Morand-Fehr et al 2007). Knowles et al (1997) claims, that I and Se concentrations in cow milk can be quite easily manipulated by supplementation.…”

mentioning

confidence: 99%

Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk

Rozenská¹,

Hejtmánková²,

Kolihová³

et al. 2013

Czech J. Food Sci.

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Rozenská L., Hejtmánková A., Kolihová D., Miholová D. (2013): Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk. Czech J. Food Sci., 31: 318-322.Selenium and iodine contents were analysed in goat milk coming from three commercially oriented farms in east (farm A) and south (farms B, C) Bohemia. The average iodine level found in milk from farm A was 393.6 ± 111.2 µg/kg, from farm B 584.9 ± 186.9 µg/kg, and from farm C 397.6 ± 223.4 µg/kg. The average level of selenium found in milk from farm A was 9.19 ± 2.17 µg/kg, from farm B 6.20 ± 0.53 µg/kg, and from farm C 6.57 ± 2.29 µg/kg. The results showed significantly strong correlations between selenium and iodine contents in milk and in mineral supplement (r = 0.91 and 0.92, respectively). On average, 76.6% of the iodine in milk was transferred to the whey fraction. In the case of selenium, it was found out that 23.8% was transferred from milk to the whey fraction. As a consequence of the mineral licks used, the correlation between selenium and iodine contents in time was not proved (r = 0.06).

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“…In goats, involution tends to be spontaneous and is associated with an increase of SCC independently of IMI, which confounds the interrelationship between IMI and milk yield (Wilson et al 1995;Zeng & Escobar, 1996;Foschino et al 2002).…”

mentioning

confidence: 99%

Effect of subclinical intramammary infection on somatic cell counts, NAGase activity and gross composition of goats' milk

Leitner¹,

Merin²,

Silanikove

et al. 2004

Journal of Dairy Research

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The study was aimed at identifying the pathogens causing subclinical udder infections in representative Israeli dairy goat herds and determining their effect on milk quality. Five hundred goats in ten flocks of various breeds and crossbreeds were surveyed. Of the 500 goats, 13 . 4% were in their first lactation, 36 . 4 % were in their second lactation and 50 . 2% were in their third or higher lactation. Percentages of udder halves with subclinical intramammary infection in the flocks ranged from 35 to 71 %. The effect of the bacteriological infection on somatic cells count (SCC) was significant (P <0 . 001). Various species of coagulase-negative staphylococci (CNS), mainly Staphylococcus caprae and Staphylococcus epidermidis, were the main pathogens in infected udder halves. Lactation number did not significantly influence either infection rate of udder halves or SCC, although the percentage of udder halves with no bacteriological findings was higher at the first lactation than at the third lactation. Milk composition (fat, protein and lactose) varied among flocks, with lower mean total protein in uninfected halves than in infected ones and higher lactose in uninfected than infected halves.

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Effect of breed and milking method on somatic cell count, standard plate count and composition of goat milk

Cited by 61 publications

References 12 publications

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk

Effect of subclinical intramammary infection on somatic cell counts, NAGase activity and gross composition of goats' milk

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