UDC 637.03
USING OF GOAT MILK IN THE PRODUCTION OF NATIONAL FERMENTED MILK DRINKS
Shunekeyeva A.A., PhD student, Alimardanova M.K.,professor, Loskutova G.A.,candidate of technical Sciences. Almaty Technological University, Almaty, the
republic of Kazakhstan, Sh. Ualikhanov Kokshetau State University, Kokshetau, the republic of Kazakhstan. Е-mail: [email protected]
Milk is considered as nearly complete human food and it is considered as the first food for the newly born offspring [1].
National Kazakh dairy drinks are koumiss, ayran, shubat and tan. They sorts are depending on the type of milk-raw materials of farm animals, which is used in the production of products:
-from cow milk;
- from mare's milk;
- camel milk;
- goat and sheep milk;
- from the mixtures listed above.
Ayran and koumiss are less well known than yogurt. However, these two products are popular and important for the people in our regions, and the research data on their nutritional and chemical composition indicate that they contain various bioactive components that can provide humans with unique health benefits. Koumiss and ayran are the outcome of intense bacterial activity of the starter cultures, leading to production of lactic acid and biologically active compounds, adding nutritional and physiological value. Ayran effectively removes toxic substances from the body and reduces cholesterol [2].
Koumiss is usually made from mare milk by spontaneous fermentation of lactose to lactic acid and alcohol. The composition of koumiss depends mainly on the mare milk, and some bioactive components may be formed through fermentation of lactic acid bacteria and yeasts. Mare milk contains a lower content of protein and higher lactose content than cow and sheep milk. The protein content is 1.7 – 2.2%
and depends on the milk used. Although mare milk protein content is lower than that in cow milk, the ratio of casein to whey protein is 1:1[2].
Inclusion vegetable fillers and adjusting the components of different types of raw milk in the formulating of technologies of traditional Kazakh drinks, can create a full-fledged food quality final products.
Goat is one of an additional source of milk products. Goat milk offers a wide variety of health benefits such as better digestibility, more alkalinity, less αs1 casein than cow’s milk and is, therefore, less allergenic. Goat milk also has antioxidant, antimicrobial, and medicinal property. Goat milk contains a higher carotene (pro- vitamin A) having cancer-preventing properties [1].
Goats are very hardy animals, there are numerous breeds of goat, and it is difficult to define any particular breed as a dairy breed. However, the Swiss breeds
(Saana, Toggenburg, Chamois) have been very successfully selected and bred for their milk yield. They have been exported all over the world to upgrade the milk yield of local breeds.
In a well-managed milk production unit a goat can produce between 400 and 900 kg milk per lactation. The period of lactation varies from 200 to 300 days [3].
Raw goat milk, collected from a LLP "Breeding farm" Zerenda"" has an appropriate bacterial quality. Milk quality analyses were carried out according to the relevant standards.
Table 1. Composition of milk from different types of animals.
Animal Protein total
%
Casein
%
Whey protein
%
Fat
%
Carbohydrate
%
Ash
%
Goat 3.6 2.7 0.9 4.1 4.7 0.8
Cow 3.5 2.8 0.7 3.7 4.8 0.7
Goats secrete milk in the same way as other lactating domestic animals. The composition of goat milk, like that of other species, is influenced by several factors.
The figures given in table 1 are thus approximate. The ratio of casein to whey proteins in goat milk can be around 75:25 as against about 80:20 in cow milk. The high portion of whey proteins may make goat milk more sensitive to heating. The pH of the milk normally lies between 6.5 and 6.7 [3].
The goat’s milk is typically sold as whole milk or processed in to cheese, evaporated milk or dried milk products. Because of this increased interest, it is valuable to be aware of the factors affecting the composition and nutritional value of caprine milk. Further, it is worthwhile to compare the milk of goats with that of cows and note benefits or limitations which may result from differences found [4].
Goat milk is different from cow and human milk in composition, nutritional and therapeutic attributes. The compositional differences are of significance in indicating the technological suitability for goat milk processing and its products. The differences in composition of cow milk and goat milk may result into the products with different sensory characteristics, nutritional and therapeutic values. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D and vitamin B12 contents are less.
At present, the Almaty technological University carries out scientific works devoted to the creation of technologies, the study of the peculiarities of production and the expansion of the range of various dairy products based on goat's milk.
The optimized technology of fermented milk drink on the basis of goat milk is offered. Milk and basic materials used in the development of fermented milk drink, take the quantity and quality established by the laboratory of the enterprise. Milk is weighed, cleaned of mechanical impurities on separators-milk cleaners. Milk before filtering is recommended to warm up to 30-40 °C. Selected by the quality of goat's milk is normalized by fat content. Goat's milk is normalized by fat as follows:
skimmed cow's milk is added to whole milk. The amount of skim milk required for normalization was determined using the square rule.
Fermented milk drink is produced in the following sequence:
- acceptance and preparation of milk;
- normalization (fat), t= 55-60°C, p= 10-12,0 MPa.
- homogenization
- pasteurization t=74±20C, τ =10-15 min and cooling to t=38-40 °C;
- inoculation and incubation τ =4-4.5 hours, A=80-90°T (acidity);
- insertion of vegetable filler;
- packing, ripening τ =8 hours and storage t=8 °C.
Goat milk is recommended for infants, old and convalescent people. Three fatty acids: caproic, caprylic and capric have great medicinal values for patients suffering from a variety of ailments. Therefore, several characteristic of goat milk are currently the focus of increased research interest. Fermented milk drinks based on goat milk represent a group of products with great prospects in the future with regard to their nutritive and therapeutic properties[4].
REFERENCES
1. Kapadiya D.B., Prajapati D.B., Jain A.K., Mehta B.M., Darji V.B., Aparnathi K.D.. Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content. Veterinary World. 2016 Jul; 9(7): 710–716.
2. Park Y.W. (ed.). Bioactive components in milk and dairy products.
Singapore: Wiley-Blackwell, 2009. — 426 p. 251- 262 p.
3. Dairy processing handbook. Tetra Pak Processing Systems AB, 1995. — 442 p.
4. Alok Kumar Yadav, Jitendra Singh and Shiv Kumar Yadav.
Composition, nutritional and therapeutic values of goat milk: A review. Asian J.
Dairy & Food Res., 35 (2) 2016 : 96-102.
