Impact of Extended Lactation on Fatty Acid Profile and Milk Composition of Dual Purpose Tropical Goat

Suranindyah, Yuni; Rochijan,; Widyobroto, Budi Prasetyo; Astuti, Sulvia Dwi

doi:10.3923/pjbs.2020.113.118

Cited by 2 publications

(1 citation statement)

References 17 publications

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“…The average milk production of goats in Mexico is reported at 1.5 L/d [6], and Saanen goats in Brazil is documented at 3.21 kg/d [7]. As in other dairy animals, many factors influence goat milk production such as breed, feed and feeding, the extent of lactation, and the shape of udder [5,[8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Current goat milk production, characteristics, and utilization in Indonesia

Sumarmono

2022

IOP Conf. Ser.: Earth Environ. Sci.

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In Indonesia and some southeast Asian countries, the number of goats raised for milk production is growing. In these countries, goat milk is the second most produced and consumed milk after cow milk. In Indonesia, dairy goats’ development is promising, but the farming of dairy goats and marketing milk products is still scattered and unstructured. The milk is produced from varieties of goat breeds, including Peranakan Etawa, Saanen, Nubian, and their crosses. Goat milk has unique and distinct characteristics and is an excellent source of nutrients for humans. Compared to cow milk, it has smaller fat globules, more homogenous, shorter rennet coagulation time, and softer curd. Goat milk utilization includes fluid milk for direct consumption; frozen fresh milk; dried or powdered milk; fermented milk products such as yogurt, kefir, including its derivatives such as cosmetics, concentrated yogurt, yogurt cheese, ice cream, shakes; cheeses such as fresh cottage-type cheese, acid-coagulated cheese and mozzarella; and also, other traditional products such as sweets & candies and caramels. The development of dairy goats and goat milk consumption is driven by several factors, including the low cost for start-up and production, consumers’ demand, alleged health properties of goat milk, and varieties of products.

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Section: Introductionmentioning

confidence: 99%

Current goat milk production, characteristics, and utilization in Indonesia

Sumarmono

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

Wang,

Zhou,

Zhao

et al. 2025

Foods

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The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. A total of 48 volatile compounds were identified, with significant differences in the types and contents of these compounds across the three samples. Compared to YCSP and YEMP, YMMP contained higher levels of acids and esters, while the levels of alkanes and alcohols were lower. Principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and hierarchical clustering heatmap analysis revealed a high degree of differentiation and notable variation in volatile compounds between the samples from different lactation periods. Key compounds such as aldehydes, alcohols, and esters were found to distinguish the lactation stages, with certain compounds more prevalent in colostrum and others in mature and ending milk. These findings suggest that the methodologies employed—HS-SPME-GC-MS combined with multivariate analysis—can effectively distinguish flavor differences among yak milk powders from different lactation periods. This approach allows for the rapid and comprehensive analysis of volatile components in milk powders, aiding in the identification of collection periods and providing valuable insights for improving the flavor quality of dairy products. Furthermore, the results can benefit the dairy industry by enhancing product development, quality control, and flavor profiling of milk-based products across different stages of lactation.

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Impact of Extended Lactation on Fatty Acid Profile and Milk Composition of Dual Purpose Tropical Goat

Cited by 2 publications

References 17 publications

Current goat milk production, characteristics, and utilization in Indonesia

Current goat milk production, characteristics, and utilization in Indonesia

Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

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