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Overview of Functionality of Goat and Sheep Milk Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 2750-2764 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 10 (2020) Journal homepage: http://www.ijcmas.com Review Article https://doi.org/10.20546/ijcmas.2020.910.332 Overview of Functionality of Goat and Sheep Milk A. J. Pandya, A. J. Gokhale* and J. M. Mallik Department of Dairy Processing & Operations, Faculty of Dairy Science, Anand Agricultural University, Anand 388 110, India *Corresponding author ABSTRACT Small ruminant milks have composition different from cow milk. Goat and Sheep milk s are natural functional milks mainly because of its high nutritional value, digestibility and therapeutic and dietary characteristics. K e yw or ds Goat’s milk also contains more free amino acids, minerals (calcium, Functionality, Goat magnesium, potassium and phosphorus, selenium) and vitamins than cow’s and Sheep milk, α- milk which are essential for bone growth and the proper development of lactoalbumins and newborns. In the whey protein content about 55% of all milk whey proteins β- lactoglobulin are albumins, which include α-lactoalbumins and β- lactoglobulin, a rich Article Info source of bioactive peptides with extra physiological activity. Goat and Accepted: Sheep milk is a good source of conjugated linoleic acid and α-linolenic 20 September 2020 acid. It is claimed to inhibit the occurrence and development of cancer, in Available Online: the prevention of coronary heart disease and atherosclerosis, inhibits the 10 October 2020 development of osteoporosis and stimulates the immune system. Introduction beneficial effect on an individual’s health when it is consumed as part of a varied diet Functional milk is milk that provides health and on a regular basis at effective levels.” benefits beyond what regular milk provides. It has its origin in functional foods. British Many scientists working on the functional Nutrition Foundation defines functional foods properties of goat and sheep have concluded as “foods with health-promoting benefits that these milks are natural functional milks and/or disease – preventing properties over mainly because of its high nutritional value, and above their usual nutritional values”. digestibility and therapeutic and dietary Functional foods are foods or food ingredients characteristics. Among these compounds are that provide a health benefit beyond basic bioactive peptides and lipids, such as nutrition. These foods have a potentially conjugated linoleic acids and other bioactive 2750 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 2750-2764 components like hormones, cytokines, Bangladesh having the highest populations. oligosaccharides, nucleotides and minor Although most income from global goat components, which may have an important production comes from meat sales, there has role on the development and maintenance of been a simultaneous increase in goat milk metabolic, immunological and physiological production and consumption. Total global processes and thus contribute to the goat milk production was estimated at 18.7 development of functional dairy products million tonnes in 2017. It increased 62% from (Haenlein, 2004; Raynal-Ljutovac et al., 1993 to 2013. From just 2007 to 2017, 2008, Salva et al., 2010, Salva et al., 2011). production increased by 16%. During the past decade, Asia has seen the largest increase in Milk and colostrum contain a great number of goat milk production by 22%, followed by bioactive components influencing the human Africa 13%, Oceania 9%, Americas 5%, and health such as weight management and Europe 4% (Bath and Christopher, 2019). hypertension. Furthermore, milk components, such as calcium and proteins and new Sheep and goat milk represented only 1.3 and structures created by reaction of these with 1.9%, respectively, of the world's total milk other components have a great influence on production in 2018. According to the FAO the technological properties of the milk, and (2018) world total goat milk production was might also influence digestion and health 15.26 million metric tons per annum, while properties. Since Goat and sheep milk is Sheep Milk Production was 10.37 million richer in such milk components compared to metric tons per annum. The top producers of bovine milk, it is justifiable to consider goat goat milk in 2018 were India (5.75 million and sheep milk to be natural functional milks metric tons), 25 percent of global goat milk (Assis et al., 2016). production and 3.5 percent of national milk production. Top producers of Sheep milk Goat and sheep milk were China (1.54 million metric tons), followed by Turkey and Greece (1.10 and 0.7 Goats and sheeps seem to be the earliest million metric tons) and other Mediterranean domesticated animals and, due to their countries (Statista, 2020). inherent nature, they have been raised usually in small herds maintained by individuals Dairy goat generally produce between about either as a source of income or as a hobby. 1100 kg of milk in 280 days lactation period, They have been raised for milk for thousands while sheep produce about 350 kg in 245 days of years and were milked even before cows. lactation period which much lower as Nevertheless, as pointed out in the literature, compared to dairy cows with 8500 kg in 305 goats have provided important sustenance, days lactation period (British Dairy Sheep self-sufficiency, and survival for people and Association, 2006). countries during economically difficult times. Although the goat nickname “cow of the poor Growing health awareness is a driving force man” still persists in some countries, there is a to look for food products that have a new consensus in the world that dairy goats beneficial effect on human body. Goat milk is provide foods not only for starving and poor as close to a perfect food as possible in nature people but also for prosperous periods and and its chemical structure is amazingly affluent people (Haenlein, 1996). similar to mother's milk. For this reason, in some countries it is used as the basis for the Nearly 60% of the world’s goats are found in development of infant formula in place of Asia, with China, India, Pakistan and cow milk. 2751 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 2750-2764 Chemical composition isoleucine and valine. Alpha- lactoalbumin, with the highest biological value, has Goat and sheep milk is white in colour as relatively large amounts of cystine and compared to cow milk, which is yellowish tryptophan. due to the presence of carotene and goats convert all carotene into Vitamin A in the Casein in milk occurs as the precursor of milk, hence is higher in content compared to caseinogen. It is a complex heterogeneous cow milk and comparable to human milk protein. The main fractions are αS1, αS2, β and content of Vitamin A. Goat milk has a κ-casein. The proportion of casein in milk is stronger flavour than sheep milk, which is due estimated to be about 2.12% and constitutes to liberation of short chain fatty acids which 75-85% of all proteins. It was that about 60% imparts goaty smell. Unlike cow milk, which of allergic reactions in humans are caused by is slight acidic, goat milk is alkaline in nature, the principal milk protein and lactoglobulin. which is very useful for people with acidity The most allergenic is the casein fraction αS1, problems. This alkalinity is due to the higher the content of which in goat milk is very protein content and different arrangement of small unlike in cow milk, in which it forms phosphates. about 33% of all caseins. The high nutritive value of goat and sheep About 100 g of total casein contains 5.6 g of milk is associated with its chemical the αS1 fraction in goat milk compared to 38 g composition. As evident from the Table 1 the in cow milk. For this reason children with chemical composition of goat milk is similar protein intolerance cannot consume cow milk to cow milk with the main difference in due to the risk of allergic disorders. Small protein and fat structure while sheep milk has amounts of the αS1 casein fraction and the higher fat, protein and lactose content. small size of casein micelles cause goat milk to be rapidly digested by proteolytic enzymes The differences in gross composition of goat of the stomach, as a result of which goat milk and sheep milk make the rennet coagulation is also recommended for people with time for sheep milk shorter and the curd gastrointestinal problems, especially firmer owing to the differences in the casein ulcerations (Krzyzewski et al., 2002). composition and content (Tamime et al., 2011). κ- Casein was also shown to have antithrombotic properties as it inhibits platelet Functional ingredients: Milk protein and serotonin secretion. Many bioactive peptides, released during enzymatic digestion, The richest source of functional milk were identified in sequences of casein components is protein. In human nutrition, it (Bernacka, 2005). mainly serves the nutritional function as it provides non-essential amino acids and In studies with rats, which had malabsorption nitrogen for the synthesis of body proteins syndromes, it was found that goat milk and amino acids (Haenlein, 2002). Goat milk improved the intestinal absorption of copper, proteins have a high value because they which was attributed to the higher contents of contain all non-essential amino acids. The cysteine (derived from cystine) in goat milk content of non-essential amino acids varies (83 mg/100 g) than in cow milk (28 mg/100 according to the protein fraction. Whey g) (Barrionuevo et al., 2002). proteins are rich mainly in lysine, threonine, 2752 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 2750-2764 The genetic polymorphism that occurs in the properties is beta-lactoglobulin (β-Lg). It proteins between the different species is what forms the largest part of all whey proteins in clarifies the potential use of goat's milk as a milk (54%).
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