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Busetta G, Garofalo G, Barbera M, Di Trana A, Claps S, Lovallo C, Franciosi E, Gaglio R, Settanni L. Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese. Food Res Int 2023; 169:112926. [PMID: 37254352 DOI: 10.1016/j.foodres.2023.112926] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/07/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
In this study, Caciocavallo Podolico Lucano (CPL) cheese was deeply characterized for its bacterial community, chemical composition and sensory aspects. The entire cheese making process (from milk collection to ripened cheese) was performed by strictly applying the traditional protocol for CPL production in four dairy factories (A-D) representative of the production area. The vat made of wood represents the main transformation tool for CPL cheese production and the biofilms hosted onto the internal surfaces of all vats analyzed in this study were dominated by lactic acid bacteria. Total mesophilic microorganisms present in bulk milk (4.7-5.0 log CFU/ml) increased consistently after contact with the wooden vat surfaces (5.4-6.4 log CFU/ml). The application of Illumina sequencing technology identified barely 18 taxonomic groups among processed samples; streptococci and lactobacilli constituted the major groups of the wooden vat biofilms [94.74-99.70 % of relative abundance (RA)], while lactobacilli dominated almost entirely (94.19-100 % of total RA) the bacterial community of ripened cheeses. Except coagulase positive staphylococci, undesirable bacteria were undetectable. Among chemical parameters, significant variations were registered for unsaturated, monounsaturated, polyunsaturated fatty acids and antioxidant properties (significantly lower for CPL cheeses produced in factory B). The cheeses from factories A, C and D were characterized by a higher lactic acid and persistence smell attributes than factory B. This work indicated that the strict application of CPL cheese making protocol harmonized the main microbiological, physicochemical and sensory parameters of the final cheeses produced in the four factories investigated.
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Affiliation(s)
- Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Adriana Di Trana
- Scuola di Scienze Agrarie, Forestali, Alimentari e Ambientali (SAFE), University of Basilicata, Viale dell'Ateneo Lucano, 10, Potenza 85100, Italy
| | - Salvatore Claps
- CREA Research, Centre for Animal Production and Aquaculture, S.S. 7 Via Appia, Bella Muro, PZ 85051, Italy
| | - Carmela Lovallo
- CREA Research, Centre for Animal Production and Aquaculture, S.S. 7 Via Appia, Bella Muro, PZ 85051, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Peña-Avelino LY, Ceballos-Olvera I, Rosales-Martinez GN, Hernández-Melendez J, Alva-Pérez J. Milk Composition of Creole Goats Raised at Different Altitudes in an Extensive Production System in Northeast Mexico. Animals (Basel) 2023; 13:1738. [PMID: 37889663 PMCID: PMC10251814 DOI: 10.3390/ani13111738] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 05/18/2023] [Accepted: 05/21/2023] [Indexed: 10/29/2023] Open
Abstract
Goat milk composition is affected by feeding, and in semiarid rangeland, information on Creole goat milk physicochemical composition is lacking. For the fulfillment of this objective, three agroecological regions (AR) considering altitude (lowland 87, highland 779, and mountain 1309 m above sea level) with different botanical compositions were chosen. Every AR analyzed accounted for 30 goat herds, with a total of 90 herds. The results demonstrated that altitude had an influence mainly on density and protein. Milk density increases as altitude increases; conversely, milk protein increases as altitude decreases. On the other hand, in the mountain and lowland ARs, the salts and solids not fat (SNF) percentages were higher compared to that of the highland AR (p < 0.05). The freezing point (FP) was higher at highland altitudes compared to that of mountain and lowland ARs (p < 0.01). In the milk fatty acids (FA) profile, only the C14:1 value was affected by altitude, whereas goat milk at lowland and mountain altitudes had higher values compared to that at highland altitudes (p < 0.05). Additionally, late lactation stage fat, FP, and pH values were higher compared to early lactation values. The opposite effect was observed for salts and SNF. In the FA profile, late lactation values were higher for C10:0 and C8:0 compared to early lactation values. The opposite trend was observed for C18:2n6t. The thrombogenic index was significantly higher at lowland altitudes compared to highland altitudes, and similar to the mountain AR. These goat milk characteristics could be explained as a consequence of animal nutrition, as well as the goat's meat-type phenotype.
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Affiliation(s)
- Luz Y. Peña-Avelino
- Faculty of Veterinary Medicine and Animal Science “Dr. Norberto Treviño Zapata”, Autonomous University of Tamaulipas, Ciudad Victoria 87000, Mexico; (L.Y.P.-A.); (I.C.-O.); (G.N.R.-M.)
| | - Ivonne Ceballos-Olvera
- Faculty of Veterinary Medicine and Animal Science “Dr. Norberto Treviño Zapata”, Autonomous University of Tamaulipas, Ciudad Victoria 87000, Mexico; (L.Y.P.-A.); (I.C.-O.); (G.N.R.-M.)
| | - Gerardo N. Rosales-Martinez
- Faculty of Veterinary Medicine and Animal Science “Dr. Norberto Treviño Zapata”, Autonomous University of Tamaulipas, Ciudad Victoria 87000, Mexico; (L.Y.P.-A.); (I.C.-O.); (G.N.R.-M.)
| | - Javier Hernández-Melendez
- Faculty of Engineering and Sciences, Autonomous University of Tamaulipas, Centro Universitario Victoria, Ciudad Victoria 87000, Mexico;
| | - Jorge Alva-Pérez
- Faculty of Veterinary Medicine and Animal Science “Dr. Norberto Treviño Zapata”, Autonomous University of Tamaulipas, Ciudad Victoria 87000, Mexico; (L.Y.P.-A.); (I.C.-O.); (G.N.R.-M.)
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3
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Wu H, Yi Q, Ma W, Yan L, Guan S, Wang L, Yang G, Tan X, Ji P, Liu G. Genome-wide analysis for the melatonin trait associated genes and SNPs in dairy goat ( Capra hircus) as the molecular breeding markers. Front Genet 2023; 14:1118367. [PMID: 37021000 PMCID: PMC10067595 DOI: 10.3389/fgene.2023.1118367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 02/28/2023] [Indexed: 04/07/2023] Open
Abstract
Previous studies have reported that the endogenous melatonin level is positively associated with the quality and yield of milk of cows. In the current study, a total of 34,921 SNPs involving 1,177 genes were identified in dairy goats by using the whole genome resequencing bulked segregant analysis (BSA) analysis. These SNPs have been used to match the melatonin levels of the dairy goats. Among them, 3 SNPs has been identified to significantly correlate with melatonin levels. These 3 SNPs include CC genotype 147316, GG genotype 147379 and CC genotype 1389193 which all locate in the exon regions of ASMT and MT2 genes. Dairy goats with these SNPs have approximately 5-fold-higher melatonin levels in milk and serum than the average melatonin level detected in the current goat population. If the melatonin level impacts the milk production in goats as in cows, the results strongly suggest that these 3 SNPs can serve as the molecular markers to select the goats having the improved milk quality and yield. This is a goal of our future study.
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Affiliation(s)
- Hao Wu
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agricultural, Beijing Key Laboratory for Animal Genetic Improvement, College of Animal Science and Technology, China Agricultural University, Beijing, China
- Sanya Institute of China Agricultural University, Sanya, China
- Hainan Yazhou Bay Seed Laboratory, Sanya, China
| | - Qi Yi
- Sanya Institute of China Agricultural University, Sanya, China
| | - Wenkui Ma
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agricultural, Beijing Key Laboratory for Animal Genetic Improvement, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Laiqing Yan
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agricultural, Beijing Key Laboratory for Animal Genetic Improvement, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Shengyu Guan
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agricultural, Beijing Key Laboratory for Animal Genetic Improvement, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Likai Wang
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agricultural, Beijing Key Laboratory for Animal Genetic Improvement, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Guang Yang
- Sanya Institute of China Agricultural University, Sanya, China
| | - Xinxing Tan
- Inner Mongolia Grassland Hongbao Food Co., Ltd., Bayannaoer, China
| | - Pengyun Ji
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agricultural, Beijing Key Laboratory for Animal Genetic Improvement, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Guoshi Liu
- National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agricultural, Beijing Key Laboratory for Animal Genetic Improvement, College of Animal Science and Technology, China Agricultural University, Beijing, China
- Sanya Institute of China Agricultural University, Sanya, China
- *Correspondence: Guoshi Liu,
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Areche FO, Gondal AH, Rodriguez AR, Flores DDC, Sulca JYM, Bustamante MAC, Pérez PL, Yapias RJM, Victorio JPE, Huayhua LLA. Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Goats are useful to smaller communities because of their low production costs, limited feed requirements, rapid generation rates, and ability to consistently provide modest volumes of milk that are suitable for immediate use in home. The flavour of dairy dishes is greatly influenced by the proteins found in goat milk and contributing in texture, viscosity, and structure to dairy dishes, all of which enhance the dining experience. Amino acids like glycine, alanine, and peptides can act as precursors to other volatile aroma-active molecules and so set off basic flavours. Increasing temperatures have major consequences for goat milk by-products, including as altering their flavour through denaturation of proteins, the emission of sulfuric chemicals, and an eggy fragrance in the case of scaled milk. Although there has been increasing evidence that environmental changes have an impact on food availability and quality in recent decades, the impacts of these changes on food composition are still largely understood. The potential impact of climate change on food quality must be disclosed. This study suggests a fundamental, but as of yet unexplored, method by which climate change can impact global food and nutrition security: changes in food nutritional content beyond those caused by agricultural production.
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Affiliation(s)
- Franklin Ore Areche
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | - Aqarab Husnain Gondal
- 2Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Alfonso Ruiz Rodriguez
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | - Denis Dante Corilla Flores
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | - Jeny Yanet Marquez Sulca
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
| | | | - Peter Llimpe Pérez
- 1Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru
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5
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Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk. DAIRY 2022. [DOI: 10.3390/dairy3030044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.
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6
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Liu L, Jiang S, Xie W, Xu J, Zhao Y, Zeng M. Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Salgado Pardo JI, Delgado Bermejo JV, González Ariza A, León Jurado JM, Marín Navas C, Iglesias Pastrana C, Martínez Martínez MDA, Navas González FJ. Candidate Genes and Their Expressions Involved in the Regulation of Milk and Meat Production and Quality in Goats ( Capra hircus). Animals (Basel) 2022; 12:ani12080988. [PMID: 35454235 PMCID: PMC9026325 DOI: 10.3390/ani12080988] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/21/2022] [Accepted: 04/07/2022] [Indexed: 12/13/2022] Open
Abstract
Simple Summary During the present decade, highly selected caprine farming has increased in popularity due to the hardiness and adaptability inherent to goats. Recent advances in genetics have enabled the improvement in goat selection efficiency. The present review explores how genetic technologies have been applied to the goat-farming sector in the last century. The main candidate genes related to economically relevant traits are reported. The major source of income in goat farming derives from the sale of milk and meat. Consequently, yield and quality must be specially considered. Meat-related traits were evaluated considering three functional groups (weight gain, carcass quality and fat profile). Milk traits were assessed in three additional functional groups (milk production, protein and fat content). Abstract Despite their pivotal position as relevant sources for high-quality proteins in particularly hard environmental contexts, the domestic goat has not benefited from the advances made in genomics compared to other livestock species. Genetic analysis based on the study of candidate genes is considered an appropriate approach to elucidate the physiological mechanisms involved in the regulation of the expression of functional traits. This is especially relevant when such functional traits are linked to economic interest. The knowledge of candidate genes, their location on the goat genetic map and the specific phenotypic outcomes that may arise due to the regulation of their expression act as a catalyzer for the efficiency and accuracy of goat-breeding policies, which in turn translates into a greater competitiveness and sustainable profit for goats worldwide. To this aim, this review presents a chronological comprehensive analysis of caprine genetics and genomics through the evaluation of the available literature regarding the main candidate genes involved in meat and milk production and quality in the domestic goat. Additionally, this review aims to serve as a guide for future research, given that the assessment, determination and characterization of the genes associated with desirable phenotypes may provide information that may, in turn, enhance the implementation of goat-breeding programs in future and ensure their sustainability.
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Affiliation(s)
- Jose Ignacio Salgado Pardo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14014 Córdoba, Spain; (J.I.S.P.); (J.V.D.B.); (A.G.A.); (C.M.N.); (C.I.P.); (M.d.A.M.M.)
| | - Juan Vicente Delgado Bermejo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14014 Córdoba, Spain; (J.I.S.P.); (J.V.D.B.); (A.G.A.); (C.M.N.); (C.I.P.); (M.d.A.M.M.)
| | - Antonio González Ariza
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14014 Córdoba, Spain; (J.I.S.P.); (J.V.D.B.); (A.G.A.); (C.M.N.); (C.I.P.); (M.d.A.M.M.)
| | - José Manuel León Jurado
- Agropecuary Provincial Center of Córdoba, Provincial Council of Córdoba, 14014 Córdoba, Spain;
| | - Carmen Marín Navas
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14014 Córdoba, Spain; (J.I.S.P.); (J.V.D.B.); (A.G.A.); (C.M.N.); (C.I.P.); (M.d.A.M.M.)
| | - Carlos Iglesias Pastrana
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14014 Córdoba, Spain; (J.I.S.P.); (J.V.D.B.); (A.G.A.); (C.M.N.); (C.I.P.); (M.d.A.M.M.)
| | - María del Amparo Martínez Martínez
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14014 Córdoba, Spain; (J.I.S.P.); (J.V.D.B.); (A.G.A.); (C.M.N.); (C.I.P.); (M.d.A.M.M.)
| | - Francisco Javier Navas González
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14014 Córdoba, Spain; (J.I.S.P.); (J.V.D.B.); (A.G.A.); (C.M.N.); (C.I.P.); (M.d.A.M.M.)
- Institute of Agricultural Research and Training (IFAPA), Alameda del Obispo, 14004 Córdoba, Spain
- Correspondence: ; Tel.: +34-63-853-5046 (ext. 621262)
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Characterization of goat whey proteins and their bioactivity and toxicity assay. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Di Trana A, Di Rosa AR, Addis M, Fiori M, Di Grigoli A, Morittu VM, Spina AA, Claps S, Chiofalo V, Licitra G, Todaro M. The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index. Animals (Basel) 2022; 12:ani12020199. [PMID: 35049821 PMCID: PMC8772999 DOI: 10.3390/ani12020199] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Simple Summary For the purposes of raising awareness of five historical cheeses of Southern Italy that are less known by consumers, and of restoring dignity to the breeders and producers of these cheeses, we studied their quality in terms of chemical composition, monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), conjugated linoleic acid (CLA), PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, polyphenol content (TPC), total antioxidant capacity (FRAP and TEAC), and health index (GHIC). Two stretched-curd bovine cheeses, Caciocavallo Palermitano (CP) and Casizolu del Montiferru (CdM), two ovine cheeses, Vastedda della Valle del Belìce (VVB) and Pecorino Siciliano (PS), and one caprine cheese, Caprino Nicastrese (CN), were evaluated. These cheeses are produced in different months, with raw milk from animals reared in an extensive feeding system. In April, the CP cheese showed high values for CLA, TPC, and GHIC, while the CN cheese exhibited high PUFA, PUFA-ω6, PUFA-ω3, TEAC, and GHIC. In May, the CdM cheese exhibited high content of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC, while the PS cheese showed high values of protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC. These measured parameters characterize and distinguish each cheese due to links with numerous factors: species, breed, feeding system, pasture biodiversity, climate, production technology, traditional tools, and ripening type. It is highlighted that, in general, the highest nutritional quality, linked to the highest presence of healthy compounds, originates from the pasture of cheese production in the spring. Abstract Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.
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Affiliation(s)
- Adriana Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
- Correspondence: (A.D.T.); (M.A.)
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy;
| | - Margherita Addis
- AGRIS Agris Sardegna, Loc. Bonassai, 07040 Olmedo, Italy;
- Correspondence: (A.D.T.); (M.A.)
| | - Myriam Fiori
- AGRIS Agris Sardegna, Loc. Bonassai, 07040 Olmedo, Italy;
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy; (A.D.G.); (M.T.)
| | - Valeria Maria Morittu
- Department of Health Sciences, University Magna Græcia of Catanzaro, 88100 Catanzaro, Italy; (V.M.M.); (A.A.S.)
| | - Anna Antonella Spina
- Department of Health Sciences, University Magna Græcia of Catanzaro, 88100 Catanzaro, Italy; (V.M.M.); (A.A.S.)
| | - Salvatore Claps
- CREA Research Centre for Animal Production and Aquaculture, 85051 Bella Muro, Italy;
| | - Vincenzo Chiofalo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy;
| | - Giuseppe Licitra
- Department of Agriculture, Food and Environment (Di3A), University of Catania, 95123 Catania, Italy;
| | - Massimo Todaro
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90128 Palermo, Italy; (A.D.G.); (M.T.)
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10
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Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Nayik GA, Jagdale YD, Gaikwad SA, Devkatte AN, Dar AH, Dezmirean DS, Bobis O, Ranjha MMAN, Ansari MJ, Hemeg HA, Alotaibi SS. Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review. Front Nutr 2021; 8:789117. [PMID: 34938763 PMCID: PMC8685332 DOI: 10.3389/fnut.2021.789117] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 11/10/2021] [Indexed: 01/13/2023] Open
Abstract
Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.
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Affiliation(s)
- Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Yash D Jagdale
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Sailee A Gaikwad
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Anupama N Devkatte
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, India
| | - Daniel Severus Dezmirean
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobis
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | | | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), Moradabad, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Ta'if, Saudi Arabia
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12
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Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake. Foods 2021; 11:foods11010006. [PMID: 35010131 PMCID: PMC8750288 DOI: 10.3390/foods11010006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/14/2021] [Accepted: 12/17/2021] [Indexed: 11/17/2022] Open
Abstract
The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk. The research was carried out with 28 French Alpine goats fed the following diets: 1—basal diet based on extruded soybean and soybean meal; 2—basal diet with 90 g/kg DM extruded linseed (ELS); and 3—basal diet with 160 g/kg DM pumpkin seed cake (PSC). Bulk milk from three separated milk tanks at three samplings was used for the manufacture of four traditional semi-hard cheeses from each milk tank at each sampling on the family farm. The ELS and PSC diets increased fat content in the cheese. The ELS feeding increased the proportion of C18:1 c9, C18:2 c9t11, and C18:3 n-3 in cheese and lowered C8:0, C6:0, and C16:0, while PSC resulted in the highest C18:2 n-6 proportions in the cheese. The health-promoting index was the highest in the cheese of ELS. The ELS had a contribution to higher nutritional and health quality of semi-hard traditional goat cheeses, thus representing a food with health-promoting properties.
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13
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Rey-Cadilhac L, Botreau R, Ferlay A, Hulin S, Hurtaud C, Lardy R, Martin B, Laurent C. Co-construction of a method for evaluating the intrinsic quality of bovine milk in relation to its fate. Animal 2021; 15:100264. [PMID: 34102431 DOI: 10.1016/j.animal.2021.100264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 11/24/2022] Open
Abstract
There are time-tested assessments for the environmental and economic aspects of sustainability. Its societal aspect has mainly been approached through the assessment of animal welfare. However, the intrinsic quality of milk is seldom taken into account. We developed a participatory construction method for the overall assessment of intrinsic milk quality in its different dimensions (sensory, technological, nutritional and health), according to the fate of the raw milk. Two assessment models were developed, for semi-skimmed standardized ultra-high temperature (UHT) milk and for pressed uncooked non-standardized raw milk cheese. They were constructed by a participatory approach involving experts in the dairy sector with the aim to obtain a diagnostic tool that could be used in the field to help farmers to manage the quality of their milk (by prioritizing improvements on major problems). They were shaped from prerequisite specifications (limited costs and time of application, desire to obtain a transparent tool with all the steps kept visible) and current technical and scientific knowledge. They were based on indicators obtained from raw bulk tank milk analyses (30 for UHT milk and 50 for cheese assessments), which were then aggregated into criteria, principles, dimensions and overall intrinsic quality at farm level. The assessment models had parts in common, for example, same four dimensions, common indicators for health and nutritional dimensions. They also had process-specific features: units chosen, criteria, indicators and weightings in relation to the final product specifications. For instance, sensory and technological dimensions are more complex and preponderant in the cheese assessment (three principles for cheese vs one for UHT milk in both dimensions). Another example is the lack of microbial pathogens (as potential health risk for consumer) in the UHT milk assessment because of pasteurization. The assessment models then underwent a sensitivity analysis and an application in 30 farms in indoor and grazing periods to finally obtain overall UHT milk and cheese quality scores at a 1-year level. The tool was found to be applicable at farm level. However, we observed low overall quality scores with a narrow dispersion, characteristic of a severe evaluation. Even so, the assessment models showed up seasonal differences of the UHT milk and cheese quality at both overall and dimensional levels. In the light of new scientific knowledge and future quality objectives, these are adaptable to other dairy products allowing for their specific features.
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Affiliation(s)
- L Rey-Cadilhac
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - R Botreau
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - A Ferlay
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - S Hulin
- Pôle Fromager AOP Massif Central, F-15000 Aurillac, France
| | - C Hurtaud
- PEGASE, INRAE, Institut Agro, F-35590 Saint-Gilles, France
| | - R Lardy
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - B Martin
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - C Laurent
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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14
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Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106379] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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16
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Matuozzo M, Spagnuolo MS, Hussein HA, Gomaa AM, Scaloni A, D’Ambrosio C. Novel Biomarkers of Mastitis in Goat Milk Revealed by MALDI-TOF-MS-Based Peptide Profiling. BIOLOGY 2020; 9:E193. [PMID: 32731427 PMCID: PMC7464427 DOI: 10.3390/biology9080193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 11/16/2022]
Abstract
Mastitis is the most common infection of dairy goats impairing milk production and quality, which is usually recognized by mammary gland visual inspection and palpation. Subclinical forms of the disease are also widely represented, which lack the typical signs of the clinical ones but are still associated with reduced production and safety for human consumption of milk, generally presenting a high bacterial count. In order to obtain novel analytical tools for rapid and non-invasive diagnosis of mastitis in goats, we analyzed milk samples from healthy, subclinical and clinical mastitic animals with a MALDI-TOF-MS-based peptidomic platform, generating disease group-specific spectral profiles whose signal intensity and mass values were analyzed by statistics. Peculiar spectral signatures of mastitis with respect to the control were identified, while no significant spectral differences were observed between clinical and subclinical milk samples. Discriminant signals were assigned to specific peptides through nanoLC-ESI-Q-Orbitrap-MS/MS experiments. Some of these molecules were predicted to have an antimicrobial activity based on their strong similarity with homolog bioactive compounds from other mammals. Through the definition of a panel of peptide biomarkers, this study provides a very rapid and low-cost method to routinely detect mastitic milk samples even though no evident clinical signs in the mammary gland are observed.
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Affiliation(s)
- Monica Matuozzo
- Institute for the Animal Production System in the Mediterranean Environment (ISPAAM), National Research Council (CNR), 80147 Naples, Italy; (M.M.); (M.S.S.); (A.S.)
| | - Maria Stefania Spagnuolo
- Institute for the Animal Production System in the Mediterranean Environment (ISPAAM), National Research Council (CNR), 80147 Naples, Italy; (M.M.); (M.S.S.); (A.S.)
| | - Hany A. Hussein
- Department of Animal Reproduction and Artificial Insemination, National Research Centre, Giza 12622, Egypt;
- Department of Veterinary Research, Guangdong Haid Institute of Animal Husbandry and Veterinary (GHIAHV), Guangzhou 511400, China
| | - A. M. Gomaa
- Animal Reproduction Research Institute (ARRI), Agriculture Research Center, Ministry of Agriculture, Giza 12556, Egypt;
| | - Andrea Scaloni
- Institute for the Animal Production System in the Mediterranean Environment (ISPAAM), National Research Council (CNR), 80147 Naples, Italy; (M.M.); (M.S.S.); (A.S.)
| | - Chiara D’Ambrosio
- Institute for the Animal Production System in the Mediterranean Environment (ISPAAM), National Research Council (CNR), 80147 Naples, Italy; (M.M.); (M.S.S.); (A.S.)
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17
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Peres FD, Andrade PAD, Valentim JK, Parreira DP, Oliveira DDS, Paula KLCD, Mendes JP, Pietramale RTR, Ziemniczak HM. Acceptability of goat's milk in high and elementary school networks. ACTA SCIENTIARUM: ANIMAL SCIENCES 2020. [DOI: 10.4025/actascianimsci.v42i1.48505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The goat's milk is an excellent choice to replace cow’s milk for children and adults, who are allergic to cow’s milk. Both the proteins and the fat portion of goat’s milk are absorbed by the body faster than cow's milk. Visually it is not possible to differentiate cow’s milk from goat’s milk, which can be differentiated through odor and taste which generates some concern to consumers. The objective of this study were to evaluate the acceptability of goat’s milk, compared to cow’s milk by children and young adults between 06 and 21 years old, in public network of schools Bambuí–MG, living in different socioeconomic levels, in order to verify if there is difference, in acceptance, between these two types of milk and study if the age and socioeconomic status could influence the results. Samples were prepared with chocolate powder and subjected to sensory evaluation by a group of 330 students, who are milk consumers. The samples were evaluated for preference through the hedonic scale of 5 points, asking about the score of the consumers and the preference of each type of milk. The test was conducted in two public schools. the data were submitted to ANOVA and Tukey test for comparison of means. Although goat's milk has some compositional characteristics and different physicochemical properties of cow's milk, there was no difference between them, due to acceptability between students of the public high school and elementary school network. The mixture 50% goat milk + 50% cow's milk generated greater rejection of the sampled population, a fact justified by the formation of small clots when mixing the different types of milks. Conventional cow's milk can be replaced by goat's milk in school meals, regardless of the age group and socioeconomic status of students.
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18
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Njisane YZ, Mukumbo FE, Muchenje V. An outlook on livestock welfare conditions in African communities - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:867-878. [PMID: 31480203 PMCID: PMC7206380 DOI: 10.5713/ajas.19.0282] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/13/2019] [Accepted: 05/29/2019] [Indexed: 11/27/2022]
Abstract
A significant proportion of the African continent is conducive for animal agricultural production, due to its historical experience and available resources to accommodate and nurture various indigenous and exotic animal species and breeds. With food security being a global challenge, animal products can play an important role as nutrient dense food sources in human diets, particularly in Africa. However, this does not seem to reach its full potential in practice, due to numerous reasons that have not been adequately addressed. Animal welfare reservations can be highlighted as one of the major contributing factors to the curbed progress. The consequences have been scientifically proven to affect product quality and market access. However, in the African community, the concept of animal welfare has not been fully embraced. While there are international animal welfare standards in the developed world, there are inherent factors that hinder adoption of such initiatives in most developing regions, particularly among communal farmers. These include cultural norms and practices, social ranking, socio-economic status, available resources, information dissemination and monitoring tools. Therefore, there is need to harmonize what is internationally required and what is feasible to accommodate global variability. The protocols followed to ensure and evaluate farm animal welfare require regular investigation, innovation and a sustainable approach to enhance animal productivity, efficiency and product quality. Additionally, investing in animal wellbeing and health, as well as empowering communities with significant knowledge, has a potential to improve African livelihoods and contribute to food security. This review seeks to highlight the concept of animal welfare in relation to livestock and food production in African conditions.
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Affiliation(s)
- Yonela Zifikile Njisane
- Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700,
South Africa
- Risk and Vulnerability Research Centre, University of Fort Hare, P. Bag X1314, Alice 5700,
South Africa
| | - Felicitas Esnart Mukumbo
- Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700,
South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700,
South Africa
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19
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Chew JW, Kilduff J, Belfort G. The behavior of suspensions and macromolecular solutions in crossflow microfiltration: An update. J Memb Sci 2020. [DOI: 10.1016/j.memsci.2020.117865] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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20
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Li XY, Cheng M, Li J, Zhao X, Qin YS, Chen D, Wang JM, Wang CF. Change in the structural and functional properties of goat milk protein due to pH and heat. J Dairy Sci 2019; 103:1337-1351. [PMID: 31785880 DOI: 10.3168/jds.2019-16862] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 10/02/2019] [Indexed: 01/11/2023]
Abstract
This study was carried out to investigate the effects of pH and heat on the structure and function of milk proteins by comparing goat milk treated under different pH and temperature conditions. The results showed that pH had a significant effect on the thermal stability of goat milk proteins, and the proteins were least thermally stable at pH 7.7. Except for the pH 6.9 goat milk, the surface hydrophobicities of the milk proteins at various pH values reached their maxima at 85°C. The particle size, zeta potential, and content of regular secondary structure also decreased significantly at 85°C, and the turbidity of milk proteins under alkaline pH conditions was lower than that under acidic conditions. It was concluded that alkaline conditions resulted in better emulsion stability and oil-holding capacity, and acidic conditions offered better foaming ability, foam stability, and water-holding capacity for goat milk protein during heat processing. It can also be seen that 85°C was the key temperature for milk proteins after changing the pH of the milk. This paper provides a theoretical basis for optimizing the processing conditions for goat milk and the applications of goat milk proteins.
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Affiliation(s)
- X Y Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - M Cheng
- Qingdao Research Institute of Husbandry and Veterinary, Qingdao, China, 266100
| | - J Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - X Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Y S Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - D Chen
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - J M Wang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China, 271018
| | - C F Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353.
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21
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Composition and isolation of goat cheese whey oligosaccharides by membrane technology. Int J Biol Macromol 2019; 139:57-62. [DOI: 10.1016/j.ijbiomac.2019.07.181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/29/2019] [Accepted: 07/26/2019] [Indexed: 01/04/2023]
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22
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Sousa YR, Medeiros LB, Pintado MME, Queiroga RC. Goat milk oligosaccharides: Composition, analytical methods and bioactive and nutritional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.052] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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23
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Pazzola M. Coagulation Traits of Sheep and Goat Milk. Animals (Basel) 2019; 9:E540. [PMID: 31398830 PMCID: PMC6720275 DOI: 10.3390/ani9080540] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/04/2019] [Accepted: 08/06/2019] [Indexed: 12/13/2022] Open
Abstract
Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.
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Affiliation(s)
- Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy.
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24
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Giorgio D, Di Trana A, Di Napoli MA, Sepe L, Cecchini S, Rossi R, Claps S. Comparison of cheeses from goats fed 7 forages based on a new health index. J Dairy Sci 2019; 102:6790-6801. [PMID: 31178182 DOI: 10.3168/jds.2018-15857] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 04/12/2019] [Indexed: 12/28/2022]
Abstract
This study proposed the General Health Index of Cheese (GHIC) as an indicator for the presence of health-promoting compounds in cheese and compared the antioxidant capacity and phenolic and fatty acid contents of cheeses from goats consuming 7 forage species. Ninety-one homogeneous Red Syrian goats were randomly assigned to 1 of 7 feeding treatments (Festuca arundinacea, Hordeum vulgare, Triticosecale, Pisum sativum, Trifolium alexandrinum, Vicia sativa, and Vicia faba minor). The housed goat groups received the scheduled forage ad libitum. Forage species affected the antioxidant capacity, the phenolic and fatty acid contents, the Health Promoting Index, and the GHIC. Trifolium alexandrinum, Triticosecale, and Hordeum vulgare showed a clear advantage in terms of beneficial fatty acids content in goat cheese. Cheese from the Triticosecale group also showed a high antioxidant capacity value even if its polyphenol content was intermediate compared with others. Trifolium alexandrinum and Triticosecale had the highest value of the new index GHIC. This comparison suggests that there are important differences in fatty acid profile and polyphenol content among cheeses from goats fed grasses and legumes commonly used in the Mediterranean area. In this first approach, GHIC index, which combines the positive components found in cheese, seems to be a useful tool to provide an indication concerning the general health value of the product.
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Affiliation(s)
- D Giorgio
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - A Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
| | - M A Di Napoli
- CREA Research Centre for Animal Production and Acquaculture, Bella Muro (PZ), S.S. 7 Via Appia-85051, Italy
| | - L Sepe
- CREA Research Centre for Animal Production and Acquaculture, Bella Muro (PZ), S.S. 7 Via Appia-85051, Italy
| | - S Cecchini
- Department of Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - R Rossi
- CREA Research Centre for Animal Production and Acquaculture, Bella Muro (PZ), S.S. 7 Via Appia-85051, Italy
| | - S Claps
- CREA Research Centre for Animal Production and Acquaculture, Bella Muro (PZ), S.S. 7 Via Appia-85051, Italy
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25
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de Jesus Silva G, Gonçalves BHRF, de Jesus JC, Vidigal MCTR, Minim LA, Ferreira SO, Bonomo RCF, Ferrão SPB. Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass. J Texture Stud 2019; 50:547-555. [PMID: 31276201 DOI: 10.1111/jtxs.12463] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 06/26/2019] [Accepted: 06/28/2019] [Indexed: 11/29/2022]
Abstract
The objective of this study was to assess the microstructural characteristics of goat's milk chocolates formulated with different concentrations of cocoa mass by rheological measurements and microscopy. For rheological characterization, rotational and oscillatory tests were performed, while crystal morphology was observed by means of atomic force microscopy (AFM) and 3D optical profilometer. It was verified that the chocolates presented pseudoplastic and thixotropic behavior. The Herschel-Bulkley model adequately described the flow behavior of the formulations. In the oscillatory tests, it was found that the tangent δ (loss) decreased from 0.33 to 0.17 as a function of the increase in cocoa mass concentration. The creep recovery tests were consistent with the other rheological tests. The analysis of AFM and profilometer indicated that there are different microscopic pores on the surface of the chocolates, and that with the increase in the concentration of cocoa mass, it has a structure with greater interactions.
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Affiliation(s)
- Grazielly de Jesus Silva
- Program in Food Engineering and Science, Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, Brazil
| | - Ben-Hur Ramos Ferreira Gonçalves
- Program in Food Engineering and Science, Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, Brazil.,Tecno-Sciences and Innovation Training Center, Universidade Federal do Sul da Bahia (UFSB), Itabuna, Brazil
| | - Josane Cardim de Jesus
- Program in Food Engineering and Science, Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, Brazil
| | | | - Luis Antonio Minim
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
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26
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Coimbra-E-Souza V, Rossi CC, Jesus-de Freitas LJ, Brito MAVP, Laport MS, Giambiagi-deMarval M. Short communication: Diversity of species and transmission of antimicrobial resistance among Staphylococcus spp. isolated from goat milk. J Dairy Sci 2019; 102:5518-5524. [PMID: 30928272 DOI: 10.3168/jds.2018-15723] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 02/06/2019] [Indexed: 11/19/2022]
Abstract
The increasing production of goat milk and its derivatives is affected by the occurrence of intramammary infections, which are highly associated with the presence of Staphylococcus species, including some with zoonotic potential. Staphylococci in general can exchange mobile genetic elements, a process that may be facilitated by the isolate's capacity of forming biofilms. In this study we identified, to the species level, Staphylococcus isolated from goat milk samples by MALDI-TOF and confirmed the identification by sequencing housekeeping genes (rrs and tuf). Eight species were identified, more than half being either Staphylococcus epidermidis or Staphylococcus lugdunensis. The isolates were shown by pulsed-field gel electrophoresis to be genetically diverse between the studied herds. Resistance to ampicillin and penicillin was widespread, and 2 Staph. epidermidis isolates contained the methicillin-resistance gene mecA. Most of the isolates that were resistant to at least 1 of the 13 antimicrobials tested harbored plasmids, one of which was demonstrated to be conjugative, being transferred from a Staph. epidermidis to a Staphylococcus aureus strain. Biofilm formation was observed in almost every isolate, which may contribute to their capacity of exchanging antimicrobial resistance genes in addition to acting as a physical barrier to the access of drugs. Our results showed that antimicrobial resistance among goat staphylococci may be emerging in a process facilitated by the exchange of mobile genetic elements between the bacteria and the establishment of biofilms, which calls for careful monitoring and more effective control therapies.
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Affiliation(s)
- Viviane Coimbra-E-Souza
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, Brazil
| | - Ciro C Rossi
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, Brazil
| | - Luana J Jesus-de Freitas
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, Brazil
| | | | - Marinella S Laport
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, Brazil
| | - Marcia Giambiagi-deMarval
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, 21941-590, Rio de Janeiro, Brazil.
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27
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Mituniewicz–Małek A, Zielińska D, Ziarno M. Probiotic monocultures in fermented goat milk beverages – sensory quality of final product. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12576] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Anna Mituniewicz–Małek
- Department of Dairy Technology and Food Storage Food Science and Fisheries Faculty West Pomeranian Technological University Papieża Pawła VI/3 71–459 Szczecin Poland
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene Faculty of Human Nutrition and Consumer Sciences WULS–SGGW – Warsaw University of Life Sciences – SGGW Nowoursynowska Str. 159C 02–776 Warsaw Poland
| | - Małgorzata Ziarno
- Department of Biotechnology, Microbiology and Food Evaluation Faculty of Food Sciences WULS–SGGW – Warsaw University of Life Sciences Nowoursynowska Str. 159C 02–776 Warsaw Poland
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28
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Di Gerlando R, Tolone M, Sutera AM, Monteleone G, Portolano B, Sardina MT, Mastrangelo S. Variation of proteomic profile during lactation in Girgentana goat milk: a preliminary study. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1483749] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - Marco Tolone
- Dipartimento di Scienze Agrarie, University of Palermo, Palermo, Italy
| | - Anna Maria Sutera
- Dipartimento di Scienze Agrarie, University of Palermo, Palermo, Italy
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Vacca GM, Stocco G, Dettori ML, Pira E, Bittante G, Pazzola M. Milk yield, quality, and coagulation properties of 6 breeds of goats: Environmental and individual variability. J Dairy Sci 2018; 101:7236-7247. [PMID: 29753466 DOI: 10.3168/jds.2017-14111] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Accepted: 04/05/2018] [Indexed: 01/21/2023]
Abstract
Goat milk and cheese production is continuously increasing and milk composition and coagulation properties (MCP) are useful tools to predict cheesemaking aptitude. The present study was planned to investigate the extension of lactodynamographic analysis up to 60 min in goat milk, to measure the farm and individual factors, and to investigate differences among 6 goat breeds. Daily milk yield (dMY) was recorded and milk samples collected from 1,272 goats reared in 35 farms. Goats were of 6 different breeds: Saanen and Camosciata delle Alpi for the Alpine type, and Murciano-Granadina, Maltese, Sarda, and Sarda Primitiva for the Mediterranean type. Milk composition (fat, protein, lactose, pH; somatic cell score; logarithmic bacterial count) and MCP [rennet coagulation time (RCT, min), curd-firming time (k20, min), curd firmness at 30, 45, and 60 min after rennet addition (a30, a45, and a60, mm)] were recorded, and daily fat and protein yield (dFPY g/d) was calculated as the sum of fat and protein concentration multiplied by the dMY. Data were analyzed using different statistical models to measure the effects of farm, parity, stage of lactation and breed; lastly, the direct and the indirect effect of breed were quantified by comparing the variance of breed from models with or without the inclusion of linear regression of fat, protein, lactose, pH, bacterial, somatic cell counts, and dMY. Orthogonal contrasts were performed to compare least squares means. Almost all traits exhibited high variability, with coefficients of variation between 32 (for RCT) and 63% (for a30). The proportion of variance regarding dMY, dFPY, and milk composition due to the farm was moderate, whereas for MCP it was low, except for a60, at 69%. Parity affected both yield and quality traits of milk, with least squares means of dMY and dFPY showing an increase and RCT and curd firmness traits a decrease from the first to the last parity class. All milk quality traits, excluding fat, were affected by the stage of lactation; RCT and k20 decreased rapidly and a30 was higher from the first to the last part of lactation. Alpine breeds showed the highest dMY and dFPY but Mediterranean the best percentage of protein, fat, and lactose and a shorter k20 and a greater a30. Among the Mediterranean goats, Murciano-Granadina goats had the highest milk yield, fat, and protein contents, whereas Maltese, Sarda, and Sarda Primitiva were characterized by much more favorable technological properties in terms of k20, a30, and a45. In conclusion, as both the farm and individual factors highly influenced milk composition and MCP traits, improvements of these traits should be based both on modifying management and individual goat factors. As expected, several differences were attributable to the breed effect, with the best milk production for the Alpines and milk quality and coagulation for the Mediterranean goats.
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Affiliation(s)
- Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giorgia Stocco
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Emanuela Pira
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, via Vienna 2, 07100 Sassari, Italy
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30
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Zhu Y, Wang J, Wang C. Research on the preparation, uniformity and stability of mixed standard substance for rapid detection of goat milk composition. Anim Sci J 2018; 89:794-801. [DOI: 10.1111/asj.12985] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Accepted: 11/30/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Yuying Zhu
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong China
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine; Shandong Agricultural University; Taian Shandong China
| | - Cunfang Wang
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong China
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31
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Brandao MP, Neto MG, de Carvalho dos Anjos V, Bell MJV. Detection of adulteration of goat milk powder with bovine milk powder by front-face and time resolved fluorescence. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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32
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Zhang F, Wang Z, Lei F, Wang B, Jiang S, Peng Q, Zhang J, Shao Y. Bacterial diversity in goat milk from the Guanzhong area of China. J Dairy Sci 2017; 100:7812-7824. [DOI: 10.3168/jds.2017-13244] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2017] [Accepted: 06/21/2017] [Indexed: 12/31/2022]
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33
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Silva FA, de Oliveira MEG, de Figueirêdo RMF, Sampaio KB, de Souza EL, de Oliveira CEV, Pintado MME, Ramos do Egypto Queiroga RDC. The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt. Food Funct 2017; 8:2121-2132. [PMID: 28451663 DOI: 10.1039/c6fo01795a] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Goat milk is an attractive food because of its nutritional properties, easy digestibility and hypoallergenicity. Goat milk yogurt is an appropriate matrix for the inclusion of new ingredients such as probiotic cultures, fruit and its derivatives. Grapes are rich in polyphenols and recognized for their health benefits. The aim of this study was to improve the quality characteristics of probiotic goat milk yogurt by the addition of an Isabel grape (Vitis labrusca L.) preparation (IGP). For this, the influence of the addition of IGP on the physicochemical, microbiological and sensory characteristics of goat milk yogurt containing the probiotic Lactobacillus acidophilus LA-05 was evaluated during 28 days of refrigerated storage (5 ± 0.5 °C). Four yogurt formulations were prepared, each varying in the added IGP amount, as follows: Y0 (not containing IGP), YG15 (containing 15 g per 100 mL of IGP), YG20 (containing 20 g per 100 mL of IGP), and YG25 (containing 25 g per 100 mL of IGP). All formulations showed probiotic counts ranging from 7 to 8 log CFU mL-1 over the assessed storage period. The addition of 20 g per 100 mL of IGP affected positively the colour, viscosity, and sensory acceptance of the yogurt formulations. The production of goat milk yogurt containing L. acidophilus LA-05 and IGP is an option for developing a new goat dairy product with added value due to the inclusion of components with potential functional properties.
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Affiliation(s)
- Francyeli Araújo Silva
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa-PB, Brazil.
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Di Pinto A, Terio V, Marchetti P, Bottaro M, Mottola A, Bozzo G, Bonerba E, Ceci E, Tantillo G. DNA-based approach for species identification of goat-milk products. Food Chem 2017; 229:93-97. [DOI: 10.1016/j.foodchem.2017.02.067] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 11/15/2016] [Accepted: 02/14/2017] [Indexed: 11/27/2022]
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35
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PAZ NF, GONÇALVEZ DE OLIVEIRA E, VILLALVA FJ, ARMADA M, RAMÓN AN. Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.05116] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Viana de Souza J, Silva Dias F. Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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37
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Assis POAD, Guerra GCB, Araújo DFDS, Araújo Júnior RFD, Machado TADG, Araújo AAD, Lima TASD, Garcia HEM, Queiroga RDCRDE. Intestinal anti-inflammatory activity of goat milk and goat yoghurt in the acetic acid model of rat colitis. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.11.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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38
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Cavicchioli V, Scatamburlo T, Yamazi A, Pieri F, Nero L. Occurrence of Salmonella, Listeria monocytogenes, and enterotoxigenic Staphylococcus in goat milk from small and medium-sized farms located in Minas Gerais State, Brazil. J Dairy Sci 2015; 98:8386-90. [DOI: 10.3168/jds.2015-9733] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 06/26/2015] [Indexed: 11/19/2022]
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39
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Tsiplakou E, Flemetakis E, Kouri ED, Karalias G, Sotirakoglou K, Zervas G. The effect of long-term under- and overfeeding on the expression of six major milk proteins' genes in the mammary tissue of goats. J Anim Physiol Anim Nutr (Berl) 2015; 100:422-30. [PMID: 26613803 DOI: 10.1111/jpn.12394] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Accepted: 07/29/2015] [Indexed: 01/09/2023]
Abstract
Milk protein synthesis in the mammary gland involves expression of six major milk proteins' genes whose nutritional regulation remains poorly defined. In this study, the effect of long-term under- and overfeeding on the expression of as1-casein: CSN1S1, as2-casein: CSN1S2, β-casein: CSN2, κ-casein: CSN3, α-lactalbumin: LALBA and β-lactoglobulin: BLG gene in goat mammary tissue (MT) was examined. Twenty-four lactating dairy goat, at 90-98 days in milk, were divided into three homogenous subgroups and fed the same ration, for 60 days, in quantities which met 70% (underfeeding), 100% (control) and 130% (overfeeding) of their energy and crude protein requirements. The results showed a significant decrease in mRNA of CSN1S2, CSN2, CSN3 and LALBA genes in the MT of underfed goats compared with the overfed and on the CSN1S1 and BLG gene expressions in the MT of underfed goats compared with the respective control and overfed. CSN2 was the most abundant transcript in goat MT relative to the other milk proteins' genes. Significantly positive correlations were observed between the mRNA levels of caseins' and BLG genes with the milk yield. Moreover, a significant correlation was found between the mRNA levels of CSN1S2 with the milk protein, lactose content and lactose yield and also between the LALBA gene expression with the lactose content and lactose yield respectively. In conclusion, the feeding level and consequently the nutrients availability affected the milk lactose content, protein and lactose yield as well as the milk volume by altering the CSN1S1, CSN1S2, CSN2, CSN3, LALBA and BLG gene expression involved in their metabolic pathways.
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Affiliation(s)
- E Tsiplakou
- Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Athens, Greece
| | - E Flemetakis
- Department of Agricultural Biotechnology, Agricultural University of Athens, Athens, Greece
| | - E-D Kouri
- Department of Agricultural Biotechnology, Agricultural University of Athens, Athens, Greece
| | - G Karalias
- Department of Agricultural Biotechnology, Agricultural University of Athens, Athens, Greece
| | - K Sotirakoglou
- Departmentof Plant Breeding and Biometry, Agricultural University of Athens, Athens, Greece
| | - G Zervas
- Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Athens, Greece
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40
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Paraskevakis N. Effects of dietary dried Greek Oregano (Origanum vulgare ssp. hirtum) supplementation on blood and milk enzymatic antioxidant indices, on milk total antioxidant capacity and on productivity in goats. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.09.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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