Fresh Goat Milk Research Articles

Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics

The objective of this study was to determine the characteristics and composition of soft cheese manufactured from goat milk, which contained probiotic bacteria, and stored at different temperatures for up to 90 days. Soft cheese was manufactured from fresh Indonesian Etawah goat milk, with a mix starter culture containing Lactobacillus casei and Bifidobacterium longum (1:1). Animal rennet was added to facilitate curding. Fresh cheese produced was wrapped in linen clothes and stored under two different temperature conditions, which were high temperature (H:13-15oC) and low temperature (L: 8-10oC) for up to 90 days. Results showed that goat cheese was characterized as soft with mild goaty flavor, contained no less than 108 CFU of probiotic lactic acid bacteria, pH of 4.6, 0.5% free fatty acid, 57% moisture, crude 15% crude protein, 22% total fat and 2.5% mineral. Cheese underwent dehydration during storage which caused an increase in the relative proportion of protein, fat and mineral. The evolution of cheese’s pH, titratable acidity and composition was partly affected by storage temperature. At the end of storage periods (90 days) goat cheese was characterized as semi hard and, on average, contained 1.3-1.5% titratable acidity, pH of 4.94-4.95, 31.22-37.06% moisture, 24.59-24.09% crude protein, 33.51-36.17% total fat, and 5.64-5.53% minerals.. Cheese stored at high temperature has slight growth of mold at its surface, which was anormal condition during for cheese ripening. In conclusion, acceptable characteristics and composition of probiotic-containing cheese can be manufactured from milk of Indonesian Etawah goats and stored at temperature of 8-10oC for 90 days.

Occurrence of mastitis and methicillin resistant <i>Staphylococcus aureus</i> in goats in Zaria, Kaduna State, Nigeria

The objective of this study was to conduct a cross sectional study to assess the occurrence of mastitis and Methicillin Resistant Staphylococcus aureus (MRSA) in goats in Zaria, Kaduna State from May to July 2013. A total of 386 fresh goat milk samples from both right and left halves of 198 lactating goats from National Animal Production and Research Institute (NAPRI) and other locations within Zaria metropolis were examined for the occurrence of mastitis and MRSA. The observed prevalence of mastitis in goats, defined by positive (≥+1) California Mastitis Test (CMT) was 119 (60.1%). The prevalence of mastitis showed significant variation among goats of different breeds (p=0.048) but no significant variation between age groups (p=0.890), location and goats raised under the two different systems of management (p=0.438). Also, there was no significant difference as to which udder half was most sub clinically affected (left or right). From a total of 386 fresh goat milk samples examined, 60 strains of staphylococci were isolated and identified using the conventional biochemical tests and 32 of which were identified as Staphylococcus aureus using the MicrogenTM STAPH-ID system. Furthermore, 12 of these 32 showed agglutinations with the PBP-2a Latex agglutination test reagent. The susceptibilities of the isolates to 14 antimicrobial agents were evaluated using the Kirby-Bauer disc diffusion method and interpreted as sensitive, intermediate or resistant following the Clinical and Laboratory Standards Institute (CLSI, 2017). Out of the 32 isolates of S. aureus ; 90.63% were resistant to cefoxitin, Penicillin G (93.75%), Ampicillin (100%), Amoxicillin-clavulanic acid (34.38%), Ceftriaxone (71.88%), Vancomycin (31.25%), Gentamicin (31.25%), Kanamycin (46.88%), Erythromycin (43.75%), Tetracycline (40.63%), Ciprofloxacin (3.13%), Nitrofurantoin (15.63%), Trimethoprim-sulfamethoxazole (25%) and Chloramphenicol (15.63%). All the isolates were resistant 2 or more antimicrobial agents, but none was simultaneously resistant to all. There were 28 antimicrobial resistant patterns in which resistance to Ampicillin, Penicillin G, Cefoxitin were the most frequent. Methicillin resistance was determined using Cefoxitin discs as a surrogate marker of mecA gene as recommended by Clinical Laboratory Standards International (CLSI). In conclusion, the findings of this study confirm the importance of S. aureus as a mastitis causing organism and the possible role of goats in the transmission of multiple drug resistant S. aureus.Keywords: mastitis, methicillin resistant Staphylococcus aureus, goats, Zaria

Microbiological profile of fresh goat milk: Impact of goat farmer practices in “Taruna Mukti” goat farmer group, Sragen, Central Java

Goat milk is susceptible to be contaminated by many microorganisms including microbial pathogens responsible for causing diseases. Various contaminations come from every stage of goat milk produce including feeding, milking, and milk treatments. The aim of this study was to assess the practice of dairy goat farmer and evaluate the microbiological profile of raw goat milk in dairy goat farmer group. The study showed that row milk had high total plate count (7, 8x106 CFU/ml). Thus, Coliform and E. coli were detected in the samples of fresh goat milk. Overall, it can be seen that fresh goat milk was relatively poor hygienic quality and was not conformed to the Indonesian Nasional Standard.

Fatty Acids Content of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)

This research was aimed to study the content of fatty acid from yogurt drink by mangosteen rind extract. Completely Randomized Design (CRD) was throughout the research with different concentrations of mangosteen rind extract (0, 1, 2, and 3% (v/v). The results were differences on the yogurt drink product. The addition of mangosteen rind extract on yogurt drink of goat’s milk contains fatty acids both saturated and unsaturated fatty acids. The highest saturated fatty acids were observed on the of palmitic fatty acids, while the highest unsaturated fatty acids were found on the oleic acid. There were changes in the profiles of fatty acids during processing of fresh goat milk into yogurt drink by mangosteen rind extract.

Scalpeen

Scalpeen Richard Hague (bio) 1 There is a racial memory by which the past is continually accumulated and preserved. —Henri Bergson, A New Philosophy Even before my father bought a remote parcel of brushy-up land in Appalachian Ohio's Monroe County (which land and the people living around it has become a major source of writing for me over a half-century) there was one place among many that particularly ignited my vivid youngster's [End Page 29] imagination. Think of the enthusiasm of the boyish Mark Twain for a life on the Mississippi; I had something of the same enthusiasm, though more precisely a strange, sometimes overwhelming nostalgia, for some dimly-remembered but nevertheless emotionally powerful place and its concurrent life that, as a boy, I thought I could glimpse from my grandparents' front porch in Steubenville. 118 Logan Street stands three houses up from the river; about thirty giant steps could get me from the sidewalk there to the riverbank, and it was a journey I took often in my youth. But I remember equally as vividly sitting rapt in one of the metal lawn chairs on the gritty wooden porch my grandmother scrubbed almost every day, seeing maybe a half-mile away, as the crow flies, and three hundred feet atop the cliffs of West Virginia across from the paper mill, a lush green field sloping steeply downward, and from which I could not look away. In my imagination, I could feel the pitch of that far piece of land beneath me, feel the breezes that must have blown at that height. Oddly enough, I do not remember seeing Steubenville from that visionary point; and it is this detail which hints at the deeper remembering I suspect was going on during those long reveries. James Cavanaugh Hague, my grandfather, and Helen Madigan, my grandmother, were descendants of Irish immigrants to Steubenville, their ancestors' earliest arrivals, as far as we can tell, slightly predating the mass exodus during the Great Hunger of the late 1840s. Despite there being only the thinnest shreds of information regarding our families in Ireland, one story survived. My Uncle Jack showed me a handwritten letter that said his great-grandmother, (this would be my great-great grandmother) Margaret Cavanaugh, sailed over as an infant in the late 1830s. She was fed fresh goat's milk during the voyage, and the ladle from which it was [End Page 30] gathered and served had supposedly remained in the family long enough for him to have seen it as a boy. I don't know: I never saw such a thing, nor did any of Jack's five kids, my Hague cousins, though I do have great-grandfather Richard's shoe last and cobbler's hammer. But the point is that the field high atop the West Virginia cliff, unfenced, steepening downward toward the edge, I did see, as if again, fifty years later. In May of 2015, my wife and I stood at the edge of the Cliffs of Moher on Ireland's southwest coast, dizzied not only with the beauty and height and sheer drop of them, but, for me, by an overwhelming sensation of déjà vu. Surely, somewhere in my DNA, or in the collective unconscious, whatever you want to call it, I was at a familiar place. That high, green West Virginia field of my boyhood was here; the Cliffs of Moher were back there, across the Atlantic Ocean and the Appalachian mountains and the Ohio River a half-century before, in Steubenville. If this were the only such incident of such strong "racial memory," as a Jungian term names it, to strike me in my boyhood, I could write it off as just some sort of odd psychological phenomenon, the result of an over-active imagination working on nebulous speculations, perhaps even remnants of the fever-dreams during my boyhood bout with mononucleosis. But it isn't the only occurrence. 2 Life can only be understood backwards.... —Søren Kierkegaard When I was about ten, my father built a concrete block shed, very solid, in our tiny backyard. A great pile of excavated soil lay next to where he...

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria (Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.4%, LAB count averaged 7.2 log10 cfu/g, and total phenolic compound content increased by 30.9%). Use of different LAB in the preparation of basil-LAB bioproducts had a significant influence on cheese pH and hardness, and compared with cheese samples prepared with nonfermented basil, cheese samples prepared with basil-LAB bioproducts had, on average, higher pH (by 2.6%) and lower hardness (by 36.0%), similar to the control cheese (without basil). Overall acceptability of cheese was significantly influenced by the basil-LAB bioproduct immobilization process; in all cases, cheese samples prepared with fermented and immobilized basil-LAB bioproduct had better acceptability (5 points). After 120 h of storage, cheese samples prepared with basil-LAB bioproducts fermented with LUHS135, LUHS244 and LUHS140, no enterobacteria were found, and we detected strong negative and moderate negative correlations, respectively, of LAB count with enterobacteria count and yeast/mold count (r = -0.7939 and r = -0.4495, respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a reduction in enterobacteria and mold/yeast contamination during storage and an increase in overall acceptability compared with nonimmobilized basil-LAB. Therefore, basil-LAB bioproducts fermented with LUHS135, LUHS244, and LUHS140 strains can be recommended for preparing fresh goat milk cheese with extended shelf life and high acceptability.

Risk Assessment of Certain Heavy Metals and Trace Elements in Milk and Milk Products Consumed in Aswan Province.

Considering that pollutants transformed to human body through food consumption, food safety is of great concern to consumers. Because consumption of milk contaminated with heavy metals poses serious threats to consumer's health. This study was conducted to evaluate the concentration of heavy metals and its risk with the consumption of milk and milk products in Aswan Province . A total of 20 samples of raw fresh buffalo, cow, sheep and goat milk and 16 samples of milk products of Kareish cheese, Domiati cheese, Mish and Samna were analyzed for the presence of heavy metals of Cadmium (Cd) and Lead (Pb) and trace elements of Copper (Cu) and Zinc (Zn) via Atomic Adsorption Spectrophotometer (AAS). The results showed that the concentration of total heavy metals differed between different areas, it was the highest in Edfu but the least in Toshka. With the analysis of metals concentration in milk of different species, the results showed higher concentration of total metals in sheep and goat milk combined with low content of Cd and high content of Zn and Cu than that of cow and buffalo milk. Comparing the Cd, Pb, Cu and Zn concentrations in locally manufactured milk products with the permissible upper limit of EOS (1993), the results are within the permissible limit. The health risk assessment of metals was assessed on the basis of determining of EDI and THQ for inhabitants through the consumption of contaminated milk and milk products. The EDI of Cd and Pb contributed to 59.7% and 20.48% of PTDI, while Zn contributed to 0.0345 to 2.582% and 0.0475 to 3.55% of RDA for male and female, respectively, but the Cu contributed to 0.0555 to 7.466 % of RDA. The results also showed that THQ of all metals under studies are less than one via the consumption of milk and milk products which means that inhabitants in Aswan Governorate will not exposed to health risk from the consumption of raw milk and milk product.

LAB Bacteriocins Controlling the Food Isolated (Drug-Resistant) Staphylococci.

Staphylococci are a group of microorganisms that can be often found in processed food and they might pose a risk for human health. In this study we have determined the content of staphylococci in 7 different fresh goat-milk cheeses. These bacteria were present in all of them, ranging from 103 to 106 CFU/g based on growth on selective media. Thus, a set of 97 colonies was randomly picked for phenotypic and genotypic identification. They could be clustered by RAPD-PCR in 10 genotypes, which were assigned by 16S rDNA sequencing to four Staphylococcus species: Staphylococcus aureus, Staphylococcus chromogenes, S. simulans, and S. xylosus. Representative strains of these species (n = 25) were tested for antibiotic sensitivity, and 11 of them were resistant to at least one of the antibiotics tested, including erythromycin, amoxicillin-clavulanic acid and oxacillin. We also tested two bacteriocins produced by lactic acid bacteria (LAB), namely the circular bacteriocin AS-48 and the lantibiotic nisin. These peptides have different mechanism of action at the membrane level. Nevertheless, both were able to inhibit staphylococci growth at low concentrations ranging between 0.16–0.73 μM for AS-48 and 0.02–0.23 μM for nisin, including the strains that displayed antibiotic resistance. The combined effect of these bacteriocins were tested and the fractional inhibitory concentration index (FICI) was calculated. Remarkably, upon combination, they were active at the low micromolar range with a significant reduction of the minimal inhibitory concentration. Our data confirms synergistic effect, either total or partial, between AS-48 and nisin for the control of staphylococci and including antibiotic resistant strains. Collectively, these results indicate that the combined use of AS-48 and nisin could help controlling (pathogenic) staphylococci in food processing and preventing antibiotic-resistant strains reaching the consumer in the final products.

Goat milk: Non-invasive source for mammary epithelial cell isolation and in vitro culture.

Mammary epithelial cells (MECs) used to study mammary gland function in vitro are typically isolated from mammary tissue. Breast milk offers an alternative source of MECs to replace mammary gland tissue. This study aimed to isolate and culture MECs from goat milk. Samples of fresh goat milk were collected from early and late-lactating Saanen goats. Samples were subjected to isolation, culture and characterization for putative MECs. The cells adhered to the culture dishes 1day after isolation and displayed a monolayer pattern, epithelial-like cobblestone morphology, and formed alveoli-like structures that are typical of MECs. We identified the epithelial origin of the isolated cell by staining with antibodies against cytokeratin 8, 18 and alkaline phosphatase. Moreover, some of the isolated cells expressed the stem cell marker stage-specific embryonic antigen-4. The transcription of Capra hircus β-casein (CNS2) gene, a candidate gene for analysis of lactational function, was detected in MECs after induced differentiation. In addition, green fluorescence protein (GFP)-expressing cells could be generated from goat milk-derived MECs. This study demonstrated that goat MECs can be easily isolated from milk samples collected from early and late-lactating goats. Our MECs model could be an effective model for in vitro studies of milk synthesis and gene targeting in the goat mammary gland. Isolation of MECs from goat milk rather than mammary tissue improves animal welfare and can be used as a replacement for the animal in future studies.

Research on the preparation, uniformity and stability of mixed standard substance for rapid detection of goat milk composition.

Taking fresh goat milk as raw material after filtering, centrifuging, hollow fiber ultrafiltration, allocating formula, value detection and preparation processing, a set of 10 goat milk mixed standard substances was prepared on the basis of one-factor-at-a-time using a uniform design method, and its accuracy, uniformity and stability were evaluated by paired t-test and F-test of one-way analysis of variance. The results showed that three milk composition contents of these standard products were independent of each other, and the preparation using the quasi-level design method, and without emulsifier was the best program. Compared with detection value by cow milk standards for calibration fast analyzer, the calibration by goat milk mixed standard was more applicable to rapid detection of goat milk composition, detection value was more accurate and the deviation showed less error. Single factor analysis of variance showed that the uniformity and stability of the mixed standard substance were better; it could be stored for 15days at 4°C. The uniformity and stability of the in-units and inter-units could meet the requirements of the preparation of national standard products.

Predominant Species of Lactic Acid Bacteria in Fresh Goat's Milk from the Guanzhong Area of China

Predominant Species of Lactic Acid Bacteria in Fresh Goat's Milk from the Guanzhong Area of China

Safe Dosage of Caprine CSN1S2 Protein from Fresh Local Goat Milk for Rats Evaluated by Acute and Sub-Chronic Toxicity Testing

Caprine milk CSN1S2 protein contains bioactive peptides that have a specific function in regulating the metabolic homeostasis mechanism between different organs. However, the safe dosage of goat milk consumption has not been established previously. The aim of this study was to evaluate the safe dosage of caprine CSN1S2 protein from fresh local goat milk using acute and repeated doses (for 4 weeks) in oral toxicity studies on three month old normal Wistar rats. The CSN1S2 protein was isolated from fresh goat milk. This casein protein administered in a single oral gavage dose to 5 rat groups at a daily dose of 0, 500, 1000, 2000, 4000 mg/kg BW for acute and 28-day sub-chronic toxicity testing of rats of both sexes. The result showed no evident mortality or abnormal effects. Data analysis of body weight, water and food intake, blood biochemical parameters, clinical observation and organ weight revealed no significant differences between all groups for both sexes. The weights of some organs showed differences between groups, but these values were within the normal weight ranges. The conclusion is that caprine CSN1S2 from fresh milk is safe for food consumption because there was no indication of toxicity, no mortality, and no hematological and clinical chemistry changes.

Identifikasi Listeria monocytogenes pada Susu Kambing di Kabupaten Purworejo Jawa Tengah

Listeria monocytogenes is a pathogenic Listeria species, especially for high-risk groups and it that can be transmitted through contaminated food. Goat milk produced by traditional milking process and storage has a high risk of contamination. The aim of this study was to identify the presence of L. monocytogenes in fresh goat milk in Puworejo regency, Central Java. This study used 60 samples of raw goat milk that were obtained from seven farms by disease detection sampling method. All of the used method in this research refer to Indonesian National Standard (SNI) ISO 11290-1: 2012 about Microbiology of food and feed for detection and enumeration of Listeria monocytogenes. A total of 60 samples of raw goat milk that used in this study were not contaminatedwith L. monocytogenes. Based on the results of this study, it can be concluded that all the samples of raw goat milk were free from L. monocytogenes and have fulfilled the Indonesian National Standard (SNI) ISO No. 7388: 2009 about Limit of Microbial Contamination in Food.

Milk Products Diversification to Increase Profit of Dairy Goat Farming

Dairy goat farming in Indonesia is growing because goat milk is attractive as nutrient supplement and alternative medicine for human health. Selling fresh goat's milk often becomes a constraint because not all consumers can drink it due to unpleasant smell. Effort on diversification of fresh goat's milk into processed milk products is considered a good option, but only few farmers have done it. Milk processing is useful to eliminate the smell of fresh goat's milk and to increase value-added. Goat population is around 19.01 million head, while dairy goat population has not been known yet. The paper describes the benefit of processing fresh goat milk to increase goat farming profit through the improvement of feed management, and selling the processed milk. Better management increase lactation period from 170 to 250 days, milk production from <1 to 2 liter/head/day, and higher price of processed milk. Investment on 59 does and 7 bucks for five years through the goat milk diversification has increased profit by 33.53%. Diversification of processing goat milk product is necessary to increase productivity and value added of fresh milk.

Fermented Goat Milk Supplementation in Rats Hypercholesterolmic on Malonyldialdehyde and Description of Liver Histopathology

Empirically, fermented milk product has been proven to improve and cure for several certain diseases. Bioactive peptides were produced through a fermentation process in goat milk promotes many benefits on body health. The present study revealed that goat milk was fermented using starter commercial 3% to produced yoghurt increased protein content significantly. By using SDS- PAGE, showed that the decomposition of protein fraction was better than the fresh goat milk. Results then were analyzed by LC-MS/MS and found out that there were three kinds of bioactive each peptide consisted of 16 amino acids and were protected from the action of the protease enzyme. Goat's milk yoghurt was treated per oral in mice after hypercholesterolemic diet for 14 days with dose range of 300 mg/kg; 600 mg/kg; and 900 mg/kg for 4 weeks (28 days). The results demonstrated three type of bioactive peptides performed activity as anti-hypercholesterolemia on mice models which showed highly significant (P <0.01) on the production of malondialdehyde (MDA) compared to control. Furthermore, goat milk yogurt also reduced MDA level and decreased fats accumulation in mice. Goat's milk yoghurt at dose of 600 mg/kg was able to provide the best therapeutic effect in lowering MDA level and with dose of 900 mg/kg also gave the best therapeutic effect in reducing the fat accumulation on liver. Based on histopathology observation, it was revealed that fermented goat milk reduced cells damage in liver. In summarize, these findings suggest that fermented goat milk promotes another activities as anti-hypercholesterolemia based on in vivo study.Keywords: Fremented goat milk, hypercholeterolmia, malonyldialdehyde, liver hispathology

STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF SANGAMNERI GOAT MILK IN VARIOUS SEASONS OF MILKING

The objective of the research work to study the physico-chemical properties of Sangamneri goat milk namely fat, protein, lactose, total ash, titratable acidity, pH and total solids. During the entire study the fresh goat milk samples of Sangamnari goats were analyzed for chemical properties such as fat, protein, lactose, total ash, titratable acidity, pH and total solids also the minor content viz. Fe, Cu, Mn, and Zn of Sangamneri goat milk in summer, rainy and winter seasons, respectively. The data were statistically analyzed by using completely Randomized Design (CRD) with three treatment and six replications. There was significant variation (P<0.05) was observed among the season of milking as regard iron, manganese, copper and zinc content of Sangamneri goat milk. 
 There was no significant (<0.005) among the seasons of milking in respect of protein, total ash, titratable acidity, pH and total solids. Whereas, significant variation P(<0.005) was observed among the season of milking as regard fat, lactose, iron, manganese, copper and zinc content of sangamneri goat milk. The overall mean values of chemical composition of milk were 5.24 per cent fat, 3.62 per cent protein, 4.06 per cent lactose, 0.76 per cent total ash, 0.128 per cent titratable acidity, 6.42 pH and 13.62 per cent total solids of Sangamneri goat milk. The mean values of fat, lactose content of Sangamneri goat milk significantly increased from summer to winter season.

Comparative study of antioxidant activity in fresh and pasteurized goat milk

The enzymatic activity of milk decreases after different heat treatments, because of two effects: the thermal degradation of the antioxidants, and the formation of new species of oxygen after the heating of the milk. The purpose of this study was to determine how the thermal processing of goat milk influences the profile of enzymatic and non-enzymatic antioxidants, caseins concentration and the concentration of malonildialdehyde (MDA, marker of lipids peroxidation). Measurements were conducted on 12 samples of fresh goat milk collected (during) over the period of two weeks. An aliquot of each sample was subjected to pasteurization. Half of all the samples were subjected to freeze-drying. The parameters analyzed for each sample were vitamins A and E; lactoperoxidase and glutathione peroxidase activity; vitamin C; total caseins; MDA. Goat milk pasteurization causes a decrease in the concentration of antioxidant vitamins and antioxidant enzymes activities, correlated with a significant increase in the concentration of malonildyaldehide. In the pasteurized milk, changes were highlighted in the profile of caseins.

Prospect of Dairy Goat Production for Small-Scale Enterprise in Payakumbuh West Sumatra

Twenty-five goat farms were surveyed to gain data and information about population, farming practices, goat performances and market prospect. Data were then analyzed to compare the prospective of dairy goat farm in compare to meat-types as a livestock enterprise suitable for small-scale or part time farmers. Three dairy goat farms were then selected to define milk production, quality and marketing. Samples of fresh milk were taken from each farm and analyzed for microbial pathogens and physical characteristics. Results found from the 25-selected farms, there were 14 farms (56%) raising meat-type goat and 11 dairy goat farms (44%), but the total population of dairy goat of about 395 animals was much higher than that of meat type goat of 200 animals. Each dairy goat farm kept about 35.9 animals, while meat-type goats were only 14.3 animals. Dairy goat farm has better prospect in compare to meat-types as an alternative livestock enterprise suitable for small-scale farmer or part-time livestock producer in Payakumbuh region. The mean values of total plate counts and Coliforms were found in the range of 8.04-8.46 and 0.72-4.25 log CFU/ml, respectively, while Staphylococcus aureus and Escherichia coli were not detected. The physical characteristics of fresh goat milk from Payakumbuh met the national standard. The potential market for goat milk and higher price of bucks made the farmer to be able to increase their farm scale and to raise their goats more intensively in order to achieve optimum production performances and incomes.

Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk

The objective of the study was to characterize the fatty acids profiles of goat milk and its fermented products i.e. yogurt and concentrated yogurt. Fresh milk from Peranakan Etawah goats was collected directly from local goat farmers, and processed into stirred-type fresh yogurt. The yogurt was then further processed into concentrated yogurt using Berge method. A total of 26 fatty acids were detected in milk, yogurt and concentrated yogurt, comprised of both saturated and unsaturated fatty acids. The oleic acid, stearic acid and palmitic acid were the major fatty acids found in fresh milk, yogurt and concentrated yogurt. There were changes in the profiles of individual fatty acids during processing of fresh goat milk into yogurt and concentrated yogurt.

Manufacturing Research with SBOS Ice Cream of Goat Milk Processing

The technical process and prescription for health ice-cream using fresh goat milk and Soybean oligosaccharides (SBOS) as the main auxiliary material were explored, by measuring expansion rate and melting rate of the ice cream , both the quality of product (color, texture, flavor and tissue state) and the cost had also been considered, the different ageing time , goat milk, SBOS ,emulsifiers and stabilizers were compared and studied. The single factor test and orthogonal experiment showed that the optimum conditions: fresh goat milk 50%, sugar 10%, SBOS 10%, emulsifiers (monoglyceride: sucrose ester=1:1) 0.4%, stabilizers (CMC: gelatin=1:1) 0.35%, ageing time 4h. Under this condition, the expansion and melting rate of the final product were 95.14%, 38.83%.And the quality of SBOS goat milk ice cream product was perfect.