NDLI: Physicochemical characteristics of goat’s milk in Austria – seasonal variations and differences between six breeds

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Physicochemical characteristics of goat’s milk in Austria – seasonal variations and differences between six breeds

Content Provider	Springer Nature Link
Author	Mayer, Helmut K. Fiechter, Gregor
Copyright Year	2011
Abstract	Despite the increasing economic importance of goat’s milk in Europe, no current data on the chemical composition and physical properties of this milk species are available in Austria. Thus, milk samples of six dairy goat breeds in Austria (Bunte Deutsche Edelziege, Pinzgauer Ziege, Saanenziege, Strahlenziege, Toggenburger Ziege, Weiße Deutsche Edelziege) were analysed for physicochemical characteristics for 8 months from March to October. Considerable seasonal variations, but nearly no statistically significant differences between milk samples from these six goat breeds were observed regarding most parameters. The mean values obtained for all breeds during the whole season were as follows: pH 6.55, freezing point depression 0.549 °C, ash 0.828%, total solids 12.24% (w/w), crude protein 3.35% (w/w), casein 2.40% (w/w), whey protein 0.63% (w/w), urea 0.325 g⋅L$^{−1}$, fat 3.67%, lactose 4.23%, citric acid 0.913 g⋅L$^{−1}$, phosphorus 1.088 g⋅L$^{−1}$, chloride 1.708 g⋅L$^{−1}$, sodium 0.304 g⋅L$^{−1}$, potassium 1.759 g⋅L$^{−1}$, calcium 1.256 g⋅L$^{−1}$, magnesium 0.128 g⋅L$^{−1}$, orotic acid 13.59 mg⋅kg$^{−1}$, β-carotene 0.419 mg⋅L$^{−1}$, retinol 0.502 mg⋅L$^{−1}$, riboflavin 1.050 mg⋅L$^{−1}$, and cholesterol 12.4 mg⋅100 g$^{−1}$ milk, respectively. The studies on fatty acid profiles revealed the following mean values: C4:0 2.73%, C6:0 2.10%, C8:0 1.86%, C10:0 5.80%, C12:0 2.52%, C14:0 7.07%, C16:0 23.73%, C18:0 11.84%, and C18:1 28.14%. Unexpected high levels were obtained for C18:2 (5.06%) and C18:3 (0.59 %), respectively. This work provides an updated information on the current physicochemical characteristics of goat’s milk in Austria, which can be of great importance in the fields of dairy and food technology, nutrition science, and food analysis, respectively.摘要尽管山羊奶对欧洲经济的作用越来越大,但是目前在奥地利还没有对不同品种和不同季节山羊奶化学组成和物理特性的相关报道。本文对来自于奥地利6个品种的山羊奶(Bunte Deutsche Edelziege, Pinzgauer Ziege, Saanenziege, Strahlenziege, Toggenburger Ziege, Weiße Deutsche Edelziege)进行了为期8个月(3月到9月)物理化学特性的跟踪分析。实验结果表明,季节变化对山羊奶物理化学特性的影响显著。但是6个品种山羊奶中多数物理化学性质指标没有显著性差异。6个品种山羊奶在整个泌乳期内物理化学性质指标的平均值如下:pH:6.55、冰点:0.549 °C、灰分:0.828%、总固形物:12.24% (w/w)、粗蛋白:3.35% (w/w)、酪蛋白:2.40% (w/w)、乳清蛋白:0.63% (w/w)、尿素:0.325g⋅L$^{−1}$、脂肪:3.67%、乳糖:4.23%、柠檬酸:0.913 g⋅L$^{−1}$、磷:1.088 g⋅L$^{−1}$、氯化物:1.708 g⋅L$^{−1}$、钠:0.304 g⋅L$^{−1}$、钾:1.759 g⋅L$^{−1}$、钙:1.256 g⋅L$^{−1}$、镁:0.128 g⋅L$^{−1}$、乳清酸:13.59 mg⋅kg$^{−1}$、ß-胡萝卜素:0.419 mg⋅L$^{−1}$、维生素A: 0.502 mg⋅L$^{−1}$、核黄素:1.050 mg⋅L$^{−1}$、胆固醇:12.4 mg⋅100 g$^{−1}$;乳脂肪酸的平均值如下: C4:0: 2.73%、C6:0:2.10%、C 8:0:1.86%、C10:0:5.80%、C12:0:2.52%、C14:0;7.07%、 C16:0;23.73%、 C18:0;11.84%、C18:1 28.14%;高含量的脂肪酸是C18:2(5.06%)和C18:3(0.59%)。本文提供了奥地利山羊奶物理化学特性的最新信息,这些信息对乳品和食品科技、营养科学和食品分析具有重要的意义。
Starting Page	167
Ending Page	177
Page Count	11
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	92
Issue Number	2
e-ISSN	19585594
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-10-14
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Goat’s milk Physicochemical characteristics Goat breeds Austria Agriculture Microbiology Food Science
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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