Goat milk and its products preparation
Milk is considered as nearly complete human food and considered as the first food for the newly born off-spring. Goats (Capra aegagrushircus) were the first species to be domesticated as livestock about 8000 BC in Mesopotamia, part of today‘s Middle East. Goat milk production in India increased from 3.6 to 4.7 million tons during the year 2015- 16 with an annual growth rate of 2.6%. The country stands first in goat milk production in the world by sharing 29%(CIRG, 2015-2016). Different varieties of cheese, yoghurt, ice cream, fluid milk and milk powder are produced from goat milk. Goat milk has traditionally been known for its medicinal properties and has recently gained importance in human health due to easy digestibility and it‘s all round health promoting traits. Goat milk has advantages over cow or human milk in having higher digestibility of protein and fat, alkalinity, buffering capacity, and certain therapeutic values in medicine and human nutrition. Due to lack of availability of cow milk, goat milk and its products provide important daily food sources of protein, phosphate and calcium in developing countries. Goat milk is considered as ―self-homogenized‖ milk. Goat milk contains, water, protein, fat, sugar, minerals, and vitamins, which are essential for the maintenance of good health. Goat milk and its processed products are useful as functional foods, maintaining nourishment and health of young and elders.
Flavour :
Goat milk to be used for liquid consumption possess problem off flavour adversely affecting its acceptability. These flavours are affected usually due to two reasons. One of them is the high production of medium chain fatty acids, viz caproic capralic and capric in lipids of goat milk than in cow milk fat which impart typical undesirable flavour. When lactating does and bucks are kept together, the off flavour in goat milk is described as “goaty flavour”.
Goat Milk Product:
Use of goat milk for preparation of various dairy products is age old practice throughout the world. Some of the products are exclusively prepared from goat milk for instance cheese in Europe and Kefir in Russia, Greece and Franc has the largest goat cheese production. Goat cheese is while because due to goat milk lacks with carotene. In Spain, goat milk represents 11 percent of the milk used for cheese making.
Indigenous goat milk products:
A very limited research work on utilization of goat milk for preparation of Indian dairy products has been done so far.
1) Khoa :
Goat milk khoa had characteristic yellow colour slightly sticky texture. However it’s pronounced salty taste made it unacceptable which is probably be due to a high chloride lactose. Khoa from goat milk tends to stick to the side of the pan and did not come off easily. This stickly character may be attributed to the fact that there might be no release of free fat in the final stage unlike khoa from cow and buffalo milk. This problem could also be solved by use of admixture of goat milk and buffalo milk in 1:1 proportion keeping minimum 5 percent fat and 9 to 10 percent SNF which also save satisfactory body and texture to the finished product. This khoa having 29.85 % moisture, 25 percent fat, 18.02 percent protein, 23.3 percent lactose and 3.5 percent ash, pedha prepared from this khoa was also satisfactory. Homogenization of goat milk tends to produce khoa with objectionable soft body, pasty texture and dull yellow colour.
2) Butter :
Butter made from goat milk is move or less comparable with cow milk butter except that the farmer is retained not-moisture which contributed for its soft. A weak body moreover the higher proportion of medium chain fatty acid as goat milk might be partly responsible for poor standup characteristics of this butter.
3) Chhana :
Gargoat (1976) found that goat milk chhana had softer body and smoother texture than that of cow milk chhana. Therefore, excellent quality Rasogolla could be prepared from goat milk.
While Jaikhani and De (1980) observed that there was no difference in chhana prepared from Goat milk and cow milk except that goat milk chhana was whitish colour. All desirable characteristic like soft body, smooth texture and acidic flavour needed for manufacture of chhana based sweets were found as goat milk product. Goat milk chhana contained 55.37 percent moisture, 23.52 percent milk fat, 17.26 percent protein, 2.21 percent lactose and 1.63 percent ash. Goat milk chhana is similar to that of cow milk chhana.
4) Curd, Chakka and Shrikhand :
Development of acidity in goat milk curd set by LF 40 culture was higher (0.87 %) as against cow milk curd (0.80 %). However volatile acid production in goat milk curd was significantly low, the card tension of goat milk was also substantially lower (21.42 ) than that of cow milk (26.37 gm). However, sensorial goat milk curd scored equally well in comparison with cow milk curd. In surface appearance of goat milk curd was better due to bright shiny, white colour and smooth body without whey separation. It did not receive any adverse comments for flavour unlike milk rat of synergetic of goat milk curd was noticed slower and retained more moisture (71.48 %) in chakka as compare to cow milk chakka (45.43%). As result shrikhand was obtained from goat milk chakka though smother in texture as weak body of goat milk shrikhand therefore, higher moisture (49.88%), than in the cow milk shrikhand (45.43%)
5.) Ghee :
Largest (28 %) portion of milk produced in India is converted in to Ghee. In addition to its nutritional significance ghee has unique place in ayurvedic medicine and religious holy function one of the important sensory parameter is due to good quality of Ghee and its body and texture. Generally in ghee is value much which is decided by the composition a fatty acid profile in lipids. This is particularly depended on species of milk producing animal in addition as to many more other variable such as breed, feed, season, region, stage of lactation etc. proportion on soft and hard fat along with temperature of storage decided body and texture of ghee.
Proportion of lipids function in goat milk ghee was 2.4 to 2.6 times more than that of in cow and buffalo milk ghee the ratio of saturated glycosides to unsaturated glycosides was maximum in cow ghee (0.73) followed by buffalo ghee (0.69) and goat ghee (0.49). In other word goat ghee possessed maximum lipid function at ambient-temperature leading to its poor granularity.
Various goat milk products, including fluid, fermented, frozen, condensed, and dehydrated milk products, are produced in many countries. Goat milk products especially cheeses and yogurt are very popular in the Mediterranean peninsula, the Middle East, Southern Russia and the Indian subcontinent (Yangilar, 2013).
Liquid Milk Products
Goat milk is white in colour and has a stronger flavour (Agnihotri and Prasad, 1993). Ahmed et al. (1992) used fruit Guava, Orange and Fig for fortifying skim goat milk in order to prepare low fat beverages. Pruksasri and Supee (2013) assessed the feasibility of producing goat milk containing galactooligosaccharides (GOS) by treating milk with the enzyme β-galactosidase. Milk contains GOS had higher overall acceptability compare to regular milk.
Butter and ghee
Rodriguez et al. (2003) optimized processing parameters for manufacture of butter from cultured cream. This cultured formulation achieved optimal sensory quality in appearance, flavour, texture, and overall quality. Bindal and Wadhwa (1993) demonstrated that goat ghee has a higher liquid fraction (69%) compared with cow ghee (30.5%) or buffaloe ghee (36%). Levels of glycerides were also higher in ghee prepared from goat milk as compared to cow and buffalo milks.The melting point and softening point of ghee prepared from goat milk were also low.
Milk Powder
The freeze, roller and spray drying techniques were used in manufacture of milk powder from goat milk (Pandya and Ghodke, 2007). Reddy et al. (2014) optimized the processing conditions for manufacture of spray dried from goat milk. A mixed fruit flavour was added to the concentrated milk to avoid the goatyflavour in the final powder. The mean values of proximate composition of spray dried powder viz., moisture content, fat, protein, carbohydrates, ash and titrarable acidity were 4.08%, 26.85%, 25.48%, 36.99%, 6.60% and 0.14%, respectively.
Yoghurt and Fermented Milk Products
Fermented goat milk incorporating live probiotic cells have good nutritive and therapeutic properties (Slacanacet al., 2010).A mixed starter has been successfully used for fermentation of goats milk (Yangilar, 2013). Beyond all nutritive features of goat milk, one of the major disadvantages is non-existent of folic acid content. This disadvantage could be solved by using folate producing bacteria during fermentation by use in Streptococcus thermophilusandLactobacillus delbrueckii subsp. bulgaricusin goat milk results in yoghurt with significant quantity of folate and good sensory features (Sannaet al., 2005).Ehirim and Onyeneke (2013) made yoghurt with cows and with goat milk. Patel and Roy (2016) compared the quality of yoghurt using instrument texture analyser. Paz et al. (2014) showed the technological potential and adequacy of using goat milk to produce potentially symbiotic yogurt. Banoet al. (2011) concluded that mixing 75% goat milk and 25% sheep milk in manufacture of yoghurt improved color, flavour and texture scores of the resultant yoghurt. Damunupolaet al. (2014) suggested that the incorporation of beetroot extract could mask the goaty-flavor and goaty-odor of the yogurt made from goat milk. Gurselet al. (2016) made yoghurt with the fortification of 2% (w/v) each of skim goat milk powder, sodium caseinate, whey protein concentrate, whey protein isolate, or yogurt texture improver. Labneh is a delicious popular cultured dairy product which produced from yoghurt coagulates (Abbas et al., 1999). Goat labneh is higher in ash, but fat and protein contents were the same as cow labneh (Raoet al., 1987). Mehaia (2005) studied the chemical composition and sensory evaluation of fresh labneh made from goat milk, using ultrafiltration (UF) and traditional processes.
Cheese
Goat milk cheese was originated in Mesopotamia (Yangilar, 2013). A piquant and peppery sharp flavor observed in ripened goat milk cheese due to presence of greater proportion of short & medium chain fatty acids in goat milk (Tziboula-clarke, 2003). There are three categories of cheese which produced from goat milkviz traditional cheeses made at home, cheeses produced on farm scale and cheese made from mixed sheep and goat milks (Kalantzopoulos, 1993; Walstraet al., 2006).Loewensteinet al., (1980) and Park and Guo (2006a, b) described goat milk whey cheese, the process where caramelized lactose in concentrated whey is combined with fat and whey proteins to make Gjetost cheese. Mehaia (2002) made fresh soft white cheese (Domiati-type) from goat milk using ultrafiltration (UF) and conventional processes. El-Sheikh et al. (2011) successfully made blue cheese from goat milk. Attullaet al. (2014) fortified goat cheese with caramel, cocoa and cocoa with walnuts are corresponding high quality protein ingredient for sweet spreadable cheese and concluded that fortified sweet goat cheese with cocoa and walnut could be regards as Egyptian economic products and nourished for human consumption especially for children feeding.
Ice cream and Frozen Desserts
Silva et al. (2016) manufactured ice cream enriched with different amounts of carob powder. They reported that goat milk ice cream containing carob powder which was added @ 12% was found to be most acceptable with respect to all sensory attributes. Ranadheeraet al. (2013) developed chocolate flavored probiotic ice cream made from goat milk using a probiotic bacterial culture. Konar and Akin (1997) and Pandya and Ghodke (2007) compared the chemical, physical and organoleptic qualities of ice cream made from cow, goat and sheep milk for their suitability for ice cream production. Goat milk produced the most acceptable ice cream followed by cow milk. Goat milk frozen yogurt was prepared using caja (SpondiasmombimL.) flavour. The sensory acceptance test indicated that formulations containing 20% and 30% caja pulp were the most accepted (Keilyet al., 2016).
Other Traditional Indian Dairy Products
Several Indian traditional products such as ghee, chakka, shrikhand, paneer, channa, etc. can be made from the goat milk (Ribeiro and Ribeiro, 2010; Yangilar, 2013; Pal, 2014). Joshi et al. (1991) made chhana from goat milk and have soft body and smooth texture. Bhargava et al. (1992) investigated influence of fat percentage on the yields and qualities of chhana and rasogolla from goat milk. Sharma et al. (1995) investigated the method of chhana making from Jamunapari and Barbari goat milk using different level of coagulant.Vijiet al. (2017) prepared paneer by the admixture of goat and buffalo milk at different proportion. Agnihotri and Pal (1996) standardize the method of shrikhand production. Bhat et al. (2016) made a novel goat milk bar usingrose flower extracts and natural sweeteners. Singh et al. (2018) made goat milk shrikhand blended with sapota pulp and betel leaf extract. Ramlingamet al.(2009) prepared dahi utilizing goat milk
Goat milk and its product is a rich source of more bioavailable proteins, fats, vitamins and minerals with great suitability for infant foods. Due to its high nutritive value and physiological properties, goat milk should be promoted in the developing countries like India, where malnutrition and diseases are more prevalent along with high poverty levels. The maintenance cost, general management and feeding of dairy goat is very low. But commercialization and utilization of goat milk is still lacking in developing countries. And scientific community has lack of information related to its use for commercialization. This area needs more research to do.
Compiled & Shared by- Team, LITD (Livestock Institute of Training & Development)
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Reference-On Request.
Production of Goat Milk & Milk Products in India : Prospects & Processing Technology
https://www.pashudhanpraharee.com/wp-content/uploads/2022/10/Goat-Milk-DPR-Final.pdf
