Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions
DOI:
https://doi.org/10.5219/1792Keywords:
goat milk, dairy product, quality, goat farm, KazakhstanAbstract
Providing the population with high-quality products is a priority intention of the government. North Kazakhstan and Akmola regions are the most promising in developing the country's dairy cattle breeding and milk processing. An assessment of the qualitative indicators of milk production and processing in these areas would allow us to assess the dynamics of the development of the country's dairy industry and identify the main problems, so research on this issue is relevant. The study aimed to analyze the qualitative indicators of milk production and processing at the enterprises of the North Kazakhstan and Akmola regions, the factors affecting the quality of dairy products, and the prospects for expanding the range of enterprises. In the study, an InfraXact infrared analyzer was used to determine the quality of haylage in the diet of goats and for goat milk - the CombiFoss FT + analyzer. Generally, the quality of milk on the goat farms "Zeren" and "Tamasha-2050" in terms of fat, protein, lactose, fatty acid composition of milk fat, and somatic cells meets the regulatory requirements. The specificity of the goat farm "Tamasha-2050" is the production of various hard and soft cheese types. Farm "Zeren" is focused on the production scale and a wide range of products (drinking milk, yogurt, kefir, and ice cream). It was concluded that there is a wide choice for the consumer of high-quality dairy products from goat milk in enterprises.
Downloads
Metrics
References
Report of akim of Akmola region Ermek Marzhikpayev “On the results of socio-economic development of Akmola region for 2021. (2021). Retrieved from: https://www.gov.kz/memleket/entities/aqmola/documents
/details/264287?lang=ru.
Report of akim of Northern Kazakhstan “About the development of agriculture”. (2022). Retrieved from https://www.gov.kz/memleket/entities/sko-agro/activities/4981?lang=ru.
Nurtayeva, Z. (2022). Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 69–79). HACCP Consulting. https://doi.org/10.5219/1720 DOI: https://doi.org/10.5219/1720
Shunekeyeva, A. A. (2021). Influence of Starter Cultures’ Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat’s Milk. In OnLine Journal of Biological Sciences (Vol. 21, Issue 1, pp. 154–160). Science Publications. https://doi.org/10.3844/ojbsci.2021.154.160 DOI: https://doi.org/10.3844/ojbsci.2021.154.160
“A woman architect has created the largest goat farm in northern Kazakhstan”. (2021). In Khabar 24 (24-hour news channel). Retrieved from https://24.kz/ru/news/economyc/item/495201-zhenshchina-arkhitektor-sozdala-kozovodcheskuyu-fermu-v-sko.
GOST 32040-2012 “Feedstuffs, compound feeds, feed raw materials. Method for determination of crude protein, crude fiber, crude fat and moisture using spectroscopy in the near-in-infrared region”. (2014). Retrieved from: https://internet-law.ru/gosts/gost/55122/.
ISO 6498:2012 “Animal feeding stuffs- Guidelines for sample preparation, IDT”. (2014). Retrieved from: https://internet-law.ru/gosts/gost/58257/.
Sánchez, A., Sierra, D., Luengo, C., Corrales, J. C., de la Fe, C., Morales, C. T., Contreras, A., & Gonzalo, C. (2007). Evaluation of the MilkoScan FT 6000 Milk Analyzer for Determining the Freezing Point of Goat’s Milk Under Different Analytical Conditions. In Journal of Dairy Science (Vol. 90, Issue 7, pp. 3153–3161). American Dairy Science Association. https://doi.org/10.3168/jds.2007-0038 DOI: https://doi.org/10.3168/jds.2007-0038
GOST 32940-2014 “Raw Goat Milk Technical conditions”. (2016). Retrieved from: https://internet-law.ru/gosts/gost/58478.
Online store of the breeding farm "Zerenda". Retrieved from https://www.zerenmilk.kz/.
Online store of the breeding farm “Tamasha-2050”. Retrieved from https://www.instagram.com/koziy_sir_/.
Shunekeyeva, A., Alimardanova, M., & Majorov, A. (2021). Study of the nutritional value of fermented milk drinks from goat’s milk. In S. Belousov & S. Roshchupkin (Eds.), E3S Web of Conferences (Vol. 285, p. 05003). EDP Sciences. https://doi.org/10.1051/e3sconf/202128505003 DOI: https://doi.org/10.1051/e3sconf/202128505003
Panin, V. A. (2022). Nutritional values of Orenburg breed goat diets at different cultivation intensity as a growth and development factor. In Izvestia Orenburg State Agrarian University. Orenburg State Agrarian University. https://doi.org/10.37670/2073-0853-2022-93-1-269-276 DOI: https://doi.org/10.37670/2073-0853-2022-93-1-269-276
Business plan "Production of dairy products from goat's milk”. (2020). Retrieved from https://akyldas.kz/storage/business-plans/taraz-5.pdf.
Overview of the milk and dairy products market of the member states of the Eurasian Economic Union for 2013-2017. (2018). Retrieved from: https://eec.eaeunion.org/upload/medialibrary/b5a/OBZOR-po-moloku_za-2013_2017-g.pdf.
Miller, B. A., & Lu, C. D. (2019). Current status of global dairy goat production: an overview. In Asian-Australasian Journal of Animal Sciences (Vol. 32, Issue 8, pp. 1219–1232). Asian Australasian Association of Animal Production Societies. https://doi.org/10.5713/ajas.19.0253 DOI: https://doi.org/10.5713/ajas.19.0253
Thirunavukkarasu, D., Jothilakshmi, M., Silpa, M. V., & Sejian, V. (2022). Factors driving adoption of climatic risk mitigating technologies with special reference to goat farming in India: Evidence from meta-analysis. In Small Ruminant Research (Vol. 216, p. 106804). Elsevier BV. https://doi.org/10.1016/j.smallrumres.2022.106804 DOI: https://doi.org/10.1016/j.smallrumres.2022.106804
Laouadi, M., Tennah, S., Kafidi, N., Antoine-Moussiaux, N., & Moula, N. (2018). A basic characterization of small-holders’ goat production systems in Laghouat area, Algeria. In Pastoralism (Vol. 8, Issue 1). Springer Science and Business Media LLC. https://doi.org/10.1186/s13570-018-0131-7 DOI: https://doi.org/10.1186/s13570-018-0131-7
Kisku, U., & Singh, A. K. (2022). Goat Farming Project Plan: Economics and Profitability. In Food and Scientific Reports (Vol. 3, Issue 4 pp. 25–29). Nature Portfolio.
García-Burgos, M., Moreno-Fernández, J., Alférez, M. J. M., Díaz-Castro, J., & López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. In Journal of Functional Foods (Vol. 72, p. 104059). Elsevier BV. https://doi.org/10.1016/j.jff.2020 DOI: https://doi.org/10.1016/j.jff.2020.104059
Kiełczewska, K., Jankowska, A., Dąbrowska, A., Wachowska, M., & Ziajka, J. (2020). The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk. In International Dairy Journal (Vol. 102, p. 104607). Elsevier BV. https://doi.org/10.1016/j.idairyj.2019.104607 DOI: https://doi.org/10.1016/j.idairyj.2019.104607
Shunekeyeva, A. A., Alimardanova, M., & Albertovich, M. A. (2021). Chemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth Flour. In American Journal of Animal and Veterinary Sciences (Vol. 16, Issue 2, pp. 136–143). Science Publications. https://doi.org/10.3844/ajavsp.2021.136.143 DOI: https://doi.org/10.3844/ajavsp.2021.136.143
Clark, S., & Mora García, M. B. (2017). A 100-Year Review: Advances in goat milk research. In Journal of Dairy Science (Vol. 100, Issue 12, pp. 10026–10044). American Dairy Science Association. https://doi.org/10.3168/jds.2017-13287 DOI: https://doi.org/10.3168/jds.2017-13287
Vouraki, S., Skourtis, I., Psichos, K., Jones, W., Davis, C., Johnson, M., Rupérez, L. R., Theodoridis, A., & Arsenos, G. (2020). A Decision Support System for Economically Sustainable Sheep and Goat Farming. In Animals (Vol. 10, Issue 12, p. 2421). MDPI AG. https://doi.org/10.3390/ani10122421 DOI: https://doi.org/10.3390/ani10122421
Park, Y. W., Juárez, M., Ramos, M., & Haenlein, G. F. W. (2007). Physico-chemical characteristics of goat and sheep milk. In Small Ruminant Research (Vol. 68, Issues 1–2, pp. 88–113). Elsevier BV. https://doi.org/10.1016/j.smallrumres.2006.09.013 DOI: https://doi.org/10.1016/j.smallrumres.2006.09.013
Goetsch, A. L., Zeng, S. S., & Gipson, T. A. (2011). Factors affecting goat milk production and quality. In Small Ruminant Research (Vol. 101, Issues 1–3, pp. 55–63). Elsevier BV. https://doi.org/10.1016/j.smallrumres.2011.09.025 DOI: https://doi.org/10.1016/j.smallrumres.2011.09.025
Syd Jaafar, S. H., Hashim, R., Hassan, Z., & Arifin, N. (2018). A Comparative Study on Physicochemical Characteristics of Raw Goat Milk Collected from Different Farms in Malaysia. In Tropical Life Sciences Research (Vol. 29, Issue 1, pp. 195–212). Penerbit Universiti Sains Malaysia. https://doi.org/10.21315/tlsr2018.29.1.13 DOI: https://doi.org/10.21315/tlsr2018.29.1.13
Borková, M., Šulc, M., Svitáková, A., Novotná, K., Smolová, J., Peroutková, J., & Elich, O. (2019). Goat yoghurt drinks with elevated α-linolenic acid content and enriched with yacon fiber. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 150–156). HACCP Consulting. https://doi.org/10.5219/1031 DOI: https://doi.org/10.5219/1031
Viana de Souza, J., & Silva Dias, F. (2017). Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products. In Current Opinion in Food Science (Vol. 13, pp. 1–9). Elsevier BV. https://doi.org/10.1016/j.cofs.2017.01.003 DOI: https://doi.org/10.1016/j.cofs.2017.01.003
Biletska, Y., Ryzhkova, T., Babenko, V., Krivtsova, A., Plotnikova, R., & Skyrda, O. (2020). Substantiating the use of sprouted beans flour in the production of sour milk products based on goat milk. In Eastern-European Journal of Enterprise Technologies (Vol. 4, Issue 11 (106), pp. 6–13). Private Company Technology Center. https://doi.org/10.15587/1729-4061.2020.209514 DOI: https://doi.org/10.15587/1729-4061.2020.209514
Verruck, S., Dantas, A., & Prudencio, E. S. (2019). Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. In Journal of Functional Foods (Vol. 52, pp. 243–257). Elsevier BV. https://doi.org/10.1016/j.jff.2018.11.017 DOI: https://doi.org/10.1016/j.jff.2018.11.017
Sumarmono, J. (2022). Current goat milk production, characteristics, and utilization in Indonesia. In IOP Conference Series: Earth and Environmental Science (Vol. 1041, Issue 1, p. 012082). IOP Publishing. https://doi.org/10.1088/1755-1315/1041/1/012082 DOI: https://doi.org/10.1088/1755-1315/1041/1/012082
O’Brien, K. V., Aryana, K. J., Prinyawiwatkul, W., Ordonez, K. M. C., & Boeneke, C. A. (2016). Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir. In Journal of Dairy Science (Vol. 99, Issue 9, pp. 7043–7048). American Dairy Science Association. https://doi.org/10.3168/jds.2015-10284 DOI: https://doi.org/10.3168/jds.2015-10284
Domagała, J., Wszołek, M., & Dudzińska, A. (2012). The influence of the fortification method and starter culture type on the texture and microstructure of probiotic yoghurts prepared from goat's milk. In Milchwissenschaft (Vol. 67, Issue 2, pp. 172–176). AVA-Verlag Allgau.
Açu, M., Kinik, Ö., & Yerlikaya, O. (2017). Functional properties of probiotic ice cream produced from goat's milk. In Carpathian Journal of Food Science & Technology (Vol. 9, Issue 4, pp. 86–100). North University of Baia Mare.
Santis, D., Giacinti, G., Chemello, G., & Frangipane, M. T. (2019). Improvement of the Sensory Characteristics of Goat Milk Yogurt. In Journal of Food Science (Vol. 84, Issue 8, pp. 2289–2296). Wiley. https://doi.org/10.1111/1750-3841.14692 DOI: https://doi.org/10.1111/1750-3841.14692
Hadjimbei, E., Botsaris, G., Goulas, V., Alexandri, E., Gekas, V., & Gerothanassis, I. P. (2019). Functional stability of goats’ milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii. In International Journal of Dairy Technology (Vol. 73, Issue 1, pp. 134–143). Wiley. https://doi.org/10.1111/1471-0307.12629 DOI: https://doi.org/10.1111/1471-0307.12629
El‐Shafei, S. M. S., Sakr, S. S., & Abou‐Soliman, N. H. I. (2019). The impact of supplementing goats’ milk with quinoa extract on some properties of yoghurt. In International Journal of Dairy Technology (Vol. 73, Issue 1, pp. 126–133). Wiley. https://doi.org/10.1111/1471-0307.12628 DOI: https://doi.org/10.1111/1471-0307.12628
Fusco, V., Chieffi, D., Fanelli, F., Logrieco, A. F., Cho, G., Kabisch, J., Böhnlein, C., & Franz, C. M. A. P. (2020). Microbial quality and safety of milk and milk products in the 21st century. In Comprehensive Reviews in Food Science and Food Safety (Vol. 19, Issue 4, pp. 2013–2049). Wiley. https://doi.org/10.1111/1541-4337.12568 DOI: https://doi.org/10.1111/1541-4337.12568
Chávez-Servín, J. L., Andrade-Montemayor, H. M., Velázquez Vázquez, C., Aguilera Barreyro, A., García-Gasca, T., Ferríz Martínez, R. A., Olvera Ramírez, A. M., & de la Torre-Carbot, K. (2018). Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese. In Small Ruminant Research (Vol. 160, pp. 54–58). Elsevier BV. https://doi.org/10.1016/j.smallrumres.2018.01.011 DOI: https://doi.org/10.1016/j.smallrumres.2018.01.011
Bennato, F., Ianni, A., Martino, C., Di Luca, A., Innosa, D., Fusco, A. M., Pomilio, F., & Martino, G. (2020). Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products. In Journal of Dairy Science (Vol. 103, Issue 1, pp. 52–62). American Dairy Science Association. https://doi.org/10.3168/jds.2019-16838 DOI: https://doi.org/10.3168/jds.2019-16838
Vargas-Bello-Pérez, E., Tajonar, K., Foggi, G., Mele, M., Simitzis, P., Mavrommatis, A., Tsiplakou, E., Habib, Md. R., Gonzalez-Ronquillo, M., & Toro-Mujica, P. (2022). Consumer attitudes toward dairy products from sheep and goats: A cross-continental perspective. In Journal of Dairy Science (Vol. 105, Issue 11, pp. 8718–8733). American Dairy Science Association. https://doi.org/10.3168/jds.2022-21894 DOI: https://doi.org/10.3168/jds.2022-21894
43. Zhailaubaev, Zh. D., & Smagulova Z.T. (2019). Prospects and features of goat milk processing in the Republic of Kazakhstan. In Kazakhstan Agricultural Newspaper. Retrieved from http://abkaz.kz/perspektivy-i-osobennosti-pererabotki-kozego-moloka-v-respublike-kazaxstan/.
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
