Goats milk

CH3 [CHJb-COOH. M.p. 31 5"C, b.p. 268-270 C. A fatty acid, occurring in wool as the potassium salt, as esters in fusel oil, and as glycerides in cows and goats milk and coconut and palm oils. 

Lactose occurs in milk, mainly free, but to a small extent as a component of higher oligosaccharides. Cow and goat milks contain about 4.5% lactose human milk contains about 7.0%. Lactose is used as an excipient in tablets to provide bulk and rapid disintegration. It is also used in some food products where it contributes body with only about 40% the sweetness of sucrose and enhances colors and flavors. 

Early Neolithic peoples domesticated the more productive local plants, cared for them m densely planted plots, protected them from animals and other plants (weeds) and haiwested the results. Likewise they tamed, bred and cared for local animals and ate them as they deemed fit. In the cases of cattle, horses, sheep and goats, milk and its products became staple foods. In some places larger domestic animals became beasts of burden. For very sound ecological reasons, agriculture allowed even early farmers to lib-... 

Average recoveries for fenoxycarb, Ro-16-8797, and Ro-17-3192 for all animal sample substrates ranged from 80% (beef kidney) to 111% (goat kidney), 76% (goat milk) to 93% (beef omental fat), and 56% (dairy milk) to 76% (beef perirenal fat), respectively. The LOQ and LOD were 0.01 ig g and 2.5 ng injected, respectively. 

Fonteh F A, Grandison A S and Lewis M J (2002), Variations of lactoperoxidase activity and thiocyanate content in cows and goats milk throughout lactation , Journal of Dairy Research, 69, 401 -09. 

Secondary Hazards Ingestion (goat milk) Fomites (with vectors) Vector cycle (in sheep). 

Park, Y.W. and H.L. Chukwu. 1989. Trace mineral concentrations in goat milk from French-Alpine and Anglo-Nubian breeds during the first 5 months of lactation. Jour. Food Compos. Anal. 2 161-169. 

Soto-Hernandez, M. and Jackson, A. H. 1993. Studies of alkaloids in foliage of Erythrinia berteroana and E. poeppigiana detection of 3-erythroidine in goats milk. Phytochemical Analysis, 4 97-99. 

Peptide profiles of Teleme cheese (different ages) made with goat milk, ewe milk or mixtures... 

An electronic tongue taste evaluation Identification of goat milk adulteration with bovine milk. Sens. Actuators B 136(1), 209-217. 

Kinetic resolution of branched-chain fatty acids has been reported recently by Franssen et al. [24]. With the help of immobilised Candida antarctica lipase B, racemic 4-methyloctanoic acid (responsible for sheep-like and goat-like flavours in sheep and goat milk and cheese, respectively) was esterified with ethanol. Only the R ester could be obtained, whereas (S)-4-methyloctanoic acid was not converted (Scheme 22.1). 

Other frozen dairy products. Although milk may become frozen inadvertently, freezing is not a common commercial practice. However, concentrated or unconcentrated milks are sometimes frozen commercially, e.g. to supply remote locations (as an alternative to dried or UHT milk), to store sheep s or goats milk, production of which is seasonal, or human milk for infant feeding in emergencies (milk banks). 

Vitamin A activity is present in milk as retinol, retinyl esters and as carotenes. Whole cows milk contains an average of 52 fig retinol and 21 fig carotene per 100 g. The concentration of retinol in raw sheep s and pasteurized goats milks is 83 and 44 fig per 100 g, respectively, although milks of these species are reported (Holland et ai, 1991) to contain only trace amounts of carotenes. Human milk and colostrum contain an average of 58 and 155 fig retinol per lOOg, respectively. In addition to their role as provitamin A, the carotenoids in milk are reponsible for the colour of milk fat (Chapter 11). 

Table 19.1 Distribution of Radiolabeled Antibacterials over Cream, Casein, and Whole Goat Milk...

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

Spinelli, F. 1946. Indican in cow and goat milks. Roll. Soc. ItaL Sper. 21, 210-211. 

Aschaffenburg, R. 1968B. Preparation of a-lactalbumin from cows or goats milk A method for improving the yield. J. Dairy Sci. 51, 1295-1296. 

Massart-Leen et al. (1981) analyzed bovine milk fat and goat milk fat for branched chain fatty acids. They did not find the same diversity of fatty acids in bovine as in goat milk fat and as previously reported. The authors suggested that the difference—the absence of branched chain acids other than iso and anteiso in bovine milk fat—could be caused by the relative inefficiency of the incorporations of methylmalonic acid into the biosynthetic pathway. 

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-... 

Grappin, R. and Jeunet, R. 1979. Routine methods for measuring fat and protein in goats milk. Lait 59, 345-360. 

Puri, B. R., Parkash, S. and Chandan, R. C. 1961. Studies in physico-chemical properties of milk. Part IX. Variation in fat globule size-distribution curves of cow and buffalo milk, on the removed of fat and addition of goat milk. Ind. J. Dairy Sci. 14, 31-35. 

Wooding, F. B. P., Morgan, G. and Craig, H. 1977. Sunbursts and christiesomes Cellular fragments in normal cow and goat milk. Cell Tiss. Res. 185, 535-545. 

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