Fatty acid profile of milk from Saanen and Swedish Landrace goats

Yurchenko, S.; Sats, A.; Tatar, V.; Kaart, Tanel; Mootse, H.; Jõudu, Ivi

doi:10.1016/j.foodchem.2018.02.041

Cited by 83 publications

(73 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Goat milk also has a higher content of short chain fatty acids (C4:0‐C12:0) and free fatty acids (Yurchenko et al., ). The proportional content of both caprylic acid (C8:0) and capric acid (C10:0) is considerably greater in goat milk than in bovine milk (Vieitez et al., ).…”

Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

“…The physicochemical characteristics of mammalian milk can vary according to species (Oftedal, 2013;Yurchenko et al, 2018). Milk is rich in several vital components for human body-building processes and physiological functions, such as carbohydrates, fats, proteins, minerals, and vitamins (Balthazar et al, 2017).…”

Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

“…The fat globules in goat milk are organized differently in terms of size and structure compared to bovine milk (Slacanac et al, 2010). Goat milk presents a smaller mean size of fat globules (2.5 to 3 µm) than bovine milk (3 to 4 µm) (Alichanidis, Moatsou, & Polychroniadou, 2016;Hodgkinson et al, 2018;Turkmen, 2017;Yurchenko et al, 2018). The fat globules are also more uniformly dispersed in the goat milk-lipid emulsion than in bovine milk (Slacanac et al, 2010;Turkmen, 2017), giving goat milk a relatively greater number of fat globules per mL (Slacanac et al, 2010).…”

Section: Fat Contentmentioning

confidence: 99%

“…The composition of long-chain fatty acids in goat milk is comparable to that of bovine milk (Turkmen, 2017), however, goat milk surpasses in its fraction of monounsaturated and polyunsaturated fatty acids (ω-6 and ω-3 fatty acids, EPA and DHA, and medium-chain triglycerides), which are considered beneficial to human physiology (Hodgkinson et al, 2018;Li et al, 2017). Goat milk also possesses a higher proportion of conjugated linoleic acid, which has been linked to various physiological benefits (Ceballos et al, 2009;Slacanac et al, 2010;Yurchenko et al, 2018).…”

Section: Fat Contentmentioning

confidence: 99%

See 3 more Smart Citations

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

View full text Add to dashboard Cite

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

show abstract

Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

Section: Fat Contentmentioning

confidence: 99%

Section: Fat Contentmentioning

confidence: 99%

See 2 more Smart Citations

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

View full text Add to dashboard Cite

show abstract

“…Hence, compared to cow milk fat, goat milk fat has higher digestibility. This is related to the lower mean milk fat globule size [39] and the higher content of shortand medium-chain fatty acids [40,41]. A characteristic feature of the cocoa butter is a high content of saturated fatty acids-palmitic (C16:0), stearic (C18:0) and monounsaturated oleic (C18:1) [42].…”

Section: Kinetics and Induction Time Of Oxidationmentioning

confidence: 99%

Characterization of thermal properties of goat milk fat and goat milk chocolate by using DSC, PDSC and TGA methods

Dolatowska-Żebrowska

Ostrowska–Ligęza

Wirkowska‐Wojdyła

et al. 2019

J Therm Anal Calorim

View full text Add to dashboard Cite

A relatively unexplored goat's milk fat and goat's milk chocolate were investigated to enhance thermal properties of both. Differential scanning calorimetry, pressure differential scanning calorimetry and thermogravimetry were successfully used to determine polymorphic forms of goat's milk fat, oxidative stability and the percentage composition of goat's milk chocolate. The thermal profile and characteristic of the goat's milk chocolate showed parameters very similar to dark chocolate. Significant differences were found in the induction times of goat milk fat and fat extracted from goat's chocolate. For the goat's milk fat, the value of activation energy (E a) for a maximum temperature was almost identical to the E a value obtained by the means of onset temperature. However significant difference was observed between values of E a for the fat extracted from goat's milk chocolate.

show abstract

Cellular antioxidant mechanism of mannan‐oligosaccharides involving in enhancing flesh quality in grass carp (Ctenopharyngodon idella)

Lǚ

Jiang

et al. 2022

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Deterioration of flesh quality has bad effects on consumer satisfaction. Therefore, effects of safe mannan‐oligosaccharides (MOS) on flesh quality of grass carp (Ctenopharyngodon idella) muscle were studied. A total of 540 healthy fish (215.85 ± 0.30 g) were randomly divided into six groups and fed six separate diets with graded levels of MOS (0, 200, 400, 600, 800 and 1000 mg kg−1) for 60 days. This study aimed at investigating the benefits of dietary MOS on flesh quality (fatty acids, amino acids and physicochemical properties) and the protection mechanism regarding antioxidant status. RESULTS Optimal MOS could improve tenderness (27.4%), pH (5.5%) while decreasing cooking loss (16.6%) to enhance flesh quality. Meanwhile, optimal MOS improved flavor inosine 5′‐monophosphate (IMP) of 11.8%, sweetness and umami‐associated amino acid, healthy unsaturated fatty acid (UFA) of 14.9% and n‐3 polyunsaturated fatty acids (n‐3 PUFAs) especially C20:5n‐3 (15.8%) and C22:6n‐3 (38.3%). Furthermore, the mechanism that MOS affected pH, tenderness and cooking loss could be partly explained by the reduced lactate, cathepsin and oxidation, respectively. The enhanced flesh quality was also associated with enhanced antioxidant ability concerning improving antioxidant enzymes activities and the corresponding transcriptional levels, which were regulated through NF‐E2‐related factor 2 (Nrf2) and target of rapamycin (TOR) signaling. Based on pH24h, cooking loss, shear force and DHA (docosahexaenoic acid, C22:6n‐3), optimal MOS levels for grass carp were estimated to be 442.75, 539.53, 594.73 and 539.53 mg kg−1, respectively. CONCLUSION Dietary MOS is a promising alternative strategy to improve flesh quality of fish muscle. © 2022 Society of Chemical Industry.

show abstract

Fatty acid profile of milk from Saanen and Swedish Landrace goats

Cited by 83 publications

References 30 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Characterization of thermal properties of goat milk fat and goat milk chocolate by using DSC, PDSC and TGA methods

Cellular antioxidant mechanism of mannan‐oligosaccharides involving in enhancing flesh quality in grass carp (Ctenopharyngodon idella)

Contact Info

Product

Resources

About