To the item of fraction composition of goat milk

For development of technological parameters of the goat milk processing it is necessary to have compatible data about composition and properties of both goat and cow milks. The object of the study was goat milk received at the farm in the Minsk region in the spring and summer periods. The mass share of protein was determined by the Kjeldal method, minerals - by the spectrophotometric method, amino acids composition - by the HPLCh and fatty acids composition - by the gas liquid chromatography. Protein level in the goat milk as compared with the cow milk is by 0,1-0,4% higher, fat - by 0,3-0,9 % and dry matter - by 0,2-1,1 % higher. Goat milk is characterized by higher casein content that will effect processing regimes. The amino acids score of the essential amino acids of goat milk lies in the range from 80 to 155% that demonstrate high biological value of the product. Fatty acids composition considerably differs from that of the cow milk. Goat milk contains large amount of stearic and oleic acids. In the spring time level of calcium in the goat milk was by 65% lower as compared with the data found in publications, and in the summer time - by 27%. Phosphrus content in the spring time was a bit higher, and in summer - lower. Composition of goat milk proteins, their amino acids sequences and physical-chemical properties do not differ considerably from the cow milk proteins that is important for determination of the technological parameters of the goat milk processing.

goat milk, fat content, protein content, amino acids composition, fatty acids composition, minerals composition