Goat Keeping and Goat Milk Products in Human Nutrition - Review

Riskó, Tünde Csapóné; Csapó, Zsolt

doi:10.19041/apstract/2019/1-2/3

Cited by 6 publications

(4 citation statements)

References 40 publications

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“…Among its characteristics, it is observed that it has a higher proportion of essential amino acids (52.5%) compared to dairy milk (46.7%) and sheep milk (48%), and compared with buffalo milk, goat milk has a higher concentration of most of the essential amino acids, except valine and isoleucine [18]. It has five times more folic acid than human milk and six times more than dairy milk [19]. It contains fat globules that are smaller than 3.5 µg, which facilitates its digestion.…”

Section: Introductionmentioning

confidence: 99%

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Morphophysiological Responses of the Goat Mammary Gland to Water Scarcity in Arid and Semi-Arid Environments: Are They Enough to Generate Adaptation to New Climatic Challenges?

Geldsetzer-Mendoza,

Riveros

2023

Animals

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Due to climate change, diverse territories of the planet will suffer from water restrictions. Goats are perceived as the most resilient ruminants in this scenario. So, various studies have focused on describing how a lower water intake influences milk production, especially in breeds adapted to desert environments. In water-stress situations, goats lose up to 32% of their body weight (BW), the rate of passage is reduced, and the digestibility of the feed increases. When goats consume water again, the rumen prevents hemolysis and osmotic shock from occurring. Regarding milk production, the response varies depending on the breed and the level of water restriction, maintaining the milk volume or reducing it by up to 41%. Systemically, it decreases the urinary volume and glomerular filtration rate, increasing blood osmolality and the vasopressin (ADH) concentration. Studies are scarce regarding changes in blood flow to the mammary gland, but there would be a reduction in blood flow velocity of up to 40% without changing blood pressure. New studies must be undertaken to determine which breeds or crosses are the best adapted to changing environmental conditions and to improve our understanding of the changes that occur at the morphophysiological level of the caprine mammary gland.

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Section: Introductionmentioning

confidence: 99%

“…It also exhibits antimicrobial activity due to containing lactoferrin, lactoperoxidase, lysozymes, and peptide precursors to components of immunity [20,21]. Finally, it reduces the risk of anemia and bone demineralization because of its high levels of iron, calcium, and phosphorus [19].…”

Section: Introductionmentioning

confidence: 99%

Morphophysiological Responses of the Goat Mammary Gland to Water Scarcity in Arid and Semi-Arid Environments: Are They Enough to Generate Adaptation to New Climatic Challenges?

Geldsetzer-Mendoza,

Riveros

2023

Animals

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“…Goat milk proteins have different ratios of caseins and whey proteins than cow's milk, resulting in different functional properties (Qin et al, 2021 ). Thus, goat milk proteins show promise for use in a variety of food products, especially for those who are sensitive to cow milk (Csapóné Riskó & Csapó, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the health benefits and functional properties of goat milk proteins

ALKaisy

Al-Saadi

Al-Rikabi

et al. 2023

Food Science & Nutrition

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Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti‐inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.

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“…Молоко козы содержит в 6 раз больше кобальта, который входит в состав витамина В12 (0,1 мкг). Как известно данный витамин отвечает за кроветворение и контролирует обменные процессы [5,6].…”

Section: Introductionunclassified

Development of sour milk products based on goat's milk on the example of yoghurt with dietary fiber

Rysmukhambetova,

Beloglazova,

Ushakova

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The work is devoted to the development of sour milk products based on goat’s milk using the example of yoghurt with dietary fiber (DF). Gum arabic (0.3, 0.7, and 1%) and bamboo fiber concentrate (BFC) with concentrations of 5, 7 and 10% were used as dietary fiber. According to organoleptic, physicochemical and microbiological indicators, two samples of yoghurt with DF were selected, namely: with gum arabic (0.3%) and BFC (5%). It was shown that in terms of physicochemical parameters (acidity, mass fraction of sugar, dry matter content, and kinematic viscosity), these experimental yoghurt samples slightly differed from the control, but corresponded to the standards specified in the regulatory documentation. It was found that the addition of gum arabic contributed to an increase in the protein content in samples 1.1–1.3 by 0.25; 0.57; 0.79%, respectively. It was also noted that the amount of carbohydrates increased in samples 1.1 – 1.3 by 4.44; 10.44; 14.89%, respectively, while there was no change in the amount of fats in these prototypes. With the addition of bamboo fibers, the level of proteins and fats increased in experimental samples 2.1 – 2.3 by 0.71; 1.00; 1.43%, respectively, and by 0.40; 0.56; 0.80%, respectively. Our calculations of economic efficiency showed that the profitability of sales of our yoghurts made with goat’s milk with the addition of DF was 50%, and the profit from the sale of our products was 9,254.05 thousand rubles per year. Thus, a technology was developed for the preparation of yoghurts on goat’s milk with DF for introduction into catering

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Goat Keeping and Goat Milk Products in Human Nutrition - Review

Cited by 6 publications

References 40 publications

Morphophysiological Responses of the Goat Mammary Gland to Water Scarcity in Arid and Semi-Arid Environments: Are They Enough to Generate Adaptation to New Climatic Challenges?

Morphophysiological Responses of the Goat Mammary Gland to Water Scarcity in Arid and Semi-Arid Environments: Are They Enough to Generate Adaptation to New Climatic Challenges?

Exploring the health benefits and functional properties of goat milk proteins

Development of sour milk products based on goat's milk on the example of yoghurt with dietary fiber

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