This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese whey. It also determine suitability goat's milk for cheese. The physicochemical composition hygienic raw were studied, as well fatty acid profile nutritional indices Traditional cheeses produced from bulk two farms in three samples. results confirmed that husbandry ...

Previously reported models for radioiodine in ruminants cannot account for the effect of variations in stable iodine intake including large countermeasure doses of stable iodine on the transfer of radioiodine to goat milk. A metabolically based model of radioiodine transfer in goats has been parameterised using new experimental data on the effect of countermeasure doses of stable iodine on radi...

This study is aimed at investigating the molecular prevalence of Toxoplasma gondii in raw milk and cheese different animal species (sheep, goat, cow water buffalo) Kayseri Province, Türkiye, to provide a preliminary assessment for contamination risk. A total 200 samples were analysed by real-time PCR. DNA was detected two (8%) ewes one (4%) goat sample, while none positive. These results indica...

The organisation of the domestic bovid genomes is very similar, thus ovine and caprine genome mapping may benefit from the most advanced bovine map. At present, there have been identified over 2000 markers in the sheep and over 700 in the goat. Recently, several spectacular examples of the genome map application for the identification of loci controlling important traits have been reported, for...

Large areas of South Africa are only suitable for animal production off natural veld, and it is in these ecosystems that the goat has the biggest potential. Developing this potential, however, will require a co-ordinated and multi-functional approach where subject matter specialists work together as a team. Past research and development initiatives in South Africa have concentrated largely on t...

Chen, et al.: Optimization of probiotic goat yogurt 548 Emir. J. Food Agric ● Vol 28 ● Issue 8 ● 2016 2009), and with the improvement of awareness of people for health care, adding probiotics in yogurt production will be a good application (Tharmaraj and Shah, 2000). In recent years, there is a trend in the making products of probiotics with the combinations of two or more probiotics strains an...

Heat coagulation of milk results from a complex series of physicochemical reactions that eventually lead to precipitation or gelation. Viscosity of milk tends to increase upon heating as it approaches the point of coagulation of the proteins, which is the basis for producing high viscosity in super-heated condensed milk. Although viscous property may have been studied extensively in cow fluid m...

In the present study, the incubation conditions of goat milk fermented by Lactobacillus bulgaricus LB6 were optimized to increase the angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory activity by Box-Behnken design of response surface methodology. Incubation temperature, whey powder, and calcium lactate had significant effects on ACE inhibition rate and viable counts of LB6 during inc...