Nitrogen fractions of Andalusian goat milk compared to similar types of commercial milk

Abstract

In this paper, part of a wider study on goat milk in Andalusia, the total nitrogen and the main protein fractions in commercial brands of Andalusian semi-skimmed cow milk and goat milk were measured and compared to the results for raw goat milk from the farms of a major Andalusian goat milk cooperative. Mean total protein content was significantly higher in the untreated raw goat milk (3.67 g/100 g) than in the commercial goat milk (3.27 g/100 g) or cow milk (3.14 g/100 g). Mean non-casein content was 0.138 g/100 g in raw goat milk and 0.118 g/100 g in commercial cow milk, and mean non-protein nitrogen was significantly higher in raw goat milk (0.040 g/100 g) than in commercial cow milk (0.027 g/100 g) Nitrogen from casein peptides and from globulin was also determined.