Physico-chemical characteristics of goat and sheep milk

Park, Y. W; Juárez, Manuela; Ramos, Mercedes; Haenlein, G.F.W.

doi:10.1016/j.smallrumres.2006.09.013

Cited by 1,060 publications

(1,094 citation statements)

References 140 publications

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109

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“…The major differences in the composition of milk and yogurts made from ewe’s and cow’s milk lie in the higher protein and fat content of the former, as well as higher amounts of vitamins, calcium, and phosphorus [15,65]. As indicated previously, ewe’s milk is richer in fat and SFA than cow’s milk, and a number of studies have shown that it offers a healthier nutritional profile than that of the cow, especially because of its higher content in short-chain FA (SCFA) from butyric to caproic acid, C4 to C10 (SCFA, see Table 2), associated with health benefits [66,67].…”

Section: Discussionmentioning

confidence: 99%

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three different set yogurts: (a) semi-skimmed ewe´s milk yogurt (2.8% milk fat); (b) whole ewe´s milk yogurt (5.8 % milk fat); (c) cow´s milk yogurt (3 % milk fat). A randomized crossover study included 30 healthy adults (16 women) to consume 250 g/yogurt/day during three consecutive 5-weeks periods separated by 4-week washouts. Blood samples were collected at the start and end of each period for the analysis of serum cholesterol (total, HDL-, LDL-) and triglycerides. We found no differences in the serum concentrations of lipid and lipoprotein fractions of the volunteers after the intake of any of the three types of yogurts. When the volunteers were grouped into two risk groups of risk according to their total cholesterol/HDL cholesterol ratio, the same differences between the groups in terms of the cholesterol (HDL-, LDL-) and triglyceride responses at baseline and after yogurt intake were found, with no effects due to the different types of yogurts. Moreover, we performed compositional analysis of the yogurts including determination of protein, fat, minerals and fatty acids (FA). Contents in protein, calcium, magnesium, non-protein nitrogen and some FA (mainly short-chain-FA) were higher for ewe’s than for cow’s milk yogurt. n6-n3 ratio was lower in the ewe’s milk yogurt. In conclusion, yogurt intake, from ewe’s and cow’s milk, at levels of consumption compatible with a varied diet, neither decreases nor increases plasma lipoprotein cholesterol levels in apparently healthy individuals. As ewe’s milk yogurt has a high content of macro- and micronutrients, certain target populations could benefit from its consumption.

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Section: Discussionmentioning

confidence: 99%

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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“…The first nutrient may be influenced by breastfeeding and race (Albenzio & Santillo, 2011), and the second, in addition to these reasons, it is also influenced by the animals' diet. (Park et al, 2007). The methylene blue test showed that the milk had a good hygienic quality, with less than 100,000 bacteria/mL.…”

Section: Chemical and Microbiological Characterization Of Goat Milkmentioning

confidence: 97%

Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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“…On the other hand, prebiotics (such as oligosaccharides) are classified as more or less indigestible food constituents which could particularly impact the growth and activity of probiotic microorganisms in the gastrointestinal tract (Valcheva and Dieleman, 2016). Only five particular FA (C10:0, C14:0, C16:0, C18:0 and C18:1) account for more than 75 % FA present in goat milk (Park et al, 2007). Alternation of these FA could vastly benefit the consumer by increasing n-3 FA and decreasing specific mediumchain saturated fatty acids (SFA) found in goat milk.…”

Section: Introductionmentioning

confidence: 99%

The influence of feed supplementation with linseed oil and linseed extrudate on fatty acid profile in goat yoghurt drinks

Borková¹,

Šulc

Novotná

et al. 2018

Mljekarstvo

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Feed composition is one of the most influential factors affecting fatty acid profile of milk products. The aim of this study was to investigate the influence of linseed oil and linseed extrudate supplementation on fatty acid composition of goat prebiotic and probiotic yogurt drinks. Thirty six White Shorthaired dairy goats at the beginning of their third lactation period were divided into two experimental and one control group, each comprising twelve animals. Goats in the experimental groups were given either 55 mL/day of linseed oil or 120 g/day of linseed extrudate over a three week period. The results suggest that feed supplementation with linseed oil and linseed extrudate caused considerable changes in fatty acid profile of goat yoghurt drinks. The most important nutritional change which was observed was increased n-3 fatty acid content (P<0.001) and decreased saturated fatty acid content (P<0.001). α-linolenic acid was significantly elevated (P<0.001) in both groups (in particular in goats which feed was supplemented with linseed oil).

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Physico-chemical characteristics of goat and sheep milk

Cited by 1,060 publications

References 140 publications

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Characterization of goat milk and potentially symbiotic non-fat yogurt

The influence of feed supplementation with linseed oil and linseed extrudate on fatty acid profile in goat yoghurt drinks

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