Milk compositional changes of Laoshan goat milk from partum up to 261 days postpartum

Abstract

Despite the global increasing demand for goat milk, no data exist on the nutrient potential of Laoshan goat milk and limited information exists on its composition according to lactation period. In this study, the measured indicators, including dry matter, protein, immunoglobulin, lactoferrin, fat, ash, lactose, calcium, titratable acidity and pH from partum to 261 days postpartum of Laoshan goat milk, followed the same law of change. There was a significant difference over the first 5 days postpartum, after which no significant difference was observed until days 225 postpartum. However, days 255 postpartum was like a turning point, after which their values showed either an increasing or decreasing trend. We concluded that the colostrum for Laoshan dairy goat was considered from days 1 to 5 postpartum and after 5 days it was as transitioned to milk when all measured parameters were according to the normal ranges as described in this study. This work provided updated information on the current nutritive characteristics of Laoshan goat milk, which may be of importance in the fields of milk production, food technology, and nutritional mutual replenishment.

Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation

“…Protein in milk was determined using the method ISO 8969‐1 for nitrogen content estimation using the Kjeldahl Principle as followed by Chen et al., (2018). Lactose, the reducing sugar in milk was estimated using the Lane–Eynon method IS 1479 (Part II) as described in Hansen and Ferrão (2018) and Lane and Eynon (1934).…”

“…Calcium content in milk was estimated using ISO 12081 titrimetric method as followed by Chen et al. (2018) and Poitevin (2016). The calcium present in milk was precipitated as calcium oxalate and estimated by titrating it against potassium permanganate.…”

Characterization of microRNA profiles in the mammary gland tissue of dairy goats at the late lactation, dry period and late gestation stages

“…Both miRNAs can regulate the LTF gene, a member of the transferrin family with protein products existing in neutrophil secondary particles. The protein is the main iron binding protein in milk and human body secretions, and its antimicrobial activity makes it an important part of the nonspecific immune system [63,64]. Our results showed that the expression level of LTF at LG stage was significantly higher than that at the LL and DP stages, which is closely related to the higher levels of LTF in colostrum, thus directly and indirectly protecting the newborn from bacterial and other microbial infections.…”

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.…”