Goat Milk in Human Nutrition and Health – A Review

Lad, Sachin S.; Aparnathi, K.D.; Mehta, Bhavbhuti M.; Suresh, V.

doi:10.20546/ijcmas.2017.605.194

Cited by 75 publications

(76 citation statements)

References 25 publications

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“…However, Mediterranean goat farms are mainly focused on dairy production, including cheese and milk products, because they have higher prices than cow milk [2]. In addition, goat milk is also generating great interest for human consumption due to its nutritional advantages and lack of allergenicity compared to cow milk [3]. Accordingly, Europe produces 2,824,715 tons of goat milk, and 45% is produced in South Europe [1].…”

Section: Introductionmentioning

confidence: 99%

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Ripoll

Aldea

Argüello

et al. 2020

Foods

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Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n-6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n-6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.Foods 2020, 9, 471 2 of 19 who use autochthonous breeds, believe that early separation decreases both milk yield and growth of the kids. In addition, they also believe that meat from kids reared with milk replacers is tough [6] and, as a consequence, they are opposed to this practice. This belief could be explained because most of the kid meat with high pH, which may induce tough meat, comes from kids raised on milk replacers [7]. On the other hand, the meat of kids reared with milk replacers was preferred by consumers according to visual appraisal, and consequently, as the purchase intention of these consumers was high [8,9]. Another advantage of meat from suckling kids fed natural milk is that it has a high percentage of hexanal, which has been positively related to both the flavor and overall acceptability [10].On the other hand, goat meat is considered healthy because it has fewer calories and fat than meat from other meat species, such as pork or lamb [11] and because its fatty acid profile complies with the recommendation of the World Health Organization, which states that trans fatty acid intake should not reach more than 5% [12]. In addition, goat meat is rich in branched chain fatty acids (BCFAs), and BCFAs are of interest for two main reasons: first, BCFAs, particularly short chain BCFAs, have an impact on the characteristic flavor of meat and dairy products [13][14][15][16]. Second, some authors have described health advantages with BCFA consumption. Additionally, the intake of BCFAs is related to the correct function of the newborn gut [17] and the induction of apoptosis in breast cancer cells [18]. Considering these benefits, BCFAs could be considered bioactive compounds and deserve deep insight. BCFAs are mainly satura...

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Section: Introductionmentioning

confidence: 99%

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Ripoll

Aldea

Argüello

et al. 2020

Foods

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“…У багатьох країнах продукти з козячого молока, насамперед сири, визнані делікатесними та святковими продуктами. Нова галузь молочного козівництва розвивається у тих країнах, які не мали тривалої традиції споживання козячого молока, зокрема, таких як Китай, США та Нова Зеландія, завдяки зростанню попиту та зміні клімату (Haenlein, 2017;Lad et al, 2017;Ruiz Morales et al, 2019;Miller & Lu, 2019).…”

Section: вступunclassified

Urea and other milk indicators in the early period of goat lactation in the farm’s conditions of the Ukrainian steppe zone

Chumak¹,

Horchanok²,

Chumak³

2020

TAVM

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The relationships between the urea and other goat milk indicators levels at the beginning of lactation on intensive production and with a certain level of feeding were revealed. Due to the beneficial effects on human health, goat's milk has found its niche in healthy foods' assortment of developed countries. A sampling of milk has provided an opportunity to identify the characteristics of the goat milk's physicochemical composition at the beginning of lactation (the first week, the first and second months after parturition). Evaluation of the goat milk quality has high economic importance, especially protein and fat content, on which the volume of produced cheese depends. The milk urea content was 20.93 ± 8.8 mg/dl, the fluctuations at the end of the first week were 10.57 ± 5.78 mg/dl, and the second month of lactation was 25.08 ± 3.17 mg/dl. A correlation was observed between this indicator and the content of fat (r =-0.62), protein (r =-0.76), dry matter (r =-0.72), milk solids-non-fat (r =-0.75) and the milk freezing point (r =-0.79). Thus, these results differ from the data of other researchers conducted with milk and obtained in other lactation periods, when these dependencies were already offset by the influence of other factors. The level of fat averaged 4.77 ± 1.43%, protein 3.61 ± 0.98%, fat / protein ratio was 1.34 ± 0.27. At the end of the first week, level of fat was 5.86 + 1.73%, protein 4.65 ± 0.91%, fat / protein ratio 1.26 ± 0.28, and in the second month of lactation 4.40 ± 1.10%, 3.07 ± 0.51% and 1.43 ± 0.24, respectively. This is probably connected with a gradual transition to the production of more diluted milk after an early lactation period. But the fat and protein ratio characterizes the gradual improvement in the milk technological properties. The lactose level averaged 4.26 ± 0.22%, it varied from 4.25 ± 0.19% at the end of the first week, to 4.39 ± 0.19% at the second-month lactation. In our work, we obtained fluctuations in the number of somatic cells 3312 ± 5579 thousand/ml with very significant fluctuations in individual animals in the absence of any pathological clinical signs. Significant differences with the data from other works are probably due to the early lactation period of our animals. The solids' content in the milk averaged 13.73 ± 2.41%, milk solids-nonfat 8.94 ± 1.11%, the freezing point or mild depression was 0.563 ± 0.029 ° C. At the end of the first week, these indicators were 15,98 ± 2.44%, 10.11 ± 0.91% and-0.593 ± 0.020 ° C, and in the second month of lactation 12.89 ± 1.74%, 8.47 ± 0.75% and-0.555 ± 0.025 °C, respectively.

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“…Тому крім сирів та йогурту з нього виготовляють випарене молоко, пастеризовані напої, морозиво, молочний порошок, особливо для людей, які страждають від алергії або непереносимості коров'ячого молока. Але слід контролювати надходження фолієвої кислоти, якої відносно мало у молоці кіз (Lad et al, 2017;Morales et al, 2019).…”

Section: Theoretical and Applied Veterinary Medicineunclassified

Physical and chemical composition of goat milk during smallholder production in the conditions of the natural and agricultural zone of the Steppe of Ukraine

Antonenko¹,

Chumak²,

Chumak³

2019

TAVM

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Goat Milk in Human Nutrition and Health – A Review

Cited by 75 publications

References 25 publications

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Urea and other milk indicators in the early period of goat lactation in the farm’s conditions of the Ukrainian steppe zone

Physical and chemical composition of goat milk during smallholder production in the conditions of the natural and agricultural zone of the Steppe of Ukraine

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