Rheological characteristics of goat and sheep milk

Park, Y.W.

doi:10.1016/j.smallrumres.2006.09.015

Cited by 196 publications

(230 citation statements)

References 44 publications

Supporting

Mentioning

158

Contrasting

Unclassified

Order By: Relevance

“…Similar conductivity values for the goat's milk (from 4.3 to 13.9 Ω -3 •cm -1 ) were reported by Park et al (2007). Highly increased milk conductivity was observed within the first 6-7 h of fermentation as a result of changes in the colloid system, the formation of the casein micelle network and changes in the colloid solubility of calcium and phosphorus (Bornaz et al, 2010).…”

Section: Discussionsupporting

confidence: 75%

Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance

Cais‐Sokolińska

2017

Mljekarstvo

View full text Add to dashboard Cite

The aim of this study was to analyse the metabolic activity of lactic acid bacteria and yeast based of changes in electrical conductivity and electrical impedance during fermentation of goat milk and mixtures of goat's milk and mare's milk (1:1, 1:2). As a result of fermentation, conductivity increased 1.4-fold. The conductivity of kefir prepared from goat and mare milk mixed at a ratio of 1:2 (6.210 Ω -3 •cm -1 ) was lower than that of the 1:1 mixture or of goat milk alone (7.242 Ω -3 •cm -1 ). A significant dependence of electrical conductivity and pH (0.970 ≤ r ≤ 0.993) was recorded during fermentation. The addition of mare milk to goat milk significantly slowed down the growth of LAB (Δ λ = 0.8 h) and yeasts during kefir production.

show abstract

Section: Discussionsupporting

confidence: 75%

Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance

Cais‐Sokolińska

2017

Mljekarstvo

View full text Add to dashboard Cite

show abstract

“…Seventy-five percent of the milk fatty acid (FA) profile of goats is composed of capric (C 10:0 ), myristic (C 14:0 ), palmitic (C 16:0 ), stearic (C 18:0 ), and oleic (C 18:1 ) acids, according to Park et al (2007). In the present study, these FAs totalized 89.1% of the total FA in milk fat (Table 4), which probably was influenced by the source of the tested feed, as the kernel of mango seed is basically composed of C16:0, C18:0, and C18:1, which together represent 91% of the total FA (Rukmini and Vijayaraghavan, 1984).…”

Section: Discussionmentioning

confidence: 99%

Replacement of corn with mango meal for dairy goats

Silva

Guim²,

Carvalho

et al. 2016

Rev Colomb Cienc Pecu

View full text Add to dashboard Cite

SummaryBackground: the high volume of mangos harvested during the season, associated with inappropriate management of the fruit after harvesting results in increased waste of this valuable resource. Mango fruit, rich in carbohydrates, has potential use in animal feeding. Objective: to evaluate the effect of replacing corn with whole mango meal (0, 330, 660, and 1000 g/Kg on dry matter basis) in the diets of dairy goats on rumen fermentation kinetics, intake, milk yield and composition, and economic results. Methods: eight lactating Saanen crossbred goats (48.7 ± 1.99 Kg body weight) were used in the experiment, which started 48 days postpartum and lasted until completing 124 days of lactation. The experimental design consisted of a double Latin square (4×4) with four treatments, four periods and four animals per square. Results: a reduction (p<0.05) was observed in gas production from total carbohydrates and fiber carbohydrates. Replacement of corn with whole mango meal showed no effect on DM intake (1,890 g/d), crude protein (278 g/d) and neutral

show abstract

“…It has been evidenced from the results that the protein and carbohydrate content is more in the milk produced by Jersey variety in comparison to the local and cross hybrid cattle milk. According to Park et al (2007) milk has got two major and eight minor proteins and they play a crucial role in human diet. Consumption of 0.5 L of milk daily is the optimum level of a human body to satisfy himself with all the required quantity of amino acids (Tibulca and Jimborean, 2008).…”

Section: Discussionmentioning

confidence: 99%

Phosphatase Activity of Microbial Populations in Different Milk Samples in Relation to Protein and Carbohydrate Content

et al. 2014

View full text Add to dashboard Cite

Cattle milk is a rich source of protein, carbohydrate, vitamins, minerals and all other major and micronutrients. At a moderate pH, milk is an excellent media for the growth of microbes and thus, intake of raw milk is precarious. In this study, attempt was made for a qualitative study of eight raw milk samples of different varieties of cow and goat milk, collected from Jorhat district of Assam, India, on the basis of nutritional value and microbial population. The highest microbial population was found in the milk collected from cross hybrid variety of cow, whereas microbial contamination was the least in Jersey cow milk. Samples of C1 (Jersey cow) variety showed presence of the highest amount of protein and carbohydrate content as compared to the others. Almost all the milk samples showed positive acid and alkaline phosphatase activity. Maximum acid phosphatase activity was observed in cross hybrid cow milk, whereas local cow milk exhibited the highest alkaline phosphatase activity. Phosphatase activity did not show any co-relationship with microbial population of the milk samples. Similarly, the protein and carbohydrate content of the samples did not have any significant impact on both acid and alkaline phosphatase activity.

show abstract

Rheological characteristics of goat and sheep milk

Cited by 196 publications

References 44 publications

Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance

Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance

Replacement of corn with mango meal for dairy goats

Phosphatase Activity of Microbial Populations in Different Milk Samples in Relation to Protein and Carbohydrate Content

Contact Info

Product

Resources

About