Lack of a Globule Clustering Agent in Goat's Milk

Jennes, Robert; Parkash, S.

doi:10.3168/jds.s0022-0302(71)85790-9

Cited by 20 publications

(5 citation statements)

References 7 publications

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“…No difference in the percentage of SC in the top 2% between the raw milk and the pasteurized milk with 4.0 g of added immunoglobulins/L was detected (P > 0.05), indicating that 4 g of added immunoglobulins/L restored the gravity separation of SC in pasteurized skim milk (Table 3). This is similar to the results of Jenness and Parkash (1971), who observed that immunoglobulins isolated from colostrum and added to pasteurized (85°C for 30 min) whole milk restored the gravity separation of fat.…”

Section: Effect Of Colostrum Addition To Pasteurized Skim Milk On Grasupporting

confidence: 90%

Effect of colostrum on gravity separation of milk somatic cells in skim milk

Geer

Barbano

2014

Journal of Dairy Science

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Our objective was to determine if immunoglobulins play a role in the gravity separation (rising to the top) of somatic cells (SC) in skim milk. Other researchers have shown that gravity separation of milk fat globules is enhanced by IgM. Our recent research found that bacteria and SC gravity separate in both raw whole and skim milk and that heating milk to >76.9 °C for 25s stopped gravity separation of milk fat, SC, and bacteria. Bovine colostrum is a good natural source of immunoglobulins. An experiment was designed where skim milk was heated at high temperatures (76 °C for 7 min) to stop the gravity separation of SC and then colostrum was added back to try to restore the gravity separation of SC in increments to achieve 0, 0.4, 0.8, 2.0, and 4.0 g/L of added immunoglobulins. The milk was allowed to gravity separate for 22 h at 4 °C. The heat treatment of skim milk was sufficient to stop the gravity separation of SC. The treatment of 4.0 g/L of added immunoglobulins was successful in restoring the gravity separation of SC as compared with raw skim milk. Preliminary spore data on the third replicate suggested that bacterial spores gravity separate the same way as the SC in heated skim milk and heated skim milk with 4.0 g/L of added immunoglobulins. Strong evidence exists that immunoglobulins are at least one of the factors necessary for the gravity separation of SC and bacterial spores. It is uncertain at this time whether SC are a necessary component for gravity separation of fat, bacteria, and spores to occur. Further research is needed to determine separately the role of immunoglobulins and SC in gravity separation of bacteria and spores. Understanding the mechanism of gravity separation may allow the development of a continuous flow technology to remove SC, bacteria, and spores from milk.

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Section: Effect Of Colostrum Addition To Pasteurized Skim Milk On Grasupporting

confidence: 90%

Effect of colostrum on gravity separation of milk somatic cells in skim milk

Geer

Barbano

2014

Journal of Dairy Science

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“…Twenty-seven (11%) of the references cited were manuscripts published in JDS. Some of the key findings during the period from 1968 to 1979 included the observation that although fat globules of goat milk resemble those in cow milk, goat milk lacks agglutinin, which causes fat globules of cow milk to cluster when cooled (Jenness and Parkash, 1971). This, coupled with the fact that goat milk contains a higher proportion of small fat globules than large (Schultz and Chandler, 1921;Jenness 1980), explains why goat milk is called "naturally homogenized."…”

Section: Growth In Goat Population and Goat Researchmentioning

confidence: 99%

“…Jenness and Parkash, 1971and Parkash, 1978 Caution is suggested in the use of goats as a model species in lactation studies due to significant differences from cows. Larson, 1978Larson, 1980 First report indicating that the 5 principal proteins in goat milk (α S1casein, α S2 -casein, β-casein, β-lactoglobulin, and α-lactalbumin) closely resemble the cow milk proteins; α S1 -casein is suggested to play a role in milk allergenicity.…”

Section: Appendixmentioning

confidence: 99%

A 100-Year Review: Advances in goat milk research

Clark

Garcia

2017

Journal of Dairy Science

250

182

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In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.

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“…На відміну від коров'ячого, козине молоко не викликає генетично зумовленої атипової реакції до деяких неспецифічних подразників (ідіосинкразії) (Jenness & Parkash, 1990). Козине молоко збагачує молочну основу сироватковими білками та надає продукту гіпоалергенні властивості (Didukh & Romanchenko, 2010).…”

Section: вступunclassified

A2 milk as an alternative to goat milk in yoghurt production

et al. 2020

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The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis using the significance coefficients of each individual descriptor (color, smell, taste, appearance and consistency). The physicochemical parameters (protein and fat content) of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were determined. High fat and protein content was found in sample № 3 made from goat milk. The protein content is 3.99 g per 100 g of product, fat – 4.1 g per 100 g of product. Sample No. 2 is made from A2 cow’s milk contains 0.5 g per 100 g of product less protein and 0.6 g per 100 g of product less fat than sample No. 1 made from A1 cow milk. The best result in terms of protein and fat content in the sample of yogurt № 4, made from a mixture of cow and goat milk. This paper presents a comparative analysis of the energy value of yoghurts based on cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes. It should be noted that the highest numerical values of the level of balance in terms of organoleptic indicators and energy value were obtained by samples of yoghurts made from a mixture of cow’s A2 milk and goat’s milk. Studies have shown that yoghurts made from a mixture of goat and cow milk meet the requirements of the standard.

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Lack of a Globule Clustering Agent in Goat's Milk

Cited by 20 publications

References 7 publications

Effect of colostrum on gravity separation of milk somatic cells in skim milk

Effect of colostrum on gravity separation of milk somatic cells in skim milk

A 100-Year Review: Advances in goat milk research

A2 milk as an alternative to goat milk in yoghurt production

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