Milk composition, antioxidant activities and protein profile of Gaddi goat milk

Abstract

There is increasing awareness of therapeutic and nutritive importance of goat milk. Increasing evidences show a surge in harnessing the potential of bioactive milk components. This study reports Gaddi goat milk composition and antioxidant activity in different lactation stages. A significant (p < 0.05) higher pH (7.05 ± 0.03) and lactose (4.28% ± 0.07%) were noted in late lactation. Total phenol (mg TAE/100 ml) was 56.99 ± 2.32, 8.15 ± 0.44, and 7.05 ± 0.03 in whole milk, whey and casein, respectively. 2, 2‐Diphenyl‐1‐picrylhydrazyl radical scavenging activity and protein (4.06% ± 0.19%) were higher, whereas fat was lowest (6.00% ± 0.28%) in late lactation milk. It is envisaged that late lactation Gaddi goat milk with splendid biological activities, could be a source of milk‐derived bioactive nutraceuticals to thwart oxidative stress and aging. Practical applications Milk is an important source of complex proteins, enzymes and peptides of diverse biological activities. Goat milk has assumed importance in humans, particularly in infants, as alternative to cattle milk. Milk composition and antioxidant activity of Gaddi goat milk and its protein fractions were assessed for bioactive potential. The casein protein fraction of Gaddi goat milk proved to be a potent antioxidant component and may be used as futuristic nutraceuticals. This is the first study unravelling antioxidant traits of Gaddi goat milk, whey and casein in different lactation stages.

Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder

“…The observed difference in the FRAP could be related to the species-specific milk chemical composition, with particular regard to protein percentage between dromedary colostrum and milk powder. In fact, the FRAP might be attributed especially to cysteine amino acid (Mal et al, 2018).…”

Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

“…Goat milk is recognized for its nutritional and hypoallergenic properties, being indicated in the diet for children allergic to bovine milk (Pradeep Prasanna & Charalampopoulos, 2019;Beltrán et al, 2017). Research related to goat milk has also indicated that its proteins as well as the peptides produced from them have important biological activity such as antimicrobial, immunomodulator, antioxidant, hypocholesterolemic and antihypertensive activities (Medeiros et al, 2018;Mal et al, 2018). It has better digestibility, greater bioavailability of iron and magnesium and higher calcium and copper content than bovine milk (Lucatto et al, 2020;Fangmeier et al, 2019).…”

Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods

“…In the latest study, the addition of quinoa extraction to goat milk yogurt enhanced the quality of the final products in terms of apparent viscosity, microstructure and organoleptic acceptability (El‐Shafei et al ., 2019). As a protein that plays an important role in functional dairy products, casein (CN) is one of the most abundant proteins in goat milk, accounting for approximately 70% of the total protein (Sun et al ., 2020), and the content of casein can change over time during the lactation period (Chen et al ., 2018; Mal et al ., 2018). CN is responsible for most of the unique physical properties of milk.…”