Comparative characteristics of physical and chemical indices of goat and cow’s milk for commercial use

Рижкова, Таїса Миколаївна; Dyukareva, G. I.; Heyda, I. M.; Гончарова, Ірина

doi:10.31890/vttp.2019.03.29

Cited by 4 publications

(7 citation statements)

References 5 publications

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“…Кислотність нижча, ніж у коров'ячого молока, внаслідок його потужної буферної ємності через високий вміст білка, кальцію і фосфатів. Найвищу густину спостерігали взимку -31,0 о А, а найнижчу влітку -28,8 о А, навесні 29,0 о А, восени 29,8 о А. У козячому молоці міститься вдвічі більше, ніж у коров'ячому йоду, натрію на 6,0%, калію на 10,4%, кальцію -8,8%, магнію -1,3%, вітамінів А, В1 і С, але менше заліза та рибофлавіну (Ryzhkova et al, 2019).…”

Section: обговоренняunclassified

“…Кореляція між умістом лактози та добовим надоєм молока становила -0,46, рівнем жиру +0,62, а білка +0,54 відповідно (Bagnicka et al, 2016). Уміст лактози навесні, влітку і восени був досить стабільним, але взимку більший (Ryzhkova et al, 2019). У Сербії в молоці зааненської породи протягом березня-квітня було зниження лактози з 4,33 ± 0,09% до 4,14 ± 0,14%, а влітку ще менше, що повторювало зміни жиру та білка (Kljajevic et al, 2018).…”

Section: обговоренняunclassified

“…Такі ж результати виявлено у козячому молоці у Харківській області (Україна) -коливання у межах 12,4-15,0%, взимку більше порівняно з весною, літом та восени на 1,2, 2,65 і 1,26% відповідно (Ryzhkova et al, 2019).…”

Section: обговоренняunclassified

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Urea and other milk indicators in the early period of goat lactation in the farm’s conditions of the Ukrainian steppe zone

Chumak¹,

Horchanok²,

Chumak³

2020

TAVM

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The relationships between the urea and other goat milk indicators levels at the beginning of lactation on intensive production and with a certain level of feeding were revealed. Due to the beneficial effects on human health, goat's milk has found its niche in healthy foods' assortment of developed countries. A sampling of milk has provided an opportunity to identify the characteristics of the goat milk's physicochemical composition at the beginning of lactation (the first week, the first and second months after parturition). Evaluation of the goat milk quality has high economic importance, especially protein and fat content, on which the volume of produced cheese depends. The milk urea content was 20.93 ± 8.8 mg/dl, the fluctuations at the end of the first week were 10.57 ± 5.78 mg/dl, and the second month of lactation was 25.08 ± 3.17 mg/dl. A correlation was observed between this indicator and the content of fat (r =-0.62), protein (r =-0.76), dry matter (r =-0.72), milk solids-non-fat (r =-0.75) and the milk freezing point (r =-0.79). Thus, these results differ from the data of other researchers conducted with milk and obtained in other lactation periods, when these dependencies were already offset by the influence of other factors. The level of fat averaged 4.77 ± 1.43%, protein 3.61 ± 0.98%, fat / protein ratio was 1.34 ± 0.27. At the end of the first week, level of fat was 5.86 + 1.73%, protein 4.65 ± 0.91%, fat / protein ratio 1.26 ± 0.28, and in the second month of lactation 4.40 ± 1.10%, 3.07 ± 0.51% and 1.43 ± 0.24, respectively. This is probably connected with a gradual transition to the production of more diluted milk after an early lactation period. But the fat and protein ratio characterizes the gradual improvement in the milk technological properties. The lactose level averaged 4.26 ± 0.22%, it varied from 4.25 ± 0.19% at the end of the first week, to 4.39 ± 0.19% at the second-month lactation. In our work, we obtained fluctuations in the number of somatic cells 3312 ± 5579 thousand/ml with very significant fluctuations in individual animals in the absence of any pathological clinical signs. Significant differences with the data from other works are probably due to the early lactation period of our animals. The solids' content in the milk averaged 13.73 ± 2.41%, milk solids-nonfat 8.94 ± 1.11%, the freezing point or mild depression was 0.563 ± 0.029 ° C. At the end of the first week, these indicators were 15,98 ± 2.44%, 10.11 ± 0.91% and-0.593 ± 0.020 ° C, and in the second month of lactation 12.89 ± 1.74%, 8.47 ± 0.75% and-0.555 ± 0.025 °C, respectively.

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Section: обговоренняunclassified

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Urea and other milk indicators in the early period of goat lactation in the farm’s conditions of the Ukrainian steppe zone

Chumak¹,

Horchanok²,

Chumak³

2020

TAVM

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“…Існують певні переваги козиного молока над коров'ячим, зокрема краща засвоюваність, гіпоалергенність, регулювання обміну речовин (Ryzhkova et al, 2019).…”

Section: вступunclassified

A2 milk as an alternative to goat milk in yoghurt production

et al. 2020

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The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis using the significance coefficients of each individual descriptor (color, smell, taste, appearance and consistency). The physicochemical parameters (protein and fat content) of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were determined. High fat and protein content was found in sample № 3 made from goat milk. The protein content is 3.99 g per 100 g of product, fat – 4.1 g per 100 g of product. Sample No. 2 is made from A2 cow’s milk contains 0.5 g per 100 g of product less protein and 0.6 g per 100 g of product less fat than sample No. 1 made from A1 cow milk. The best result in terms of protein and fat content in the sample of yogurt № 4, made from a mixture of cow and goat milk. This paper presents a comparative analysis of the energy value of yoghurts based on cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes. It should be noted that the highest numerical values of the level of balance in terms of organoleptic indicators and energy value were obtained by samples of yoghurts made from a mixture of cow’s A2 milk and goat’s milk. Studies have shown that yoghurts made from a mixture of goat and cow milk meet the requirements of the standard.

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“…The share of goat milk and meat in the total production is small, but this branch of animal husbandry has been developing intensively in recent years in the world (Bagnicka et al, 2016;Ruiz Morales et al, 2019), and also in Ukraine (Skoryk, 2016). The proper development of the goat husbandry can be one of the reserves of replenishment of food resources in Ukraine, because goat's milk is characterized by a variety of products, healing and dietary properties (Pirova et al, 2017), high competitiveness due to efficient use of feed, good reproductive qualities and their high acclimatization capacity (Ryzhkova et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Milk productivity of Saanen goats while feeding organic humic origin feed supplement

Horchanok¹,

Мykytiuk²,

Kuzmenko³

et al. 2021

Theor. Appl. Vet. Med.

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The results of the study of Saanen goats milk productivity while feeding humic origin organic feed supplement of «VitaHum» are presented in the paper. Studying milk productivity of different goat breeds, as well as using balanced rations of biologically active feed supplements for therapeutic and prophylactic properties and improving metabolic processes and body functions, are important issues for animal breeding industry, since goat husbandry in Ukraine is in a state of formation. «VitaHum» is completely different from existing biologically active peat supplements on the market because it is received not as a result of peat hydrolysis by alkalis or acids, but by a natural way of chelation. It does not contain humic acids sodium salts with alkali residues with which no reaction had taken place, but residues of amino acids, peptides, carboxylic acids and other useful substances in pure «natural» organic form. This feed supplement meets European standards of organic products. It was found that with the industrial technology of the animal management and feeding with mixed diets when using humic origin feed supplement «VitaHum» during the entire lactation period, milk yield was increased by 15.9% or 137.3 kg, milk protein content by 0.11 abs. percent. However, the goats from the control group had the advantage in milk fat content by 0.09 abs. percent (P > 0.999). The maximum average daily milk yield of 3.55 kg was observed in the second experimental group of goats, which received feed supplements «VitaHum» in addition to the main diet. However, as a result of a significant advantage in milk yield from goats of the experimental group, a noticeably higher amount of both milk protein and milk fat mass fraction was obtained by 5.94 kg and 4.63 kg, respectively. Analysis of the qualitative milk composition of the experimental goats showed that the percentage of milk solids non-fat (MSNF) was in the range of 8.45–8.58%, and the content of somatic cells in the milk of control group animals was higher by 7.05%. The qualitative milk composition was quite satisfactory for this breed of goats, as the milk fat mass fraction was 3.94–4.03% and protein one 3.52–3.63%. The ratio of fat and protein at the level of 1.15–1.09 units indicated a good physiological state of the digestive system of the Saanen breed goats.

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Comparative characteristics of physical and chemical indices of goat and cow’s milk for commercial use

Abstract: Comparative characteristics of physical and chemical indices of goat and cow's milk for commercial use.

Cited by 4 publications

References 5 publications

Urea and other milk indicators in the early period of goat lactation in the farm’s conditions of the Ukrainian steppe zone

Urea and other milk indicators in the early period of goat lactation in the farm’s conditions of the Ukrainian steppe zone

A2 milk as an alternative to goat milk in yoghurt production

Milk productivity of Saanen goats while feeding organic humic origin feed supplement

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