The authenticity of milk and milk products is important and has extended health, cultural, and financial implications. Current analytical methods for the detection of milk adulteration are slow, laborious, and therefore impractical for use in routine milk screening by the dairy industry. Fourier transform infrared (FT-IR) spectroscopy is a rapid biochemical fingerprinting technique that could b...

AIMS This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. METHODS AND RESULTS Goat milk was inoculated with Lact. acidophilus and Bi...

BACKGROUND Enteroaggregative Escherichia coli (EAEC) causes diarrhea, malnutrition and poor growth in children. Human breast milk decreases disease-causing bacteria by supplying nutrients and antimicrobial factors such as lysozyme. Goat milk with and without human lysozyme (HLZ) may improve the repair of intestinal barrier function damage induced by EAEC. This work investigates the effect of th...

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (...

Formagelle di capra is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of Escherichia coli O157:H7 during the manufacturing and ripening of this raw goat milk cheese. Raw milk was experimentally inocula...

background toxoplasmosis is a widespread disease in humans and many other species of warm-blooded animals. among livestock animals, sheep and goat are more widely infected by toxoplasma gondii. this parasite is a major cause of abortion, with significant economic losses for sheep and goat breeders. objectives the polymerase chain reaction (pcr) method was employed to detect of the t. gondii dna...

The safety and nutritional adequacy of goat milk infant formulas have been questioned. The primary aim of the present study was to compare the growth and nutritional status of infants fed a goat milk infant formula with those of infants fed a typical whey-based cow milk infant formula. The secondary aim was to examine a range of health- and allergy-related outcomes. A double-blind, randomised c...

This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk SCC level of <500,000 (low), 500,000 to 1,000,000 (medium), and 1,000,000 to 1,500,000 (high) cells/mL. Thirty kilograms of goat milk with mean SCC...

With Regulation EC 853/04, the European Parliament and the Council laid down general rules for food business operators regarding the hygiene of foodstuffs. In particular, the regulation established ≤1.500.000 cfu/mL as the maximum-tolerated value for total bacterial count in raw goat milk. Moreover, in order to enhance the hygiene of dairy farms, the Sardinia Region has funded the F measure pro...

When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...