Goat milk and its components: secretory mechanisms and influence of nutritional factors
The possibilities of using dietary intervention to modify the composition of goat milk are limited. Improvement of the protein level can be obtained by increasing the dietary supply of energy and by use of pellets. This increase may range around 1.5 g/kg. Only genetic means may lead to further improvements. Milk fat content is clearly related to milk production. Some types of diets (with high pellet and low fiber and lipid levels) tend to reduce it, but protected lipids represent the best means to increase it. The fatty acid composition of fat is affected by the type of diet used. A diet that is rich in lipids and starches but deficient in energy, stimulates the secretion of C18 acids, whereas a diet rich in long fiber and energy improves the production of medium-chain and C16 acids. Although the possibilities of changing milk composition are limited; feeding conditions can modify technological and dietetic qualities of goat milk. It is necessary to control goat feeding in order to maintain a high level of quality (goat taste, unctuousness, etc.) for goat cheeses. It is apparent that much additional research needs to be carried out on goat milk in order to advance knowledge in this field. Particular needs are for research on goat milk flavor (favorable and unfavorable), the factors that influence milk comsumption in different farming conditions, and the dietetic quality of goat milk for human consumption
| Main Authors: | , , , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Scottsdale, AZ (EUA)
1982
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