| Goat milk characteristics |
| Paper ID : 1027-WDG2017 |
| Authors: |
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مرضیه ابراهیمی *1, غلامعلی مقدم2 1تبریز، بلوار 29 بهمن خیابان امام خمینی دانشگاه تبریز، دانشکده کشاورزی، گروه علوم دامی کد پستی: 5166616471 2استاد گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران |
| Abstract: |
| Based on observing lower allergy and digestion disorders by ingesting goat milk, the objective of the present study was to evaluate special goat milk characteristic. In comparison to cow milk, goat milk has smaller size fat globules, more unsaturated fatty acids especially more conjugated linoleic acid, and higher digestibility. On the other hand, there are higher percentages of caproic, caprylic, and capric fatty acids in goat milk which are responsible for goaty odour and have some antimicrobial and therapeutic potentials. Goat milk contains lower lactose percentage than cow milk. Milk protein percentage is equal between cow and goat, though goat milk has larger casein micelles, lower αs1-casein and higher β-casein proportions, and also higher digestibility. Goat milk taurine content is 20-40 fold higher than cow milk and taurine biological role included: osmoregulation, calcium transport, bile salt formation, antioxidant property, central nervous system, and alleviating muscle fatigue. Goat milk has higher calcium, phosphorous, and potassium content in comparison with cow milk. Other advantages compounds present in goat milk included: nucleotides (facilitate immune maturation), polyamines (improve growth, gastrointestinal function and maturation), oligosaccharides (prebiotic role), non-protein nitrogen, and antioxidants (flavanoids, gallic acids and diterpens). Overally, because of exclusive characteristics and therapeutic properties, goat milk can be a proper replace for cow milk in human feeding. |
| Keywords: |
| Advantages, Goat, Milk composition |
| Status : Abstract Accepted (Poster Presentation) |
