Cow milk
Cow Milk
The cow milk is the most studied milk since it is the most produced and consumed milk in the world. However, other domesticated mammalian species, such as goats and sheep, have aroused greater interest as an object of study. These species have reached higher production quantities, which meet the nutritional demand of specific populations. On the other hand, goat and sheep milk have their peculiarities varying in the composition of cow's milk. The first major difference is related to seasonality of these species (cow, goat, and sheep), besides the fat content and profile, the protein, the total solids, and the minerals (Park et al., 2007).
Vanessa Bonfim da Silva, Marion Pereira da Costa, in Processing and Sustainability of Beverages, 2019 Goat and Sheep Milk: Characteristics and Peculiarities
The cow milk is the most studied milk since it is the most produced and consumed milk in the world. However, other domesticated mammalian species, such as goats and sheep, have aroused greater interest as an object of study. These species have reached higher production quantities, which meet the nutritional demand of specific populations. On the other hand, goat and sheep milk have their peculiarities varying in the composition of cow's milk. The first major difference is related to seasonality of these species (cow, goat, and sheep), besides the fat content and profile, the protein, the total solids, and the minerals (Park et al., 2007).
The goat milk differs markedly from cow’s milk in several physical-chemical characteristics, which result in significant differences in the technological behavior and the characteristics of the final products of the two types of milk. The goat milk when compared to the cow milk presents the best digestibility, alkalinity, buffer capacity, and therapeutic effect in human nutrition, especially for children and the elderly with cow's milk allergies. In this way, goat milk has been an excellent substitute for bovine milk in human nutrition (Pandya and Ghodke, 2007; Banjare et al., 2017; Joon et al., 2017). They also differ in relation to the proportions of the four main caseins αs1, αs2, β, Κ, as well as the size of the micelle. With respect the difference in the proportions, the main difference is related to the contents of caseins αs1 and αs2 among individuals and breeds of goats and sheep, due to the occurrence of genetic polymorphisms in all milk proteins (Park, 2007; Park et al., 2007; Raynal-Ljutovac et al., 2008). Low casein content and other characteristics, such as αs-casein ratios and micellar size, are responsible for the poor texture of goat milk yogurt.
Regards,
Jessie| Global Journal of Dairy Farming and Milk Production