FACTORS AFFECTING COMPOSITION AND QUALITY 影响成分和质量的因素.ppt

FACTORS AFFECTING COMPOSITION AND QUALITY OF GOAT MILK Young W. Park Georgia Small Ruminant Research Extension Center Fort Valley State University Fort Valley, GA 31030-4313 And Department of Food Science and Technology The University of Georgia Athens, GA 30602 INTRODUCTION The goat has been the most maligned domesticated animal in many parts of the world, partly due to offensive odor of the buck, whose odor floats around and can affect the flavor of doe’s milk. However, recent study showed that goat milk properly milked and cooled is odor free and hard to distinguish from cow milk in odor and taste (Mowlem, 1988; Park and Haenlein, 2006). Thus, the production of quality goat milk is possible, which has made great progress lately in dismantling the old prejudice on goat milk by consumers (Haenlein, 2006). There has been a phenomenal increase in dairy goat numbers around the world in recent years (FAO, 2002; Park and Haenlein, 2006). Requirements for Quality Dairy Goat Products The products should have good flavor and no objectionable flavor, free from spoilage organisms, and contain legal limits of all nutrients. The products must be safe to consume and free of pathogenic bacteria, antibiotic, insecticide and herbicide compounds. The products should have good appearance, taste, freshness, and rheology (texture) , etc. St. Helens Farm-Milking Parlor, UK Secretory processes for Milk Quality Three types of milk secretion: 1. Merocrine secretion The movement of secretion products through epithelial cells without injury to the cell membrane (cow milk secretion). 2. Apocrine secretion Migration of secretory products to the apex of epithelial cell, where rupture of the cell membrane takes place to release the secretory products. (Parts of the cytoplasm secreted in the milk) (Goat milk secretion). 3. Holocrine secretion The entire epithelial cell disintegrates to become part of the secretion, where cytoplasmic fragments and nu