Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Assessment of cheese frauds, and relevant detection methods: A systematic review

Dairy products are widely consumed in the world due to their nutritional and functional characteristics. This group of food products are consumed by all age groups due to their health-giving properties. One of these products is cheese which has a high price compared to other dairy products. Because of this, it can be prone to fraud all over the world. Fraud in food products threatens the world's food safety and can cause serious damage to human health. There are many concerns among food authorities in the world about the fraud of food products. FDA, WHO, and the European Commission provide different legislations and definitions for fraud. The purpose of this review is to identify the most susceptible cheese type for fraud and effective methods for evaluating fraud in all types of cheeses. For this, we examined the Web of Science, Scopus, PubMed, and ScienceDirect databases. Mozzarella cheese had the largest share among all cheeses in terms of adulteration due to its many uses. Also, the methods used to evaluate different types of cheese frauds were PCR, Spectrometry, stable isotope, image analysis, electrophoretic, ELISA, sensors, sensory analysis, near-infrared and NMR. The methods that were most used in detecting fraud were PCR and spectrometry methods. Also, the least used method was sensory evaluation.

Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk

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.

Socio-Economic Determinants of Goat Milk Consumption by Rural Households in the Niger Valley of Benin and Implications for the Development of a Smallholder Dairy Goat Program

Goats, more popular than cattle in rural Benin, are mainly kept for meat production. Their milk is still unpopular but can provide the much-needed nutrients for children in food-insecure households. This study explored the socio-economic factors affecting the attitude of rural households in the Niger Valley of Benin toward goat milk consumption. Data were collected through individual face-to-face interviews of 721 heads of households or their representatives. Binary logistic regression analysis was carried out to test the association between socioeconomic variables and goat milk consumption. Goat milk and its products were consumed in 14.7% of the surveyed households and were not part of the traditional diets of remaining 81.8%. Their sensory qualities were further reasons reported by 18.4% of respondents for their non-consumption. A household's likelihood to consume goat milk or its derivatives was significantly influenced by the sociocultural background of its head and whether it kept goats or not. The odds of consuming goat milk and/or its derivatives were 2.285 and 2.017 times higher, respectively, for households from Dendi and Peulh socio-cultural groups. Despite the recorded cultural barriers, there is room for increasing goat milk consumption by rural households by increasing its availability and raising awareness of its nutritional and health benefits.