Types of acidity in goat, cow and sheep milk
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Types of Acidity in Goat, Cow, and Sheep Milk
Understanding the types of acidity in goat, cow, and sheep milk is essential for dairy science and industry. Acidity in milk can be influenced by various factors, including the type of milk, processing methods, and storage conditions. This article synthesizes research findings on the acidity characteristics of these three types of milk.
pH and Acidic Coagulation
pH Levels in Different Milks
The pH levels of goat, cow, and sheep milk vary slightly. Cow milk typically has a pH of around 6.64, goat milk around 6.55, and sheep milk around 6.637. These pH levels are crucial as they influence the milk's behavior during processing and storage.
Acidic Coagulation Behavior
The acidic coagulation of milk from cows, goats, and sheep shows distinct patterns. At lower temperatures (15-20°C), all three types of milk exhibit a three-stage turbidimetric pattern during acidification. This includes an initial increase in turbidity, a decrease in turbidity with increased viscosity, and a final logarithmic increase in turbidity1. At higher temperatures (30-40°C), cow and sheep milk show a two-part pattern with a slight turbidity increase followed by a plateau, while goat milk shows this behavior only at 40°C1.
Free and Total Amino Acids
Amino Acid Profiles
The amino acid profiles of cow, goat, and sheep milk differ significantly. Sheep milk has the highest total protein content, followed by goat and cow milk. The most abundant amino acid in cow milk is glutamic acid, while in sheep milk it is tyrosine, and in goat milk, it is glycine2. Additionally, goat milk is a notable source of taurine, which is present in much lower amounts in cow and sheep milk2.
Fatty Acids and Flavor Compounds
Fatty Acid Content
The fatty acid profiles of goat, cow, and sheep milk are similar, with palmitic acid being the most abundant. However, goat milk has higher levels of medium-chain fatty acids (C6:0, C8:0, and C10:0), while sheep milk is richer in conjugated linoleic acid and α-linolenic acid6. These differences contribute to the unique flavors of each type of milk.
Flavor-Influencing Acids
Sheep and goat milk contain significant amounts of 4-methyloctanoic and 4-ethyloctanoic acids, which contribute to their characteristic flavors. These acids are present in higher concentrations in goat milk and cheese compared to sheep milk and cheese, influencing the strong and unique flavors associated with these products3 8.
Benzoic Acid Production in Yoghurts
Benzoic Acid Levels
The production of benzoic acid in yoghurts made from cow, goat, and sheep milk varies. Sheep yoghurt has the highest benzoic acid content, followed by goat and cow yoghurt. The levels of benzoic acid are influenced by the yoghurt culture, storage temperatures, and milk heat treatment before yoghurt production4.
Gelation Properties
Acid and Rennet Gelation
The gelation properties of milk are crucial for dairy product manufacturing. Intense heat treatment improves the acid gelation properties of sheep and cow milk more than goat milk, which produces weaker acid gels. Rennet-induced gelation is less affected by processing in goat and sheep milk compared to cow milk, which shows significant changes in gelation time and storage modulus with intense heat treatment5.
Conclusion
The types of acidity in goat, cow, and sheep milk are influenced by their pH levels, amino acid profiles, fatty acid content, and processing methods. Each type of milk exhibits unique characteristics that affect its behavior during coagulation, flavor development, and yoghurt production. Understanding these differences is essential for optimizing dairy processing and product quality.
Sources and full results
Most relevant research papers on this topic
A comparative study of pH and temperature effects on the acidic coagulation of milks from cows, goats, and sheep
Acidic coagulation of milk from cows, goats, and sheep at various temperatures shows two distinct patterns, with turbidity increasing and decreasing until a plateau is reached.
Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)
Raw milk from 'Alto Casertano' has a high total protein content and is a good source of essential amino acids, with sheep milk having the highest protein content.
Rigorous JournalContributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses
Sheep and goat milk cheeses have distinct mutton-like and goat-like flavors, while cow milk cheeses have low concentrations of 4-methyloctanoic acid.
Highly CitedEffect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk
Different strains of Lactobacillus and Streptococcus bacteria, storage temperatures, and milk heat treatment temperatures significantly affect the benzoic acid content in yoghurts from cow, goat, and sheep milk.
Rigorous JournalAcid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation.
Intense heat treatment improves acid gelation properties in sheep and cow milks, but weakens rennet gelation in goat milk, with seasonal variations affecting both properties.
Fatty Acid Profile of Milk - A Review
Goat and sheep milk have similar fatty acid profiles to cow milk, with palmitic acid being the most abundant, while sheep milk has higher conjugated linoleic acid and -linolenic acid content.
Literature ReviewHighly CitedA comparative study on the physicochemical parameters of milk samples collected from buffalo, cow, goat and sheep of Gujrat, Pakistan.
Buffalo and sheep milk have higher physicochemical parameters than cow and goat milk, with all tested parameters being higher in buffalo and sheep milk than in cow and goat milk.
Highly CitedConcentrations of volatile 4-alkyl-branched fatty acids in sheep and goat milk and dairy products.
Goat and sheep milk and dairy products have distinct flavors, with a proportion of 0.1% 4-alkyl-branched fatty acids in free form being sufficient to generate the characteristic goaty flavor.
A metabolomics comparison between sheep's and goat's milk.
Sheep's milk has higher levels of certain metabolites, while goat's milk has higher levels of others, with associations to protein and fat content.
Characterization of lactic acid bacteria from raw milk samples of cow, goat, sheep, camel and buffalo with special elucidation to lactic acid production.
Five potent lactic acid bacteria strains, Streptococcus thermophilus from goat milk, Lactococcus lactis from buffalo milk, Streptococcus gallolyticus from camel milk, Streptococcus thermophilus from cow milk, and Lactobacillus de
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