Nutritional and therapeutic value of fermented caprine milk

Abstract

Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility; greater buffering capacity; fat globules that are smaller in diameter and better distributed in the milk emulsion; higher content of short‐chain fatty acids in the milk fat; higher content of zinc, iron and magnesium; stronger lactoperoxidase (antimicrobial) system as well as better immunological and antibacterial characteristics. The larger amounts of some minerals, such as calcium, zinc and magnesium, in caprine milk may influence the growth of lactic acid bacteria since they are a normal part of some enzymatic complexes involved in lactose fermentation. The higher whey protein content could also be significant because Lactobacillus acidophilus and bifidobacteria grow better in the presence of higher levels of some amino acids (valine, glycine, hystidine). The use of caprine and ovine milk in cheesemaking is well known, but the production of fermented caprine milk via probiotics has not yet been developed, although many studies have highlighted the requirements for production of that kind of healthy food. During fermentation caprine milk loses its characteristic ‘goaty’ taste, which is unacceptable to many consumers. Moreover, the nutritive value of caprine milk increases during fermentation. The rise in the number of goat farms in Croatia has created the need to find other products that can be produced using caprine milk. According to the present situation in Croatia, there is no real possibility of producing fermented caprine milk for the global market, but many studies of fermented caprine milk have been performed.

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

“…The most interesting features in raw milk and cream fat, according to the above data, were the high proportions of short-and medium-chain fatty acids (SCFA and MCFA), as well as the existence of CLA isomers and PUFA even at low proportions. Short-and medium-chain fatty acids are reported to have important nutritional and therapeutic significance (Nagao and Yanagita 2010), as well as technological impact in flavour and aroma of milk products (Slačanac et al 2010). Bhattacharya et al (2006) reported that CLA isomers may have numerous health effects, but there is very limited literature on human studies, and it is difficult to clearly establish the protective role of CLA isomers in human health.…”

Characterization of goat milk and potentially symbiotic non-fat yogurt

“…Goat's milk is reported to have higher digestibility and lower allergenic properties compared to cow's milk (Senaka Ranadheera et al, 2012). It also has a higher content of short chain fatty acids in milk fat, higher content of zinc, iron, and magnesium, and antibacterial characteristics (Slacanac et al, 2010). In addition, these benefits may be further enhanced by using goat's milk as a vehicle for delivering probiotics and prebiotics.…”

COMPOSIÇÃO DO LEITE DE CABRAS SAANEN INFECTADAS EXPERIMENTALMENTE COM Staphylococcus aureus E SUBMETIDAS A DOIS PROTOCOLOS DE TRATAMENTO

“…Leitner et al (26) realizaram estudos sobre a mastite subclínica em ovinos e observaram que a percentagem de gordura era mais baixa em glândulas não infectadas do que nas infectadas, atribuindo esta alteração à redução no volume de leite. O aumento na concentração de ácidos graxos afeta negativamente as características sensoriais como sabor, odor e cor (27) , além de afetar outras propriedades tecnológicas, tais como a estabilidade durante a armazenagem (28) .…”