Chemical and mineral composition of raw goat milk as affected by breed varieties available in Malaysia

被引：22

作者：

Mohsin, Aliah Zannierah ^{[1
]}

Sukor, Rashidah ^{[1
,2
]}

Selamat, Jinap ^{[1
,2
]}

Hussin, Anis Shobirin Meor ^{[3
]}

Ismail, Intan Hakimah ^{[4
]}

机构：

[1] Univ Putra Malaysia, Lab Food Safety & Food Integr, Inst Trop Agr & Food Secur, Serdang, Selangor, Malaysia

[2] Univ Putra Malaysia, Dept Food Sci, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia

[3] Univ Putra Malaysia, Dept Food Technol, Fac Food Sci & Technol, Serdang, Selangor, Malaysia

[4] Univ Putra Malaysia, Dept Pediatrician, Fac Med, Serdang, Selangor, Malaysia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2019年 / 22卷 / 01期

关键词：

Goat milk; goat breed; chemical composition; principal component analysis (PCA); FATTY-ACID-COMPOSITION; PHYSICOCHEMICAL CHARACTERISTICS; AMINO-ACID; PROFILES;

D O I：

10.1080/10942912.2019.1610431

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemical (proximate, amino acid, fatty acid) and mineral composition of raw goat milk from British Alpine, Jamnapari, Saanen, Shami, and Toggenburg breed (n= 30) were investigated. The results showed a significant difference (p< .05) on the chemical and mineral composition between the breeds. Principal component analysis (PCA) grouped the breeds into three groups; Jamnapari, Saanen and Shami, British Alpine and Toggenburg. This study showed that chemical and mineral composition of goat milk can be used as the criteria to classify goat breeds. These findings were important for goat breeder and manufacturer of goat milk to improve their products using breed selection.

引用

页码：815 / 824

页数：10

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