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1
Wylis, Ratna, Novilia Santri, and Robet Asnawi. "PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province]." Jurnal Teknologi & Industri Hasil Pertanian 23, no. 1 (2018): 45. http://dx.doi.org/10.23960/jtihp.v23i1.45-56.
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Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.
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Wylis, Ratna, Novilia Santri, and Robet Asnawi. "PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province]." Jurnal Teknologi & Industri Hasil Pertanian 23, no. 1 (2018): 45. http://dx.doi.org/10.23960/jtihp.v23i1.45-58.
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Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.
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BIELASZEWSKA, M., J. JANDA, K. BLÁHOVÁ, et al. "Human Escherichia coli O157[ratio ]H7 infection associated with the consumption of unpasteurized goat's milk." Epidemiology and Infection 119, no. 3 (1997): 299–305. http://dx.doi.org/10.1017/s0950268897008297.
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A cluster of four cases of haemolytic uraemic syndrome in children occurred in Northern Bohemia, Czech Republic, between 15 June and 7 July, 1995. All the cases had significantly elevated titres of anti-O157 lipopolysaccharide (LPS) antibodies as detected by the indirect haemagglutination assay. All but one of them had drunk unpasteurized goat's milk from the same farm within the week before the disease. Evidence of E. coli O157 infection was subsequently found in 5 of 15 regular drinkers of the farm's raw goat's milk; four of them were asymptomatic, 1 had mild diarrhoea at the end of June. Verocytotoxin 2-producing E. coli O157[ratio ]H7 strains of phage type 2 and of identical pulsed-field gel electrophoresis patterns were isolated from 1 of 2 farm goats and from 1 of the asymptomatic goat's milk drinkers. The frequency of anti-O157 LPS antibodies found among regular drinkers of the farm's raw goat's milk (33%; 5 of 15) was significantly higher than that found in control population (0%; none of 45) (P=0·0005; Fisher's exact test). Our findings indicate that goats may be a reservoir of E. coli O157[ratio ]H7 and a source of the infection for humans; raw goat's milk may serve as a vehicle of the pathogen transmission.
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Shmidt, J. S., A. D. Lodygin, and S. A. Emelyanov. "Study of the influence of yogurt starters on the process of goat’s and cow’s milk fermentation in different ratios." Sovremennaya nauka i innovatsii, no. 4 (44) (2023): 138–44. http://dx.doi.org/10.37493/2307-910x.2023.4.15.
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The purpose of the research is to study the effect of yogurt cultures on the efficiency of the goat milk fermentation process. The objects of research were goat's milk, cow's milk and starter cultures Bifidonorm from Lactoferm ECO (Italy) and bioprox YO-PROX 569 (France). The relevance of obtaining functional fermented dairy products based on goat's milk is substantiated. The optimal dosage of starter cultures in the production of yogurt based on goat's milk has been established. The effect of starter cultures on the fermentation process during fermentation of goat's and cow's milk in various ratios was studied. The possibility of using Bifidonorm and bioprox YO-PROX 569 starter cultures for the production of yogurt based on goat's milk has been confirmed. The relevance of functional fermented dairy products based on goat's milk obtaining is substantiated. The process of goat's and cow's milk mixtures fermentation was studied at their different ratio using two types of starter cultures. The influence of the direct vat set starter culture type on the organoleptic and physico-chemical parameters of yogurt based on goat's milk was studied. The possibility of goat’s milk using for the manufacturing of fermented dairy products has been confirmed.
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Parahana, Dea Parahana. "Identifikasi Kualitas Kesegaran Susu Kambing Melalui Pengolahan Citra Digital Menggunakan Metode Learning Vector Quantization (LVQ)." Sci-Tech Journal 1, no. 1 (2022): 28–38. http://dx.doi.org/10.56709/stj.v1i1.17.
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Goat milk is milk produced by female goats after giving birth. Goat's milk contains many vitamins, minerals, electrolytes, chemical elements, enzymes, proteins, and fatty acids that are good for body health. The number of people's interest in goat's milk, makes goat's milk farmers to produce goat's milk in various ways for the sake of profit. For example, by reducing the level of purity and freshness of goat's milk by mixing other ingredients other than the original pure goat's milk. The identification process using imagery requires a method that can identify fresh and not fresh goat's milk. There are several methods that can be applied in digital image processing, one of which is using the Learning Vector Quantization (LVQ) method. LVQ is a single layer net with each input layer connected directly to the output neurons. Both are associated with a weight consisting of xi is the input, wii is the weight and yi is the output. Analysis of this calculation is used which becomes the initial value. Learning Rate (α) = 0.05, with a reduction of 0.1 * , and maximum epoch (MaxEpoch) = 1. The results of the analysis of the smallest distance on the 1st weight, so that the input image of the goat's milk test belongs to class 2. Thus, the image data of the goat's milk test is identified as mixed goat's milk.
 Keywords: Goat's Milk, Digital Image, Learning Vector Quantization
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Parahana, Dea Parahana. "Identifikasi Kualitas Kesegaran Susu Kambing Melalui Pengolahan Citra Digital Menggunakan Metode Learning Vector Quantization (LVQ)." Sci-Tech Journal 1, no. 1 (2022): 28–38. http://dx.doi.org/10.47467/stj.v1i1.17.
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Goat milk is milk produced by female goats after giving birth. Goat's milk contains many vitamins, minerals, electrolytes, chemical elements, enzymes, proteins, and fatty acids that are good for body health. The number of people's interest in goat's milk, makes goat's milk farmers to produce goat's milk in various ways for the sake of profit. For example, by reducing the level of purity and freshness of goat's milk by mixing other ingredients other than the original pure goat's milk. The identification process using imagery requires a method that can identify fresh and not fresh goat's milk. There are several methods that can be applied in digital image processing, one of which is using the Learning Vector Quantization (LVQ) method. LVQ is a single layer net with each input layer connected directly to the output neurons. Both are associated with a weight consisting of xi is the input, wii is the weight and yi is the output. Analysis of this calculation is used which becomes the initial value. Learning Rate (α) = 0.05, with a reduction of 0.1 * , and maximum epoch (MaxEpoch) = 1. The results of the analysis of the smallest distance on the 1st weight, so that the input image of the goat's milk test belongs to class 2. Thus, the image data of the goat's milk test is identified as mixed goat's milk.
 Keywords: Goat's Milk, Digital Image, Learning Vector Quantization
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Puspitaningrum, Dwi Aulia, Khoirul Hikmah, and Adi Ilham. "Factors Affecting Agroindustry Development Etawa (PE) Breeding Goat Milk in Daerah Istimewa Yogyakarta." RSF Conference Series: Engineering and Technology 1, no. 1 (2021): 225–33. http://dx.doi.org/10.31098/cset.v1i1.405.
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The demand for animal food product in Daerah Istimewa Yogyakarta (DIY), the Special Region in Java, over the last ten years has shown a significant increase. This is in line with the increase in the population of DIY and also the increase in the income per capita of the people in DIY in meeting the adequacy of food sources of higher quality protein. One of the requests for animal food products other than meat is milk. The milk that is currently starting to develop apart from cow's milk is goat's milk, especially the type of goat's milk from Etawa Crossbreed (PE). This paper is the result of a research that aimed at analyzing the factors that influence the development of PE goat milk business in DIY, viewed from the supply and demand side. The analytical method used is descriptive with a simultaneous equation modeling approach. The results showed that simultaneously the variables of the population of PE goats, the amount of milk production of PE goats, the amount of milk production of PE goats in the year prior had an effect on the supply side. Meanwhile, on the demand side, simultaneously, the factors that influence the demand for PE goat milk are the population of DIY, income per capita, the price of PE goat milk and consumption of PE goat milk in the year prior. The study on the development of PE goat's milk business was carried out with a simple descriptive analysis showing that in the future the demand for PE goat's milk will increase, it is necessary to make efforts to strengthen the potential of PE goat's milk in DIY, especially in terms of milk products processing business and their derivative products. It is hoped that in the future PE goat's milk can play more role as a substitute product for cow's milk in DIY.
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Deviandini, G., R. R. Noor, E. Taufik, and S. A. Asmarasari. "Analysis of CSN2 Exon 7 gene diversity and its association with Sapera goat milk composition." Journal of the Indonesian Tropical Animal Agriculture 48, no. 3 (2023): 161–68. http://dx.doi.org/10.14710/jitaa.48.3.161-168.
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Sapera goats, a crossbreed between Saanen and Etawa Grade goats, are known for their milk pro-duction and adaptability to the Indonesian climate. Genetic selection is necessary to improve the Sa-pera goat's milk quality and quantity. CSN2 gene is one of the genes that can affect the composition of goat milk. Therefore, this study aimed to identify the mutation points (SNPs) at the CSN2 exon 7 gene and its association with Sapera goat's milk composition. This study used sixty-six blood and milk sam-ples of Sapera goats collected from the Livestock Research Center, Ciawi. This study found two muta-tion points (SNPs) at g.8946C>T and g.8956G>A. The association analysis showed that SNP g.8946C>T was significantly associated with the lactose and salt content of Sapera goat's milk. In con-clusion, SNP g.8946C>T can be used as a genetic marker to improve the composition of Sapera goat milk with high lactose and salt content.
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Dohi, Muhammad, Ica Ayu Wandira, Haryanto Haryanto, and I. Nyoman Sadia. "Bimbingan Teknis Pembuatan Yoghurt Varian Rasa Dalam Rangka Pengentasan Stunting Di Dusun Kertaraharja Desa Gangga Kecamatan Gangga Kabupaten Lombok Utara." Jurnal Gema Ngabdi 6, no. 3 (2024): 230–34. https://doi.org/10.29303/jgn.v6i3.452.
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This community service activity focused on providing technical guidance on making flavored yogurt as a strategy to alleviate stunting in Kertaraharja Hamlet, Gangga Village, Gangga District, North Lombok Regency. The initiative aimed to educate the community on the importance of PE (Peranakan Etawa) goat's milk as a vital source of family nutrition to prevent stunting. The activity included a demonstration of the process of turning PE goat's milk into yogurt, with the goal of motivating the community to understand, adopt, and continue utilizing PE goat's milk as a nutritious food source for families, thereby increasing the economic value of PE goat's milk and boosting farmers' incomes. This activity was initiated in response to identified issues, such as the underutilization of PE goat's milk as a nutritional resource, the lack of experience among farmers in processing PE goat's milk into new products, and the generally low level of public awareness regarding the benefits of livestock milk. The expected outcomes include increasing public knowledge about the nutritional importance of PE goat's milk, enhancing community skills in processing milk from PE goats, extending the shelf life of the milk through processing, raising the market value of the milk, and fostering a healthy, prosperous, and self-reliant community in Gangga Village. Participants in this service activity was attended by 25 people included various community members from Gangga Village, such as breeders, village officials, and other residents. After the activity, the community gained a better understanding of the importance of utilizing and processing PE goat's milk into yogurt.
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ATTAIE, RAHMAT, MOHAMMED BSHARAT, and ADELA MORA-GUTIERREZ. "Applicability of Screening Tests for Oxytetracycline in the Milk of Three Breeds of Goats." Journal of Food Protection 79, no. 6 (2016): 1013–20. http://dx.doi.org/10.4315/0362-028x.jfp-15-200.
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ABSTRACT Antibiotics are widely used in animal husbandry, and the presence of antibiotic residues in milk is a health hazard. The objectives of this study were to determine residual amounts of oxytetracycline in the milk of three breeds of goats using high-pressure liquid chromatography (HPLC) analysis and screening tests. It was also essential to explore the safe withdrawal period of oxytetracycline in lactating goats and examine the applicability of Charm ROSA and SNAP screening tests. The qualitative results of these tests were compared with the quantitative results of the HPLC method. Fifteen milking does, five each from the Alpine, LaMancha, and Nubian breeds, were selected from the herd at Prairie View A&M University. Milk samples containing antibiotic residues were deproteinized by HCl and acetonitrile, and then oxytetracycline was extracted from the supernatant. The residues of oxytetracycline in goat's milk up to 110 h after injection were qualitatively detected using the Charm ROSA test. Similarly, the SNAP test detected the antibiotic residues in milk up to 110 h after treatment. The HPLC results indicated that oxytetracycline residues in milk from Alpine goats were below the tolerance level (300 ng/ml) 82 h after drug treatment (72 h for LaManchas, 58 h for Nubians); however, the results of the screening tests would indicate longer withdrawal periods for milk from the breeds of goats studied, which would result in economic losses to goat's milk producers. The results of this study also indicated that oxytetracycline was not stable in raw goat's milk at refrigeration temperature or during pasteurization and that the concentrations decreased significantly. Commercial goat's milk is usually exposed to several hours of refrigeration and then to pasteurization. The results of this study indicated that, if oxytetracycline was present in raw goat's milk, the concentration would decrease significantly before it was marketed.
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Lugiana, Gianty Hartani, Andri Kusmayadi, and Putri Dian Wulansari. "KARAKTERISTIK KIMIA SABUN BATANG DARI SUSU SAPI DAN SUSU KAMBING MENGGUNAKAN METODE COLD PROCESS." JURNAL SAINS PETERNAKAN NUSANTARA 2, no. 02 (2022): 89–97. http://dx.doi.org/10.53863/jspn.v2i02.556.
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Soap is an important non-food requirement in daily needs. Fatty acids that are abundant in cow's milk, namely oleic and palmitic function as cleansers. Casein in cow's milk can be used as a foam stabilizer. The method of making soap in this study uses the cold process method with the advantage that the soap produced has a soft texture compared to other methods. This study aims to determine the effect of using different solvents in soap making on chemical characteristics and to determine which type of solvent produces soap with the best chemical characteristics. This study used a completely randomized design consisting of 3 treatments and 7 replications. The treatment in this study was the use of different solvents, namely P0 (aquadest control), P1 (cow's milk) and P2 (goat's milk). The results of this study indicate that the use of solvents has no significant effect (P>0.05) on the chemical characteristics of milk soap with the cold process method, but the use of solvents for cow's milk soap has a higher foam stability value than goat's milk. Soap with goat's milk solvent has a water content according to SNI less than 15%, namely 11.26%. The use of solvents for cow's milk and goat's milk in the manufacture of bar soap produces soap with a pH value above the bar soap quality requirement, which is 11.46%. Keyword: chemical characteristics, cold process, cow’s milk, goat’s milks, soap
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Peres, Florence Dalila, Pedro Augusto Dias Andrade, Jean kaique Valentim, et al. "Acceptability of goat's milk in high and elementary school networks." Acta Scientiarum. Animal Sciences 42 (June 8, 2020): e48505. http://dx.doi.org/10.4025/actascianimsci.v42i1.48505.
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The goat's milk is an excellent choice to replace cow’s milk for children and adults, who are allergic to cow’s milk. Both the proteins and the fat portion of goat’s milk are absorbed by the body faster than cow's milk. Visually it is not possible to differentiate cow’s milk from goat’s milk, which can be differentiated through odor and taste which generates some concern to consumers. The objective of this study were to evaluate the acceptability of goat’s milk, compared to cow’s milk by children and young adults between 06 and 21 years old, in public network of schools Bambuí–MG, living in different socioeconomic levels, in order to verify if there is difference, in acceptance, between these two types of milk and study if the age and socioeconomic status could influence the results. Samples were prepared with chocolate powder and subjected to sensory evaluation by a group of 330 students, who are milk consumers. The samples were evaluated for preference through the hedonic scale of 5 points, asking about the score of the consumers and the preference of each type of milk. The test was conducted in two public schools. the data were submitted to ANOVA and Tukey test for comparison of means. Although goat's milk has some compositional characteristics and different physicochemical properties of cow's milk, there was no difference between them, due to acceptability between students of the public high school and elementary school network. The mixture 50% goat milk + 50% cow's milk generated greater rejection of the sampled population, a fact justified by the formation of small clots when mixing the different types of milks. Conventional cow's milk can be replaced by goat's milk in school meals, regardless of the age group and socioeconomic status of students.
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Shadyarova, Zh K., G. T. Yussupova, and D. B. Kurmangalieva. "The development of technology for the production of yogurt with dates from goat's milk." Journal of Almaty Technological University, no. 1 (March 31, 2023): 107–16. http://dx.doi.org/10.48184/2304-568x-2023-1-107-116.
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The article shows the technology of production of yogurt products made from goat's milk with the addition of persimmon made from fresh goat's milk in compliance with the standards and methods of control. The technical result of obtaining yogurt from goat's milk with persimmon is: milking of goats, deaeration, cleaning and cooling of milk, evaluation and acceptance of the quality of whole milk, rationing, homogenization, pasteurization, cooling to the fermentation temperature, then mixing with curdled milk, curdling, cooling, mixing with persimmon mush, improvement and storage. Microbiological, organoleptic, physico-chemical parameters of yogurt with dates from goat's milk were carried out in the dairy workshop of KazATU named after S. Seifullin and on the «research platform of agricultural biotechnology». As a result, a dietary dairy product with the addition of persimmon made from goat's milk with a yeast content of at least 1x104 CEC/cm3 (g), protein content-2.83 g, fat-2.13 g, carbohydrates-6.72 g, moisture - 87.43 G, dry skimmed milk residue - 12.57% ash - 0.89 g, energy value - 57/238 kcal/KJ/100 g was obtained. The shelf life is set at a temperature of 4±2°C for 5 days. Goat's milk yogurt with dates is a natural product that can be consumed by people of all ages, characterized by high digestibility. The products are produced by the tank method.
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Matthews, John. "Goat's Milk." Journal of the Royal Society of Health 106, no. 3 (1986): 114. http://dx.doi.org/10.1177/146642408610600342.
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Martha, Lalita Paraduhita, Ma’mun Sarma, and Mukhamad Najib. "Strategi Pemasaran Susu Kambing Di Bogor." Jurnal Sains Terapan 6, no. 1 (2016): 25–39. http://dx.doi.org/10.29244/jstsv.6.1.25-39.
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Milk consumption enhancement that not matched the number of domestic supply which still rely on cow’s milk makes Indonesia continue to importing milk, almost 70 percent of the total needed. An alternative to the fulfilment is to increase the supply from other livestock such as dairy goats. Bogor is a potential area for the development of dairy goat farm. The aims of this research are to: 1) analyze the goat's milk business potency in Bogor which considering the internal and external factors; and 2) develop an effective marketing strategy in order to improve the goat milk business in Bogor. The data was used in this research are primary and secondary data. The interviews for data collection conducted on October 2014 through November 2016, using a questionnaire tools with Strengths-Weaknesses-Opportunities-Threats (SWOT) and Analytical Hierarchy Process (AHP) approach. The research respondents amounted to 9 for SWOT and 7 to AHP. The respondents located in Bogor consisted of academics, dairy goat breeders, goat's milk seller/agent, agricultural bureau of the city also animal husbandry bureau and fisheries of the district. The internal factor has score of 2.701 of goat milk business in the city and district of Bogor, while the external factor has score of 3.085. Merging the two matrices put goat’s milk business into cell II, that is the grow and build cells. The recommendation of key strategic for goat’s milk marketing which effective based on the results of AHP with score of 0.202 is to make the development of goat’s milk business as part of government road map as an effort to optimize the potential of the city and district of Bogor.
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Dewi, Yohana Sutiknyawati Kusuma, Dea Malyana Putri, Dzul Fadly, and Winda Rahmalia. "Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant." Indonesian Food Science and Technology Journal 7, no. 1 (2023): 9–16. http://dx.doi.org/10.22437/ifstj.v7i1.29836.
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The advantage of goat's milk, which produces a soft texture in processed foods, needs to be optimized for making soft candy, plus innovation in food products that are liked by children, such as attractive candy when given healthy natural colorant. Therefore, this research aims to produce innovative soft candy from goat's milk and annatto extract as colorant and antioxidant that consumers like. Soft candy product innovations were studied in random groups using a variety of annatto extract in goat’s milk soft candy formula, with 5 levels, namely 0%, 0.15%, 0.20%, 0.25% and 0.30% 5 levels. The research results showed that the innovation of goat's milk soft candy and 0.30% annatto extract coloring produced a soft texture when chewed, a milky taste and a blue purplish color that consumers liked. This soft candy innovation resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, antioxidant activity of 69.20±1.07% (inhibition percentage). The use of annatto extract coloring also does not affect the ash content or water content of the goat's milk soft candy produced. This innovation can also be a candy option for sufferers of lactose intolerance.
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Tavares, B., C. Pereira, F. Rodrigues, G. Loureiro, and C. Chieira. "Goat's milk allergy." Allergologia et Immunopathologia 35, no. 3 (2007): 113–16. http://dx.doi.org/10.1157/13106780.
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Nirmagustina, Dwi Eva, Aziza Khoirunnisa, Izza Fitri Latifah, and Widia Astuti. "Chemical, Physical, and Sensory Characteristics of Powdered Goat Milk with The Addition of Fruit by Evaporation Method." JURNAL ILMIAH PETERNAKAN TERPADU 12, no. 3 (2024): 196. https://doi.org/10.23960/jipt.v12i3.p196-209.
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The objective of this research was to determine the physical, chemical, and sensory characteristics of powdered goat milk with the evaporation method. The study was conducted in a Complete Randomized Block Design with 3 replications. The data were processed by analysis of variance and if there was an effect of treatment, Duncan's further test was carried out. The results showed that powdered goat's milk made traditionally using the evaporation method using a pan with the addition of paste/fruit juice (dragon fruit, strawberries and oranges) had an effect on the chemical and sensory characteristics of powdered goat's milk. The protein content, crude fiber and degree of acidity of powdered goat's milk (control) were lower than powdered goat's milk with the addition of paste/fruit juice, but the fat content of powdered goat's milk (control) was higher than powdered goat's milk with the addition of paste/fruit juice. The protein, fat, crude fiber and acidity levels of powdered goat's milk with the addition of fruit juice paste were respectively 13.24 – 14.52%, 21.80 – 23.97%, 1.33 – 1.92%, 0 .83 – 1.42%. The viscosity of powdered goat's milk with the addition of paste/fruit juice (2-03 – 2.41cp) was greater than the control (1.58cp). The panelists' perception of powdered goat's milk with the addition of dragon fruit paste and orange juice was better than strawberry paste.
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KLOTZ, V., ART HILL, K. WARRINER, M. GRIFFITHS, and J. ODUMERU. "Assessment of the Colorimetric and Fluorometric Assays for Alkaline Phosphatase Activity in Cow's, Goat's, and Sheep's Milk." Journal of Food Protection 71, no. 9 (2008): 1884–88. http://dx.doi.org/10.4315/0362-028x-71.9.1884.
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Raw milk is a well-established vehicle for the carriage of human pathogens, and many regulatory bodies have consequently mandated compulsory pasteurization as a food safety intervention. The residual activity of alkaline phosphatase (ALP) has historically been used to verify the adequacy of pasteurization of cow's milk. However, there is uncertainty on how the current ALP standards and methods of analysis can be applied to sheep's and goat's milk, which naturally contain different levels of the enzyme than that found in cow's milk. The official ALP methods applied in Canada (colorimetric assay; MFO-3) and in the United States (Fluorophos) were assessed for their ability to detect enzyme activity in raw and pasteurized milk derived from cows, sheep, and goats. The detection limit and the limit of quantitation were 0.8 and 2.02 μg/ml phenol, respectively, for the MFO-3 method and 43 and 85 mU/liter, respectively, for the Fluorophos method. The average ALP levels in raw goat's, cow's, and sheep's milk were 165, 1,562, and 3,512 μg/ml phenol, respectively. Raw milk detection limits, which correspond to raw milk phosphatase levels, were 0.051, 0.485, and 0.023% in cow's, goat's, and sheep's milk, respectively, for the MFO-3 method and 0.007, 0.070, and 0.004%, respectively, for the Fluorophos method. Although both methods can be used for ALP determination in cow's, goat's, and sheep's milk, the Fluorophos assay was superior to the colorimetric MFO-3 method based on sensitivity and time required to complete the analysis.
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Paskaš, Snežana. "The influence of grazing and indoor systems on goat milk, brined cheese and whey quality." Mljekarstvo 73, no. 3 (2023): 143–54. http://dx.doi.org/10.15567/mljekarstvo.2023.0301.
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This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese. The physicochemical composition and hygienic quality of raw goat's milk were studied, as well as the fatty acid profile and nutritional indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from bulk goat milk from two farms in three samples. The results confirmed that different husbandry systems and diets influence the physicochemical composition of goat milk and cheese and their fatty acid profile. Milk and cheese from grazing goats contained significantly more (p<0.05) fat, protein, total solids and a higher percentage of cheese yield. Nutritional indices were also more favourable, with a lower atherogenic (AI) and thrombogenic (TI) index and a higher health-promoting index (HHP) and hypocholesterolemic/hypercholesterolemic ratio (HH). Goat grazing contributed to a higher content of n-3 fatty acids in milk and cheese and thus to a lower n-6/n-3 ratio. Cheese-making efficiency and protein recovery in the curd (%REC) was better with pasture milk, whereas fat recovery was better with milk from housed goats. Consumers rated the unripened white cheeses from both production systems the highest. In addition, the production of white cheese with brine results in good quality whey with significant health benefits. Natural pasture provides significantly more benefits to goats than confinement, especially in the early stages of use. This contributes to the high nutritional value of goat's milk, cheese and whey.
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Sarkar, S. "Modified milk for infants." Nutrition & Food Science 44, no. 1 (2014): 17–23. http://dx.doi.org/10.1108/nfs-05-2012-0045.
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Purpose – Breast milk is considered as the most ideal food for infants during infancy owing to its diverse nutritional and therapeutic attributes. In the absence of breast milk, infants may be offered with cow's, buffalo's or goat's milk after modification to bring their composition nearer to human milk. The paper aims to discuss these issues. Design/methodology/approach – Risks associated with prolonged and exclusive breast feeding or unmodified cow's, buffalo's or goat's milk have been highlighted. In the absence of human milk, the suitability of modified cow's, buffalo's or goat's milk as a supplementary food for infants is also justified. Findings – Breast milk is the most preferred food for infants owing to its numerous intrinsic therapeutic and nutritional attributes. Human milk is virtually impossible to mimic completely, and therefore, goat's milk is often preferred over cow's milk or buffalo's milk due to its better digestibility, higher biological value and less allergenic. An appropriate blending of protein, carbohydrate, fat, minerals and vitamins to cow's, buffalo's or goat's milk to result in modified milk, nutritionally adequate for infants is suggested. Originality/value – Nutritional and therapeutic attributes of cow's, buffalo's or goat's milk must be suitably modified to meet the physiological needs as well as to confer protection to the infants.
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Novita, Andi, Aulia Nuddi Yanti Putri, Herialfian Herialfian, M. Isa, T. Armansyah TR, and M. Hasan. "Detection of Reductase and Catalasse Enzymes in Goats Milk (Capra aegaggrus hircus) Sold in Banda Aceh." International Journal of Tropical Veterinary and Biomedical Research 7, no. 2 (2023): 15–19. http://dx.doi.org/10.21157/ijtvbr.v7i2.28592.
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This study aims to determine of reductase and catalase enzymes in pasteurized goat's milk sold in Banda Aceh. The sample used was pasteurized goat's milk which was sold in Banda Aceh as many as 30 samples were taken by census. The research method used is a survey study method with a cross-sectional approach. Sample testing using reductase test and catalase test. The results showed that the reductase time of 30 samples of pasteurized goat's milk averaged 3-5 hours and the catalase number of 30 samples of pasteurized goat's milk was below 3 ml. Based on the results, it shows that there are reductase enzymes and catalase enzymes in goat's milk and have good quality in Banda Aceh.
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Lodygin, A. D., I. K. Kulikova, and I. Yu Mikhailov. "The goat milk composition and properties as a raw material for functional foods manufacturing." Sovremennaya nauka i innovatsii, no. 3 (43) (2023): 126–40. http://dx.doi.org/10.37493/2307-910x.2023.3.12.
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This article presents studies of the composition and properties of goat's milk as a raw material for the production of functional food products. The main attention is paid to the analysis of the chemical composition, which includes the content of proteins, fats, carbohydrates, vitamins and trace elements. The protein fraction of goat's milk has lower levels of as1-casein, which lead to the formation of larger casein micelles with more moistened pores, as a result, the allergenic potential of goat's milk decreases, compared with casein micelles of cow's milk. The total content of essential amino acids in goat's milk is even slightly higher than in women's milk, and is (on average) 45% and 39.2% of the total number of amino acids, respectively. The carbohydrate fraction of goat's milk, in addition to the main component – lactose, contains oligosaccharides, the composition of which is close to women's milk. The characteristic "goat" smell is partly due to fatty acids with medium and short chain. They are also important for the ease of digestion and absorption of milk fat, since the efficiency of the lipase enzyme on short chains is higher than on long-chain fatty acids. The size range of fat globules is about 1-10 microns, and the ratio of fat globules less than five microns is more than 80%. As in any milk, goat's milk contains vitamins, the content of most of which B1, B2, B6, D, E is comparable to the level of vitamins in cow's milk, while in goat's milk the concentration of vitamin C is slightly higher. In terms of mineral content, goat's milk is quite comparable to cow's milk in terms of Na, Zn and Fe, but it contains 2 times more Cu, 3 times more Mn, 1.5 times more Mo, which are involved in hematopoiesis, regulate metabolic processes. The number of goat farms is growing in our country, industrial production is gradually developing – this is a new trend in domestic goat breeding, while Russian farmers are actively studying foreign experience in the production and processing of goat milk for fermented dairy products. Based on the data obtained, it is proposed to use goat's milk as the main component in the development of functional food products. It is believed that the use of goat's milk can contribute to improving the health and quality of life of people, especially those who need additional nutrients or have specific dietary needs. However, in order to implement this proposal, additional research is needed to determine the optimal ways to use goat's milk and develop effective functional products based on it.
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Simin, S., A. Z. Mohsin, R. Sukor та W. Z. Wan Ibadullah. "Quantitative determination of αs1–casein in goat’s milk using reversed-phase high performance liquid chromatography (RP–HPLC)". Food Research 7, № 2 (2023): 178–85. http://dx.doi.org/10.26656/fr.2017.7(2).364.
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The chemical, technological and allergy properties of goat’s milk are significantly affected by the level of αs1-casein. Despite indications that more than 90% of cow’s milk protein allergy (CMPA) children reacted similarly to goat's milk in typical IgE-mediated forms, the availability of goat's milk without αs1-casein appeared to be a potential alternative for patients with cow's milk allergy. In Malaysia, there is a lack of quantitative data on αs1-casein in raw and commercial goat’s milk. To address this problem, this study aimed to quantify αs1-casein in goat’s milk using reversed-phase high performance liquid chromatography (RP–HPLC). The procedure was developed using a total of twenty samples comprised of commercial and raw goat’s milk. For the calibration curve, a linear relationship with R² > 0.999 was obtained using cow’s α-casein standard and peak areas were observed over the concentration range, with a limit of detection (LOD) of 0.025 mg/ mL and limit of quantification (LOQ) of 0.075 mg/mL, respectively. The amount of αs1- casein in the twenty samples ranged from 0.08±0.01 to 1.45±0.17 mg/mL. Three samples which were claimed as goat’s milk infant formula were not found to contain αs1-casein. Repeatability and reproducibility were satisfactory for both retention times and peak areas. The RSD of peak areas ranged from 0.01 - 8.07% within an analytical day and from 0.61 - 1.77% across analytical days. This study will contribute as a reference method for analysis and surveillance data of αs1-casein, in private or national laboratories, as well as milk and milk product manufacturers.
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Sarifah Ainy, Noer, Windi Lediawati, and Nestiyanto Hadi. "Uji Organoleptik Penambahan Jus Buah Jambu Biji Merah (Psidium guajava Linn) Terhadap Tingkat Kesukaan Responden Pada Yoghurt Susu Kambing Etawa." INSOLOGI: Jurnal Sains dan Teknologi 1, no. 1 (2022): 18–27. http://dx.doi.org/10.55123/insologi.v1i1.118.
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Goat's milk has a distinctive aroma and taste, a strong aroma and even the aroma of the goat's body sticks to the milk produced, and the taste is more savory, this is why many people don't like goat's milk even though goat's milk is better in nutritional content than goat's milk. Cow's milk and goat's milk are not prone to causing allergies when consumed by both children and the elderly, in this study using red guava fruit juice (Psidium guajava Linn) as a mixture of Etawa crossbreed goat milk yogurt with different concentrations of 23.0%, 28.5%, and 33.3%. The main purpose of this study was to determine the respondent's level of preference for Etawa crossbreed goat's milk yogurt. The method in this study uses a quantitative descriptive method with a one way ANOVA approach. The sample in this study were visitors to the D'kandang educational tourism park, the Amazing white sand Farm of Sawangan, Depok, which amounted to 30 people. The sampling technique used is simple random sampling technique, the instrument used is a questionnaire. Yogurt with the addition of red guava fruit juice as much as 23.0%, 28.5%, and 33.3% had an effect on the level of preference of respondents. It can be concluded that there is a significant effect on the aroma, taste and level of respondent's preference for the yogurt produced.
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HAZA, ANA I., PALOMA MORALES, ROSARIO MARTÍIN, et al. "Use of a Monoclonal Antibody and Two Enzyme-Linked Immunosorbent Assay Formats for Detection and Quantification of the Substitution of Caprine Milk for Ovine Milk." Journal of Food Protection 60, no. 8 (1997): 973–77. http://dx.doi.org/10.4315/0362-028x-60.8.973.
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A stable hybridoma cell line (B2B) has been produced that secretes a monoclonal antibody (MAb) specific for goat's milk αS2-casein. The MAb B2B was used in two enzyme-linked immunosorbent assay (ELISA) formats for the detection and quantification of the presence of goat's milk in ewe's milk. In the indirect ELISA format the limit of detection was 0.5 to 15% (vol/vol) substitution of goat's milk for ewe's milk. Afterwards, a competitive indirect ELISA was successfully developed for the detection of 0.25 to 15% (vol/vol) of goat's milk in ewe's milk. This competitive indirect ELISA is a very sensitive assay; it can be performed in less than 5 h and is not influenced by the heat treatment of milk.
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Мustafayeva, A. K., S. Altaiuly, B. Каlemshariv, and R. Calikova. "Improvement of the recipe of yogurt from goat milk with natural sugar substitutes." Journal of Almaty Technological University 143, no. 1 (2024): 124–33. http://dx.doi.org/10.48184/2304-568x-2024-1-124-133.
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The article presents the results of studies conducted to identify the biological effects of active and food additives on the organoleptic, physico-chemical parameters of yogurt made from goat's milk. The aim of the work is to improve the recipe of goat's milk yogurt with natural sweeteners. A yogurt made from goat's milk was created with the replacement of refined white sugar with natural sweeteners, its organoleptic and physico-chemical parameters were studied. The practical significance of this work lies in the fact that a recipe-component composition and a method for producing yogurt from goat's milk without refined sugar, with the addition of natural sweeteners, which are good because they are products that contain a number of substances useful for health. A parametric scheme of the technological process of yogurt fermentation is presented. The organoleptic parameters and physico-chemical properties of goat's milk yogurt with the addition of stevia and erythritol extracts meet the requirements for yoghurts. As a result of research, a technology for the production of yogurt from goat's milk using natural sweeteners erythritol and stevia has been developed, a product with high nutritional and biological value has been obtained, and also has pleasant taste qualities, hiding the specific taste of goat's milk.
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Lianti, Lita, Febryos Pernandes Sinaga, and Dina Fitryani. "Effect of Red Ginger (Zingiber officinale Rubrum) Extract on Chemical and Microbiological Characteristic of Goat Milk Yoghurt." AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 10, no. 2 (2023): 259–74. http://dx.doi.org/10.37676/agritepa.v10i2.4678.
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Goat’s milk consumption (9.6 litre/capita/year) by Indonesian is still lower than cow’s milk consumption (11.8 6 litre/capita/year). One of the causes is because the goaty flavour in goat’s milk. Yoghurt is increasingly in demand, especially for people with lactose intolerance. Yoghurt is preffered because of its probiotics. Innovation in adding red ginger extract in goat milk yoghurt processing is expected can increase public interest in goat’s milk consumption. Besides being able to decrease the goaty flavour, red ginger extract could have more health benefits because of its bioactive contents. This study analysed fermentation time’s effect on the chemical and microbiological characteristics goat’s milk yoghurt (YSK) and goat’s milk yoghurt with red ginger extract (YSK EJM). This study is designed with Randomized Group Design (RGD). The first factor (A) is a different type of yoghurt, namely A1=goat's milk yoghurt without added red ginger extract and A2=goat's milk yoghurt with red ginger extract. The second factor (B) is the fermentation time (P1= 0 hours, P2= 6 hours, P3= 12 hours, P4= 18 hours, and P5= 24 hours. Data were obtained by two replications and two repititions. Ph and total titrated acid between YSK and YSK EJM were significantly different (p<0.05) after 12 hours fermentation. Total Lactic Acid Bacteria (LAB) for the two variations were different after 18 hours fermentation. Total LAB reached 106 CFU/ml for 12 hours fermentation and continuesly increased for 24 hours fermentation, YSK (5.32 x 107 CFU/ml) and YSK EJM (2.83 x 107 CFU/ml).
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Chasanah, Uswatun, and Dyah Rahmasari. "PENGEMBANGAN VARIAN PRODUK DENGAN PELATIHAN FORMULASI KRIM KEFIR SUSU KAMBING SEBAGAI PENCERAH KULIT." Martabe : Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (2021): 293. http://dx.doi.org/10.31604/jpm.v4i1.293-297.
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The kefir of goat's milk has good benefits for skin health. There are goat milk kefir creams on the market, but tutorials to make cream of goat's milk kefir are not available on social media, even though it useful by the goat milk producer who wants to develop product variations. Training for goat's milk kefir cream formulation had done, partner of this activity is a goat milk producing community. This activity begins with a theoretical and technical explanation of the making of goat's milk kefir cream then continues with training activities, and video tutorials were uploaded to social media, too. It has been an increase in the knowledge and skills of the Partners. This activity is an inspiration for Partners to add product variants, especially making kefir cream.
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Kapshakbayeva, Zarina, Aleksandr Mayorov, Zhanar Moldabayeva, Sholpan Baitukenova, Asiya Utegenova, and Eleonora Okuskhanova. "Hallumi Type Cheese Production Technology and Its Nutritive Value." International Journal of Engineering & Technology 7, no. 4.36 (2018): 363. http://dx.doi.org/10.14419/ijet.v7i4.36.23805.
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Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.
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Kapshakbayeva, Zarina, Aleksandr Mayorova, Zhanar Moldabayeva, Sholpan Baitukenova, Asiya Utegenova, and Eleonora Okuskhanova. "Hallumi Type Cheese Production Technology and its Nutritive Value." International Journal of Engineering & Technology 7, no. 4.7 (2018): 420. http://dx.doi.org/10.14419/ijet.v7i4.7.23040.
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Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.
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MATAK, K. E., J. J. CHUREY, R. W. WOROBO, et al. "Efficacy of UV Light for the Reduction of Listeria monocytogenes in Goat's Milk." Journal of Food Protection 68, no. 10 (2005): 2212–16. http://dx.doi.org/10.4315/0362-028x-68.10.2212.
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Certain types of goat's cheeses are produced using unpasteurized milk, which increases the food safety concerns for these types of products. Popularity and consumption of goat's milk products have increased, and the niche market includes gourmet goat's cheeses. The U.S. Code of Federal Regulations and the Pasteurized Milk Ordinance both address the possibility for processing alternatives to heat treatment, and the use of UV light treatment may be a viable alternative that still ensures the safety of the product. Fresh goat's milk was inoculated with Listeria monocytogenes (L-2289) at 107 CFU/ml and exposed to UV light using the CiderSure 3500 apparatus (FPE Inc., Macedon, NY). Inoculated milk was exposed to a UV dose range between 0 and 20 mJ/cm2 to determine the optimal UV dose. A greater than 5-log reduction was achieved (P &lt; 0.0001) when the milk received a cumulative UV dose of 15.8 ± 1.6 mJ/cm2. The results of this study indicate that UV irradiation could be used for the reduction of L. monocytogenes in goat's milk.
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Windah Sahara. "Application Of Sugeno's Fuzzy Inference System In Determining Inventory Goat Milk." Journal of Artificial Intelligence and Engineering Applications (JAIEA) 1, no. 2 (2022): 108–12. http://dx.doi.org/10.59934/jaiea.v1i2.75.
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Goat milk is one of the milk that is traded by the community because this milk has many benefits that are good for the health of the body and prevent bone damage in old age. Thalebkawnhinca Farm is a business that trades goat's milk both per liter and per pack. The erratic supply of goat's milk causes consumer demand cannot be fulfilled and the milk sales process becomes hampered. Therefore, this study aims to apply fuzzy logic with the Sugeno method in determining the amount of goat milk supply at Thalebkawanhinca Farm based on data on demand and sales of milk in April 2021. Based on data on demand and sales of goat's milk, the amount of milk supply that must be added if known demand of 90 liters and sales of 75 liters amounted to 25.1953125 liters. The result of this research is the implementation of a milk supply system that can be used in determining and providing information on the amount of goat's milk supply to the owner of the Thalebkawanhinca Farm.
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Ospanov, Assan, Shukhrat Velyamov, Raushan Makeeva, Dinara Tlevlessova, and Raushan Tastanova. "Development of probiotic yogurt from small cattle milk." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 53–59. http://dx.doi.org/10.15587/1729-4061.2022.261574.
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This paper considers the physicochemical parameters of sheep's and goat's milk as raw materials to produce live yogurt. Sheep's milk of 12 breeds (14 samples per breed) and goat's milk of 4 breeds (10 samples per breed) were examined. Milk was selected to produce yogurt from cow's, sheep's, goat's milk and combined mixtures of cow's and sheep's milk in different ratios. The milk was selected for the purpose of producing yogurt with long-term viability of dairy bacteria, thereby obtaining live yogurt without the addition of synthetic preservation agents. The viability of probiotics (Bifidobacterium and Lactobacterium) in the composition of yogurts from cow's, sheep's, goat's milk, and mixtures: cow's and sheep's milk in various ratios, cow's and goat's in similar ratios has been investigated. For consumer preference, organoleptic analyzes are very important, according to the results of which yogurt was selected in a ratio of 3:1 cow's milk and sheep's milk, respectively. An equally important indicator is the safety of the product, so microbiological and biochemical analyzes were carried out on day 1 and during storage (day 28 at 4 °C). Producing yogurt using sheep's milk is an interesting approach because of the improved nutritional value compared to cow's and goat's milk. Yogurt with the best indicators and a rational ratio of 2 types of milk was also identified. The physicochemical parameters of all types of yogurts were studied, the rational number of added starter cultures was selected. At the same time, yogurt from cow's milk received low marks on organoleptic analysis, the rest of the samples showed a good result. The best in terms of the organoleptic analysis are yogurts with the addition of sheep's milk. Yogurts have the ability to increase the body's resistance to harmful environmental factors, subject to the consumption of live yogurt.
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Olsen, Egil, Arif Qisthon, Veronica Wanniatie, and Ali Husni. "DERAJAT KEASAMAN DAN ANGKA REDUKTASE SUSU KAMBING PERANAKAN ETTAWA PASTEURISASI DENGAN LAMA SIMPAN YANG BERBEDA PADA SUHU REFRIGERATOR 4?" Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 5, no. 2 (2021): 114–18. http://dx.doi.org/10.23960/jrip.2021.5.2.114-118.
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This study aimed to determine the effect of storage time at 4? refrigerator temperature on degrees of acidity and reductase score in pasteurized Ettawa goat milk and to determine the optimum storage time for pasteurized goat milk. This research was conducted in March--April 2020, at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used was 6 liters of Ettawa Grade goat milk. This study used a completely randomized design, with 5 treatments and 4 replications, namely Pasteurized goat's milk stored for 0 days (P0), Pasteurized goat's milk was stored for 6 days (P1), Pasteurized goat's milk stored for 12 days (P2), Pasteurized goat's milk stored for 18 days (P3), and pasteurized goat milk stored for 24 days (P4). The variables observed were the degree of acidity, the amount of reductase, and the optimum storage time. The data obtained were then analyzed for variance / Analysis of Variance (ANOVA) at the 5% significance level and continued with the Least Significant Difference (LSD) test. The results showed that pasteurized Ettawa goat's milk with a storage time of 24 days at 4? refrigerator temperature had no significant effect on the degrees of acidity, but had a significant effect on the methylene blue reductase test. The conclusion of this research is that the storage time of Pasteurized goat's milk for 12 days at 4? temperature is the optimum storage time to maintain the quality of milk with degrees of acidity of 7.5�SH and a reductase score for 8 hours.
 
 Keywords: Reductase number, Titratable acidity, Pasteurization, Refrigerator, Goat milk
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Katna, Akhil, and Himanshu Dhiman. "Brucellosis after Consuming Goat's Milk: Case Report." International Journal of Science and Research (IJSR) 10, no. 12 (2021): 893–94. https://doi.org/10.21275/mr211215212541.
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Albanell, Elena, Gerardo Caja, Xavier Such, Maristela Rovai, Ahmed A. K. Salama, and Ramón Casals. "Determination of Fat, Protein, Casein, Total Solids, and Somatic Cell Count in Goat's Milk by Near-Infrared Reflectance Spectroscopy." Journal of AOAC INTERNATIONAL 86, no. 4 (2003): 746–52. http://dx.doi.org/10.1093/jaoac/86.4.746.
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Abstract Analysis using near-infrared reflectance spectroscopy (NIRS) was investigated as a means of predicting quality parameters of goat's milk. Calibration equations were developed with samples from individual goats of Malagueña and Murciano-Granadina dairy breeds at different stages of lactation to obtain a wide range of variation in milk composition. Prediction equations for milk fat, protein, casein, total solids, and somatic cell count (SCC) were developed with 2 sample presentations, liquid drawer (homogenized milk) and aluminium cup (unhomogenized milk), to measure absorbance values, and accuracy of measurements was compared. The multiple correlation coefficient (R) values for homogenized milk were 0.98, 0.96, 0.91, 0.94, and 0.79 and for unhomogenized milk were 0.98, 0.95, 0.92, 0.95, and 0.74 for fat, protein, casein, total solid, and SCC, respectively. To validate the calibrations, an independent set of samples was used. The best simple correlation coefficient (r) values were 0.97, 0.95, 0.91, 0.93, and 0.72 for homogenized milk and 0.97, 0.95, 0.92, 0.95, and 0.79 for unhomogenized milk. The study showed that NIRS is a useful technique for the prediction of fat, protein, casein, total solids, and SCC in unhomogenized goat's milk.
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Gupta, Rahul. "Milk curd syndrome with goat's milk: Revisited." Saudi Journal for Health Sciences 11, no. 3 (2022): 218. http://dx.doi.org/10.4103/sjhs.sjhs_98_22.
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DUBEY, J. P., S. K. VERMA, L. R. FERREIRA, et al. "Detection and Survival of Toxoplasma gondii in Milk and Cheese from Experimentally Infected Goats†." Journal of Food Protection 77, no. 10 (2014): 1747–53. http://dx.doi.org/10.4315/0362-028x.jfp-14-167.
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The consumption of unpasteurized goat cheese and goat's milk has been suggested as a risk factor for toxoplasmosis in humans. In the present study, detection and survival of Toxoplasma gondii in milk and cheese was studied by bioassay in mice (milk) and in cats (cheese). Eight goats were inoculated orally with 300 to 10,000 oocysts of T. gondii strain TgGoatUS26. Milk samples were collected daily up to 30 days postinoculation and bioassayed in mice and cats. For mouse bioassay, 50 ml of milk samples were centrifuged, and the sediment was inoculated subcutaneously into mice. Mice were tested for T. gondii infection by seroconversion and by the demonstration of parasites. By mouse bioassay, T. gondii was detected in milk from all eight goats. The T. gondii excretion in milk was intermittent. For cat bioassay, 400 ml (100 ml or more from each goat) of milk from four goats from 6 to 27 days postinoculation were pooled daily, and cheese was made using rennin. Ten grams of cheese was fed daily to four cats, and cat feces were examined for oocyst shedding. One cat fed cheese shed oocysts 7 to 11 days after consuming cheese. Attempts were made to detect T. gondii DNA in milk of four goats; T. gondii was detected by PCR more consistently, but there was no correlation between detection of viable T. gondii by bioassay in mice and T. gondii DNA by PCR. Results indicate that T. gondii can be excreted in goat's milk and can survive in fresh cheese made by cold-enzyme treatment. To prevent transmission to humans or animals, milk should not be consumed raw. Raw fresh goat cheese made by cold-enzyme treatment of unpasteurized milk also should not be consumed.
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Rosiadi, Rosiadi, Alfiana Laili Dwi Agustin, Chandra Dwi Atma, and Novarina Sulsia Ista'in Ningtyas. "dampak covid-19 terhadap permintaan susu kambing peranakan etawa di desa aikmual lombok tengah." Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), Indonesian Journal of Animal Science and Technology 7, no. 1 (2021): 1. http://dx.doi.org/10.29303/jitpi.v7i1.78.
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Background: Etawa's crossbreed goat milk is one of the alternatives chosen by the community as a substitute for cow's milk, people in Indonesia believe in milk, it increases antibodies. to find out whether the demand for goat's milk increases or decreases during the presence of COVID-19.
 Methods: This study used a questionnaire-based descriptive method. The sample consisted of 5 breeders of Etawa crossbred goats, communicated via cellphone to interview 5 breeders. This research was conducted in May 2020 and data analysis used the BEP test.
 Results: During the Covid-19 pandemic the demand for Eatawa crossbreed goat milk increased. The existence of this pandemic has had a positive impact seen from the demand for consumers that has not decreased, and the increase in demand for milk which was originally sold from 50L to 75L in one month after the pandemic.
 Conclusion: It is necessary to carry out organoleptic and mastitis tests so that consumers who consume this etawa cross breed goat's milk avoid disease -milk-borne diseases.
 Keywords: BEP (Break event point), Covid-19, Etawa crossbreed goat milk.
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Hilario, Mario Cuchillo, Claudia Delgadillo Puga, Arturo Navarro Ocaña, and Fernando Pérez-Gil Romo. "Antioxidant activity, bioactive polyphenols in Mexican goats' milk cheeses on summer grazing." Journal of Dairy Research 77, no. 1 (2009): 20–26. http://dx.doi.org/10.1017/s0022029909990161.
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Two feeding systems trials were carried out to determine the antioxidant activity of soft goats' milk cheeses, and also to evaluate the presence of bioactive polyphenolic compounds. Two groups (A and B), each one with 20 (BW 50±5 kg) French Alpine goats were employed. All animals had between 70 to 80 milking days and were milked once a day. Group A included daily grazing on shruby rangeland vegetation, and group B was kept in full indoor confinement. Thirty kg of goats' milk from each group were collected; 15 kg from each were pasteurized and the remaining 15 kg were not pasteurized (raw), resulting in four treatments (two feeding system×two milk treatments). Soft goat's cheese antioxidant activity can be modified by the animals feeding system; grazing management represents a better option than indoor feeding to produce a healthy profile of bioactive compounds; providing an increase of total polyphenol, hydroxycinnamic acids and flavonoid concentrations. Pasteurization did have a significant effect on these metabolites, and diminished total polyphenol concentration. More research is needed to elucidate the potential of soft goat's cheese as a functional food.
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Abdugamitova, A. Y., A. D. Serikbayeva, S. Z. Mateeva, and B. M. Iskakov. "RESEARCH OF CHEESE FROM THE COMBINATION OF MILK OF FARM ANIMALS OF ZHAMBYL REGION." Bulletin of Shakarim University. Technical Sciences 1, no. 4(16) (2024): 167–74. https://doi.org/10.53360/2788-7995-2024-4(16)-22.
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The article presents data on the state of goat milk in the village of B. Momyshuly in Zhualin district of Zhambyl region. In this article physicochemical and organoleptic properties of goat and cow milk, as well as their combination in the ratio of 1:1 for the production of brine cheeses were studied. Three samples were studied in the research process: cow's milk, a mixture of cow's and goat's milk, and goat's milk. The results obtained showed that the milk mixture had higher fat content (4.48%) compared to cow's milk (3.86%) and lower than that of goat's milk (5.0%). It is important to note that coagulation of goat milk is almost twice as fast due to the low kappa-casein content. This milk mixture resulted in a higher cheese yield (12.5%) compared to cheese from cow's milk (11%), but lower than that from goat's milk (14%).The technological process of cheese production was adapted for a mixture of milk, which allowed to improve the organoleptic characteristics of the product. It was found that goat milk significantly affects the flavor and consistency of cheese, giving it a creamy flavor and delicate consistency. These data can be used in the dairy industry of Kazakhstan to expand the range of dairy products and create more nutritious cheeses. The research was conducted in the laboratory of the dairy enterprise for processing cow's milk «Aq Altyn».
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Chasanah, Uswatun, and Dyah Rahmasari. "Pengembangan Produk Kosmetika Berbahan Susu Kambing menjadi Sabun Cair." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 6, no. 2 (2021): 146–48. http://dx.doi.org/10.33084/pengabdianmu.v6i2.1601.
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Goat's milk is rich in nutrients, especially vitamin A and lactic acid which are very beneficial for skin health, so it is suitable for liquid bath soap ingredients. However, well-known manufacturing takes a long time to make. Implemented training to producers of fresh goat's milk is formulating liquid soap made from fresh goat's milk that a simple method and quickly. The result of this activity is an increase in the knowledge and skills of participants so that they can enrich the variety of products based on fresh goat milk. It is hoped that with the increasing variety of goat milk products that they offer, there will be an increase in the economy of participants.
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Abdel-Rahman, S. M., A. M. Elmaghraby, and A. S. Haggag. "Fast and sensitive determination of camel’s and goat's meat and milk using species-specific genetic markers." Biotehnologija u stocarstvu 31, no. 3 (2015): 415–23. http://dx.doi.org/10.2298/bah1503415a.
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For the fast and sensitive determination of camel's and goat's meat and milk, species-specific regions (SSR) of follicle stimulating hormone receptor (FSHR) gene in both camel and goat were amplified using PCR technique. DNA was extracted from small amount of muscles (0.05 gm) and very little of fresh milk (100 ?l) to amplify specific DNA sequences of FSHR gene in both camel and goat using designed species-specific primer pairs. PCR amplified fragment size was 300 bp in camel?s meat and milk, while the fragment size in goat's meat and milk was 855 bp. The use of species-specific regions of FSHR gene allowed direct and fast detection of adulteration and authentication of camel's and goat's meat and milk.
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Bayazitova, Kulbaram, Sulu Zhumakhan, Aidana Abilda, and Gulmaral Apsemet. "Research of factors influencing the technology of soft cheese from goat’s milk." FOOD RESOURCES 9, no. 16 (2021): 20–27. http://dx.doi.org/10.31073/foodresources2021-16-02.
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The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, various amounts of yeast, rennet, and calcium salt were added. The goat’s milk, starter culture, enzyme and calcium chloride available on the market were used. When determining the quality parameters of milk and finished products, we used standard methods for studying sensorial characteristics, determining the content of fat, moisture and dry matter, the mass fraction of protein, density and titratable acidity. Results of research. When conducting research, the duration of cheese mass formation was 8-14 hours. As the amount of added additional raw materials increased in each cheese sample, a decrease in the duration of the formation of the curd mass and the formation of a clot of different consistency were observed. The article also presents the results of studies of sensorial, physical and chemical parameters of samples of the finished soft cheese, describes the technological processes of the production of soft cheese from goat’s milk and the results of studies of factors affecting the quality of products. In particular, the technological parameters of obtaining soft cheese from goat’s milk, the procedure for pasteurization of the milk were studied, the optimal amounts of bacterial yeast, rennet and calcium chloride necessary for the production of cheese mass were determined, the effective concentration values of the enzyme and yeast that improve the physical colloidal properties of the protein clot were determined, these reducing the yield of dry matter during processing, increasing the output of finished cheese, the data on their impact on product quality is also provided. The benefits of the soft cheese made from goat's milk are due to the efficient use of raw materials, proper nutritional value and high yield of finished products. Sensorial, physical and chemical characteristics of ready soft cheeses have been studied. According to the results of the study, a sample of soft cheese from goat's milk was selected that fully meets the regulatory documents, without cheese defects in terms of physical and chemical parameters, fat content, moisture content, salt content, as well as sensorial properties. Scope of research results. The results of the research will be used to improve the technology for the production of milk products, namely, soft cheese from goat’s milk, to improve the food safety and consumer properties of the specified product.
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Coveney, John, and Ian Darnton‐Hill. "Goat's milk and infant feeding." Medical Journal of Australia 143, no. 11 (1985): 508–10. http://dx.doi.org/10.5694/j.1326-5377.1985.tb119913.x.
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Heston, Raelene. "Goat's milk and infant feeding." Medical Journal of Australia 144, no. 5 (1986): 279. http://dx.doi.org/10.5694/j.1326-5377.1986.tb115906.x.
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Barbosa, M. "Goat's milk research in Portugal." Le Lait 73, no. 5-6 (1993): 425–29. http://dx.doi.org/10.1051/lait:19935-640.
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Marletta, Donata, Andrea Criscione, Salvatore Bordonaro, Anna Maria Guastella, and Giuseppe D'Urso. "Casein polymorphism in goat's milk." Le Lait 87, no. 6 (2007): 491–504. http://dx.doi.org/10.1051/lait:2007034.
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Muntafiah, Alfi, Sunarti ., and Nurliyani . "POTENSI ANTIHIPERGLIKEMIA KEFIR BERBASIS SUSU KAMBING DAN KEDELAI PADA TIKUS MODEL DM TIPE 2." Mandala Of Health 8, no. 1 (2017): 612. http://dx.doi.org/10.20884/1.mandala.2017.8.1.349.
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Diabetes mellitus is a metabolic disease characterized by chronic hyperglycemia. This high levels of blood glucose can lead both macro and microvascular complications. In addition to a great social impact, DM complications also determine age and quality of life of the patient. In order to prevent such complications, this research used nonpharmacological intervention with diet therapy, goat’s milk and soymilk based kefir, to restore blood glucose levels within normal range. The objective of this study was to determine the effect of goat’s milk and soy milk-based kefir on blood glucose levels rat model of DM type 2. This research was an experimental study, pre-posttest with control group design. The subjects were male Wistar rats, induced by streptozotocin-nicotinamide, treated with goat’s milk kefir, soy milk kefir and kefir combination of goat's milk and soy milk. Fasting Blood Glucose (FBG) plasma examined by enzymatic photometric method. Results showed that treatment with goat’s milk kefir, soy milk kefir and kefir combination of goat’s milk - soy milk can reduce FBG levels in DM type 2 rat model. Goat’s milk kefir and combination of goat’s milk - soy milk kefir can decrease the average of FBG levels significantly (p = 0.000), and effectively restore FBG levels within normal range.