Journal of Experimental Food Chemistry

Characterization of Mongolian Goat Milk

Abstract

C Narangerel*,M Narangerel,TS Batsukh,A Bat-Erdene,TS Dorjsuren,B Munkhjargal

Specific compositions of the protein amino acids components, carbohydrates, fat, minerals, enzymes and immune substances of Mongolian pasture goats are showing that it is certainly a good quality product for food, child nutrition, treatment and spa food. It is also related to the Mongolian traditions of replacing breast-milk with goat’s milk and use it for a variety of health treatments. It has been proven that biotransformation of cheese, which has a part of propionic acid bacteria (P. shermanii), contains large quantities of volatile acids, soluble proteins, flavor forming compounds and plays a great role in producing the specific taste and quality of the product. Research findings revealed that goat’s milk functional properties depended on the hair color of the goats, because fat acids in the milk were different in samples from goats with different hair color. The milk sampled from white haired goats was found to have a higher amount of unsaturated fatty acids than that found in the milk from black haired goats.

Since Mongolia has a rich source of non-cow’s milk, especially the rich source of goat milk, it is really important to build advanced technology, modern research methods and inventing new special milk composition, as well as, producing brand products, processing new technology, increasing the income of the herders and finding a new process for exporting the product.