Goat milk, chemical composition

Brendehaug, J., Abrahamsen, R.K. 1986. Chemical composition of milk from a herd of Norwegian goats. J. Dairy Res. 53, 211-221. 

It must be concluded that the measurement of fat, protein, and lactose of milk by NIRS can be successful. Our experience with cow and goat milk shows that the main problem is to find a representative sample set, a method of presenting the sample to the instrument that is exactly reproducible, and a method to identify unknown samples with an abnormal spectra. Study of Bertrand et al. [28] illustrates that principal components analysis (PCA) has the potential to select the most relevant calibration samples (independent of the chemical composition) and to identify samples with abnormal spectra as an outlier. 

The main component of milk is water. Its content can vary considerably, according to the origin. Cow s milk contains 87-91% water. The basic chemical composition of cows , goat s and sheep milk in comparison with human milk is shown in Table 2.18. The amino acid composition of mUk is given in Table 2.10. 

Giiler-Akin, M.B. and Akin, M.S. (2007) Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat s milk. Food Chem 100, 788—793. 

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