Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

Moatsou, Golfo; Park, Young W.

doi:10.1002/9780470999738.ch4

Cited by 29 publications

(37 citation statements)

References 160 publications

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“…(1) d'après Hartman et Dryden (1965), Fournier et al (1987), USDA (1997USDA ( , 1998USDA ( , 2000USDA ( et 2001, Elder et al (2006), Park et Guo (2006), Kamao et al (2007), Pandya et Ghodke (2007), Park et al (2007), Raynal-Ljutovac et al (2008).…”

Section: / Digestionunclassified

Maîtrise par l’alimentation des teneurs en acides gras et en composés vitaminiques du lait de vache

2020

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Maîtrise par l'alimentation des teneurs en acides gras et en composés vitaminiques du lait de vacheLa composition en acides gras et en vitamines du lait de vache a un rôle prépondérant pour sa qualité nutritionnelle. Cet article présente les principaux facteurs alimentaires influençant leurs teneurs. Maîtrise par l'alimentation des teneurs en acides gras et en composés vitaminiques du lait de vache / 191 INRA Productions Animales, 2013, numéro 2 Après un rappel de l'origine digestive et métabolique des acides gras et des composés vitaminiques du lait, cet article relate l'effet des principaux facteurs alimentaires sur leur concentration. L'herbe pâturée, par rapport à des rations hivernales, diminue les teneurs du lait en acides gras saturés au profit des acides gras trans et polyinsaturés dont le C18:3n-3 et le CLA-c9t11. Les supplémentations des rations des vaches laitières en lin ou en colza augmentent les teneurs du lait en acides gras trans et légèrement en CLA-c9t11, à court terme et aussi à long terme. Le lin produit des laits plus riches en C18:3n-3 et plus pauvres en C18:1-c9 que le colza. Des réponses différentes existent en fonction de l'interaction entre la nature des fourrages, la teneur de la ration en amidon et le type d'oléagineux. Les tannins ou les huiles essentielles ont peu d'influence sur la composition en acides gras du lait. Hormis la vitamine B 12 , l'ensemble des vitamines dans le lait peut provenir des fourrages ou du concentré et/ou du complément minéral contenant les vitamines A, E et D 3 . Le ruminant peut également synthétiser les vitamines A, C, B 3 , et D à partir de précurseurs apportés dans la ration. Les vitamines B et K sont synthétisées par les bactéries ruminales. Les facteurs nutritionnels influençant les concentrations en vitamines dans le lait sont peu documentés, à l'exception de la vitamine A. L'alimentation est néanmoins un levier important permettant d'augmenter la qualité nutritionnelle du lait. 192 / A. FERLAY, B. GRAULET, Y. CHILLIARD INRA Productions Animales, 2013, numéro 2 Feeding control of fatty acid composition and vitamin content in the cow milk This paper, after summarising the digestive and metabolic origins of milk fatty acids and vitamins, presents the effects of the main nutritional factors on their concentration. Grazed grass, when compared to winter diets, decreased the milk content of saturated fatty acids, in favor of trans and polyunsaturated fatty acids, including C18:3n-3 and c9t11-CLA. Short-and long-term supplementation of dairy cow diets with linseed or rapeseed increased the milk content of trans fatty acids and slightly c9t11-CLA. Cows fed linseed produced milks richer in C18:3n-3 and poorer in c9-C18:1 than those fed rapeseed. The responses depend on interactions among the nature of the forage, starch content and oilseed nature. The addition of tannins or essential oils has little influence on milk fatty acid composition. Except for the B12 vitamin, all vitamins present in milk can originate from forages or concentrate, and/or mineral premix...

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Section: / Digestionunclassified

Maîtrise par l’alimentation des teneurs en acides gras et en composés vitaminiques du lait de vache

2020

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“…Goat milk Cheddar cheeses were manufactured in three batches for CC, RFS and LMFS cheeses each using the standard procedure of cow Cheddar cheese processing [15]…”

Section: Preparation Of Control and Iron Fortified Caprine Milk Cheddmentioning

confidence: 99%

Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage

Siddique¹,

Park²

2019

OJAS

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Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualities of dairy products during storage. Iron fortification in bovine milk cheeses in relation to lipolytic parameters and their correlations have been studied, while no such studies have been reported on caprine milk cheeses. The objectives of this study were to evaluate levels of ADV and POV of iron fortified [regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS)] goat milk Cheddar cheeses compared to those of non-fortified control cheese (CC) and their correlations. Three batches of 3 types (CC, RFS and LMFS added) of goat milk cheeses were manufactured and stored at two temperatures (4˚C and −18˚C) for 0, 2 and 4 months. Iron was supplemented to RFS and LMFS cheeses by 8.23 g and 9.03 g per 9 kg, respectively. ADV and POV were determined using standard methods of examining dairy products (Richardson, 1985) and AOCS (1975) procedures. Results showed that ADV values for CC, RFS and LMFS cheeses for 0 and 4 month storage at 4˚C were: 0.67, 0.73, 0.64; 1.24, 1.78, 1.58, respectively, indicating significant (P < 0.05) elevations occurred in ADV for all three cheeses during 4 months storage. The cheese samples at 4 months storage showed significantly (P < 0.05) higher peroxide values compared to 0 and 2 month stored ones. The samples stored at refrigeration temperature (4˚C) revealed slightly more lipid oxidation than those stored at frozen temperature (−18˚C). Significant (P < 0.05) elevations in POV for all goat cheeses stored for 4 months and slight increases in POV at higher temperature implies that the longer time and higher temperature storage can elevate the rate of lipid oxidation in goat milk Cheddar cheeses. How to cite this paper: Siddique, A. and Park, Y.W. (2019) Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during

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“…Organic acids play an important role in fermented milks and cheese, and can be changed due to technical options in the process. Park and Guo (2006) reviewed the organic acid composition of several types of goat cheese depending on the processing.…”

Section: Milk Organic Acidsmentioning

confidence: 99%

Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids

Rodrigues

2013

Milk and Dairy Products in Human Nutrition

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Milk and derived products contain essential nutrients, such as proteins, lactose, minerals, vitamins, and enzymes. Additionally, despite of their low concentrations in milk, many other minor constituents present important physiological and/or technological roles (e.g. hormones, growth factors). Dairy industries face many challenges regarding milk processing. Also, the full knowledge on these constituents' physiological roles and effects on health is still lacking. Technological advances, innovative research approaches using metabolic engineering, systems and synthetic biology, and novel production methods will allow the production of higher amounts of such constituents, to produce them in such a way that recovery is easier and to produce differentiated compounds, thus revolutionizing the fields of personalized nutrition and functional foods. This chapter focuses on the description of the minor milk constituents, their applications and main technological challenges. Future perspectives and concerns related to these constituents are discussed.

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Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

Cited by 29 publications

References 160 publications

Maîtrise par l’alimentation des teneurs en acides gras et en composés vitaminiques du lait de vache

Maîtrise par l’alimentation des teneurs en acides gras et en composés vitaminiques du lait de vache

Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage

Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids

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