Kualitas Susu Kambing Segar Di Peternakan Umban Sari Dan Alam Raya Kota Pekanbaru

Goat milk quality is an important aspect to get high quality goat milk for consumer. Hence, the information goat milk quality is still not defined. This study aimed to know goat milk quality in Pekanbaru city. A study was conducted to observe milk goat quality at 2 dairy goat farms (Umban Sari farm and Alam Raya farm). The data then analyzed using t-test for comparing the two farms. Parameters used to determine goat milk quality are total plate count (TPC), protein, fat, acidity degree (pH), alcohol test and spesific density of raw goat milk. Research result indicated that raw milk goat from Alam Raya farm was significantly difference (P<0,05) higher than raw goat milk from Umban Sari. The total plate count of raw goat milk from Alam Raya farm is exceed the standard of SNI 01-3141-1998. Results of protein, fat and pH raw goat milk were appropriate to the minimun standard of INS 01-3141-1998 and Thai Agriculture Standard (TAS) of raw goat milk. On the other hand, result showed in milk spesific gravity that is less than INS 01-3141-1998 and Thai Agriculture Standard (TAS) standard

Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk

The aim of this study was to microencapsulate Bifidobacterium longum subsp. infantis CCUG 52486 using the extrusion method in a variety of matrices, namely sodium alginate (SA), sodium alginate-cow milk (SACM), sodium alginate-goat milk (SAGM) and sodium alginate-casein hydrolysate (SACH), and to evaluate the survival of free and encapsulated bacterial cells under different conditions. The encapsulation yield, size and surface morphology of the microcapsules were evaluated. The survival of microencapsulated bacterial cells and free bacterial cells were evaluated under simulated gastrointestinal conditions as well as in refrigeration, cow milk and goat milk during storage at 4 oC for 28 days. The average size of SACM capsules and SAGM capsules was 2.8±0.3 mm and 3.1±0.2 mm respectively. Goat milk and cow milk based matrices resulted in dense microcapsules which led to better performances in simulated gastrointestinal conditions than SA and SACH microcapsules. The bacterial cells encapsulated in SAGM showed the highest survival rate in cow milk (7.61 log cfu g-1) and goat milk (8.10 log cfu g-1) after the storage of 28 d. The cells encapsulated in SA and SACH and the free cells performed poorly under the simulated gastrointestinal conditions and in all different storage conditions. This study showed that SACM and SAGM are suitable to encapsulate B. longum subsp. infantis CCUG 52486 using the extrusion technique and more specifically, SAGM has a potential to be used as a new encapsulation material for encapsulating probiotic bacteria, resulting milk and goat milk-based products with higher probiotic cell concentrations during refrigerated storage

Beneficial impacts of goat milk on the nutritional status and general well-being of human beings: Anecdotal evidence

Goats provide an essential food supply in the form of milk and meat. Goat milk has distinct qualities, but it shares many similarities with human and bovine milk regarding its nutritional and therapeutic benefits. Because of their different compositions, goat and cow milk products could have different tastes, nutrients, and medicinal effects. Modification in composition aid of goat milk determining the viability of goat milk processing methods. Comparatively, goat's milk has higher calcium, magnesium, and phosphorus levels than cow's or human milk but lower vitamin D, B12, and folate levels. Goat milk is safe and healthy for infants, the old, and healing ailments. Capric, caprylic, and capric acid are three fatty acids that have shown promise as potential treatments for various medical issues. Considering the benefits and drawbacks of goat milk over cow milk is essential; goat milk is more digestible, has unique alkalinity, has a better buffering capacity, and has certain medicinal benefits. Acidifying goat milk shrinks fat globules and makes protein friable (with less αs1-casein and more αs2-casein). Goat milk treats malabsorption illnesses because it has more short- and medium-chain triglycerides that give developing children energy. In wealthy countries, goat milk and its products—yoghurt, cheeses, and powdered goods—are popular with connoisseurs and persons with allergies and gastrointestinal issues who need alternative dairy products. A food product category containing fermented goat milk with live probiotic microbes appears promising nutritionally and medicinally. This article presents anecdotal evidence of the therapeutic effects of consuming goat milk for human health and its nutritional value

Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these

The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products made of goat milk, as well as in East Croatia traditional White Slice goat cheese. Obtained results show that goat milk and dairy products from goat milk had higher concentration of Mg and Fe than these of cow milk. Goat milk and dairy products from goat milk also had higher concentration of P, whereas the concentration of Ca was equally in goat and cow milk. However, significantly lower concentrations of Zn in goat milk and goat milk products were determined. Levels of analyzed major and trace minerals were higher in fermented dairy products and cheeses than in liquid milk. The levels of major and trace minerals in White Slice cheese were greater than those in fermented milk products. High content of phosphorus in White Slice goat cheese than in White Slice cow cheese was determined

Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these

The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products made of goat milk, as well as in East Croatia traditional White Slice goat cheese. Obtained results show that goat milk and dairy products from goat milk had higher concentration of Mg and Fe than these of cow milk. Goat milk and dairy products from goat milk also had higher concentration of P, whereas the concentration of Ca was equally in goat and cow milk. However, significantly lower concentrations of Zn in goat milk and goat milk products were determined. Levels of analyzed major and trace minerals were higher in fermented dairy products and cheeses than in liquid milk. The levels of major and trace minerals in White Slice cheese were greater than those in fermented milk products. High content of phosphorus in White Slice goat cheese than in White Slice cow cheese was determined

Analysis of Demographic Factors that Influence the Purchasing Behaviour of Goat Milk and Their Implications for a Dairy Goat Breeding programme in Siaya County, Kenya

The dairy goat sector is one of the fastest growing livestock enterprises in Kenya because goat milk is becoming increasingly popular in the country. However, hardly any published studies exist that have utilized consumer purchase information to understand the factors that influence the purchase of goat milk. The current study analyzed consumer characteristics and factors that affected consumer behaviour in purchasing goat milk to serve as the basic data in formulating a marketing strategies for goat milk in Siaya County of Kenya. The research questions were approached in three phases. Firstly, the probability that a consumer purchases goat milk was estimated using a probit model framework. Secondly, a Heckman two-stage model was utilized to depict the relationship of dairy goat expenditures. Thirdly, the study examined the implications of the foregoing for a dairy goat breeding programme. Data were collected through in-depth interviews using comprehensive questionnaires. One thirty one (131) goat milk consumers were interviewed. The parameters of the present study are goat milk consumption, consumer characteristics and demographic factors that influenced the purchasing behaviour of goat milk. Family size, presence of children and elderly persons in the household, and household income influenced the purchasing of goat milk. Overall, income influenced the amount of goat milk to be purchased and, therefore, farmers should be encouraged and their capacity enhanced to target high income markets. Communication campaigns highlighting the benefits of goat milk to the children and the elderly persons could ensure enhanced success of marketing the milk. The findings imply that breeders of dairy goats should focus on improved yields, which will enhance returns from dairy goats. Demographic factors, along with agro-climatic and production constraints, are important to the overall success of dairy goat breeding programmes. Further, the breeding programme should identify the most promising breeds and eco-types under the prevailing production system for genetic selection and their multiplication under improved husbandry practices. Establishing a nucleus breeding scheme on private or government land to supply breeding stock can significantly contribute towards this goal. Generally, policy interventions are recommended to tackle demographic factors that influence the purchasing behaviour of goat milk and their implications for a dairy goat breeding programme. The findings of the present study will be useful to all actors in the dairy goat value chain. Keywords: Purchasing behaviour, Goat milk, Dairy goat breeding programme, Keny

Low-fat cupuassu goat milk yogurt optimization by just-about-right scale / Otimização de iogurte de leite de cabra de cupuaçu com baixo teor de gordura em uma escala quase certa

Goat milk products have been characterized by unusual consumers with lower acceptance due to their flavor and odor known as goaty. In this context, it was aimed to optimize the cupuassu goat milk yogurt formulation by fat-replaces addition using a Just-about-Right scale (JAR). Five treatments were performed: whole goat milk (W); skimmed goat milk (S); inulin (SI); maltodextrin (SM); and whey protein (SW). The cupuassu goat milk yogurts were evaluated by acceptability index, JAR and penalty analysis. The addition of inulin, maltodextrin and whey protein increase consumer acceptance and purchase intention. However, lower scores were observed for flavor. In Just-about-analyses, caprine flavor and odor were rates as a JAR. All the treatment was penalized as lower cupuassu flavor and odor. These results suggest that the addition of fat-replaces and cupuassu pulp improves the sensory characteristics of skimmed goat milk yogurt

Consumer attitudes towards goat milk and goat milk products in Vojvodina

This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers’ attitudes towards goat milk and goat milk products. Furthermore, the factors affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected using a structured questionnaire. The findings from this study revealed significantly lower acceptance of goat milk and dairy products compared to bovine milk and dairy products. Of total 440 respondents, 24.2 % had never consumed goat milk with significant positive impact (p<0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product’s nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits

Perception of Goat Milk Products

The unique characteristics of goat milk have been rather well studied as regards its nutritional value and health effects. It has been documented as an excellent food source. It has beneficial effects for health maintenance, physiological functions, as well as in the nutrition of children and elderly people. The medicinal value of goat milk has been documented in Nepalese Ayurveda and Indian Ayurveda. Goat milk was recommended as an affective dietary item for patients suffering from certain diseases. In spite of its health benefits, goat milk and goat milk products are not among the widely consumed dairy products in Hungary. Hungarian consumers prefer cow milk and cow milk products over goat milk and goat milk products. The most preferred goat milk products are cheese and cottage cheese. The main reasons for refusing goat milk products are their taste and smell, availability and affordability of these products. The objective of the present research is to investigate the perceived characteristics of goat milk products through blind testing in comparison with cow and sheep milk products (cheese, cottage cheese, plain and fruity yogurt). The research revealed that the perception of goat cheese and cottage regarding its outlook, smell, fatness, taste and colour is rather similar to the tested cow and sheep cheese and cottage cheese. The perception (homogeneity, smell, density, taste, colour, creaminess) of cow and goat plain and fruity yogurts are also rather similar. Considerable negative perception towards the tested goat milk products have not been revealed

The influence of milk quality and composition on goat milk suitability for cheese production

The goat milk production sector is growing in Latvia, therefore detailed studies are required to examine goat milk suitability for cheese production. There is still not enough information about the chemical composition and quality of goat milk, and its connection with milk renneting properties. The objective of this study was to analyse the impact of milk composition and quality on goat milk renneting properties. Fat, protein, lactose, urea content, somatic cell count and freezing point were measured by infrared spectroscopy. The curd firmness was analysed by Texture Analyser TA.HD.plus (Stable Micro Systems, UK). In total, 34 samples, including bulk milk samples (n = 3) were analysed. The analysed breeds included the Latvian Native (n = 9), Saanen (n = 14) and milking crosses (closer to Anglo Nubian) (n = 8). The samples were arranged according to the lactation, somatic cell count and breeds. Obtained fat content varied from 1.72 to 4.67%, and the protein content – from 2.93 to 4.57% in individual goat milk samples. The highest fat to protein ratio was established in the Saanen breed goat milk (0.96), but the lowest – in milking crosses’ milk (0.80). The highest somatic cell count was determined in the second lactation goat milk (1421 thous mL-1 ) and in milking crosses’ goat milk (1027 thous mL-1 ). The somatic cell count influences curd firmness in cheese, and the highest fat to protein ratio was established in the first group samples with lower somatic cell count