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Characterization of Mongolian Goat Milk | OMICS International | Abstract
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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Research Article

Characterization of Mongolian Goat Milk

C Narangerel1*, M Narangerel2, TS Batsukh3, B Munkhjargal4, A Bat-Erdene2 and TS Dorjsuren1

1Institute of Technology, Ulaanbaatar, Mongolia

2School of Animal Science & Biotechnology, Mongolian University of Live Sciences, Mongolia

3School of Industrial Technology, Mongolian University of Science and Technology, Mongolia

4National Dairy Development Board of Mongolia, Mongolia

*Corresponding Author:
Narangerel Choijilsuren
Institute of Technology, Ulaanbaatar, Mongolia
E-mail: [email protected]

Received date: October 26, 2016; Accepted date: December 05, 2016; Published date: December 30, 2016

Citation: Narangerel C, Narangerel M, Batsukh T, Munkhjargal B, Bat-Erdene A, et al. (2016) Characterization of Mongolian Goat Milk. J Exp Food Chem 2:120. doi:10.4172/2472-0542.1000120

Copyright: © 2016 Narangerel C, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Specific compositions of the protein amino acids components, carbohydrates, fat, minerals, enzymes and immune substances of Mongolian pasture goats are showing that it is certainly a good quality product for food, child nutrition, treatment and spa food. It is also related to the Mongolian traditions of replacing breast-milk with goat’s milk and use it for a variety of health treatments. It has been proven that biotransformation of cheese, which has a part of propionic acid bacteria (P. shermanii), contains large quantities of volatile acids, soluble proteins, flavor forming compounds and plays a great role in producing the specific taste and quality of the product. Research findings revealed that goat’s milk functional properties depended on the hair color of the goats, because fat acids in the milk were different in samples from goats with different hair color. The milk sampled from white haired goats was found to have a higher amount of unsaturated fatty acids than that found in the milk from black haired goats.

Since Mongolia has a rich source of non-cow’s milk, especially the rich source of goat milk, it is really important to build advanced technology, modern research methods and inventing new special milk composition, as well as, producing brand products, processing new technology, increasing the income of the herders and finding a new process for exporting the product.

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