The article describes the recent data dealing with the fatty acid content in cow, goat, and sheep milk. A large body of evidence demonstrates that fatty acid profile in goat and sheep milk was similar to that of cow milk. Palmitic acid was the most abundant in milk. Goat milk had the highest C6:0, C8:0, and C10:0 content. Sheep milk was the richest source of conjugated linoleic acid and α-linolenic acid. Ewe’s milk had lower value of n-6/n-3 then goat and cow milk.

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Fatty acid profile of milk - a review

It is important for food materials to be delicious as well as nutritious and natural but, healthy nutrition refers to efficient and balanced nutrition, that is, efficient intake of nutrient elements (lipids, carbohydrates, proteins, vitamins, minerals) for body cells to work smoothly. In the recent years the factors such as the sociological, economic and nutritional value are been significiantly impact on the food industry, as a result of these new foods is produced which has the required properties with health-related and is marketed. The products using goats’ milk are included this new foods. Goats’ milk point of view the nutritional is a valuable dairy product. Goats’ milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. Thus, the lack of at industrial scale increasing the use of goats’ milk will be encouraged to more consumption by the community. The aim of the present review is focus on quality and the composition of goats’ milk, discuss specialty products made from goats’ milk around the world, the importance of goats’ milk and usage of goats’ milk in food industry were examined.

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As a Potentially Functional Food: Goats’ Milk and Products

Vitamin A is a group of vital micronutrients widely present in the human diet. Animal-based products are a rich source of the retinyl ester form of the vitamin, while vegetables and fruits contain carotenoids, most of which are provitamin A. Vitamin A plays a key role in the correct functioning of multiple physiological functions. The human organism can metabolize natural forms of vitamin A and provitamin A into biologically active forms (retinol, retinal, retinoic acid), which interact with multiple molecular targets, including nuclear receptors, opsin in the retina and, according to the latest research, also some enzymes. In this review, we aim to provide a complex view on the present knowledge about vitamin A ranging from its sources through its physiological functions to consequences of its deficiency and metabolic fate up to possible pharmacological administration and potential toxicity. Current analytical methods used for its detection in real samples are included as well.

Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity

The hydrolysis degrees of goat milk and kefir during simulated gastrointestinal digestion and some bioactivities of the resulting peptides after fermentation and digestion were studied. A static in vitro digestion method by the COST FA1005 Action INFOGEST was used and goat milk and kefir were partially hydrolyzed during the gastric phase and had above 80% hydrolysis after duodenal digestion. There were no differences between the digestibility of goat milk and kefir (p > 0.05). Goat milk and kefir displayed about 7-fold antioxidant activity after digestion (p 0.05), however, after in vitro digestion calcium-binding capacity of the goat milk and kefir increased 2 and 5 fold, respectively (p < 0.05). Digested goat milk and kefir showed a higher dose-dependent inhibitory effect on α-amylase compared to undigested samples (p < 0.05). α-Glucosidase inhibitory activities and in vitro bile acid-binding capacities of the samples were not determined at the studied concentrations.

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Goat milk has various effects on human health considering the total solid, fat, protein, lactose, mineral, and vitamin contents. In addition to positive effects on physical and sensory characteristics of dairy products, lipids of goat milk provide better digestibility with small fat globule size and high short- and medium-chain fatty acids content. Goat milk has higher amounts of conjugated linoleic acids playing important roles in immune stimulation, growth promotion, and disease prevention. The most important effect of goat milk proteins is their healing effect on cow milk allergy, the most common food allergy, which causes many deaths in infants. In addition, the β-casein/α s1 -casein ratio (70%/30%) of goat milk proteins is similar to human milk, which results in more digestibility compared to the cow milk in relation to higher sensitivity of β-casein to the protease enzymes. Lactose is the main carbohydrate of all species of milk, and its content in goat milk is lower than the others. In contrast, goat milk rich in oligosaccharides is important in its protective function of intestinal flora against pathogens and in brain and nervous system development. In addition to higher amounts of some minerals, more importantly the bioavailability of minerals in goat milk is higher than of minerals in cow milk. The higher Vitamin A content may be the most important difference among the other vitamins in goat milk compared to cow milk. Considering the millions of child deaths every year caused by Vitamin A deficiency, goat milk is a very important source. Besides many beneficial effects of goat milk, the advantages of breeding goats, such as the lower cost of animals, the need for less feed and water, and often not requiring the specialized housing that larger livestock need, are reasons to promote the improvement of goat milk production worldwide. Goat milk is a valuable food source of animal protein, phosphorus, and calcium, especially in countries with low consumption of meat.

C. Svarnas

Papers

Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds