Raw Goat Milk Qualities from Thai Muslim Farms in Ayuthaya Province, Thailand, A Field Study
คำสำคัญ:
Goat milk, Thai Muslim farmบทคัดย่อ
In Thailand, dairy goat farms are associated with Muslim communities where the big cluster is in the central and southern part of the country. The purpose of the paper is to survey the relation of farm management and feeding of 6 Thai Muslim farms in Ayuthaya province with the goat milk quality as mainly focused on the chemical and physical properties, fatty acids compositions, and volatile compounds affecting odor and flavor. Most farms feed their goats with natural grass and silage mixed with soybean meal but some farms may add commercial concentrate feeding and white popinac leaves (Leucaena leucocephala de Wit) in each feeding meal. Our survey indicated the variation in goat milk quality which includes the intense off flavor and odor and fatty acid composition is influenced by insufficient feeding nutrition and poor farm management by some Muslim families. The neglected farm hygiene maybe one of the factors causing the unpleasant odour of goat milk. Percentage of fat and total solid, and specific gravity of goat milk from 6 farms were remarkably followed the standard values of Thai Agricultural Standard, (TAS 2010), whereas percentage of protein and solid not fat (SNF), and freezing point were graded as sub-standard. The improvement of feeding stuff through high nutrition for dairy goats and proper farm management are recommended for these 6 small Muslim farms which will be the prototype farming for upgrade goat milk to the standard in all categories turning back higher income for small Muslim families in Ayuthaya province
References
Antunac, N., J. Havranek, and D. Samarzija. 2001. Freezing point of goat’s milk. Milchwissenschaft 56 (1): 14-16.
Carunchiawhetstine, M. E., Y. Yuceer, Y. Avsar, and M. A. Drake. 2003. Identification and quantification of character aroma components in fresh Chevre‐style goat cheese. Journal of Food Science 68: 2441-2447. DOI: https://doi.org/10.1111/j.1365-2621.2003.tb07043.x
Ceballos, L., E. Ramos-Morales, G. Adarve, J. Díaz-Castro, L. Martínez, and M. Sampelayo. 2009. Composition of goat and cow milk produced under similar conditions and analyzed by identical methods. Journal of Food Composition and Analysis 22(4): 322-329. DOI: https://doi.org/ 10.1016/j.jfca.2008.10.020
Chilliard, Y., A. Ferlay, J. Rouel, and G. Lamerertt. 2003. A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. Journal of Dairy Science 86(5): 1751-1770. DOI: https://doi.org/10.3168/jds.S0022-0302(03)73761-8
Dacan N. and N. Silanikove. 2018. The advantages of goats for future adaptation to climate change: A conceptual overview. Small Ruminant Research 163: 34-38. DOI: https://doi.org/10.1016/j. smallrumres.2017.04.013
Díaz-Castro, J., F. Lisbona, M. Moreno, M. J. M. Alférez, M. S. Campos, and I. López-Aliaga. 2015. Influence of goat milk on iron deficiency anaemia recovery. International Journal of Dairy Science and Processing 2(1): 7-11. DOI: https://doi.org/10.19070/2379-1578-150003
Getaneh, G., A. Mebrat, A. Wubie, and H. Kendie. 2016. Review on goat milk composition and its nutrition value. Journal of Nutrition and Health Sciences 3(4): 1-10. DOI: https://doi.org/10.15744/2393-9060.3.401
Goetsch, A. L. 2019. Recent advances in the feeding and nutrition of dairy goats. Asian-Australas Journal of Animal Sciences 32(8): 1296-1305. DOI: https://doi.org/10.5713/ajas.19.0255
Inglingstad, R. A., S. Skeie, G. E. Vegarud, T. G. Devold, Y. Chilliard, and M. Eknæs. 2017. Feeding a concentrate rich in rapeseed oil improves fatty acid composition and flavour in Norwegian goat milk. Journal of Dairy Science 100: 7088-7015. DOI: https://doi.org/10.3168/jds.2016-12383
Ingvortová, M., B. Čermák, L. Zábranskỳ, A. Šimková, K. Švejdová, and M. Šoch. 2013. Effects of flax seed supplementation to lactating goats on milk fatty acid content. Acta Universitatis Cibiniensis. Series E: Food Technology 17: 1-3. DOI: https://doi.org/10.2478/aucft-2013-0008
Kang, G., S. Cho, P. Seong, B. Park, S. Kim, D. Kim, and K. Park. 2013. Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat. Meat Science 94(4): 495-499. DOI: https://doi.org/10.1016/j.meatsci.2013.03.034
Kompan, D. and A. Komprej. 2012. The effect of fatty acids in goat milk on health. In N. Chaiyabutr (ed.). Milk Production-An Up-to-Date Overview of Animal Nutrition, Management and Health. Intech Open Limited Publisher, London, United Kingdom.
Kouřimská, L., E. Vondráčková, M. Fantová, P. Nový, L. Nohejlová, and K. Michnová. 2014. Effect of feeding with algae on fatty acid profile of goat’s milk. Scientia Agriculturae Bohemica 45(3): 162-169. DOI: https://doi.org/10.2478/sab-2014-0103
Lima, M. J., T. L. Edite, O. Jorge, T. L. Luis, M. Antonio, and C. Manuel. 2017. Nutrition and health profile of goat products. pp. 190-231. In S. Kukovics (ed.). Goat Science. Intech Open Limited Publisher, London, United Kingdom.
Markiewicz-Keszycka, M., G. Czyżak‐Runowska, P. Lipińska, and J. Wójtowski. 2013. Fatty acid profile of milk - A review. Bulletin of the Veterinary Institute in Pulawy 57(2): 135-139. DOI: https://doi.org/10.2478/bvip-2013-0026
Nakavisut, S. and S. Anothaisinthawee. 2014. Dairy goat production in Thailand. In the Second Asian-Australasian Dairy Goat Conference, Bogor, Indonesia.
Park, Y. W. 2009. Bioactive components in goat milk. pp. 43-81. In Y. W. Park (ed.). Bioactive Components in Milk and Dairy Products. Wiley‐Blackwell. Hoboken, New Jersey.
Park, Y. W., M. Juárez, M. Ramos, and G. F.W. Haenlein. 2007. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research 68: 88-113. doi: 10.1016 / j. smallrumres. 2006.09.013
Poveda, J. M., E. Sánchez-Palomo, M. S. Pérez-Coello, and L. Cabezas. 2008. Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses. Dairy Science and Technology 88(3): 355-367. DOI: https://doi.org/10.1051/dst:2007021
Rosenman, J. and E. Garry. 2010. Base freezing point values of untainted goat, sheep, and water buffalo milk. Poster presentation. Presented at AOAC 2010 in Orlando, Florida.
Salem, A. Z. M., R. Manuel, D. Luismiguel, and C. Moisés. 2011. Major chemical constituents of Leucaena leucocephala and Salix babylonica leaf extracts. Journal of Tropical Agriculture 49(1-2): 95-98.
Siefarth, C. and A. Buettner. 2014. The aroma of goat milk: Seasonal effects and changes through heat treatment. Journal of Agricultural and Food Chemistry 62(49): 11805-11817. DOI: https://doi.org/10.1021/jf5040724
Soliman, G. 2005. Comparison of chemical and mineral content of milk from human, cow, buffalo, camel and goat in Egypt. The Egyptian Journal of Hospital Medicine 21: 116-130.
Strzałkowska, N., A. Jóźwik, E. Bagnicka, J. Krzyźewski, K. Horbańczuk, B. Pyzel, and J. Horbańczuk. 2009. Chemical composition, physical traits and fatty acid profile of goat milk as related to the stage of lactation. Animal Science Papers and Reports Institute of Genetics and Animal Breeding 27(4): 311-320.
Thai Agricultural Standard. 2008. Raw Goat Milk. National Bureau of Agricultural Commodity and Food Standards TAS 6006-2008. Published in the Royal Gazette.
Wasiksiri, S., U. Chethanond, S. Pongprayoon, S. Srimai, and B. Nasae. 2010. Quality aspects of raw goat milk in Lower Southern Thailand. Songklanakarin Journal of Science and Technology 32(2): 109-113.
World Health Organization. 1996. Trace Elements in Human Nutrition and Health. Belgium: 93/9811 - Macmillan/Ceuterick 8000.
Zamberlin, S., N. Antunac, J. Havranek, and D. Samaržija. 2011. Mineral elements in milk and dairy products. Mljekarstvo / Dairy 62(2): 111-125.
Zenene, T., N. Ahmed, T. Kabeta, and G. Kebede. 2014. Review on medicinal and nutritional values of goat milk. Academic Journal of Nutrition 3(3): 30-39. DOI: https://doi.org/10.5829/idosi.ajn. 2014.3.3.93210
