Abstract
Simple SummaryThis study quantified major and trace minerals in milk of five Italian local goat breeds and a cosmopolitan goat breed throughout lactation. Significant differences were detected in milk minerals composition across week of lactation, with greater concentration at the end than at the beginning of the lactation for almost all minerals, while only P, Mg and Zn milk content differed among breeds. Due to the growing interest of consumers in goat milk and derived products, the characterisation of milk mineral contents could contribute to valorise autochthonous breeds.Very little information about local breed goat milk is available, which is relevant for biodiversity preservation and local cheese production. This study aimed to evaluate the effect of breed and week of lactation on milk mineral profile of five Italian local breeds (Garganica, Girgentana, Jonica, Maltese and Mediterranean Red) and a cosmopolitan breed (Saanen). Sixty goats (10 per breed) from an experimental farm were enrolled in the study and sampled every 2 weeks for milk gross composition analysis. In addition, an individual milk sample was collected monthly from 42 goats (seven goats per breed) for mineral determination through inductively coupled plasma optical emission spectrometry. Data were analysed using a mixed linear model with repeated measures, including breed and week of lactation as fixed effects. Week of lactation affected mineral contents, except for B, being lower in early than late lactation, whereas, breed affected only P, Mg and Zn. Mediterranean Red and Jonica breeds’ milk was richer in P than Maltese, and in Zn than Maltese, Girgentana and Saanen breeds. For Mg, only Saanen differed from Maltese. Such information might be useful for the valorisation of goat milk produced by autochthonous breeds.
Highlights
Europe produces approximately 15% (2.8 × 106 tons) of the world’s goat milk (18.6 × 106 tons) [1]and 95% of this amount is transformed into dairy products [2]
Animals 2019, 9, 412 interest in goat milk and derived products is mainly related to its better digestibility for infants, the elderly and patients with gastrointestinal disorders [3,4] compared with cow milk; the smaller fat globule size and lower αs1 casein content of goat compared with cow milk are the major reasons of the difference in digestibility and allergenicity [5,6]
The CV was lower for major than trace minerals: in particular, the CV of major minerals ranged from 14% (K) to 20% (Na and Mg), and CV of trace minerals from 27% (Zn) to 91% (Ba)
Summary
Europe produces approximately 15% (2.8 × 106 tons) of the world’s goat milk (18.6 × 106 tons) [1]and 95% of this amount is transformed into dairy products [2]. The Italian goat milk and cheese production has increased 17% (24.9 to 29.2 × 103 tons) and 32% (3.4 to 4.5 × 103 tons), respectively [1]. Goat milk shows lower lactose content with a greater abundance of oligosaccharides derived from lactose, that positively affect human health for their prebiotic and anti-infective nature [7]. Fermented goat milk has a probiotic component that is maintained quite constant during the whole shelf life of the product for the low pH (6.47) and the buffering effect; fermented goat milk is considered a means to provide and improve probiotic intake in the human diet [7]
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