• Food Science of Animal Resources
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• v.31 no.6
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• pp.827-833
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• 2011

The objective of this study was to develop a fluorogenic real-time PCR-based assay for detecting and quantifying amounts of cow milk in cow/goat milk mixtures or goat milk products. In order to quantify the exact amount of cow milk in cow/goat raw milk mixtures and commercial goat milk products, it was necessary to achieve quantitative extraction of total genomic DNA from the raw milk matrix. Both mammalian-specific PCR and cow-specific PCR were performed. A cow-specific 252 bp band obtained from the raw cow milk and raw goat milk mixtures, commercial goat milk, and two goat milk powders was identified, along with the relationship between the cow milk amount and band intensity of the electrophoresis image. The detection threshold was found to be 0.1%. The expression of cow's 12S rRNA in the cow/goat milk mixtures, commercial goat milk, and two goat milk powders was identified. The expression quantity of the milk 12S rRNA increased with increasing ratios of the cow/goat milk mixtures. Using these calibrated relative expression levels as a standard curve in the cow/goat raw milk mixtures, the contents of cow milk were 1.8% in the commercial goat milk, 9.6% in goat milk powder A, and 11.6% in goat milk powder C. However, cow milk was not detected in goat milk powder B.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.1-9
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• 2006

Goat milk is digested better than cow milk, because the fat globules in goat milk are smaller and the protein is similar to human milk, and assimilated easily. Goat milk is particularly rich in taurine (4.7mg/100mL) and retinol (40mg/100mL). Therefore, it might be recommened to heal dyspepsia and infants allergy by cow milk. However, during winter, supply of goat milk products are unsteady in Korea, because unbalance of demand and supply is resulted from seasonal breeding. Dairy industry for goat milk will be able to grow much more, if goat milk products can keep steady supply without changing by season. This review includes the physicochemical characteristics of goat milk, domestic production of goat milk, domestic goat milk products and future development.

• Clinical and Experimental Reproductive Medicine
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• v.27 no.4
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• pp.373-380
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• 2000

Objective: The purpose of this study was to evaluate effects of goat milk and fermented goat milk on reproductive function and stamina of male rodent. Methods: Experiment I: Male ICR mouse was divided into four groups. Group 1 none-treated control; Group 2 received saline; Group 3 received cow milk 10 ml/kg per day for 15 days; Group 4 received goat milk 10 ml/kg per day for 15 days. The cauda epididymal sperm motility and testicular sperm production were investigated. Experiment II: Male SD rat was divided into three groups. Group 1 received saline; Group 2 received goat milk 10 ml/kg per day for 28 days; Group 3 received fermented goat milk 10 ml/kg per day for 28 days. The cauda epididymal sperm motility and testicular sperm production were also investigated. The concentration of testosterone in serum at 1 and 3 weeks after treatment was determined using Immulite 2000 kit. Testes, epididymis, prostate, and seminal vesicle were weighed. Experiment III: Male ICR mouse was divided into four groups. Group 1 none-treated control; Group 2 received saline; Group 3 received goat milk 10 ml/kg per day for 4 weeks; Group 4 received fermented goat milk 10 ml/kg per day for 4 weeks. After treatment, the mouse was forced to swim to test for stamina. Results: In Experiment I, the cauda epididymal sperm motility after in vitro culture for 1 or 3 h was significantly (p<0.05) higher in cow milk and goat milk than in the control and saline. There was no significant difference in the cauda epidymal sperm motility between cow and goat milk. The testicular spermatid number was significantly (p<0.01) higher in goat milk (222.8${\times}10^6$) than in the control (108.6), saline (98.2), and cow milk (118.2). In Experiment II, the cauda epididymal sperm motility after in vitro culture for 1 h was significantly (p<0.05) higher in fermented goat milk than in saline and goat milk. There was no significant difference in the cauda epidymal sperm motility between saline and goat milk but goat milk showed slightly higher sperm motility than saline. After in vitro culture for 3 h, the cauda epididymal sperm motility was significantly (p<0.01) higher in fermented goat milk and goat milk than in saline. The testicular spermatid number was significantly (p<0.05) higher in goat milk than in saline, and significantly (p<0.01) higher in fermented goat milk than in saline. And the serum testosterone levels of rats administered with goat milk or fermented goat milk were increased but were no significant difference among three groups. Also the prostate weight was significantly (p<0.05) increased in the goat and fermented goat milk. In Experiment III, the swimming time in the goat milk and fermented goat milk groups was significantly (p<0.01) longer than in the control and saline. There was no significant difference in the swimming time between goat and fermented goat milk but the fermented goat milk showed slightly longer swimming time than the goat milk. Conclusion: The cauda epididymal sperm motility, the testicular spermatid number and stamina were improved when the mice and rats were drunk with goat milk or fermented goat milk.

• Journal of Dairy Science and Biotechnology
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• v.26 no.1
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• pp.21-26
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• 2008

Since goat milk infant formula has been increased, it is expected that goat milk consumption would be increased. This review summarizes the characteristics of goat milk especially, milk fat, somatic cell count, and goaty flavor. Average milk fat content for one year of twelve goat milk farms was 3.6%, but $2.9{\sim}3.1%$ in summer, which means summer goat milk could not meet the 'Processing and Ingredient Standard for Animal Products'. More than 3.2% for goat milk fat content in 'Processing and Ingredient Standard for Animal Products' should be amended. In addition to, hygienic standard for goat milk should be newly established because goat milk has naturally higher somatic cell count with noninfectious factors. It is thought that 6-trans nonenal and some branched fatty acids are responsible for the goaty flavor. It is necessary to minimize goaty flavor from farm to table because goaty flavor is the most important factor for the promotion of goat milk industry.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.3
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• pp.351-357
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• 2001

The rapid formation of a cream line cannot be observed in raw goat's milk standing at a low temperature. Although the poor creaming ability of goat's milk has been considered to be due to the small size of milk fat globules and the lack of euglobulin capable of being adsorbed on milk fat globules, there is much left to study. The present work attempted to elucidate a factor for poor creaming ability of goat's milk. The creaming ability of the experimental milks reconstituted from creams and skim milks separated from cow's milk or goat's milk was measured by the volume of the cream layer and the fat content of bottom layer. The polypeptides composition of the P1 the fraction (i.e., the high molecular weight fraction eluted near the void volume obtained by the gel filtration of whey) and milk fat globule membrane prepared from both milks were compared. It was found that the promotion of creaming originated from goat's skim milk was lower than that from cow's skim milk. The P1 fraction in goat's skim milk was less than that in cow's skim milk. The polypeptide (M.W. $4.3{\times}10^4$), found in the P1 fraction of cow's milk was not found in the P1 fraction of goat's milk. It is suggested that the poor creaming ability of goat milk is caused mainly by the difference from cow milk in the amount and the composition of the P1 fraction.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.420-422
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• 2004

This study was to demonstrate a rapid novel method for detection of adulterated cow milk in goat milk using modified staining protocol after native polyacrylamide gel electrophoresis (PAGE). Samples of cow milk and goat milk containing 0, 0.5, 1.0 and 2.0% (v/v) of cow milk were analyzed. Low levels of cow milk mixed in goat milk were identified by the presence of higher mobility of $\beta$-lactoglobulin A ($\beta$-Lg A) in cow milk. By mini-gel electrophoresis, a distinguishable protein profile was visualized in 25 min using the modified Coomassie blue staining solution, in which methanol (50%) was replaced with ethanol (20%) and the concentrations of Coomassie blue and acetic acid were reduced from 2 to 0.13% and 10 to 5%, respectively. To visualize the milk proteins, gels in the staining solution were water-bathed in boiling water for 5 min and then cooled down immediately for 3-5 min. The sensitivity of this method is relatively high, allowing examination of 1% cow milk in goat milk. The procedure presented here is also very cost-effective due to less reagents needed. This simplified method would be useful and applicable to dairy industry for routine examination of goat milk.

• Korean Journal of Veterinary Research
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• v.4 no.1
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• pp.19-22
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• 1964

The alcohol precipitation test(APT) is widely used in the inspection of cow milk, whereas the APT in goat milk inspection is not specifically known. The APT is used to determine the precipitating ability of milk by heat used in sterilization and evaporating process at the milk plant. The APT may also be used to detect abnormal milks such as acid milk, colostrum, and any milk in which the salt balance is disturbed so that it may be more subject to precipitation than normal milk. In the experiments the applicability of the APT of goat milk was studied. The results obtained by using 87 sample of goat milk are as follows: 1. As all the fresh samples(100%) were APT positive by using 70% ethanol which is used in the practice of cow milk and 3 out of 87 samples(3.7%) were positive by using 45% ethanol, it is suggested that 45% ethanol may be applied in the APT of goat milk. 2. The distribution of natural acidity (apparent acidity) was between 0.12%-0.30% and the amount of natural acidity did not significantly affect the precipitating ability of goat milk by APT. 3. The freshness of goat milk cannot be detected sharply by APT even though 45% ethanol is applied.

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.173-180
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• 2016

In many countries, goat milk is an excellent nutrient source and is less allergenic for children and the elderly. The casein composition of goat milk consists largely of ${\beta}$-casein and lower amounts of ${\alpha}_{s1}$-casein, which may interfere with digestion by forming solid curds in the human stomach. Goat milk contains small fat globules and large amounts of medium chain fatty acids for, better digestibility, as well as abundant minerals and vitamins with high absorption rates. Recently, the medical benefits of goat milk in different human disorders have been recognized, leading to an increased interest in developing functional foods with goat milk, particularly for individuals with malabsorption syndrome. However, the physiological and biochemical properties of goat milk are largely unknown. We review the importance of goat milk as a potential functional food by providing scientific evidence confirming its health benefits.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.107-113
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• 2000

This study was carried out to investigate the effects of temperature activation and agitation on lipolysis of goat milk. When goat milk was temperature activated twice at intervals of 12hours, free fatty acids were significantly increased after the first activation, but increased slightly during the re-cooling period and after the second activation. Lipolysis of the goat milk warmed at $30^{\circ}C$ was significantly facilitated during the re-cooling period. Lipolysis of the goat milk warmed at $30^{\circ}C$ was much higher than those warmed at $10^{\circ}C$ and $40^{\circ}C$ respectively. The highest lipolysis was occurred when the goat milk was warmed at $30^{\circ}C$ for 5 minutes after pre-cooling for 24 hours at $40^{\circ}C$. However, any significant difference was not found in the milk warmed at $40^{\circ}C$, regardless of the pre-cooling period. Lipolysis of the goat milk warmed and agitated at $30^{\circ}C$ was significantly facilitated during the re-cooling period. The lipolysis of that at $30^{\circ}C$ was significantly facilitated during the re-cooling period. The lipolysis of that at $30^{\circ}C$ was much enhanced with agitation. The lipolysis was much higher when agitated at $30^{\circ}C$ than when agitated at $10^{\circ}C$. The length of agitation time at $30^{\circ}C$ didn't give any effect on lipolysis.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.647-652
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• 2009

A duplex PCR technique was applied for specific identification of cow and goat milk in milk products by using primers targeting the mitochondrial 12S rRNA gene. Duplex PCR using primers specific for cow and goat generated specific fragments of 223bp and 326bp from cow and goat milk DNA, respectively. Duplex PCR was applied to 15 milk products purchased from the market to verify label statements. The labeling statements of four market milk products, three yoghurt products, and one whole milk powder product were confirmed in the duplex PCR. The labeling statements of five of seven infant milk powder products were also confirmed by duplex PCR but the other two products were shown to be contaminated with either cow or goat milk. The proposed duplex PCR provides a rapid and sensitive approach to detection of as little as 0.1% cow milk in goat milk and one-step detection of cow or goat milk in milk products.