Health-Promoting Ingredients in Goat's Milk and Fermented Goat's Milk Drinks

Area of Science:

• Nutritional Science
• Food Chemistry
• Dairy Science

Background:

• Goat milk and its fermented products are recognized for their nutritional value.
• Variations in production methods (organic vs. commercial) may influence the content of health-promoting compounds.

Purpose of the Study:

• To compare the levels of conjugated linoleic acid (CLA), minerals, and folates in organic and commercial goat milk and fermented products.
• To assess the impact of processing on the nutritional composition of goat dairy products.

Main Methods:

• Analysis of fatty acids, with a focus on CLA, in raw milk and fermented products.
• Quantification of selected minerals (calcium, phosphorus, copper, manganese, magnesium, sodium, potassium, iron, zinc) and folates.
• Comparison of nutrient content between organic and commercial samples.

Main Results:

• Raw organic goat milk had significantly higher CLA content than commercial milk.
• Commercial natural yogurts exhibited the highest CLA, while organic natural yogurts had the lowest.
• Commercial products were richer in calcium, phosphorus, and copper; organic products in manganese.
• Folate content was highest in organic milk and organic Greek yogurts.

Conclusions:

• Production method significantly influences the CLA, mineral, and folate content of goat milk and fermented products.
• Organic goat milk and yogurts offer advantages in CLA and folate levels.
• Commercial goat dairy products may provide higher levels of specific essential minerals.