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Breunig S, Crooijmans RPMA, Bovenhuis H, Hettinga K, Bijl E. Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats. J Dairy Sci 2024; 107:6474-6486. [PMID: 38754827 DOI: 10.3168/jds.2023-24548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 03/26/2024] [Indexed: 05/18/2024]
Abstract
The casein composition, salt composition, and micelle size varies substantially between milk samples of individual animals. In goats, the links between those casein characteristics are unknown and could provide useful insights into goat casein micelle structure. In this study, the casein and salt composition of 42 individual Dutch goats from 17 farms was studied and linked to casein micelle size. Micelle size, the proportions of individual caseins, and protein content were associated with one another. Milk with smaller casein micelles was higher in protein content, salt content, and proportion of αs1-CN, but lower in αs2-CN and β-CN. The higher salt content in milk with small casein micelles was mainly attributed to a higher protein content, but changes in casein composition might additionally contribute to differences in mineralization. The nonsedimentable casein content in goat milk correlated with nonsedimentable fractions of β-CN and κ-CN and was independent of micelle size. Between large and small casein micelles, goat casein micelles showed more differences in casein and salt composition than bovine micelles, indicating differences in internal structure. Nevertheless, the casein mineralization in goat milk was similar to casein mineralization in bovine milk, indicating that mineralization of casein micelles follows a general principle. These results can help to better understand how composition and micelle structure in goat milk are related to each other, which may be useful to improve processing and product properties of goat milk in the future.
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Affiliation(s)
- Swantje Breunig
- Food Quality and Design, Wageningen University and Research, 6700 AA Wageningen, the Netherlands; Ausnutria B.V., 8002 LB Zwolle, the Netherlands.
| | - Richard P M A Crooijmans
- Animal Breeding and Genomics, Wageningen University and Research, 6700 AH Wageningen, the Netherlands
| | - Henk Bovenhuis
- Animal Breeding and Genomics, Wageningen University and Research, 6700 AH Wageningen, the Netherlands
| | - Kasper Hettinga
- Food Quality and Design, Wageningen University and Research, 6700 AA Wageningen, the Netherlands
| | - Etske Bijl
- Food Quality and Design, Wageningen University and Research, 6700 AA Wageningen, the Netherlands
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2
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Vaseghi Bakhshayesh R, Panahi B, Hejazi MA, Nami Y. Metabolite profiling of different Iranian traditional yogurts using an untargeted metabolomics approach. Heliyon 2024; 10:e34760. [PMID: 39145000 PMCID: PMC11320151 DOI: 10.1016/j.heliyon.2024.e34760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 07/13/2024] [Accepted: 07/16/2024] [Indexed: 08/16/2024] Open
Abstract
We used gas chromatography-mass spectrometry (GC-MS) with an untargeted metabolomics approach to look at the metabolite profiles of traditional Iranian yogurts made from cow, goat, buffalo, and sheep milk. Results showed that different animal milks significantly influenced physicochemical properties and fatty acid (FA) composition, resulting in diverse metabolites. Over 80 % of all the fatty acids in the yogurt samples were saturated. The main fatty acids found were myristic acid (C14:0), palmitic acid (C16:0), and oleic acid + petroselenic acid (cis-9 C18:1 + cis-6 C18:1). In total, 36 metabolites, including esters, aldehydes, alcohols, and acids, were detected. Some important metabolites that changed yogurt profiles were 2-heptanone, methyl acetate, 2-propanone, butyl formate, and 4-methyl benzal. Associations between metabolite profiles and milk compositional traits were also observed, with statistical models showing a strong correlation between metabolite profiles and FA content. This study is the first to explore the impact of different animal sources and regions in Iran on the metabolome profiles of traditional yogurts. These results give us useful information about how metabolites differ between species and can be used to make new dairy products based on milk compositions and metabolites, which will help with future formulations of autochthonous starters.
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Affiliation(s)
- Reza Vaseghi Bakhshayesh
- Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
| | - Bahman Panahi
- Department of Genomics, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
| | - Mohammad Amin Hejazi
- Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
| | - Yousef Nami
- Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
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3
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Fu S, Zhu L, Yang X, Jiao Y, Hao G, Liu Y. Extracellular vesicles separated from goat milk by differential centrifugation coupled with sodium citrate pretreatments. Food Chem 2024; 446:138807. [PMID: 38422640 DOI: 10.1016/j.foodchem.2024.138807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 02/17/2024] [Accepted: 02/18/2024] [Indexed: 03/02/2024]
Abstract
Satisfactory separation of milk-derived extracellular vesicles (MEVs) is important for the downstream analysis of the functions and properties of MEVs. However, the presence of abundant proteins in milk hindered the separation of MEVs. In this study, three pretreatment methods, including sodium citrate (SC), acetic acid (AA), and high-speed centrifugation, were adopted to separate MEVs from goat milk while minimizing the impact of protein. The MEVs were then characterized by nanoparticle tracking, transmission electron microscopy and western blotting experiments. The results indicated that pretreatments with AA and SC greatly decreased the impact of casein, but AA pretreatment damaged the surface structure of MEVs. Additionally, the differential centrifugation process resulted in a slight loss of MEVs. Overall, MEVs with small size and high purity can be obtained under 125 k × g centrifugation combined with SC pretreatment, which suggests a promising method for separation of MEVs from goat milk.
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Affiliation(s)
- Shangchen Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
| | - Li Zhu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-0075, Japan.
| | - Yang Jiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
| | - Guo Hao
- Shaanxi Goat Milk Product Quality Supervision and Inspection Center, Fuping 711700, Shaanxi, China.
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
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4
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Abd Rahman MR, Hassan Z, Hassan MS, Hashim R, Wong LS, Leong WY, Syd Jaafar SH, Salvamani S. Enhanced Goat Milk MUFA Quality via Date Pit Supplementation: A Time-Based Pattern Recognition Analysis Utilizing Agricultural Waste Byproduct. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:1797017. [PMID: 37350796 PMCID: PMC10284659 DOI: 10.1155/2023/1797017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 06/24/2023]
Abstract
Date pits are agricultural waste byproducts and are available in tons yearly. Milk MUFAs are lipids beneficial for health and sorted out for food product development. This work is aimed at researching the effect of supplementing dairy goats with date pit powder (DPP) as a source of fatty acids (FA), an alternative to enhancing the unsaturated FA in milk and analysed via chemometrics in a 3-month supplementation-based study. Saanen-Boer crossed dairy goats were divided into six groups comprising of control, 10 g and 20 g both for Ajwa DPP (high-quality dates) and Mariami DPP (agricultural waste byproduct), and another 30 g for Mariami DPP only. The supplementation exercise was done daily on each dairy goat. The DPP and milk samples were analysed for its FA profile applying GC-FID and followed by chemometric techniques, namely, PCA and PLS. Results indicated that the n-6/n-3 ratio was the highest for the unsupplemented group compared to the DPP-treated goats with lower n-6/n-3 ratios. The M30 group showcased the most promising health-related class of FAs viewed by 3D PCA and PLS model clustering patterns, in particular monounsaturated FA (MUFA) (C18:1n9c or oleic acid). These results suggest that Mariami DPP supplementation at higher doses and time to lactating Saanen-Boer cross goats can be a means to milk FA quantity and quality enhancement and that chemometrics via pattern recognition can be useful statistical tools when dealing with overwhelming data.
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Affiliation(s)
- M. R. Abd Rahman
- Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana Bandar Baru Nilai, Putra Nilai, 71800 Nilai, N. Sembilan, Malaysia
- Department of Food Biotechnology, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia
| | - Z. Hassan
- Department of Food Biotechnology, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia
| | - M. S. Hassan
- Department of Industrial Chemistry, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia
| | - R. Hashim
- Department of Food Biotechnology, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia
| | - L. S. Wong
- Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana Bandar Baru Nilai, Putra Nilai, 71800 Nilai, N. Sembilan, Malaysia
| | - W. Y. Leong
- Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana Bandar Baru Nilai, Putra Nilai, 71800 Nilai, N. Sembilan, Malaysia
| | - S. H. Syd Jaafar
- Department of Food Biotechnology, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia
| | - S. Salvamani
- School of Health Sciences, International Medical University, Bukit Jalil, 57000 Kuala Lumpur, Malaysia
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5
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Liu Y, Hu X, Voglmeir J, Liu L. N-glycan profiles as a tool in qualitative and quantitative analysis of goat milk adulteration. Food Chem 2023; 423:136116. [PMID: 37182487 DOI: 10.1016/j.foodchem.2023.136116] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/24/2023] [Accepted: 04/04/2023] [Indexed: 05/16/2023]
Abstract
Goat milk is closer to human milk in some respects than cow milk, and therefore preferred by many consumers. Because of the short lactation period and consequently less milk production of goats, the price of goat milk is often higher than that of cow milk, so that adulteration of goat milk is common. N-glycans have stability and thus have a good potential for acting as a new biomarker for identifying dairy adulteration. In this study, the N-glycan structures of goat milk and cow milk were analyzed by Ultra-high performance liquid chromatography (UPLC) and MALDI-TOF-MS. Based on the high species specificity of N-glycans, a method for identifying goat milk mixed with cow milk was established. The adulteration content of 5% cow milk in goat milk could be qualitatively and quantitatively detected. A prediction model of adulteration in goat milk was established by using partial least squares (PLS).
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Affiliation(s)
- Yi Liu
- Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xiaojie Hu
- Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Josef Voglmeir
- Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Jiangsu Colleborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Li Liu
- Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Jiangsu Colleborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
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6
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Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Iommelli P, Infascelli L, Tudisco R, Capitanio F. The Italian Cilentana goat breed: productive performances and economic perspectives of goat farming in marginal areas. Trop Anim Health Prod 2022; 54:304. [PMID: 36109418 PMCID: PMC9477946 DOI: 10.1007/s11250-022-03292-7] [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: 02/10/2022] [Accepted: 08/31/2022] [Indexed: 11/04/2022]
Abstract
In the internal areas of Cilento, province of Salerno (Campania), the Cilentana, a small native goat breed population, is reared quite widespread, due to its dual-purpose attitude and to its typical productions. The extensive livestock system adopted for this breed allows the use of otherwise abandoned territories and a sustainable farming capable of ensuring high-quality levels. In addition, Cilentana goat farming represents an important source of income for the local communities and also preserves the territory itself guaranteeing the protection of biodiversity and the conservation of local activities that have a historical tradition. The aim of this study is twofold: give an overview of Cilentana breed morphological and productive traits linked to the historical and gastronomic tradition of the area and emphasize the economic role of this breed in the perspective of the ongoing new Common Agricultural Policy (CAP) rules.
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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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9
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Ma H, Yu Z, Zhao Y, Li L, Liu Y, Liu Y. Goat milk fermented with combined lactic acid bacterium alter microbial community structures and levels of the targeted short-chain fatty acids in the large intestine of mice. Food Res Int 2022; 157:111352. [DOI: 10.1016/j.foodres.2022.111352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/15/2022] [Accepted: 05/05/2022] [Indexed: 11/25/2022]
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10
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Nagahata H, Fuse M, Umehara K, Gondaira S, Higuchi H, Hisaeda K, Kumano Y. Evaluation of the health status of mammary glands and compositional changes in udder-half milk obtained from dairy goats for milk quality management. Anim Sci J 2022; 93:e13714. [PMID: 35417054 DOI: 10.1111/asj.13714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 11/30/2022]
Abstract
This study evaluated the health status of the mammary glands and milk composition of dairy goats. The California mastitis test (CMT) score, somatic cell counts (SCCs), somatic cell type, electrical conductivity (EC), N-acetyl-β-d-glucosaminidase (NAGase) activity, mastitis-causing pathogens, and milk composition in 121 udder-half milk samples from 62 crossbreed goats (1-3 years old) at 23-45 days postpartum were compared in four categories with SCCs of <200 × 103 , <300 × 103 , 301-1000 × 103 , and >1010 × 103 cells/ml. The SCC, CMT score, EC, and NAGase activity were significantly lower (p < 0.05) in udder-half milk with SCCs of <200 × 103 and <300 × 103 cells/ml than those in milk with SCCs of 301-1000 × 103 and >1010 × 103 cells/ml. The protein, lactose/ash, and solids-not-fat (SNF) in milk with an SCC of <300 × 103 cells/ml were similar to the previously reported values. The proportion of polymorphonuclear neutrophils was significantly higher (p < 0.05) in milk with SCCs of 301-1000 and >1010 × 103 cells/ml than in milk with an SCC of <300 × 103 cells/ml. Assessing mammary gland health and milk composition based on categorization of udder-half milk by SCC may be useful for milk quality control on goat farms.
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Affiliation(s)
- Hajime Nagahata
- Department of Veterinary Associated Science, Faculty of Veterinary Medicine, Okayama University of Science, Imabari, Japan
| | | | | | - Satoshi Gondaira
- Laboratory of Animal Health, School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Japan
| | - Hidetoshi Higuchi
- Laboratory of Animal Health, School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Japan
| | - Keiichi Hisaeda
- Department of Veterinary Associated Science, Faculty of Veterinary Medicine, Okayama University of Science, Imabari, Japan
| | - Yasutaka Kumano
- Hokkaido Dairy Milk Recording & Testing Association, Sapporo, Japan
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The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the "Baa"? Nutrients 2022; 14:nu14020290. [PMID: 35057470 PMCID: PMC8780791 DOI: 10.3390/nu14020290] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/01/2022] [Accepted: 01/06/2022] [Indexed: 12/14/2022] Open
Abstract
Although causality is yet to be confirmed, a considerable volume of research has explored the relationships between cow milk consumption, type II diabetes, and cardiovascular disease. Contrastingly, it has not been comprehensively examined whether milk of non-bovine origin can provide cardiometabolic protection. This narrative review outlines the marked differences in macronutrient composition, particularly protein and lipid content, and discusses how whole milk product (and individual milk ingredients) from different species could impact cardiometabolic health. There is some data, although primarily from compositional analyses, animal studies, and acute clinical trials, that non-bovine milk (notably sheep and goat milk) could be a viable substitute to cow milk for the maintenance, or enhancement, of cardiometabolic health. With a high content of medium-chain triglycerides, conjugated linoleic acid, leucine, and essential minerals, sheep milk could assist in the prevention of metabolic-related disorders. Similarly, albeit with a lower content of such functional compounds relative to sheep milk, goat and buffalo milk could be plausible counterparts to cow milk. However, the evidence required to generate nutritional recommendations for ‘non-bovine milk’ is currently lacking. Longer-term randomised controlled trials must assess how the bioactive ingredients of different species’ milks collectively influence biomarkers of, and subsequently incidence of, cardiometabolic health.
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Li X, Spencer GW, Ong L, Gras SL. Beta casein proteins – A comparison between caprine and bovine milk. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat. Foods 2021; 10:foods10092158. [PMID: 34574268 PMCID: PMC8472115 DOI: 10.3390/foods10092158] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow's milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat's composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
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Ma H, Zhao Y, Li L, Liu Y. Effects of Combinations of Goat Milk and Oligosaccharides on Altering the Microbiota, Immune Responses, and Short Chain Fatty Acid Levels in the Small Intestines of Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8828-8837. [PMID: 34314156 DOI: 10.1021/acs.jafc.1c03408] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Goat milk and oligosaccharides play important roles in gastrointestinal health. A combination of goat milk with three oligosaccharides, stachyose (STS), fructo-oligosaccharide (FOS), and a prebiotics mixture (FGS), was fed to mice. Changes and functions of the microbiota, short chain fatty acid (SCFA) concentrations, and immune gene expression in the small intestines were determined. The FOS treatment increased the beneficial bacteria Lactobacillus and Bifidobacterium, the FGS treatment helped stabilize the microbial community, and the STS treatment significantly enhanced microbial diversity and the growth of Bacteroidetes. The oligosaccharide treatments regulated the gene expression levels of the immune factors tumor necrosis factor alpha (Tnfα), granzyme B (Gzmb), perforin (Prf), and aryl hydrocarbon receptor (Ahr). Stachyose significantly increased the concentrations of acetate and propionate compared with other treatments. These findings demonstrate that STS is the preferred carbon source for microbiota, slightly modulates SCFA production, and results in low immunogenicity in the small intestines of mice.
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Affiliation(s)
- Haorui Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Linqiang Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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15
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He M, Nie X, Wang H, Yan S, Zhang Y. Effects of a High-Grain Diet With a Buffering Agent on Milk Protein Synthesis in Lactating Goats. Front Vet Sci 2021; 8:696703. [PMID: 34295935 PMCID: PMC8291223 DOI: 10.3389/fvets.2021.696703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Accepted: 06/11/2021] [Indexed: 11/13/2022] Open
Abstract
Chinese dairy industries have developed rapidly, providing consumers with high-quality sources of nutrition. However, many problems have also appeared during the development process, especially the low quality of milk. To improve milk quality, a large amount of concentrated feed is usually added to the diet within a certain period of time, which increases the milk production to a certain extent. However, long-term feeding with high-concentration feed can lead to subacute rumen acidosis. Therefore, the present study aimed to determine the effect of adding a buffer on subacute rumen acidosis, and the improvement of milk production and milk quality. We also aimed to study the mechanism of promoting mammary gland lactation. A total of 12 healthy mid-lactating goats were randomly divided into two groups, they were high-grain diet group (Control) and buffering agent group. To understand the effects of high-grain diets with buffers on amino acids in jugular blood and the effects of amino acids on milk protein synthesis, Milk-Testing™ Milkoscan 4000, commercial kits, and high-performance liquid chromatography (HPLC) measurements were integrated with the milk protein rate, the amino acid concentration in jugular venous blood samples, quantitative real-time PCR, comparative proteomics, and western blotting to study differentially expressed proteins and amino acids in mammary gland tissues of goats fed high-grain diets. Feeding lactating goats with buffering agent increased the percentage of milk protein in milk, significantly increased the amino acid content of jugular blood (p < 0.05), and increase the amino acid transporter levels in the mammary gland. Compared with the high-grain group, 2-dimensional electrophoresis technology, matrix-assisted laser desorption/ionization-time of flight/time of flight proteomics analyzer, and western blot analysis further verified that the expression levels of beta casein (CSN2) and lactoferrin (LF) proteins in the mammary glands of lactating goats were higher when fed a high-grain diets and buffers. The mechanism of increased milk protein synthesis was demonstrated to be related to the activation of mammalian target of rapamycin (mTOR) pathway signals.
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Affiliation(s)
- Meilin He
- The Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Xintian Nie
- College of Engineering, Nanjing Agricultural University, Nanjing, China
| | - Huanhuan Wang
- The Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Shuping Yan
- The Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, China
| | - Yuanshu Zhang
- The Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, China
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16
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Rubin M, Modai S, Rayman S, Kaplan KM, Mendelson E, Lichtenberg D. Antiviral properties of goat milk. CLINICAL NUTRITION OPEN SCIENCE 2021. [DOI: 10.1016/j.nutos.2021.03.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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17
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Ye A. Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106599] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Mollica MP, Trinchese G, Cimmino F, Penna E, Cavaliere G, Tudisco R, Musco N, Manca C, Catapano A, Monda M, Bergamo P, Banni S, Infascelli F, Lombardi P, Crispino M. Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions. Nutrients 2021; 13:1111. [PMID: 33800688 PMCID: PMC8066999 DOI: 10.3390/nu13041111] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/16/2021] [Accepted: 03/24/2021] [Indexed: 12/13/2022] Open
Abstract
Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding-the main way to modify milk fat composition-may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.
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Affiliation(s)
- Maria P. Mollica
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples ‘Federico II’, 80055 Naples, Italy
| | - Giovanna Trinchese
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples ‘Federico II’, 80055 Naples, Italy
| | - Fabiano Cimmino
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
| | - Eduardo Penna
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
| | - Gina Cavaliere
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
| | - Raffaella Tudisco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Nadia Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Claudia Manca
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (C.M.); (S.B.)
| | - Angela Catapano
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
| | - Marcellino Monda
- Department of Experimental Medicine, Section of Human Physiology and Unit of Dietetics and Sports Medicine, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy;
| | - Paolo Bergamo
- Institute of Food Sciences, National Research Council, 83100 Avellino, Italy
| | - Sebastiano Banni
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (C.M.); (S.B.)
| | - Federico Infascelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Pietro Lombardi
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Marianna Crispino
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
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19
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Qin YS, Jiang H, Wang CF, Cheng M, Wang LL, Huang MY, Zhao QX, Jiang HH. Physicochemical and functional properties of goat milk whey protein and casein obtained during different lactation stages. J Dairy Sci 2021; 104:3936-3946. [PMID: 33551171 DOI: 10.3168/jds.2020-19454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 10/29/2020] [Indexed: 11/19/2022]
Abstract
During lactation, goat milk contains colostrum, transitional milk, mature milk, and end milk. The protein present in goat milk during different lactation periods has different characteristics. This study aimed to characterize the protein profile of goat milk samples obtained at different lactation stages and to identify changes in the physicochemical and functional properties of whey protein and casein from goat milk collected at 1, 3, 15, 100, and 200 d after calving. The results demonstrated that the lactation period had a great influence on the physicochemical and functional properties of goat milk whey protein and casein, especially the protein properties of colostrum on the first day after delivery. The denaturation temperature, hydrophobicity, and turbidity of whey protein were significantly higher on the first day postpartum than at other lactation periods. Correspondingly, the colostrum whey protein also had better functional properties, such as emulsification, oil holding capacity, and foaming properties on the first day postpartum than at other lactation periods. For casein, the turbidity, particle size, water holding capacity, and foaming properties on the first day after delivery were significantly higher than those at other lactation periods, whereas the denaturation temperature, oil holding capacity, and emulsification followed the opposite trend. For both whey protein and casein, the 2 indicators of emulsifying properties, namely, emulsifying activity index and the emulsion stability, also followed an opposite trend relative to lactation stage, whereas the changes in foaming capacity with the lactation period were completely consistent with the change of foaming stability. These findings could provide useful information for the use of goat milk whey protein and casein obtained during different lactation stages in the dairy industry.
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Affiliation(s)
- Y S Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - H Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - C F Wang
- 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
| | - L L Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - M Y Huang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - Q X Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - H H Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
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20
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Moniente M, García‐Gonzalo D, Ontañón I, Pagán R, Botello‐Morte L. Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions. Compr Rev Food Sci Food Saf 2021; 20:1481-1523. [DOI: 10.1111/1541-4337.12704] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 12/01/2020] [Accepted: 12/04/2020] [Indexed: 12/19/2022]
Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Diego García‐Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología, Química Analítica Facultad de Ciencias, Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Laura Botello‐Morte
- Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain
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21
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Prosser CG. Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J Food Sci 2021; 86:257-265. [DOI: 10.1111/1750-3841.15574] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Colin G Prosser
- Dairy Goat Co‐operative (N.Z.) Ltd. 18 Gallagher Drive Hamilton 3240 New Zealand
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22
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Park YW. The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry. Food Sci Anim Resour 2021; 41:8-15. [PMID: 33506213 PMCID: PMC7810394 DOI: 10.5851/kosfa.2020.e82] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/31/2020] [Accepted: 09/17/2020] [Indexed: 11/06/2022] Open
Abstract
Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by man-made or crafted plant-based beverage products. On the other hand, the tremendous increase in production and consumption of the plant-based alternative milks in recent years has led a serious business downturn in traditional roles and stability of the dairy industry, especially in the major dairy producing Western countries. Although plant-based milk alternatives may have some benefits on nutrition and health of certain consumers, the plant-derived alternative milks may not overshadow the true values of natural milk. Milk is not a high fat and high cholesterol food as animal meat products. Unlike plant-based alternative milks, natural milk contains many bioactive as well as antiappetizing peptides, which can reduce body weight. It has proven that taking low-fat, cultured and lactase treated milk and dairy products with other diversified nutritionally balanced diets have been shown to be healthier dietary option than plant-based milk/foods alone.
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Affiliation(s)
- Young Woo Park
- Georgia Small Ruminant Research &
Extension Center, Fort Valley State University, The University System of
Georgia, Fort Valley, GA 31030,
USA
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23
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Roy D, Ye A, Moughan PJ, Singh H. Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion. J Dairy Sci 2020; 104:1394-1411. [PMID: 33309366 DOI: 10.3168/jds.2020-18779] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 09/18/2020] [Indexed: 11/19/2022]
Abstract
Coagulation of milk in the stomach is the first crucial step in its digestion. Using a human gastric simulator, the dynamic gastric digestion of goat and sheep skim milk were compared with that of cow skim milk, focusing particularly on their physical characteristics. The gastric contents were analyzed for changes in dry matter and microstructure, and the extent of protein digestion. The study revealed that the skim milk from all species formed a curd within the first 15 min of gastric digestion, at which time the pH was ~6.1 to 6.3. Compared with cow skim milk, the dry matter contents of the clots formed from goat and sheep skim milk were lower and higher, respectively, which was due to the differences in their total solids and protein contents. Microstructural analysis showed that, as digestion progressed, the clot structure became more cohesive, along with a decrease in moisture content, which in turn affected the breakdown and hydrolysis of caseins by pepsin; this phenomenon was similar for milk from all species. However, the extent of moisture retained in the sheep skim milk clot appeared to be lower than those of the cow and goat skim milk clots. In addition, the relative firmness of the sheep milk clot was higher than those of the cow and goat milk clots at the end of gastric digestion. The pattern of protein hydrolysis by pepsin was similar for the milk of all species, despite the differences in the proportions of different proteins. The study provided insight into the coagulation kinetics of goat and sheep skim milk under in vitro gastric digestion conditions.
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Affiliation(s)
- Debashree Roy
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Paul J Moughan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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24
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Boukria O, El Hadrami EM, Sameen A, Sahar A, Khan S, Safarov J, Sultanova S, Leriche F, Aït-Kaddour A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 2020; 9:E1722. [PMID: 33238624 PMCID: PMC7700313 DOI: 10.3390/foods9111722] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 12/24/2022] Open
Abstract
Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.
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Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan;
| | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Shakhnoza Sultanova
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
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25
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Whole Goat Milk as a Source of Fat and Milk Fat Globule Membrane in Infant Formula. Nutrients 2020; 12:nu12113486. [PMID: 33202897 PMCID: PMC7696746 DOI: 10.3390/nu12113486] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/10/2020] [Accepted: 11/11/2020] [Indexed: 01/03/2023] Open
Abstract
Cow milk is the most common dairy milk and has been extensively researched for its functional, technological and nutritional properties for a wide range of products. One such product category is infant formula, which is the most suitable alternative to feed infants, when breastfeeding is not possible. Most infant formulas are based on cow milk protein ingredients. For several reasons, consumers now seek alternatives such as goat milk, which has increasingly been used to manufacture infant, follow-on and young child formulas over the last 30 years. While similar in many aspects, compositional and functional differences exist between cow and goat milk. This offers the opportunity to explore different formulations or manufacturing options for formulas based on goat milk. The use of whole goat milk as the only source of proteins in formulas allows levels of milk fat, short and medium chain fatty acids, sn-2 palmitic acid, and milk fat globule membrane (MFGM) to be maximised. These features improve the composition and microstructure of whole goat milk-based infant formula, providing similarities to the complex human milk fat globules, and have been shown to benefit digestion, and cognitive and immune development. Recent research indicates a role for milk fat and MFGM on digestive health, the gut–brain axis and the gut–skin axis. This review highlights the lipid composition of whole goat milk-based infant formula and its potential for infant nutrition to support healthy digestion, brain development and immunity. Further work is warranted on the role of these components in allergy development and the advantages of goat milk fat and MFGM for infant nutrition and health.
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26
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Gharibi H, Rashidi A, Jahani-Azizabadi H, Mahmoudi P. Evaluation of milk characteristics and fatty acid profiles in Markhoz and Kurdish hairy goats. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2020.106195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Roy D, Ye A, Moughan PJ, Singh H. Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review. Front Nutr 2020; 7:577759. [PMID: 33123547 PMCID: PMC7573072 DOI: 10.3389/fnut.2020.577759] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 09/02/2020] [Indexed: 11/29/2022] Open
Abstract
Background: The traditional dairy-cattle-based industry is becoming increasingly diversified with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has increased because there have been several anecdotal reports about the nutritional benefits of these milks and reports both of individuals tolerating and digesting some non-cattle milks better than cattle milk and of certain characteristics that non-cattle milks are thought to share in common with human milk. Thus, non-cattle milks are considered to have potential applications in infant, children, and elderly nutrition for the development of specialized products with better nutritional profiles. However, there is very little scientific information and understanding about the digestion behavior of non-cattle milks. Scope and Approach: The general properties of some non-cattle milks, in comparison with human and cattle milks, particularly focusing on their protein profile, fat composition, hypoallergenic potential, and digestibility, are reviewed. The coagulation behaviors of different milks in the stomach and their impact on the rates of protein and fat digestion are reviewed in detail. Key findings and Conclusions: Milk from different species vary in composition, structure, and physicochemical properties. This may be a key factor in their different digestion behaviors. The curds formed in the stomach during the gastric digestion of some non-cattle milks are considered to be relatively softer than those formed from cattle milk, which is thought to contribute to the degree to which non-cattle milks can be easily digested or tolerated. The rates of protein and fat delivery to the small intestine are likely to be a function of the macro- and micro-structure of the curd formed in the stomach, which in turn is affected by factors such as casein composition, fat globule and casein micelle size distribution, and protein-to-fat ratio. However, as no information on the coagulation behavior of non-cattle milks in the human stomach is available, in-depth scientific studies are needed in order to understand the impact of compositional and structural differences on the digestive dynamics of milk from different species.
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Affiliation(s)
| | | | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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28
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Boukria O, El Hadrami EM, Boudalia S, Safarov J, Leriche F, Aït-Kaddour A. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods 2020; 9:E1309. [PMID: 32957530 PMCID: PMC7555713 DOI: 10.3390/foods9091309] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 01/29/2023] Open
Abstract
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
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Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Sofiane Boudalia
- Laboratoire de Biologie, Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan;
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
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29
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30
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Yaman H. A rapid method for detection adulteration in goat milk by using vibrational spectroscopy in combination with chemometric method s. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3091-3098. [PMID: 32624611 PMCID: PMC7316910 DOI: 10.1007/s13197-020-04342-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2020] [Accepted: 03/11/2020] [Indexed: 11/25/2022]
Abstract
Because of the second place of milk adulteration in the food fraud lists, the study focused on the investigation of the cow milk as an adulterant in goat milk based on β-carotene presence in cow milk as s rapid method by Raman and Infrared spectroscopy with chemometric techniques.t Partial least squares regression (PLSR) and the soft independent modelling of class Analogy (SIMCA) models have developed to for the prediction of adulteration ratio and β-carotene content of mixtures on the spectral band at around 1373, 1454, and 956 cm-1 for infrared and 1005, 1154, and 1551 cm-1 for Raman spectroscopy respectively. The correlation coefficient for calibration (R2cal), standard error of calibration, standard error of performance, and correlation coefficient for validation (R2val) have calculated for mid-infrared and Raman techniques. The PLSR models showed excellent fit (R2 value > 96) and could accurately determine β-carotene content and percentage of spiked milk in a short time. SIMCA results showed that 20% intervals of the mixture could be differentiated barely from other mixtures by mid-infrared spectroscopy; however, there could not found significant discrimination by Raman spectroscopy. β-carotene could be considered as a biomarker of determination of adulteration concerning β-carotene content and mixture percentage, and discrimination of spiked mixture for the differentiation of goat and cow milk.
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Affiliation(s)
- Hülya Yaman
- Department of Food Science and Technology, The Ohio State University, Columbus, OH USA
- Department of Gastronomy and Culinary Arts, Bolu Abant Izzet Baysal University, Bolu, Turkey
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31
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Polveiro RC, Vidigal PMP, Mendes TADO, Yamatogi RS, Lima MC, Moreira MAS. Effects of enrofloxacin treatment on the bacterial microbiota of milk from goats with persistent mastitis. Sci Rep 2020; 10:4421. [PMID: 32157153 PMCID: PMC7064484 DOI: 10.1038/s41598-020-61407-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 02/21/2020] [Indexed: 12/18/2022] Open
Abstract
Antibiotic resistance has become a major concern for human and animal health. As fluoroquinolones have been extensively used in human and veterinary medicine, there has also been the rapid emergence and spread of antimicrobial resistance around the world. Here, we analysed the microbiome of goat milk using samples from healthy goats and those diagnosed with persistent mastitis and treated using the antibiotic enrofloxacin with 16S rRNA amplicon sequencing. We selected a group of 11 goats and 22 samples of milk that did not respond clinically to enrofloxacin treatment. Milk samples were evaluated before and after treatment to verify changes of the microbiota; the three first lactating goats were selected from the healthy control group. The milk samples from the healthy control animals presented a larger abundance of different species of bacteria of the Staphylococcus genus, but a smaller number of different genera, which indicated a more specific niche of resident bacteria. The Firmicutes phylum was predominantly different between the studied groups. Samples from before-treatment animals had a higher number of new species than those from the control group, and after being treated again. These microbiota received new bacteria, increasing the differences in bacteria even more in relation to the control group. Genotypes such as Trueperella and Mannheimia, between other genera, had a high abundance in the samples from animals with persistent mastitis. The dysbiosis in this study, with marked evidence of a complex microbiota in activity in cases of the failure of antimicrobial treatment for persistent chronic mastitis, demonstrates a need to improve the accuracy of pathogen identification and increases concern regarding antibiotic treatments in milk production herds.
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Affiliation(s)
- Richard Costa Polveiro
- Laboratory of Bacterial Diseases, Sector of Preventive Veterinary Medicine and Public Health, Veterinary Department, Federal University of Viçosa, Viçosa, MG, Brazil
| | - Pedro Marcus Pereira Vidigal
- Núcleo de Análise de Biomoléculas (NuBioMol), Center of Biological Sciences, Federal University of Viçosa, Viçosa, MG, Brazil
| | | | - Ricardo Seiti Yamatogi
- Laboratory of Bacterial Diseases, Sector of Preventive Veterinary Medicine and Public Health, Veterinary Department, Federal University of Viçosa, Viçosa, MG, Brazil
| | - Magna Coroa Lima
- Laboratory of Bacterial Diseases, Sector of Preventive Veterinary Medicine and Public Health, Veterinary Department, Federal University of Viçosa, Viçosa, MG, Brazil
| | - Maria Aparecida Scatamburlo Moreira
- Laboratory of Bacterial Diseases, Sector of Preventive Veterinary Medicine and Public Health, Veterinary Department, Federal University of Viçosa, Viçosa, MG, Brazil.
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Yang B, Zhang S, Pang X, Lu J, Wu Z, Yue Y, Wang T, Jiang Z, Lv J. Separation of serum proteins and micellar casein from skim goat milk by pilot‐scale 0.05‐μm pore‐sized ceramic membrane at 50°C. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13334] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Baoyu Yang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
- College of Life ScienceYantai University Yantai China
| | - Shuwen Zhang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Xiaoyang Pang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Jing Lu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zheng Wu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Yuanchun Yue
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Tong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zhumao Jiang
- College of Life ScienceYantai University Yantai China
| | - Jiaping Lv
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
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34
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Ye A, Cui J, Carpenter E, Prosser C, Singh H. Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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35
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Stergiadis S, Nørskov NP, Purup S, Givens I, Lee MRF. Comparative Nutrient Profiling of Retail Goat and Cow Milk. Nutrients 2019; 11:E2282. [PMID: 31554167 PMCID: PMC6835441 DOI: 10.3390/nu11102282] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 09/09/2019] [Accepted: 09/16/2019] [Indexed: 02/01/2023] Open
Abstract
Goat milk is globally consumed but nutritional profiling at retail level is scarce. This study compared the nutrient composition of retail cow and goat milk (basic solids, fatty acids, minerals, and phytoestrogens) throughout the year and quantified the potential implications on the consumers' nutrient intakes. When compared to cow milk, goat milk demonstrated nutritionally desirable traits, such as lower concentrations of C12:0, C14:0, C16:0 and Na: K ratio, and the higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, B, Cu, Mg, Mn, P and I, although the latter may be less desirable in cases of high milk intakes. However, in contrast with nutritional targets, it had lower concentrations of omega-3 PUFA, vaccenic acid, lignans, Ca, S and Zn. The extent of these differences was strongly influenced by season and may demonstrate a combination of differences on intrinsic species metabolism, and farm breeding/husbandry practices.
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Affiliation(s)
- Sokratis Stergiadis
- Department of Animal Sciences, University of Reading, Agriculture Building, P.O. Box 237, Earley Gate, Reading RG6 6AR, UK.
| | - Natalja P Nørskov
- Department of Animal Science, Aarhus University, AU-Foulum, Blichers Alle 20, P.O. Box 50, DK-8830 Tjele, Denmark.
| | - Stig Purup
- Department of Animal Science, Aarhus University, AU-Foulum, Blichers Alle 20, P.O. Box 50, DK-8830 Tjele, Denmark.
| | - Ian Givens
- Institute for Food Nutrition and Health, University of Reading, Agriculture Building, P.O. Box 237, Earley Gate, Reading RG6 6AR, UK.
| | - Michael R F Lee
- Rothamsted Research, North Wyke, Okehampton, Devon EX20 2SB, UK.
- Bristol Veterinary School, University of Bristol, Langford, Somerset BS40 5DU, UK.
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36
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Purification and Production of Novel Angiotensin I-Converting Enzyme (ACE) Inhibitory Bioactive Peptides Derived from Fermented Goat Milk. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09902-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Caprioli G, Kamgang Nzekoue F, Fiorini D, Scocco P, Trabalza-Marinucci M, Acuti G, Tardella FM, Sagratini G, Catorci A. The effects of feeding supplementation on the nutritional quality of milk and cheese from sheep grazing on dry pasture. Int J Food Sci Nutr 2019; 71:50-62. [PMID: 31163113 DOI: 10.1080/09637486.2019.1613347] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The effect of feeding supplementation on the nutritional characteristics of milk and cheese was studied in dairy sheep grazing on low mountain dry-grasslands during summer in typical sub-Mediterranean conditions of aridity. The control group (CG) of 25 sheep grazed on grass, while the experimental group (EG) of 25 sheep grazed on grass and received 600 g a day of a barley and corn mixture. Daily milk production showed a less pronounced decrease in EG than in CG (p ˂ 0.0368). After one month of supplementation, the concentrations of retinol and α-tocopherol in milk and cheese from EG were higher than CG (p < 0.05). Supplementary feeding had a positive effect on the fatty acid composition of the sheep milk. For the first time, positive effects on the volatile composition were found in EG cheese, displaying lower percentages of carboxylic acids associated with the pungent and rancid odour with respect to CG.
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Affiliation(s)
| | | | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, Camerino, Italy
| | - Paola Scocco
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | | | - Gabriele Acuti
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - Federico M Tardella
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | | | - Andrea Catorci
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
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38
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Mohsin AZ, Sukor R, Selamat J, Hussin ASM, Ismail IH. Chemical and mineral composition of raw goat milk as affected by breed varieties available in Malaysia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1610431] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Aliah Zannierah Mohsin
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Rashidah Sukor
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Jinap Selamat
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Intan Hakimah Ismail
- Department of Pediatrician, Faculty of Medicine, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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39
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Hodgkinson AJ, Wallace OA, Smolenski G, Prosser CG. Gastric digestion of cow and goat milk: Peptides derived from simulated conditions of infant digestion. Food Chem 2019; 276:619-625. [DOI: 10.1016/j.foodchem.2018.10.065] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 10/28/2022]
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40
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Nε-carboxymethyllysine in nutritional milk formulas for infants. Food Chem 2019; 274:886-890. [DOI: 10.1016/j.foodchem.2018.09.069] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 09/09/2018] [Accepted: 09/10/2018] [Indexed: 01/02/2023]
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41
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Clark S, Mora García MB. A 100-Year Review: Advances in goat milk research. J Dairy Sci 2018; 100:10026-10044. [PMID: 29153153 DOI: 10.3168/jds.2017-13287] [Citation(s) in RCA: 159] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 07/21/2017] [Indexed: 12/14/2022]
Abstract
In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.
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Affiliation(s)
- Stephanie Clark
- Food Science and Human Nutrition, Iowa State University, Ames 50011-0152.
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42
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Hodgkinson AJ, Wallace OA, Boggs I, Broadhurst M, Prosser CG. Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions. Food Chem 2018; 245:275-281. [DOI: 10.1016/j.foodchem.2017.10.028] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 10/04/2017] [Accepted: 10/07/2017] [Indexed: 10/18/2022]
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43
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The effects of nutrition and parity on the development and productivity of Angora goats: 3. Effects of six combinations of mid pregnancy and postnatal nutrition on udder development, lactation, milk composition and net energy of milk production. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.02.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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44
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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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45
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Developing a predictive model for the energy content of goat milk as the basis for a functional unit formulation to be used in the life cycle assessment of dairy goat production systems. Animal 2017; 12:408-416. [PMID: 28747241 DOI: 10.1017/s1751731117001720] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Recent reports on livestock environmental impact based on life cycle assessment (LCA) did not fully consider the case of the dairy goat. Assignment of an environmental impact (e.g. global warming potential) to a specific product needs to be related to the appropriate 'unitary amount' or functional unit (FU). For milk, the energy content may provide a common basis for a definition of the FU. To date, no ad hoc formulations for the FU of goat milk have been proposed. For these reasons, this study aimed to develop and test one or more predictive models (DPMs) for the gross energy (GE) content of goat milk, based on published compositional data, such as fat (F), protein, total solids (TS), solid non-fat matter (SNF), lactose (Lac) and ash. The DPMs were developed, selected and tested using a linear regression approach, as a meta-analysis (i.e. meta-regression) was not applicable. However, in the final stage, a control procedure for spurious findings was carried out using a Monte Carlo permutation test. Because several published predictive models (PPMs) for GE in cow milk and goat milk were found in the literature, they were tested on the same data set with which the DPMs were developed. The best-performing DPMs and PPMs were compared directly with a subset of the individual data retrieved from the literature. Overall, the paucity of direct measurements of the GE in goat milk was a limiting factor in collecting data from the literature; thus, only a small data set (n=26) was established, even though it was considered sufficiently representative of milks from different goat breeds. The three best PPMs based on F alone gave more biased estimates of the GE content of the goat milk than the three new DPMs based on F, F and SNF and F and TS, respectively. Accordingly, three different formulations of FU are proposed, depending on the availability of data including both F and TS (or F and SNF) or F alone. Even though several metrics can be used in defining the FU for milk to be used in LCAs of goat farming systems, the proposed FU formulations should be adopted in place of the similar energy-based ones developed for other dairy species.
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Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model. Food Res Int 2017; 99:315-327. [PMID: 28784489 DOI: 10.1016/j.foodres.2017.05.028] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 05/26/2017] [Accepted: 05/27/2017] [Indexed: 01/05/2023]
Abstract
The aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Microbial Ecosystem (SHIME®). SHIME® model was used to investigate to assess changes in microbial composition and fermentation metabolites (short- and branched-chain fatty acids and ammonium), as well as under the antioxidant capacity. The results demonstrated that the beverages formulated, with or without grape pomace extract, exhibited high dietary fiber, oleic acid, phenolic compounds content and antioxidant activity. Both beverages also kept L. rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Therefore, the multifunctional beverages formulated in this study can offer a new perspective for the production of foods with positive potential effects on human health.
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47
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Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time. Food Chem 2017; 220:352-361. [DOI: 10.1016/j.foodchem.2016.10.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 09/29/2016] [Accepted: 10/04/2016] [Indexed: 11/24/2022]
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48
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Kapadiya DB, Prajapati DB, Jain AK, Mehta BM, Darji VB, Aparnathi KD. Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content. Vet World 2016; 9:710-6. [PMID: 27536031 PMCID: PMC4983121 DOI: 10.14202/vetworld.2016.710-716] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Accepted: 06/08/2016] [Indexed: 11/16/2022] Open
Abstract
AIM The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk. MATERIALS AND METHODS Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Cow milk samples of Kankrej breed were collected from Livestock Research Station, AAU, Anand. Samples were analyzed for gross composition such as total solids (TS), fat, solid not fat (SNF), protein, lactose, and ash. Samples were also analyzed for nitrogen distribution such as total nitrogen (TN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and selected minerals content such as calcium, magnesium, phosphorous, and chloride. Total five replications were carried out. RESULTS Goat milk had the lowest TS, fat, protein, and lactose content among all three types of milk studied in the present investigation. On the other hand, the highest TS, fat, protein, and lactose content were found in buffalo milk. Buffalo milk had the highest SNF, calcium, magnesium, and phosphorous content, which was followed by goat milk and lowest in cow milk. The SNF, protein, TN, and calcium content of goat milk were statistically non-significant (p<0.05) with cow milk. The lactose content of goat milk was significantly lower (p>0.05) than that of the cow milk as well as buffalo milk. The goat milk had the highest ash and NCN content, which were followed by buffalo milk and lowest in cow milk. However, the differences in ash, NPN, and phosphorous content of three types of milk studied, viz., goat milk, cow milk, and buffalo milk were found statistically non-significant (p<0.05). The NCN content of buffalo milk was statistically non-significant (p<0.05) with cow milk as well as goat milk. The NCN and magnesium content of goat milk were significantly higher (p>0.05) than that of the cow milk. The magnesium content of goat milk was statistically non-significant (p<0.05) with buffalo milk. The chloride content of goat milk was significantly higher (p>0.05) than that of the buffalo milk as well as cow milk. CONCLUSION It can be concluded from the study that the goat milk has lower TS, fat, lactose, protein content, TN as well as NPN but higher ash and NCN content compared to cow milk and buffalo milk. The goat milk has lower calcium, phosphorous compared to buffalo milk while it has higher calcium, phosphorous compared to cow milk, and it has higher magnesium, chloride content compared to cow milk and buffalo milk.
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Affiliation(s)
- Dhartiben B Kapadiya
- Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
| | - Darshna B Prajapati
- Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
| | - Amit Kumar Jain
- Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
| | - Bhavbhuti M Mehta
- Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
| | - Vijaykumar B Darji
- Department of Agricultural Statistics, BA College of Agriculture, Anand Agricultural University, Anand, Gujarat, India
| | - Kishorkumar D Aparnathi
- Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
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Kljajevic NV, Jovanovic ST, Miloradovic ZN, Macej OD, Vucic TR, Zdravkovic IR. Influence of the frozen storage period on the coagulation properties of caprine milk. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Todaro M, Scatassa ML, Giaccone P. Multivariate factor analysis of Girgentana goat milk composition. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2005.403] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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