Abstract: Goat dairy products are gaining popularity worldwide. In developing countries, but also in many marginal regions of the Mediterranean area, goats represent a great part of the economy and ensure food security. In fact, these small ruminants are able to convert efficiently poor weedy plants and small trees into traditional products of high nutritional quality, showing great resilience to different climatic and environmental conditions. In developed countries, goat milk is appreciated for the presence of health-promoting compounds, bioactive compounds such as conjugated linoleic acids, oligosaccharides, sphingolipids and polyammines. This paper focuses on the recent advances in literature on the nutritional properties of goat milk and on innovative techniques to improve its quality as to become a promising functional food. The environmental sustainability of different methodologies of production has also been examined. Goat milk is valued today as a food of high nutritional value and functional properties as well as small environmental footprint. It is widely consumed in many countries due to high nutritional value, lower allergenic potential, and better digestibility when compared to bovine milk, that makes this product suitable for infants, elderly or sensitive patients. The main differences in chemical composition between a cow and goat milk rely on fat globules that in goat milk are smaller and in fatty acids that present a smaller chain length, while protein, fat, and lactose concentration are comparable. Milk nutritional properties have demonstrated to be strongly influenced by animal diet, genotype, and welfare, but also by season and production systems. Furthermore, there is a growing interest in the dairy industry in goat milk for its relatively high concentration of prebiotics and a good amount of probiotics, which have recently gained importance for their therapeutic potential. Therefore, goat milk is studied as a promising matrix to develop innovative functional foods. In addition to the economic and nutritional value, goat milk is considered a sustainable product for its small environmental footprint, as they require relatively little water and land, and less medical treatments, compared to cow, these characteristics make its production naturally vocated to organic farming. Organic goat milk production has becoming more and more interesting both for farmers and consumers as it can answer to several concerns like environment protection, animal welfare and economical sustainment of rural populations living in marginal lands. These evidences make goat milk an ancient food with novel properties and advantages to be valorized and exploited.
Abstract: In Indonesia, goat milk is often consumed and
believed as anti-allergy. The objective of this research was to study
the effect of goat milk and their fractions (casein and whey)
supplementation on total serum IgE concentrations and leukocytes
count in rat sensitized with contact allergen dinitrochlorobenzene
(DNCB). Female Wistar rats 6-8 weeks old were divided into four
groups: 1) whey, 2) casein, 3) whole milk supplementation and 4)
phosphate-buffered saline/PBS (control). The results showed that
supplementation of goat milk on rats did not affects on total serum
IgE concentrations and number of leukocytes. After sensitized with
DNCB, the monocyte percentage in rats was higher (P
Abstract: Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16% and the commercial cow yogurt was 40% of preferences.
Abstract: The case study was conducted to show the effect of milking method in goat called half day milking on the milk production and the growth of kids. Data were collected by interviewing farmers and investigating goat production in the communal goat housing from June 2008 to May 2009. The interview was conducted to collect data about goat management. The observations were conducted on 10 goats, which were selected based on the uniformity of age, number of kid born/goat and the milking method in practice. The samples were divided into two groups; those were full 3 months nursing and half day milked goats (in this group the kids were separated from goat during the previous night milking and then the kids were allowed to suck the goat during the day). The result showed that the communal goat housing had 138 goats and 25% of the farmers milked the goat. The implementation of half day milking increased the milk production significantly (P
Abstract: Goat milk has an hypoallergenic effects, and allergic
diseases related to abnormal of intestinal flora. Probiotic microorganisms
do exert an activity on the immune system in the skin of
the individual.The purpose of this study are to determine the number
of leukocyte and lymphocyte proliferation in rat supplemented with
fermented goat milk (acidophilus milk and kefir) and sensitized with
dinitrochlorobenzene (DNCB). Female Wistar rats 6-8 weeks olds
were divided into 3 treatment groups. The first group supplemented
goat milk kefir, second group acidophilus goat milk, and third group
as control. During 28-day experiment, on day 15 rat sensitized with
allergen DNCB on the dorsal of the body, and on day 24 was
challenged with DNCB on the ear. Sampling of blood and tissue of
intestinal Peyer'patch (PP) were performed on day 14 (before DNCB
sensitized) and on day 28 (after DNCB sensitized). The results
showed the number of neutrophils in rats supplemented with
acidophilus milk was higher (P