• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8_spc
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• pp.1244-1255
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• 2019

Dairy goat production continues to be a socially, economically and culturally important part of the livestock industry in North, Central and South America and the Caribbean islands. Goat milk, cheese and other dairy products offer consumers food products with nutritional, health and environmental benefits. In North America, Mexico produces the greatest volume of goat milk, but most is for family or local consumption that is typical of a mixed farming system adopted by subsistence farmers in dry areas. The United States is not yet a large global goat milk producer, but the sector has expanded rapidly, with dairy goat numbers doubling between 1997 and 2012. The number of dairy goats has also increased dramatically in Canada. Commercial farms are increasingly important, driven by rising demand for good quality and locally sourced goat cheese. In South America, Brazil has the most developed dairy goat industry that includes government assistance to small-scale producers and low-income households. As of 2017, FAO identified Haiti, Peru, Jamaica, and Bolivia as having important goat milk production in the Western Hemisphere. For subsistence goat producers in the Americas on marginal land without prior history of chemical usage, organic dairy goat production can be a viable alternative for income generation, with sufficient transportation, sanitation and marketing initiatives. Production efficiency, greenhouse gas emission, waste disposal, and animal welfare are important challenges for dairy goat producers in the Americas.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8_spc
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• pp.1219-1232
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• 2019

The global goat population continues to grow and is now over one billion. The number of goats raised primarily for milk production is also growing, due to expanding demand. Most of the world dairy goat production and consumption is in Asia, but a global view of the dairy goat sector reveals important lessons about building successful modern dairy goat industries. The most organized market for goat milk is found in Europe, especially in France. The European goat sector is specialized for milk production, mostly for industrial cheesemaking, while also supporting traditional on-farm manufacturing. Government involvement is significant in sanitary regulation, research, extension, support for local producer organizations, and markets, and ensures safety and quality. Nonetheless, producers are still vulnerable to market fluctuations. New dairy goat industries are developing in countries without a long goat milk tradition, such as China, the United States, and New Zealand, due to rising consumer demand, strong prices, and climate change. The mix of policies, management and markets varies widely, but regardless of the country, the dairy goat sector thrives when producers have access to markets, and the tools and skills to sustainably manage their livestock and natural resources. These are most readily achieved through strong and inclusive producer organizations, access to technical services, and policies that enable the poor and marginalized groups to benefit from increasing demand.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.217-229
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• 2016

Goat milk production and processing is a dynamic and growing industry that is fundamental to the health of hundreds of millions of people worldwide and is recognized as an important contributor to many national economies. Goat milk has contributed significantly to the economic and nutritional quality of life in developing countries, particularly in the Mediterranean, the Middle East, Eastern Europe, and Latin America. Goat milk has played an important role in the health and nutrition of infants and the elderly, and is also known to be beneficial and therapeutic for people with milk allergies. The potential and value of the nutritional, health, and therapeutic effects of goat milk and specialized goat milk products are now attracting attention. Various products can be made from goat milk based on its chemical properties. In addition, special products such as hair, skin care, products, and cosmetics produced using goat milk have garnered more attention in recent years. Nevertheless, high quality products can only be made from good quality goat milk. Advanced technical treatments are necessary to produce high quality goat milk that meets consumer expectation of nutritional, hygienic, and good sensory products. Good taste has been a critical criterion when deciding to buy and consume goat milk and associated products. However, it may be possible to produce more value-added products that cater to the new trends in consumer needs and thus maintain economic sustainability of goat milk industry.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.426-440
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• 2022

The bioactive functions of oligosaccharides from human milk have been reported by many studies. Many of oligosaccharides isolated from colostrum and/or milk of dairy animals have been reported to have similar chemical structures with those in human colostrum and/or milk. It has been proved by several studies that the oligosaccharides with similar chemical structure shared common bioactivities. Among domesticated dairy animals, bovine/cattle, caprine/goat, and ovine/sheep are the most commonly used species to isolate oligosaccharides from their colostrum and/or milk. Several studies on the oligosaccharides from goat colostrum and milk have revealed similar properties to that of human milk and possess the highest content of sialyl oligosaccharides (SOS) as compared to other ruminants. Indonesia ranks first in Association of Southeast Asian Nations (ASEAN) for goat milk production. Therefore, goat milk is the second most consumed milk in the country. The most reared dairy goat breed in Indonesia is Etawah Grade. However, oligosaccharides from Indonesia dairy animals including goat, have not been characterized. This is the first study to characterize oligosaccharides from Indonesia dairy animals. The present study was aimed to isolate and characterize oligosaccharides, specifically SOS from the colostrum of Etawah Grade goats by using proton/¹H-nuclear magnetic resonance. The SOS successfully characterized in this study were: Neu5Ac(α2-3)Gal(β1-4)Glc (3'-N-acetylneuraminyllactose), Neu5Ac(α2-6)Gal(β1-4)Glc (6'-N-acetylneuraminyllactose), Neu5Gc(α2-3)Gal(β1-4)Glc (3'-N-glycolylneuraminyllactose), Neu5Gc(α2-6)Gal(β1-4)Glc (6'-N-glycolylneuraminyllactose), Neu5Ac(α2-6)Gal(β1-4) GlcNAc (6'-N-acetylneuraminyllactosamine) and Neu5Gc(α2-6)Gal(β1-4)GlcNAc (6'-N-glycolylneuraminyllactosamine). This finding shows that Etawah Grade, as a local dairy goat breed in Indonesia, is having significant potential to be natural source of oligosaccharides that can be utilized in the future food and pharmaceutical industries.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.847-858
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• 2015

The study aimed to evaluate the effect of kefir combination from goat milk and soy milk on lipid profile, plasma glucose, glutathione peroxidase (GPx) activity and the improvement of pancreatic β-cell in diabetic rats. Male rats were divided into five treatments: normal control, diabetic control, goat milk kefir, combination of goat milk-soy milk kefir and soy milk kefir. All rats were induced by streptooztocin-nicotinamide (STZ-NA), except for normal control. After 35 d experiment, the rats were sampled for blood, sacrificed and sampled for pancreatic tissues. Results showed that diabetic rats fed kefir combination had higher (p<0.05) triglyceride than the rats fed goat milk or soy milk kefir. Decreasing of plasma glucose in diabetic rats fed kefir combination was higher (p<0.05) than rats fed goat millk kefir. The activity of GPx in diabetic rats fed three kinds of kefir were higher (p<0.01) than untreated diabetic rats. The average number of Langerhans and β-cells in diabetic rats fed kefir combination was the same as the normal control, but it was higher than diabetic control. It was concluded that kefir combination can be used as antidiabetic through maintaining in serum triglyceride, decreasing in plasma glucose, increasing in GPx activity and improving in pancreatic β-cells.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.111-120
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• 2008

The average milk fat content in goat milk was 3.88% on yearly basis. The milk fat content of 3.8% during summer season was lower than 4.2% during winter season. Total solid content increased in proportion to milk fat. When goat milk was stored at 4℃ for 24 hr, short-chain FFA(C4:0~C10:0) and medium- and long-chain FFA(C12:0~C18:1) increased about 106% and 203%, respectively. Induced lipolysis of goat milk by homogenization increased short-chain FFA and medium- and long-chain FFA by 22% and 199%. When goat milk was treated with calf lipase, there was increase of short-chain FFA by 9 times greater than increase of medium- and long-chain FFA by 5.6 times. Treatment with lipases from Candida rugosa and Pseudomonas fluorescens resulted in increase of medium- and long-chain FFA by 34 and 162 times, respectively, which was greater than increase of short-chain FFA by 6 and 14 times, respectively. Lipolysis in goat milk stored at 4℃ for 24 hr was correlated with LPL activity in goat milk(r=0.5635). Off-flavor of goat milk was correlated with LPL activity(r=0.5777). Milk fat content was negatively correlated with LPL activity(r=－0.4627). Palmitic acid content in goat milk was correlated with off-flavor(r=0.7226).

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.39-45
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• 2006

There has been a successful re-entry in the form of infant foods and as a product concept of "well-being" milk by feeding goat natural medicinal plants in high mountain lands and goats eating natural feeds. Typical composition of cow's milk and goat's milk are not significantly differ in major nutritional constituents. However, the noticeable differences between milks of the bovine and caprine species concern in the dimensions of the micelles, in casein composition, in size of the micelles and in the mineral charge of the micelle, but the ratio Ca/Pi in the micelle is very close for the two species The potential market in Korea could be expected to expand by keeping its freshness and nutritional benefits. The supply of goat milk products all year around is also an important to the consumers. In order to increase its market scale of goat milk, product manufacturers need extensive advertising promotion. Domestically, goat milk is currently manufactured at small scale dairy goat milk companies and consumed mainly in the form of fresh or fermented goat milk, while imported goat milk powder is used to produce infant goat milk formula by major dairy companies. Decreasing the unpleasant goaty flavour for the Korean consumers would be essential for the researchers who work for dairy science and technology.

• Korean Journal of Organic Agriculture
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• v.16 no.3
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• pp.321-330
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• 2008

In order to investigate any differences of the characteristics of goat milk according to seasons and individual farms, we analysed and compared the components of fat, protein lactose, total solid, solid-not fat (SNF) and cells of goat milk collected from 8 individual farms between December 2006 and June 2007. Milk fat content has shown higher values in December to March than in other seasons, and SNF appeared especially higher in February. However, lactose content was not different according to seasons. Regional differences of milk components were not big at all either. Milk components from goats were in general similar to cow milk except a little lower fat content, but appeared higher than mare milk. Production of goat milk is in difficulty in aspects of balancing demand and supply due to its seasonal reproductive system. For the future of goat milk industry, it is necessary to develop various products of longer storage life.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.88-98
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• 2014

Total spleen lymphocytes, lymphocyte proliferation, tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and interleukin-10 (IL-10) in spleen lymphocyte culture were studied in malnourished Wistar rats fed with goat milk yoghurt. Malnourished rats were created by using standard feed restriction as much as 50% of normal rats for 21 d. Goat milk yoghurt containing three types of microorganism e.g., Lactobacillus acidophilus, Sterptococcus thermophilus and Bifidobacterium longum derived from Lacto-B culture in powder form. After 21 d, the rats continued to receive restricted feeding and supplemented with goat milk yoghurt for 7 d. Total splenocytes were counted by hemocytometer. Splenocytes proliferation was expressed as stimulation index, whereas the TNF-${\alpha}$ and IL-10 of spleen lymphocyte culture were measured by ELISA technique. The total number of splenocytes and stimulation index of splenocytes in moderate malnourished and normal rats supplemented with goat milk yoghurt was not significantly different. The level of TNF-${\alpha}$ in the rat supplemented with goat milk yoghurt was lower (p<0.05) than the control group, whereas the level of IL-10 in the rat supplemented with goat milk yoghurt was higher (p<0.05) than the control group. In conclusion, goat milk yoghurt supplementation in malnourished rats could decrease TNF-${\alpha}$ as a representation of the pro-inflammatory cytokine, while it increases IL-10 as a representation of the anti-inflammatory cytokine.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.445-450
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• 2008

The effects of fermented goat milk supplemented with citrus concentrate on blood glucose levels in streptozotocin-nicotinamide-induced diabetic rats were examined. Streptozotocin-nicotinamide-induced diabetic rats (type II) were divided into five experimental groups treated with metformin, goat milk, fermented goat milk, fermented goat milk containing citrus concentrate, or no supplementation (control). The rats in each group were examined weekly for blood levels of glucose, total cholesterol, triglyceride. HDL-cholesterol, LDL-cholesterol. and body weight. On the $24^{th}$ day of the experiment, an oral glucose tolerance test (OGTT) was carried out. Administration of fermented goat milk to the diabetic rats significantly decreased blood glucose and triglyceride levels, while administration of metformin (33.3 mg/kg body weight) did not significantly lower blood glucose levels. Fermented goat milk containing citrus concentrate caused a significant decrease in blood glucose levels in the OGTT at 30 min. This study shows that supplementation with fermented goat milk containing citrus concentrate may be a practical method of reducing blood glucose levels in type II diabetics.