Goat milk composition

The role of milk in nature is to nourish and to provide immunological protection to the mammalian young. The nutritional value of milk is high. It comes from various sources, such as human, goat, buffalo, sheep, and yak, and has been a food for humans since prehistoric times. It is also a very complex food with many thousands of different molecular species found in it. There are several factors that can affect milk composition. An approximate composition of milk can be given as follows ... 

Parkash, S. and Jenness, R. 1968. The composition and characteristics of goats milk A review. Dairy Sci. Abstr. 30, 67-87. 

Keenan and Patton (1970) isolated and identified the cholesterol esters from cow, sow, and goat milk and mammary tissue. The fatty acid composition of the esters from the cow is presented in Table 4.11. The au-... 

Methods for distinguishing cow, sheep and goat milk, using the differences in fatty acid composition, have been reviewed by Ramos and Juarez (1986). These methods involve comparing the ratios of fatty acids. For example, the 12 0/10 0 fatty acid ratio is consistently higher in cow s milk (0.9-1.3) than in sheep s milk (0.4 0.8) or goat s milk (0.3-0.4)... 

Ruiz-Sala, P., Hierro, M.T.G., Martinez-Castro, I., Santa-Maria, G. 1996. Triglyceride composition of ewe, cow and goat milk fat. J. Amer. Oil Chem. Soc., 73, 283-293. 

Trujillo, A. J., Royo, C., Guamis, B., Ferragut, V. 1999. Influence of pressurization on goat milk and cheese composition and yield. Milchwissenschaft 54, 197-199. 

Acidified goat milk has also been prvolume concentration factor of 6.7. The corresponding total solids is 40-45% and fat 18%, with a cheese composition similar to that obtained by the traditional processes. 

PuskAs a and Lakner Z (2003) The effects of iodine supplementation on milk composition of milking goats. In Ermidou-Pollet S and Polett S eds. 4 International Symposium on Trace Elements in Human New Perspectives, 1255-12. Novartis (Hellas) A. E. B. E., Greece. 

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. 

Milk is the most nutritionally complete food found in nature. All kinds of milk, human or animal, contain vitamins (principally thiamine, riboflavin, pantothenic acid, and vitamins A, B12, and D), minerals (caleimn, potassium, sodium, phosphoras, and trace metals), proteins (mostly easein), carbohydrates (principally lactose), and lipids (fats). However, the amounts of these nutrients present in different types of milk differ greatly. Cows milk and goats milk are almost identieal in every respect. Human milk contains less than half of the proteins and minerals of cows or goats milk, but almost 1.5 times as much sugar. Horses milk is quite low in proteins and fats compared with the others, whereas reindeer milk is very high in proteins, fats, and minerals, but quite low in carbohydrates. The average composition of whole cows milk is 87.1% water, 3.4% protein, 3.9% fats, 4.9% carbohydrates, and... 

Chilliard, Y. and A. Ferlay, 2004. Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties. Reprod. Nutr. Dev. 44, 467-492. 

The wide interspecies variation in the composition (Table 1.1) and the chemistry of the constituents of milk, as discussed elsewhere, renders milk species-specific, i.e., designed to meet the requirements of the young of that species. There is also a surprisingly good relationship between milk yield and maternal body weight (Figure 1.1) species bred for commercial milk production, e.g. dairy cow and goat, fall above the line. 

Massart-Leen, A. M., DePooter, H., DeCloedt, M. and Schamp, N. 1981. Composition and variability of the branched-chain fatty acid fraction in the milk of goats and cows. Lipids 16, 286-292. 

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

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