Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses

Authors

  • Altynay Abdugamitova S. Seifullin Kazakh Agrotechnical Research University, Zhenis avenue, 62, 010011, Astana, Kazakhstan, Tel.: +7 (702) 293 6680
  • Assiya Serikbayeva Kazakh National Agrarian Research University, Abay avenue, 8, 050010, Almaty, Kazahstan, Tel.: +7 (777) 256 5375
  • Akmaral Mateyeva “LF Company” LLP, Seifullin st., 460, 050000, Almaty, Kazakhstan, Tel.: +7 (701) 981 2173
  • Gulbagi Orymbetova South Kazakhstan Medical Academy, Al-Farabi square, 1, 160019, Shymkent, Kazakhstan, Tel.: +7 (701) 257 1021 https://orcid.org/0000-0001-8987-3366
  • Sulushash Mateyeva M.Kh.Dulaty Taraz Regional University, Suleymenov, 7, 080012, Taraz, Kazakhstan, Tel.: +7 (702) 343 4843
  • Ainur Matibaeyva Almaty Technological University, Tole bi st., 100, 050000, Almaty, Kazakhstan, Tel.: +7 (775) 444 0081
  • Akerke Toleugazykyzy S.Seifullin Kazakh Agrotechnical Research University, Zhenis avenue, 62, 010011, Astana, Kazakhstan, Tel.: +7 (775) 391 5632 https://orcid.org/0000-0002-2061-1699

DOI:

https://doi.org/10.5219/2000

Keywords:

goat milk, cow milk, cheese yield, nutritional analysis

Abstract

Goat milk is a valuable resource for food production thanks to its physical, chemical, and biological properties, easy digestibility, and lower allergenicity. The dairy product market in Kazakhstan is growing, leading to advancements in the industrial processing of goat milk. Consequently, this study aimed to analyse the proximate composition of raw goat milk, produce cheeses from goat milk alone and in combination with cow milk and examine the fatty acid profiles of the resulting cheeses. The findings indicated that goat milk contained a higher percentage of protein, while a 1:1 mixture of goat and cow milk exhibited increased levels of lactose and fat (p <0.001). A soft cheese prepared from goat milk exhibited faster coagulation, higher cheese yield and fat in dry matter. Furthermore, the saturated fatty acid (SFA) content was greater in cheeses made from the goat-cow milk blend compared to those made solely from goat milk (p <0.05). Notably, an increased presence of oleic acid and polyunsaturated fatty acids (PUFAs), such as linoleic, linolenic, and palmitoleic acids, was only detected in 100% goat milk cheeses. Overall, the soft cheese produced from goat milk showed improved nutritional qualities, particularly regarding fatty acid content. However, additional research is needed to assess sensory attributes and consumer acceptance.

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Published

2024-09-27

How to Cite

Abdugamitova, A., Serikbayeva, A., Mateyeva, A., Orymbetova, G., Mateyeva, S., Matibaeyva, A., & Toleugazykyzy, A. (2024). Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses. Potravinarstvo Slovak Journal of Food Sciences, 18, 807–818. https://doi.org/10.5219/2000

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