Physicochemical properties of goat milk from small-scale production units.

Chel-Guerrero, Luis; Barrientos-Ávila, Carolina; Castellanos-Ruelas, Arturo; Gallegos-Tintoré, Santiago; Betancur-Ancona, David

Objective. To evaluate the physicochemical composition and nutritional value of goat milk produced in three different small-scale production management systems in Merida, Yucatan in Mexico, to produce milk for human consumption for people with lactose intolerance problems. Materials and methods. Samples were collected every two weeks for four months, and their fat, protein, lactose, total solids, ash, calcium, and phosphorus contents were quantified. Density, pH, acidity, fatty acid profiles by gas chromatography, and the electrophoretic pattern of caseins were determined. Results. The average composition was 2.69% fat, 4.10% protein, 4.12% lactose, 12.96% total solids, 0.83% ash, 139 mg/100g calcium, and 105 mg/100g phosphorus. The density, acidity as lactic acid, and pH obtained were 1.032 g/cm3, 1.36 g/L, and 6.51, respectively. The milk provided MUFAs, such as oleic and gadoleic acids, and PUFAs, such as linoleic and arachidonic acid, involved in metabolic processes that reduce the risk of metabolic syndrome. The electrophoretic pattern of the caseins showed more abundant bands, with molecular weights of 20 to 36 kDa. Conclusions. The composition of the goat milk produced was superior, having nutritional advantages and potential health benefits compared to milk from other species. The lactose content, pH, and acidity of goat milk differed depending on the production units, and density, fat, protein, and ash were not influenced. The absence of as1-casein would be advantageous for reducing allergies associated with milk consumption.

BREAST milk; GOATS; COMPOSITION of milk; MILK consumption; LACTOSE intolerance; GOAT milk

Revista MVZ Córdoba, 2024, Vol 29, Issue 3, p1

0122-0268

Academic Journal

10.21897/rmvz.3555