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Goat Milk Products and their significance

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 Goat Milk Products
and their significance
*Mahendra Pal, **T. Priyank Dudhrejiya, **Suneeta Pinto
*Ex-Professor of Veterinary Public Health, College of Veterinary Medicine, Addis Ababa University, Debre Zeit , Ethiopia
**Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand-388110, Gujarat, India
Email: palmahendra2@gmail.com

ABSTRACT advantages over cow milk, for example higher digestibility,

Milk and dairy products have always been lower allergenicity, higher proportion of short chain fatty
acknowledged as an important part of human diet both acids, and smaller size of fat globules (Pal, 2014). Goat
in developing as well as developed nations of the world. milk is a pivotal source of nutrients, which are required for
Goat milk contains, water, protein, fat, sugar, minerals, infant, and children besides, it serves as a medicinal food
and vitamins, which are essential for the maintenance for persons suffering with milk allergies, and other diseases
of good health. In recent years, goat milk and its such as asthma, insomnia, migraine, eczema, neurotic
products are receiving great attention in many indigestion, acidity, stomach ulcer, colitis, constipation, gall
countries of the world. Goat milk and its processed bladder stones and liver disorders (Yangilar, 2013; Pal,
products are useful as functional foods, maintaining 2014). In India, many people believe that goat milk is useful
nourishment and health of young and elders, especially in dengue fever. Goat milk is recommended for infants, old
who have allergy to cow milk. Goat milk can be used and convalescent people. However, detailed scientific data
to prepare a wide variety of dairy products such as is lacking to support this observation. Goat milk contains
butter, ice cream, cheese, butter milk, condensed milk, 3.4% protein, 3.8% fat, 4.1% lactose, and ash 0.8%. Goat
yoghurt, flavored milk, sweets and candies. Since milk milk contains higher amount of Ca, Mg and P than cow and
easily gets spoiled by microbes, emphasis is given on human milk. Three fatty acids viz., caproic, caprylic and
strict hygieni during the preparation of various dairy capric have great medicinal values for patients suffering
products. It is recommended that only pasteurized milk from a variety of ailments. It provides 70 calories per 100
must be used in manufacturing different products from ml. The chemical composition of goat milk is influenced by
food safety point of view. Further work should be several factors, which include breed, nutrition, health status,
conducted to explore the potential of goat milk in the season, management, environment and stage of lactation.
processing of various dairy products. Goat milk is recognized as functional food that influences
Key words: Goat, Human health, Hygiene, Milk products, Pasteurization, biological functions in human body, improving the state of
Safety health and well being besides reducing the risk of developing
INTRODUCTION a disease. For human nutrition, goat milk offers superior
Livestock production is increasing rapidly as a result of very digestibility than cow milk does, due to its medium chain
fast growth of human population globally. There are over fatty acids (MCFA) content, its reduced level of αs1-casein,
210 breeds of goats with an estimated 450 million goats in and, probably, its higher concentration of small-size fat
the world. Goat population in India is estimated 135.17 globules. In addition, goat milk is a suitable alternative for
million in 2012.The majority of the goat population can be the production of baby food formulae since many bioactive
found in Asia and Middle East. Well-known amongst Indian compounds presented in this milk (nucleotides, free amino
breeds are Jamunapuri, Barbari, Beetal, Surti, Jakhrana. acids, and polyamines) are at similar levels to those in
Goat is one of the oldest domesticated animals, which has human milk (Martinez-Ferez et al., 2006). It is pertinent to
been used for milk, meat, hair, and skin (Pal, 2014). Goats mention that microbial spoilage should be checked to
produce about 2% of the world’s total milk supply. The value prevent the wastage of milk products that may cause
of goat milk has increased globally due to its high medicinal financial loss to dairy sector (Pal and Jadhav, 2013).
value for human health (Pal, 2014). Goat milk is superior to The comprehensive information on goat milk and dairy
cow milk and more similar to human milk. It has several products as a potentially functional food can be gathered
This paper is dedicated in the memory of Dr. Maurice Ralph Hilleman, from review articles of Yangilar (2013) and Hassan and co-
an American Microbiologist, who developed over 40 vaccines, an workers (2014).The aim of this communication is to highlight
unparalleled record of productivity. His 14 vaccines including measles,
chicken pox, mumps, hepatitis A,Hepatitis B are routinely recommended the potential of goat’s milk for manufacturing various milk
in current vaccine schedules.
products for human use.

21 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017

PREPARATION OF MILK PRODUCTS processing parameters for manufacture of cultured goat
Milk and dairy products are an important nutritional and cream butter. Goat milk cream was inoculated with freeze-
functional source of food to humans. It is believed that many dried mesophilic aromatic lactic cultures and showed an
people consume dairy products from goats. A variety of increase in acidity and a decrease in lactose content, when
milk products such as yoghurt, butter, cheese, cream, the concentration of lactic cultures was increased. The
butter oil, ice cream, condensed milk, dry whole milk flavored optimal values of the fermentation process were an inoculum
milk, Paneer, Channa, Srikhand etc. are manufactured from dosage of 8.8 U/100 l and a fermentation time of 7 h at
the milk of dairy animals including goat (Loewenstein 28°C. This cultured formulation achieved optimal sensory
et al.,1980; Agnihotri and Prasad,1993; Mowlem, 2005; quality in appearance, flavour, texture, and overall quality.
Park, 2005; Pandya and Ghodke, 2007; Ribeiro and At refrigerator temperature (4 °C) the cultured formulation
Ribeiro,2010; Pal and Jhadav, 2013; Yangilar, 2013; behaved as a solid and lacked spreadability, whereas it had
Pal,2014). ideal spreadability at 15 °C when the solid fat content (SFC)
Liquid Milk Products was around 18%. At room temperatures of 18–25 °C the
Goat milk is white in color and has a stronger flavor than SFC was between 11 and 8%, respectively
sheep milk; it is also alkaline in nature due to higher protein Cheese
content and a different arrangement of phosphates Cheese is a fermented dairy product, which has hundreds
(Agnihotri and Prasad, 1993). Goats’ milk has smaller size of varieties. It is probably, the most popular and well known
fat globules compared to cow milk which provides a value added dairy product (Pal, 2014). The consumption of
smoother texture. The lower amounts of alphas1-casein cheese prepared from raw milk has been implicated as the
present in goat milk results in softer gel products, a higher cause of epidemics of brucellosis, listeriosis, and
water holding capacity and a lower viscosity. However, the staphylococcal food poisoning (Yangilar, 2013). Therefore,
flavour of goat’s milk is more intense in comparison to cow’s it is highly imperative to use only pasteurized milk to
milk, which can restrict the acceptance of its derivatives by manufacture cheese to protect the health of the consumer.
consumers (Gomes et al., 2013). Pruksasri and Supee Renneting time for goat milk is shorter than for cow milk
(2013) evaluated the feasibility of producing goat milk and the weak consistency of the gel is beneficial for human
containing galactooligosaccharides (GOS) by treating milk digestion but decreases itscheese yield (Pacinovski et al.,
with the enzyme β-galactosidase. The results indicated that 2015). The short-chain fatty acids C6–C10 cause a sharp
the maximum GOS obtained were approximately 13.9% of flavor in goats’ milk cheese. A similar flavor may form in
total sugars at pH 4.5 and temperature 40°C. There were ewes’ milk cheese but only if growth of molds, etc., occurs
significant improvement in taste and overall acceptability of (as in Roquefort cheese) or if some goats’ milk has been
goat milk containing higher GOS concentration when added, because ewes’ milk has very little lipase activity.
compared to regular goat milk (control). Also, goat milk The low level of alpha S1-casein in goats’ milk (varying from
containing GOS presented a good stability over the acidic 0 to 20% of the total casein) is responsible for the short
conditions. GOS in goat milk were also stable after the high texture of goats’ milk cheese. Curd of goats’ milk exhibits
heat treatment and shelf life conditions. stronger syneresis than that of cows’ milk (Walstra et al.,
2006).
Tseng and co-investigators (2012) evaluated three types
A higher concentration of P, Fe, and Mg were reported
of goat milks viz. full-fat goat milk, low-fat goat milk and
in White Slice goat cheese than in WhiteSlice cow cheese.
skim goat milk. They reported that the colour, ‘L’ value, ‘a’
“White Slice” goat cheese is traditional productcharacteristic
value and ‘b’ value of the goat milk decreased with increased
for Eastern part of Croatia, as well as for Istria region. “White
of milk fat. No significant differences were found in short-
Slice” goat cheese has been produced on farms and some
chain and middle-chain fatty acid (C4-C12), saturated fatty
small cheese factories in East Croatia (Slaèanac et al.,
acid (SFA), unsaturated fatty acid (UFA) or the ratio of SFA/
2011).
UFA among all the three types of milks. Low fat goat milk
Mehaia (2002) manufactured fresh soft white cheese
had the highest appearance score among all the types of
(Domiati-type) made from goats’ milk using ultrafiltration
milks, whereas the full fat goat milk had higher aroma,
(UF) and conventional processes. The cheeses made by
flavour, tasty and overall acceptability score than the other
UF process had higher in pH, moisture content and ash,
groups.
whereas protein and fat contents were lower compared to
Butter cheeses made using conventional process. An increase of
Butter is an important dairy product, which is obtained by 21% in cheese yield, 21–26% in protein recovery, 15–19%
churning the cream. It should possess minimum 80% of fat in fat recovery and 17–22% in total solids recovery was
(Pal, 2014). In India, over 6% of the total milk is converted achieved by the UF process. Moreover, the UF process
into butter. Goat milk lacks agglutinin, which reduces its showed 83–85, 83.3, 75, 82.5 and 75% reduction in the
ability to form easy clusters during butter making. Since total process time, salt, starter culture, rennet and calcium
goat milk fat has a lower melting point compared to cow chloride used, respectively. The mean score for texture of
milk fat it results in very soft butter at room temperatures cheeses made by UF was significantly higher than that of
which is not desirable. Rodriguez et al., (2003) optimized cheeses made by the traditional process.
22 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017
Icecream and Frozen Desserts The proximate composition of yoghurt samples with goat
Ice cream is a very popular value added dairy product made milk (100%, 75%, 50%, and 25%) substitution blend with
by freezing pasteurized mix with agitation to incorporate air cow milk revealed that goat milk yoghurt samples (100%)
and get uniform consistency (Pal, 2014). Silva and others had the highest protein content (4.2%), Fat content (4.27%)
(2016) manufactured goat milk ice cream enriched with and caproic (C6), caprylic (C8), Capric (C10) and total solids
different amounts of carob powder. They reported that goat (16.22%). Yoghurt containing 100% goat milk samples was
milk ice cream containing carob powder which was added rated highest for taste and 25% goat milk samples was rated
@ 12% was found to be most acceptable with respect to all least (P<0.05). 50% and 25% samples showed no significant
sensory attributes. Ranadheera and co-investigators (2013) difference (P<0.05) while 25% goat milk samples was
developed a technology for manufacture of acceptable significantly rated poor (P<0.05). All samples showed no
quality chocolate flavored probiotic ice cream was made significant difference (P>0.05) for mouth feel and colour of
from goat’s milk using a probiotic bacterial culture comprising yoghurt samples (Ehirim and Onyeneke, 2013). Kullisaar
Lactobacillus acidophilus LA-5, Bifidobacterium animalis et al. (2003) reported antioxidative and anti-atherogenic
subsp. lactis BB-12, and novel probiotic Propionibacterium effects from fermented goat milk (Lactobacillus fermentus
jensenii 702. The freezing process during manufacturing of ME-3) in healthy subjects. Fermented goat milk
the ice cream was associated with a reduction in viable cell
(Lactobacillusrhamnosus CRL1505) was demonstrated to
numbers, however, the viable numbers of all probiotics
stimulate the mucosal immune system and improve the
remained 107 to 108 cfu g-1 up to 52 weeks when stored at
defence against intestinal and respiratory infections in a
-20 °C.
mouse immunosuppressant model (Salva et al., 2011).Goat
Three types of low-fat soft-serve goat milk ice creams
milk yogurt was manufactured with the fortification of 2%
were manufactured using whole milk (3.64% fat), 2% fat
(wt/vol) each of skim goat milk powder (SGMP), sodium
and skim (0.71% fat) goat milk, and evaluated for textural
caseinate (NaCn), whey protein concentrate (WPC), whey
and sensory characteristics of the caprine ice cream
products. A commercial powdered vanilla flavour pre-mix protein isolate (WPI), or yogurt texture improver (YTI).
(Alpha Freeze, D466-A9047, Tampa, FL, USA) containing Yogurt with NaCn was the best accepted among all the
0.25% fat was incorporated into the three types of goat milk yogurts. Use of WPI caused the hardest structure in yogurt,
base for the manufacture of the ice creams, and textural leading to higher syneresis values. Compared with goat milk
and sensory properties of the products were determined at yogurt made by using SGMP, the other goat milk yogurt
0, 2, 4, 8 weeks of frozen-storage at -18°C. It was found variants had higher protein content and lower acidity values
that the textural and sensory qualities of the low-fat goat (Gursel et al., 2016)
milk ice creams were still acceptable by the sensory panel One disadvantage with goat milk is the almost non-
after 8 weeks frozen-storage (McGhee et al., 2015). existent content of folic acid. In a fermented product this
Goat milk frozen yogurt was prepared using cajá problem could be solved by using folate-producing bacteria
(Spondiasmombim L.) flavor, a typical fruit of the Brazilian during fermentation. Sanna and co-workers (2005) used a
Cerrado with different concentrations of cajá pulp (0% - mix of Streptococcus thermophilus and Lactobacillus
control; 20%; 30%; and 40%). The sensory acceptance test delbrueckii subsp. Bulgaricus when fermenting goat milk
indicated that formulations containing 20% and 30% cajá which resulted in to a yogurt with a significant quantity of
pulp were the most accepted (Keily et al., 2016) folate and good sensory attributes.
Yoghurt and Fermented Milk Products “Kishk” is a traditional fermented milk of Lebanon. It is a
Currently, yoghurt is growing in popularity throughout the dried mixture of yogurt and bulgur, prepared from goat milk.
world, as people are now become aware of health benefits Sometimes cow milk could be used alone or mixed with
of probiotics in yoghurt. It is a fermented milk product that goat milk. A survey has been carried out among forty Kishk
can be prepared with milk, cream, and skim milk (Pal, 2014). producers from amongst Lebanese regions. It was found
It is proven that fermented goat milk products are ideal food that Kishk produced in the South received the highest score
for people allergic to cow’s milk. Goat milk is naturally for colour, which is strongly related to the use of brown
homogenized. Its consumption helps improve slow digestion bulgur there (Salameh and Hosri, 2016)
and absorption. Regular consumption of goat milk Concentrated yogurt (Labneh) was made of goats’ milk,
significantly improves weight and skeleton mineralization cows’ milk and their mixture. Labneh produced from goat’s
and also increases the level of vitamins, minerals and milk was characterized by its higher moisture, ash and fat
haemoglobin in blood serum. All these traits are significant content, but lower pH, total solids, protein and lactose
advantage compared to human milk (Pacinovski et al., content in comparison to that of the Labneh developed using
2015). Many studies have been conducted on fermented cow’s milk. Labneh with goat’s milk had a higher short- and
goat milks. medium-chain fatty acids groups, and a lower long-chain
Goat milk yogurt is an excellent source of fatty acids, FAs than that only containing cow’s milk. Samples with 40%
protein, and minerals; however, it is not well accepted by goats’ milk/ 60% cow’s milk were the most preferred by the
many consumers, due to its typical flavor derived from sensory panel (Serhan et al., 2016).
caprylic, capric, and caproic acids present in this milk and Kefir is fermented milk product as natural probiotics, has
dairy products (Costa et al., 2014). less acidic taste, yeasty aroma and foamed on stirred due

23 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017

to containing acid, alcohol and CO2 (Otles and Cagindi, 2003; flavour score. Citric and lactic acid caused slightly bland
Adriana and Socaciu, 2008). Substitution of goat milk with flavour (Sharma et al., 1995).
black rice extract in kefir fermentation had no adverse effect An attempt was made to utilize goat milk for the
on the viability of the microorganisms and could decrease preparation of paneer in combination with buffalo milk. In
of pH. The antioxidant activity of kefir could be enhanced this experiment, paneer was prepared by the admixture of
by substitution of goat milk with black rice extract and/or goat and buffalo milk at different proportions. Freshly
inulin addition. During 7 days of storage at low temperatures, prepared paneer was creamy white in colour and had no
the alcohol and total phenolic contents increased, while the goaty smell and salty taste. During refrigerated storage,
pH of kefir decreased. The study shows that for the there was no significant change in fat and moisture content
treatment of diabetics at least 2.0 ml dose of kefir of paneer. Fat percentages of paneer in all the treatment
combination from goat milk and black rice extract will yield groups were significantly higher than (P<0.01) control. The
similar effects to that of glibenclamide as an antidiabetic moisture content of T1 paneer was significantly (P<0.01)
agent (Nurliyan et al., 2015). higher than control paneer. The prepared paneer samples
Milk Powder could be stored up to one week at refrigerated storage (4°C)
Milk powder is prepared by removing the water from liquid and one day at room temperature storage (30°C) without
milk. Milk powder has better keeping quality, requires less any deterioration in quality. The admixture of goat milk at
storage space and involves low transport cost (Pal, 2014). 25 percent level with buffalo milk showed improvement in
Reddy and co-investigators (2014) optimized the processing the yield of paneer (Viji et al., 2017).
conditions for manufacture of spray dried Osmanabadi goat In order to standardize the method of Shrikhand
milk powder. The milk solid loads of 35, 40 and 45% and production and study its quality, ‘Chakka’ the base material
for its manufacture was prepared from Barbari goat milk
inlet air temperature of 160, 170 and 180°C were chosen
Dahi (curd) (pH 4.10±0.03, T.A. % lactic acid 1.06±0.20) by
as independent variables to produce the spray dried
isolating curd solids. Preliminary trials revealed that due to
Osmanabadi goat milk powder. A mixed fruit flavour was
poor body and texture of ‘Chakka’ (pH 4.09; T.A. 1.66%;
added to the concentrated milk to avoid the goaty flavour in
T.S. 24.18% and % yield 47.94) the Shrikhand obtained
the final powder. The mean values of proximate composition
was not of desired quality. Addition of gelatine (0.0, 2.0, 2.5
of spray dried Osmanabadi goat milk powder viz., moisture
and 3.0%, w/w) in the Shrikhand mix after dissolving in hot
content, fat, protein, carbohydrates, ash and titrarable acidity
water did not affect (P>0.05) physico-chemical quality of
were 4.08%, 26.85%, 25.48%, 36.99%, 6.60% and 0.14%,
Shrikhand. However, significant improvement (P<0.01) in
respectively.
general appearance, body and texture and overall
Taurine, glycine and glutamic acid were the most
acceptability of finished product was noticed without
abundant free amino acids in goat milk powders. Goat milk affecting flavour scores. Shrikhand with 2.5% added gelatine
infant formula contained 4 mg/100 ml total nucleotide secured maximum organoleptic scores followed by 2.0, 3.0
monophosphates, all derived from the goat milk itself. Goat and 0.0% gelatine. The results therefore indicate that good
milk has a very different profile of the non-protein nitrogen quality Shrikhand from goat milk can be prepared by adding
fraction to cow milk, with several constituents such as gelatine at the rate of 2.0–2.5% in the Shrikhand mix
nucleotides at concentrations approaching those in human (Agnihotri and Pal, 1996)
breast milk (Prosser et al., 2008). A novel goat milk bar was developed by incorporating
Other Traditional Indian Dairy Products rose flower extracts as an added ingredient (concentration
Several Indian traditional products such as Ghee, Chakka, level: 0, 5, 10, 15 and 20%), and by using two different
Shrikhand, Paneer, Channa, etc. can be made from the types of natural sweeteners (cane sugar and palm sugar).
milk of goat (Ribeiro and Ribeiro, 2010;Yangilar, 2013; Pal, The nutrition bars were evaluated for proximate composition,
2014). Methods of chhana making from Jamunapari and texture properties and sensory qualities. Results obtained
Barbari goat milk using different combinations of coagulant, were encouraging and the new goat milk based nutritional
concentrationand temperature were standardized. It was bar formulation with added rose extracts certainly paves
found that Jamunapari milk chhana elicited a higher score way for future commercial exploitation of the product. Goat
for colour than Barbari milk chhana. Lactic acid had the milk, owing to its rich nutraceutical value, and rose extracts
most pronounced effect. Coagulants in concentrations of owing to the dual functions of a natural antioxidant and
2% and 1% (pH 5.42 and 5.46) and 70°C and 80°C antimicrobial agent, can be beneficial for extending the shelf
temperature yielded chhana with better appearance. Chhana life of this novel product under room or refrigerated
from Jamunapari and Barbari milks had soft body and was temperatures, thus attracting better markets (Bhat et al.,
not influenced by variation in coagulant and concentrations 2016).
and temperatures used in its preparation. Chhana prepared CONCLUSION
from Jamunapari milk, possessed better texture than Barbari Goat and its products are recognized as an important source
milk chhana. Lactic acid produced a granular product while of protein, calcium and phosphorus, especially in under
other coagulants gave a smooth-textured chhana. Chhana developing nations of the world. In order to safeguard the
prepared from milk of both breeds possessed almost similar health of consumer, microbial contamination of goat milk

24 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017

should be prevented by adopting sanitary and hygienic in republic of Macedonia. Macedonian Journal of Animal Science 5: 81–88.
measures in the processing of various dairy products. It is Pal, M. 2014. Goat milk and its potential in dairy industry. MSc Lecture Notes. Addis
emphasized that extensive work should be undertaken to Ababa University, College of Veterinary Medicine, Debre Zeit, Ethiopia. Pp.1-11.
Pal, M. and Jadhav, V. J. 2013. Microbial contamination of various Indian dairy products.
develop more dairy products from goat milk, which can be
Beverage and Food world 40: 43-44.
widely accepted by consumers. As people have become
Pandya, A.J. and Ghodke, K. M. 2007. Goat and sheep milk products other than cheese
more health conscious, goat milk and its products are and yoghurt. Small Ruminant Research 68: 193-206.
expected to receive global attention. Park, Y.W. 2005. Goat milk products, quality, composition, processing, and marketing.
ACKNOWLEDGEMENTS In “Encyclopedia of Animal Science”, Edited by W.G. Pond, and A.W. Bell. CRC Press.
I am very thankful to Prof. Dr. R.K. Narayan for going through Pp. 478-481.
the manuscript. The computer help of Anubha is highly Prosser, C.G., McLaren, R.D., Frost, D., Agnew, M. and Lowry, D.J. 2008. Composition
appreciated. of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant
and follow-on formulae. International Journal of Food Sciences and Nutrition 59:123-
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25 BEVERAGE & FOOD WORLD - Vol. 44 - No. 7 - JULY 2017

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