Results 41 to 50 of about 199,227 (162)

Antiviral properties of goat milk

Clinical Nutrition Open Science, 2021
Summary: Goat milk is commonly used as a “grandmother's drug” in traditional therapy of oral ulcers and lesions caused by Herpes Simplex Virus type 1 (HSV-1) infection without any basic scientific study.
Moshe Rubin, Shira Modai, Shlomi Rayman, Keren Mevorat Kaplan, Ella Mendelson, Dov Lichtenberg   +5 more
doaj   +1 more source

Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these

Croatian Journal of Food Science and Technology, 2011
The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products ...
J. Hardi, Mirela Lučan, Daliborka Koceva Komlenić, V. Krstanović, M. Jukić, V. Slačanac   +5 more
doaj  

Farmers’ perception and willingness to consume goat milk and goat milk products: A case study of the central Eastern Cape, South Africa

Pastoralism, 2019
The aim of the study was to assess small-scale farmers’ attitude and willingness to consume goat milk and its products. A structured questionnaire was used to collect data from 151 household farmers by using a 15% random sampling technique.
Emrobowansan M. Idamokoro, Busisiwe Gunya, Michael Aliber   +2 more
doaj   +1 more source

Antioxidative activity and protein profile of skim milk of Gaddi goats and hill cattle of North West Himalayan region [PDF]

Veterinary World, 2019
Aim: This study was aimed at evaluation of antioxidative activity, protein profile, and vitamins content of milk of Gaddi goats, local non-Gaddi goats, hill cattle, and Jersey crossbred cattle. Materials and Methods: Total phenol, antioxidant activity
Vinesh Sharma, Birbal Singh, Rinku Sharma, Jyoti B. Dhar, Neelam Sharma, Gorakh Mal   +5 more
doaj   +1 more source

Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk

Foods
The use of mixed cow–goat milk in yogurt production allows for balancing fermentation performance, textural properties and sensory attributes of the products.
Agnieszka Jankowska, Maria Wachowska, Aneta Dąbrowska, Marika Bielecka, Józef Warechowski, Aleksandra Potaś   +5 more
doaj   +1 more source

Goat milk fatty acids profile and protein fractions

Revista do Instituto de Latícinios Cândido Tostes, 2017
The aim of this study/reviewer was to evaluate the profile of fatty acids and protein fractions on the goat milk. The goat milk has as main characteristic the short and medium fatty acid chain (C4-C10) that is, at least as twice as much of that observed ...
Grazielly de Jesus Silva, Ben-Hur Ramos Ferreira Gonçalves, Daniele Gomes Conceição, Silvania Farias Oliveira Pontes, Sibelli Passini Barbosa Ferrão   +4 more
doaj   +1 more source

Goat’s milk anaphylaxis in a cow’s milk tolerant child [PDF]

Asia Pacific Allergy, 2019
Goat's milk (GM) allergy commonly occurs together with cow's milk (CM) allergy due to cross-reactivity between highly homologous proteins. We present an unusual case of GM anaphylaxis in a CM tolerant child.
Goh, Si Hui, Chong, Kok Wee, Loh, Wenyin, Goh, Anne Eng Neo   +3 more
openaire   +2 more sources

PROFIL ASAM LEMAK DAN ASAM AMINO SUSU KAMBING SEGAR DAN TERFERMENTASI [Fatty Acid and Amino Acid Profile of Fresh and Fermented Goat Milk]

Jurnal Teknologi dan Industri Pangan, 2012
This research aimed to investigate the composition of fatty acids and amino acids in fresh and fermented goa-milk. The milk was in oculated with 4% (v/v) of L. casei and fermented at 37°C for 48 h.
Maria Erna Kustyawati*, Susilawati, Dewi Tobing, Trimaryanto   +3 more
doaj   +2 more sources

Comparative fatty-acid profile and atherogenicity index of milk from free grazing Nguni, Boer and non-descript goats in South Africa

Pastoralism, 2019
This study aimed to determine and compare the fatty acid composition and atherogenecity index of milk fat from Nguni, Boer and non-descript at two different sampling periods.
Emrobowansan M. Idamokoro, Voster Muchenje, Anthony J. Afolayan, Arno Hugo   +3 more
doaj   +1 more source

The effect of fresh goat’s milk on anthropometric overview in healthy women. [PDF]

Journal of Pharmacy & Pharmacognosy Research, 2021
Context: Most people believe that goat milk contains high fat; therefore, regular consumption of goat milk will increase body weight. This assumption needs to be proven to be able to utilize the use of milk to improve public health.
Yusni Yusni, Maryatun Maryatun
doaj