Biochemical and functional characterization of milk from alpina and toggenburg goat breeds

Abstract

Objective: This work aimed to evaluate the biochemical and functional properties of milk from two goat breeds (Alpina and Toggenburg) which could give goat's milk a higher added value and market, making it an attractive option for milk producers.

Design/methodology/approach: Several biochemical analyses were performed to both breed milks: Total Fat (Gerber); Total Protein (Lowry); Lactose (reducing sugars); Fatty acid composition (Mass-mass coupled gas chromatography) and antihypertensive activity (angiotensin-converting enzyme inhibition). To determine possible applications, functional characteristics of yogurt and cheese were also evaluated. Statistical analyses were performed using NCSS software.

Results: Fat content of Alpina breed was higher than Toggenburg’s (4.76% vs. 2.96%, α=0.00013), as was lactose (8.26% vs. 5.37%, α=0.003), while Toggenburg presented higher protein content (5.53% vs. 4.77%, α=0.00016). Potential biologically active fatty acids were found in both milks in similar concentrations. Toggenburg milk sowed higher antihypertensive activity than Alpina (100% vs 77.27%), which was maintained and in some cases increased, when fermented to obtain different derivatives such as cheese and yogurt.

Limitations on study/implications: Further study is still needed to determine the entire biofunctionality of goat’s milk and provide milk producers with options to increase market and added value of their products.

Findings/conclusions: Both, Alpina and Toggenburg goat’s milk showed a high Biofunctional potential due to their fat and protein fractions; The fact that biofunctionality can be transferred to derivatives such as yogurt or cheese may increase producers' interest in producing and commercializing it, since the products can be marketed as “functional foods”.