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Recent advances in exploiting goat's milk: Quality, safety and production aspects
Year:
2010
Source of publication :
Small Ruminant Research
Authors :
Merin, Uzi
;
.
Silanikove, Nissim
;
.
Volume :
89
Co-Authors:
Silanikove, N., Biology of Lactation Laboratory, Institute of Animal Science, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Leitner, G., National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan, 50250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Prosser, C.G., Dairy Goat Co-operative (N.Z.) Ltd., Hamilton, New Zealand
Facilitators :
From page:
110
To page:
124
(
Total pages:
15
)
Abstract:
Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. The aim of the present review is to provide an integrated and critical analysis of the major aspects in this field to highlight unexploited nutritional potential of goat milk and the need for improvements, particularly in food safety. First, it should be kept in mind that goat milk like cow milk delivers many nutrients with relatively low energy content, and is relevant to the health of consumers throughout the life cycle. In addition, the review presents data suggesting that goat milk possesses many advantages over cow milk, for use as a nutritional source for infants and children and as a medicinal food. Furthermore, goats, by consuming large amounts of natural browsing plants all year around, are a potentially overlooked "treasure trove", with respect to health promoting components. The survey suggests that total bacterial count that is currently used as the major quality measure to prevent pathogen-related food toxicity is not sufficiently effective. The proposal is to include somatic cell count as a routine criterion to qualify the hygienic status of goat milk in terms of the relevant physiology and biochemistry. The paper presents a novel mechanism controlling milk secretion, and demonstrates the use of this knowledge in making decisions for two major managerial tasks that farmers face, namely milking frequency that dictates to a large extent the milk yield and workload on the farm, and helping to deal with subclinical mastitis that is the single major cause for economical losses in dairy farms worldwide. © 2010.
Note:
Related Files :
Bacteria (microorganisms)
Capra hircus
food
Goat milk
Human nutrition
Hygiene
Milk secretion
Pathogens
Show More
Related Content
More details
DOI :
10.1016/j.smallrumres.2009.12.033
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19342
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:28
You may also be interested in
Scientific Publication
Recent advances in exploiting goat's milk: Quality, safety and production aspects
89
Silanikove, N., Biology of Lactation Laboratory, Institute of Animal Science, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Leitner, G., National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan, 50250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Prosser, C.G., Dairy Goat Co-operative (N.Z.) Ltd., Hamilton, New Zealand
Recent advances in exploiting goat's milk: Quality, safety and production aspects
Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. The aim of the present review is to provide an integrated and critical analysis of the major aspects in this field to highlight unexploited nutritional potential of goat milk and the need for improvements, particularly in food safety. First, it should be kept in mind that goat milk like cow milk delivers many nutrients with relatively low energy content, and is relevant to the health of consumers throughout the life cycle. In addition, the review presents data suggesting that goat milk possesses many advantages over cow milk, for use as a nutritional source for infants and children and as a medicinal food. Furthermore, goats, by consuming large amounts of natural browsing plants all year around, are a potentially overlooked "treasure trove", with respect to health promoting components. The survey suggests that total bacterial count that is currently used as the major quality measure to prevent pathogen-related food toxicity is not sufficiently effective. The proposal is to include somatic cell count as a routine criterion to qualify the hygienic status of goat milk in terms of the relevant physiology and biochemistry. The paper presents a novel mechanism controlling milk secretion, and demonstrates the use of this knowledge in making decisions for two major managerial tasks that farmers face, namely milking frequency that dictates to a large extent the milk yield and workload on the farm, and helping to deal with subclinical mastitis that is the single major cause for economical losses in dairy farms worldwide. © 2010.
Scientific Publication
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