Nutritive Value of Goat and Cow Milk Sampled from the Region of East Kazakhstan
Ainur Serikova
Shakarim State University, Semey, Kazakhstan.
Sergazy Duyssembayev
Shakarim State University, Semey, Kazakhstan.
Almagul Nurgazezova
Shakarim State University, Semey, Kazakhstan.
Gulnur Nurymkhan
Shakarim State University, Semey, Kazakhstan.
Salima Tugambayeva
Shakarim State University, Semey, Kazakhstan.
Nurgul Ikimbayeva
Shakarim State University, Semey, Kazakhstan.
Aizhan Akhmetzhanova
Shakarim State University, Semey, Kazakhstan.
Eleonora Okuskhanova
Shakarim State University, Semey, Kazakhstan.
Zhanibek Yessimbekov *
Shakarim State University, Semey, Kazakhstan.
*Author to whom correspondence should be addressed.
Abstract
This paper presents the results of a nutritional profile of goat’s milk sampled from the region of East Kazakhstan. The chemical composition determined showed that goat’s milk contained 4.63% fat, 3.5% protein and 8.14% non-fat milk solids, while cow’s milk had less fat (4.15%), protein (3.2%), but more non-fat milk solids (12.05%). The vitamin and mineral composition of goat milk consisted of vitamin B1 (0.036 mg/100 g), vitamin B2 (0.125 mg/100 g), vitamin B6 (0.057 mg/100 g), vitamin C (0.183 mg/100 g), sodium (193 mg/l), potassium (167.72 mg/l), calcium (386.43 mg/l), phosphorous (302.56 mg/l) and magnesium (42 mg/l). For cow’s milk, the major mineral elements were represented by potassium (151.03 mg/l), calcium (125.73 mg/l), sodium (51.67 mg/l) and magnesium (14.54 mg/l). The majority of the essential amino acids were represented by histidine (0.278 g/100 g), leucine (0.264 g/100 g) and arginine (0.260 g/100g) in goat’s milk. The overall nutritional profile of goat’s milk was demonstrated to have particularly beneficial and healthful effects on the human body.
Keywords: Goat milk, vitamin, amino acid, density, nutritional profile.