Journal ArticleDOI
Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds
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TLDR
Chemical and microbiological characteristics of ewe milk of Boutsiko and Karamaniko breeds and goat milk of the indigenous Greek breed (Capra prisca) were determined and the microbiological quality was generally better than that of goat milk.About:
This article is published in Small Ruminant Research.The article was published on 2012-04-01. It has received 72 citations till now. The article focuses on the topics: Lactose & Breed.read more
Citations
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Journal ArticleDOI
Fatty acid profile of milk - a review
TL;DR: A large body of evidence demonstrates that the fatty acid profile in goat and sheep milk was similar to that of cow milk as mentioned in this paper, however, sheep milk had a lower value of n-6/n-3 then goat and cow milk.
Journal ArticleDOI
As a Potentially Functional Food: Goats’ Milk and Products
TL;DR: In this article, the authors 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.
Journal ArticleDOI
Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity
Alejandro Carazo,Kateřina Macáková,Kateřina Matoušová,Lenka Kujovská Krčmová,Michele Protti,Přemysl Mladěnka +5 more
TL;DR: In this article, the authors 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.
Journal ArticleDOI
In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides
TL;DR: 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 and α-Glucosidase inhibitory activities and in vitro bile acid-binding capacities of the samples were not determined at the studied concentrations.
Book ChapterDOI
The Nutritional Value and Health Benefits of Goat Milk Components
TL;DR: Goat milk is a valuable food source of animal protein, phosphorus, and calcium, especially in countries with low consumption of meat, and the higher Vitamin A content may be the most important difference among the other vitamins in goat milk compared to cow milk.
References
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Journal ArticleDOI
Physico-chemical characteristics of goat and sheep milk
TL;DR: In this article, the main forms of caprine and ovine caseino-macropeptides (CMP), which are the soluble C-terminal derivatives from the action of chymosin on β-casein during the milk clotting process of cheesemaking, have been identified and are a good source of antithrombotic peptides.
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Developments in dairy chemistry—1: Edited by P. F. Fox. Applied Science Publishers Ltd, London, 1982. 409 pp. Price: £44.00
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Influence of farming and feeding systems on composition and quality of goat and sheep milk
TL;DR: It is confirmed that the milk fat content influences cheese fat content as well as rheological and sensorial qualities, which has direct repercussion on cheese quality such as is appreciated by consumers.
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Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products
TL;DR: In this article, the authors compared the milk fat composition in organic certified milk and dairy products with those produced by conventional systems, and suggested that the CLA/LA ratio better characterised organic versus conventional milk fat and its use as a marker for the identification of organic dairy products is suggested.
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Effects of nutrition on the contents of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk
TL;DR: In this article, the authors discuss current knowledge of the main nutritional factors that influence composition of sheep milk and, consequently, its processing into cheese, with special focus on milk fat and protein concentration and characteristics, content of bioactive compounds, somatic cell content, and content of aromatic compounds able to improve its organoleptic characteristics.