Goat Whey Research Articles

Composition and enrichment of caprine milk oligosaccharides from New Zealand Saanen goat cheese whey

Goat milk contains oligosaccharides that are structurally similar to human milk, which suggests that caprine milk oligosaccharides (CMO) could mimic the beneficial physiological effects described for human milk oligosaccharides for infant health. This study aimed to characterise the nutrient composition of New Zealand Saanen goat colostrum, regular milk and whey samples and to develop an easily scalable approach to produce an enriched CMO product for use in in vivo experimentation. Goat milk whey was processed by a combination of ultrafiltration, enzymatic hydrolysis of the lactose, solid-phase extraction and rotary vacuum evaporation. An 80% recovery of the oligosaccharide fraction with an enrichment of 24-fold was obtained when compared to the starting whey. Lactose was reduced to 2.5% of its initial concentration by enzymatic treatment. From 8 batches (approximately 1200mL per batch) of whey, 19g of product were generated of which around 8% were oligosaccharides, 44% monosaccharides, 44% lactose and 4% galacto-oligosaccharides.

Effect of agro-industrial by-products on browsing of Rosmarinus officinalis by goats

Current techniques to reduce the cover of highly flammable plant communities are expensive and often contravene current environmentally friendly policies. Livestock browsing is a less aggressive and/or less expensive alternative for controlling shrub encroachment and reducing the risk of forest fires. We evaluated the effect of direct application of two secondary agro-industrial by-products (goat whey and salt from the Iberian ham manufacturing process) on browsing of rosemary by goats. Following application of each treatment, the phytovolume, total biomass, fine fuel biomass and branch biomass of rosemary plants were calculated. Addition of by-products increased browsing of rosemary by goats. The effect on phytovolume and accumulated biomass loss was lower in the whey treatment than in the salt treatments. This decrease was influenced by changes in the fine fuel category values, which were lower in the treated individuals than in the control individuals. Untreated rosemary plants showed no evidence of browsing. The addition of both agro-industrial by-products significantly increased the extent of browsing in treated rosemary and thus reduced the total accumulated biomass (mainly the most flammable parts of the plant).

Effect of heat and transglutaminase on solubility of goat milk protein‐based films

The effect of heat, transglutaminase and combination of heat and transglutaminase treatments on the solubility of films prepared from goat milk casein, goat milk whey proteins and whole goat milk proteins was investigated. Goat milk casein films were less soluble when treated with transglutaminase and combination of heat with transglutaminase compare with heat‐treated caseins alone. Heat treatment was more effective at decreasing the solubility of whey protein films. SDS‐PAGE patterns demonstrated that goat milk caseins were better cross‐linked by transglutaminase, whereas whey proteins were better cross‐linked by heat. The extent of cross‐linking was further enhanced when a combination of heat and transglutaminase was used.

Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages

The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey.

Study on Differences of Milk Proteins by Liquid Chromatography-Mass Spectrometer

Abstract The peptide mass fingerprinting differences of whey ((α-La) and (β-Lg)) and caseins (αs-CN, β-CN, κ-CN) components by enzymatic hydrolysis of milk protein from the Southern water buffalo compared with goat and Holstein milk were analyzed by using the LTQ Orbitrap XL mass spectrometer with high resolution. The results showed that peptide mass fingerprinting differences of α-La amino acid mutation in Southern water buffalo and Holstein milk whey protein were lower than that in the goat milk whey protein. However, the differences of β-Lg amino acid mutation in Southern water buffalo and Holstein milk whey protein were higher than that in the goat milk whey protein. In contrast, compared with the three different milk-producing species, the amino acids sequence differences of caseins (αs-CN, β-CN, κ-CN) changed more significantly than that in the whey protein, which indicated that the peptide mass fingerprinting differences of milk protein were especially impacted by the species variety.

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

AbstractThe aim of this study was to develop a creamy ricotta using a mixture of goat and cow whey as the main ingredients, with the addition of whole goat and cow milk. The nutritional composition, texture and sensory characteristics of the ricotta cheese were evaluated over 14 days of refrigerated storage. There was a decrease in protein and ash content and pH changes during the assessed storage periods. The instrumental texture profile indicated that the creamy ricotta was easily deformable, with minimal inelasticity and a cohesive, soft and delicate texture. The medium‐ and long‐chain fatty acid content was higher than the short‐chain fatty acid content. The flavour and aroma of creamy ricotta were described by the panel as having a soft texture and wet appearance. The use of whey from goat and cow cheese in making creamy ricotta is feasible and does not cause negative impact in the final product.

Valor agregado para el lacto suero de caprino proveniente de agroindustrias lácteas: ácido láctico como alternativa de descontaminación

El Lacto suero de leche de caprino (SLC) es un subproducto de bajo valor económico, concebido en Colombia como un desecho industrial con impacto ambiental negativo para los ecosistemas (DBO 60000 ppm y DQO de 80000 ppm). Este trabajo se enfoco en caracterizar el SLC, multiplicar la cepa Lactobacillus Helveticus (LH) 0-0.91-celulas libres y evaluar su pertinencia para la producción de ácido láctico a partir de SLC tratado y enriquecido con tres nutrientes; variables que se estudiaron siguiendo un diseño de cuadro greco latino. Para el efecto se llevaron a cabo 16 cinéticas en un biofermentador intermitente conteniendo 250 mililitros de LSLC en donde la mayor producción de acido láctico-17.72 gramos por litro se logró después de las 50 horas para el medio que contiene extracto de levadura 2,5%, riboflavina 0,6% y sulfato de amonio 0,45% operando el biofermentador a 42ºC.De esta forma, al producir ácido láctico se evitaría la contaminación de ecosistemas y se generaría un valor agregado a la industria quesera.

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

Three dairy beverages with different concentrations of cow's and goat's milk and whey with added guava jelly were prepared and stored at 7 °C for 28 days and then evaluated for their physicochemical (total solids, protein, fat, lactose, acidity, pH and syneresis), rheological (viscosity) and sensory characteristics (Quantitative Descriptive Analysis). The dairy beverage made with the milk and whey from cows and goats (Mixed Dairy Beverage – MDB) showed lactose and pH values lower than the beverage made with goat milk and whey (Goat Dairy Beverage - GDB), but higher than those of the beverage made with cow milk and whey (Cow Dairy Beverage – CDB). MDB also exhibited a higher viscosity than GDB and a higher water holding capacity than CDB. All the beverages received similar scores for most of the evaluated sensory attributes, with similar scores for MDB and CDB in terms of purchase intention. The development of dairy beverages with both goat's and cow's milk with added guava jelly is an interesting opportunity to produce a nutritional product that is considered satisfactory by consumers.

Proteomic Analysis of Cow, Yak, Buffalo, Goat and Camel Milk Whey Proteins: Quantitative Differential Expression Patterns

To aid in unraveling diverse genetic and biological unknowns, a proteomic approach was used to analyze the whey proteome in cow, yak, buffalo, goat, and camel milk based on the isobaric tag for relative and absolute quantification (iTRAQ) techniques. This analysis is the first to produce proteomic data for the milk from the above-mentioned animal species: 211 proteins have been identified and 113 proteins have been categorized according to molecular function, cellular components, and biological processes based on gene ontology annotation. The results of principal component analysis showed significant differences in proteomic patterns among goat, camel, cow, buffalo, and yak milk. Furthermore, 177 differentially expressed proteins were submitted to advanced hierarchical clustering. The resulting clustering pattern included three major sample clusters: (1) cow, buffalo, and yak milk; (2) goat, cow, buffalo, and yak milk; and (3) camel milk. Certain proteins were chosen as characterization traits for a given species: whey acidic protein and quinone oxidoreductase for camel milk, biglycan for goat milk, uncharacterized protein (Accession Number: F1MK50 ) for yak milk, clusterin for buffalo milk, and primary amine oxidase for cow milk. These results help reveal the quantitative milk whey proteome pattern for analyzed species. This provides information for evaluating adulteration of specific specie milk and may provide potential directions for application of specific milk protein production based on physiological differences among animal species.

Growth Inhibition of Some Phytopathogenic Bacteria by Cell-Free Extracts from Enterococcus sp

Aims: To inhibit of bacterial growth of three important phyto-pathogenic bacteria: Erwinia carotovora, Clavibacter michiganensis sp. michiganensis and Xanthomonas axonopodis by cell-free extracts from submerged cultures of two strains of Enterococcus sp. was tested. Study Design: A complete randomized experimental design with factorial fix was used to evaluate the efficiency of growth inhibition against the phytopathogenic bacteria. Place and Duration of Study: Laboratory of Bioprocesses, Department of Food Science and Technology, School of Chemistry, Universidad Autonoma de Coahuila, Mexico, between December 2011 and July 2012. Methodology: Enterococci strains were isolated from goat milk, buttermilk and whey by typical microbiological procedures and primarily identified based on biochemical tests. Short Communication British Biotechnology Journal, 3(3): 359-366, 2013 360 Strains were subsequently activated in MRS broth and cells were separated by centrifugation and filtration. Cell-free extracts were tested against plant pathogenic bacteria to determine their growth inhibition potential. Results: Strains of Enterococcus MII-1 and MIV-2 were able to inhibit the growth of three pathogenic bacteria, demonstrating to be an attractive alternative for biological control assays. Conclusion: The cell-free extracts of Enterococcus spp. show inhibition potential to inhibit phytopathogenic bacteria that cause diseases in horticultural crops. Further studies are needed to completely evidence the high potential of use of cell-free extracts from Enterococcus MII-1 and MIV-2.

Método de superficie de respuesta para optimizar las condiciones de producción de ácido láctico a partir de subproductos lácteos: SLC

Mediante un diseño experimental 2k combinado con un diseño compuesto central y un análisis de superficie de respuesta se optimizo la producción de ácido láctico (AL) a partir de suero de leche de caprino (SLC) como sustrato principal y se determinó la combinación de los efectos de la concentración de tres nutrimentos: riboflavina, extracto de levadura y sulfato de amonio. Según el experimento realizado (confiabilidad; 95%) existe evidencia que tanto la temperatura y la concentración del complemento como la interacción de ambos inciden en la producción de ácido láctico (AL), que se obtiene al fermentar suero de leche de caprino. Las mayores producciones de ácido láctico-23,68 g/litro y crecimiento bacteriano se obtuvieron con mayores concentraciones de los nutrimentos a una temperatura de 42ºC.

Composición química y enriquecimiento del lactosuero de leche de caprino para la producción de ácido láctico con Lactobacillus helveticus

El lacto suero de leche de caprino es un subproducto de bajo valor económico, concebido en Colombia como un desecho industrial y con impacto ambiental para los ecosistemas-DBO 60,000 ppm y DQO de 80,000 ppm), de allí que en este trabajo se caracterizó el suero, y se evaluó la pertinencia de la cepa Lactobacillus helveticus (LH) 0- 0,91 para la producción de ácido láctico a partir de lacto suero de leche de caprino enriquecido con tres nutrientes; variables que se estudiaron siguiendo un diseño greco latino. Para tal efecto, se llevaron a cabo 16 cinéticas en un<br />biofermentador intermitente conteniendo 250 mililitros de lacto suero de leche de caprino en donde la mayor producción de ácido láctico-17.72 gramos por litro se logra después de las 50 horas para el medio que contiene extracto de levadura 2,5 %, riboflavina 0,6 % y sulfato de amonio 0,45 % operando el biofermentador a 42 ºC. Se concluyó que además de producir ácido láctico, el LH es una alternativa para evitar la contaminación de ecosistemas puesto que generaría un valor agregado a la agroindustria quesera.

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8  2.61% in goat milk and 17.4  2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.    

Innovation in the development of fermented dairy drink with cow's milk and goat cheese whey

The fermented dairy drink is an important form of utilization of whey because of its high acceptance. Passion fruit and bee honey are regional products with features that can be exploited in the development of the drink, as acidity and its functional potential, respectively. The objective of this research is to study the various relationships of mixing milk and whey in the preparation of a dairy drink flavored with passion fruit and sweetened with honey of Africanized bees, as well as to characterize this drink according to its physicochemical, microbiological and sensory aspects and to evaluate its stability and purchase intent. There was no difference in the sensory aspects among adults about the content of pulp and the goat whey that were tested. Regarding the acceptance test with children, 88% of the participants said they liked the drink. Regarding the stability of the product, there was a decrease in the pH from 4.6 to 3.8 during the first seven days, but it remained stable during the storage. In the five evaluated times, there was no significant difference among the sensory aspects, except because of one flavor that decreased until the 14th day of storage, and after that a slight growth was observed, returning to the acceptance level found on the 7th day of storage. The passion fruit flavored drink showed considerable values for purchase intent, suggesting to be a food with market potential.

Effects of lactokinins from fermented acid goat whey on lipid content and adipogenesis of immortalised human adipocytes

Acid goat whey fermentation by a co-culture of Kluyveromyces marxianus and Lactobacillus rhamnosus yielded a hydrolysate inhibitory for the angiotensin-I-converting enzyme. The potential of this hydrolysate and its main lactokinin tryptophan against accumulation of lipid was investigated at different stages of immortalised human adipocytes development using Oil Red O staining and compared with that of captopril. A slight reduction of lipid content (8%) was observed when mature adipocytes were incubated with the whole hydrolysate at the concentration of 587 μg mL −1. Proliferation of pre-adipocytes was also reduced after incubation with this hydrolysate, which was not cytotoxic. Tryptophan induced a reduction of lipid content of 18% and was cytotoxic towards adipocytes at the concentration found in the hydrolysate: 25.7 μg mL −1. A decrease of the lipid content of mature adipocytes of 28% was observed with 2.9 ng mL −1 of captopril, which was also cytotoxic.

Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures

This contribution examines the technical feasibility of producing high added value probiotic biomass from deproteinized and non-supplemented milk whey. The kinetics of growth of Lactobacillus casei in deproteinized goat milk whey was analyzed. Experiments in batch, continuous and fed-batch conditions were conducted in a 3 L fully instrumented bioreactor. Final substrate and biomass concentrations, yields and productivities are reported for different culture strategies. A kinetic analysis was conducted to characterize biomass production, product inhibition effects, and substrate consumption rates. Due to the strong product inhibition, fed-batch cultures at high biomass concentration rendered higher productivity (0.45 g L(-1) h(-1)) than batch and continuous cultures (0.11 g L(-1) h(-1)), complete lactose conversions (<1.0 g of lactose/L at the end of each fed-batch cycle), and a product with higher viable cell counts (2 x 10(10) cell/g of freeze-dried product). Based on our result, high-cell density fed-batch strategies are recommended for commercial production of probiotic L. casei biomass.

Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity

Unsupplemented acid goat whey containing 0.96% protein and 2.76% lactose was fermented aerobically with 32 microflora extracted from various raw milk cheeses and dairy products. These microflora were screened for their ability to hydrolyse whey proteins (alpha-lactalbumin and/or beta-lactoglobulin) and to generate peptides inhibitors of Angiotensin I Converting Enzyme. Five microflora were able to degrade whey protein. The most efficient microflora was able to fully hydrolyse alpha-lactalbumin and to a lesser extend beta-lactoglobulin. It was extracted from Bamalou des Pyrenées cheese. Micro-organisms involved consisted of yeast Kluyveromyces marxianus and lactobacillus Lactobacillus rhamnosus. Both were able to produce ACE inhibitory peptides after whey fermentation.

Cats and Goat Whey Associated with Toxoplasma gondii Infection in Pigs

In organic livestock production systems, farm-management factors are thought to play an important role in the on-farm prevalence of Toxoplasma gondii. Serological results and the results of an HACCP analysis were combined to determine important risk factors for the prevalence of this protozoan parasite. Mathematical analysis demonstrated that feeding goat whey to pigs and the presence of a high number of cats were positively correlated to T. gondii seroprevalence in pigs. Not covering roughage and the farmers' assumption that pigs can come into contact with cat feces also showed a positive relationship. In order to decrease the risk of T. gondii infecting their pigs, farmers should limit the access and number of cats on their farms and refrain from feeding goat whey to their pigs.

Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora

Seven lactobacilli and a variety of microflora extracted from twenty five commercial cheeses were grown on unsupplemented acid goat whey and screened for their capacity to hydrolyse whey proteins [alpha-lactalbumin (alpha-la) and beta-lactoglobulin (beta-lg)] and to generate peptides. Fermentations were performed aerobically or anaerobically at 37 degrees C using crude or pre-heated whey (10 min at 65, 75 or 85 degrees C). Under aerobic conditions, growth of lactobacilli was poor and protein hydrolysis did not occur. Anaerobic conditions slightly increased lactobacilli growth but neither beta-lg hydrolysis nor peptide generation were observed. More than 50% of alpha-la was digested into a truncated form of alpha-la (+/- 12 kDa) in crude whey and whey pre-heated at 65 degrees C. Twenty-five microflora extracted from raw milk cheeses were screened for their proteolytic activities on acid goat whey under the conditions previously described. Eight of them were able to hydrolyse up to 50% of alpha-la mainly during aerobic growth on crude or pre-heated whey. The corresponding hydrolysates were enriched in peptides. The hydrolysate involving microflora extracted from Comté cheese after or at 18 months ripening was the only one to exhibit hydrolysis of both alpha-la and beta-lg. Microbiological analysis showed that microorganisms originating from Comté cheese and capable of growth on unsupplemented whey consisted of Candida parapsilosis and Lactobacillus paracasei. Fermentation kinetic profiles suggested that peptides were released from alpha-la hydrolysis. The co-culture of both microorganisms was required for alpha-la hydrolysis that occurred concomitantly with the pH decrease. During whey fermentation, Cand. parapsilosis excrete at least one protease responsible for alpha-la hydrolysis, and Lb. paracasei is responsible for medium acidification that is required for protease activation.

산양유 Whey로부터 ACE 억제 Peptide의 분리 및 정제

ACE-inhibitory peptides derived from goat's whey hydrolyzed by various proteolytic enzymes were separated and purified for antihypertension materials. The highest ACE-inhibitory activity of goat's whey hydrolysates was 85.5 % by pepsin for 72 hrs. Also the highest ACE-inhibitory activity of goat's whey hydrolysates was F-4 by pepsin for 72 hrs by Sephadex G-25 gel chromatograms. F-4e and F-4ed from F-4 by RP-HPLC to first and second purification were the highest in ACE-inhibitory activity, respectively. The most abundant amino acid was leucine(I 8.54 %) in F-4ed of ACE-inhibitory peptides after second purification. Amino acid sequence of F-4ed of ACE-inhibitory peptides showed Leu-Lys-Asp-Tyr-Gly-GlyVal- Ser-Leu and Leu-Gly-Asp-Gly-Ala-Gly- Asp-Val-Ala-Phe. <TEX>$IC_{50}$</TEX> calibrated in peptic hydrolysates(72 hrs), F-4, F-4e and F-4ed from goat's whey hydrolysates by pepsin for 72 hrs were 33.93, 28.75, 11.74 and 1.09 mg/ml, respectively. From the results of this experiment, goat's whey hydrolysate by pepsin was shown to have ACE-inhibitory activity.