Marketing goat dairy produce in the UK

Mowlem, Alan

doi:10.1016/j.smallrumres.2005.06.036

Cited by 23 publications

(26 citation statements)

References 1 publication

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“…The lower acceptance of fermented goat's milk is in accordance with previous studies of goat cheese and fermented goat milks (Mowlem 2005; Slacanac et al. 2010).…”

Section: Resultssupporting

confidence: 92%

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Costa

Balthazar

Rodrigues

et al. 2015

Food Science & Nutrition

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This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg−1 means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1–5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg−1; and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg−1, in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.

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“…The lower acceptance of fermented goat's milk is in accordance with previous studies of goat cheese and fermented goat milks (Mowlem 2005; Slacanac et al. 2010).…”

Section: Resultssupporting

confidence: 92%

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Costa

Balthazar

Rodrigues

et al. 2015

Food Science & Nutrition

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“…In other European countries, outside of the Mediterranean region, the situation with respect to goat farming, as well as caprine milk products, is very different. In some countries, such as The Netherlands and the UK, simultaneously development has been recorded over last 20 years (Van Dijk 1996; Mowlem 2005; Eurostat 2007). However, in northern European countries, most of the goat farms disappeared in favour of more intensive production (bovine milk).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and therapeutic value of fermented caprine milk

Slačanac¹,

Božanić²,

Hardi³

et al. 2010

Int J of Dairy Tech

131

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Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility; greater buffering capacity; fat globules that are smaller in diameter and better distributed in the milk emulsion; higher content of short‐chain fatty acids in the milk fat; higher content of zinc, iron and magnesium; stronger lactoperoxidase (antimicrobial) system as well as better immunological and antibacterial characteristics. The larger amounts of some minerals, such as calcium, zinc and magnesium, in caprine milk may influence the growth of lactic acid bacteria since they are a normal part of some enzymatic complexes involved in lactose fermentation. The higher whey protein content could also be significant because Lactobacillus acidophilus and bifidobacteria grow better in the presence of higher levels of some amino acids (valine, glycine, hystidine). The use of caprine and ovine milk in cheesemaking is well known, but the production of fermented caprine milk via probiotics has not yet been developed, although many studies have highlighted the requirements for production of that kind of healthy food. During fermentation caprine milk loses its characteristic ‘goaty’ taste, which is unacceptable to many consumers. Moreover, the nutritive value of caprine milk increases during fermentation. The rise in the number of goat farms in Croatia has created the need to find other products that can be produced using caprine milk. According to the present situation in Croatia, there is no real possibility of producing fermented caprine milk for the global market, but many studies of fermented caprine milk have been performed.

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“…There are 920 000 goats in Italy producing 48 000 000 kg of milk per year making it the fifth country in goat milk production in the European Union after France, Greece, Spain and Bulgaria (FAOSTAT 2008). Goat milk is used not only for cheese-making but also as 'drinking milk' in human nutrition and it is an alternative to cow milk because of its chemical composition, digestibility and low allergenicity (Mowlem 2005). Goat farming production now has a successful niche market both for its typicity and for its functional properties.…”

Section: Introductionmentioning

confidence: 99%

Relationships between milk characteristics and somatic cell score in milk from primiparous browsing goats

Vacca

Dettori

Carcangiu

et al. 2010

Animal Science Journal

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To determine milk yield and composition, total microbic count (TMC) and somatic cell count (SCC) of browsing goats throughout the first lactation, 100 goats of Sarda breed, equally distributed in four flocks (F1, F2, F3 and F4), were selected. They were exclusively fed pasture and hand-milked once daily. Individual milk samples and daily milk yield were taken from each goat at monthly intervals, from March to July. Milk samples were analyzed for: total protein, fat, lactose, urea, freezing point (FP), pH, TMC and SCC. The data was subjected to analysis of variance and to correlation matrix. On the whole, in all the flocks, milk yield showed the highest production in April and May. Fat content increased (P < 0.01) throughout the lactation. Protein content showed the lowest value (P < 0.01) in June (4.15%). Urea and pH values were fluctuating. FP was lower (P < 0.01) at the start of lactation (-0.562 Hortvet degrees). TMC log10 values were low, considering the hand milking and inadequacy of facilities on the farms. SCC increased (P < 0.01) throughout the lactation and, on the whole, SCC and TMC were not correlated.

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Marketing goat dairy produce in the UK

Cited by 23 publications

References 1 publication

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Nutritional and therapeutic value of fermented caprine milk

Relationships between milk characteristics and somatic cell score in milk from primiparous browsing goats

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