Goat’s milk

Cloning of certain spider genes has been included in goats to specify the production of proteins that call for the production of silklike fibroin threads that allow the production and subsequent capture of spider-like threads as part of goat s milk. 

Although cow s milk (whole, lowfat, skim, whey, cream, nonfat dry milk, or buttermilk) generally is used for manufacturing cheese in the United States, a small quantity of ewe s and goat s milk is also used (USDA 1978). Certain other countries use milk from camels, asses, mares, buffaloes, and reindeer, in addition to ewes and goats, to make cheese. 

Lactose is the characteristic carbohydrate of milk, averaging about 4.9% for fluid whole cow s milk and 4.8% for sheep and goat s milk. The commercial source of lactose today is almost exclusively sweet whey, a by-product of cheese making. Details of its production are given in Chapter 6. 

Bjorke, K. and Castberg, H. B. 1976. Lipolytic activity in goat s milk. Nord. Mejeri-Tidsskift 8, 296-304. 

Making whey cheese is perhaps one of the earliest fermentations which used whey (or its components) as a substrate. Examples of such cheese include Schottengsied, Primost (Mysost), Ricotta, and Gjetost (made from goat s milk whey). Some kinds of whey cheese, however, do not involve a fermentation step. 

The detection of cow s milk in ewe s or goat s milk and cheese is yet another application of the HPLC analysis of peptides. Tobler et al. (125) used HPLC to examine the differences between the caseins in the milks of various species. Goat s- and cow s-milk cheese caseins were hydrolyzed with trypsin, and the peptides thus obtained were separated by reversed-phase HPLC. The chromatograms for the caseins of each species were reproducible and distinct. Subsequently,... 

Kaiser and Krause (57) used HPLC to separate the tryptic peptides in cow s-milk and goat s-milk cheeses and cheeses made from mixtures of these milks. These authors reported that the quantitative detection limit could be as low as 1 % cow s milk in goat s-milk cheese. Mayer et al. (125a) have developed a procedure for the separation of bovine, ovine, and caprine para ic-casein using cation-exchange HPLC. 

C Romero, O Perez-Andujar, A Olmedo, S Jimenez. Detection of cow s milk in ewe s or goat s milk by HPLC. Chromatographia 42 181-184, 1996. 

The samples were raw ewe s milk, raw cow s milk and raw goat s milk. Cream was separated from milk by centrifugation, and TGs were extracted with n-hexane. For the HPLC analysis, two stainless steel columns, 25 cm and 15 cm X 4.6-mm ID with 3 /zm Spherisorb ODS-2 (Phase Separations, Queensferry, United Kingdom Symta, Madrid, Spain) were connected in series. The mass detector (ACS 750/14 The Arsenal, Macclesfield, United Kingdom) drift tube temperature was 45°C, and the inlet gas pressure was 1.38 bar. The mobile phase consisted of a... 

Fig. 43 HPLC analysis of cow s, ewe s, and goat s milk triglycerides. The numbers of the peaks correspond to Table 6.

Amigo, L., Ramos, M., Calhau, L., and Barbosa, M. (1992). Comparison of electrophoresis, isoelectric focussin, and immunodiffusion in determinations of cow s and goat s milk in Serra da Estrela cheeses. Lait 72, 95-101. 

Furtado, M. M. and Chandan, R. C. (1985). Ripening changes in blue-mold surface ripened cheese from goat s milk. J. Food Sci. 50, 545-546. 

A study on the allergenicity of goat s milk performed on 26 children with proven IgE-mediated CMA showed that all the children had positive skin tests to both CM and GM, all had positive double-blind, placebo-controlled, food challenges (DBPCFCs) and 24 of the 26 had positive DBPCFCs to GM. These data indicated that GM is not an appropriate CM substitute for children with IgE-mediated CMA (Bellioni-Businco et al. 1999). 

There are cases that indicate that goat protein allergens other than casein can be involved in food allergies to GM and even small quantities of protein can elicit clinical symptoms. A 27-year-old female patient experienced two episodes of urticaria after ingestion of goat s cheese. She tolerated cow s milk, dairy products, and sheep cheese but her skin tests were positive for goat s milk and goat s cheese (Tavares et al. 2007). 

Allergenicity of goat s milk in children with cow s milk allergy. J Allergy Clin Immunol 103(6) 1191-1194. 

Infante Pina, D., Tomra Camice, R., and Conde Zandueta, M. 2003. Use of goat s milk in patients with cow s milk allergy. An Pediatr (Bare) 59(2) 138-142. 

Munoz Martin, T., De La Hoz Caballer, B., Maranon Lizana, F., Gonzalez Mendiola, R., Prieto Montano, P., and Sanchez Cano, M. 2004. Selective allergy to sheep s and goat s milk proteins. Allergol Immunopathol (Madr) 32(l) 39 t2. 

Sabbah, A., Drouet, M., and Lauret, M.G. 1996. Western blotting or immunoblotting application of the Alastst-Alablot to the study of cross reaction between cow s milk and goat s milk. Allergy Immunol (Paris) 28(10) 335-339. 

Tavares, B., Pereira, C., Rodrigues, F., Loureiro, G., and Chieira, C. 2007. Goat s milk allergy. Allergol Immunopathol (Madr) 35(3) 113-116. 

---