KEÇİ VE KOYUN SÜTLERİNİN KİMYASAL BİLEŞİMLERİ

Öz

Keçi ve koyun sütlerinin bileşimlerinin hayvanın ırkı, coğrafya, beslenme, yaş ve mevsimsel faktörlerebağlı olarak geniş bir aralıkta değişim gösterdiği bilinmektedir. Koyun sütü, keçi ve inek sütüne kıyasladaha yüksek kuru madde içeriğine sahiptir. Keçi, koyun ve inek sütünde bulunan kazein fraksiyonlarıaynıdır. Ancak keçi ve koyun sütü kazein misellerinin ortalama çapları, hidrasyon ve mineralizasyondüzeyleri inek sütündekinden farklılıklar göstermektedir. Keçi ve koyun sütleri, inek sütünde olduğugibi, basit ve kompleks lipitler ile yağda çözünen bileşenleri bulundurmaktadır. En küçük yağ globülçapına sahip süt koyun sütüdür ve bunu keçi ve inek sütleri izlemektedir. Keçi sütünün protein olmayanazot miktarı, inek sütüne kıyasla, daha yüksektir. İnek sütü ile karşılaştırıldığında, özellikle koyunsütleri üzerine yapılan araştırmaların ve literatür bilgisinin sınırlı olduğu görülmektedir. Bu derlemede,keçi ve koyun sütünün kimyasal karakteristikleri ve bileşimi ile ilgili bilgilere yer verilmiştir

Anahtar Kelimeler

• Keçi sütü, koyun sütü, kimyasal bileşim, proteinler, lipitler

CHEMICAL COMPOSITION OF GOAT AND SHEEP MILK

Öz

It is known that the compositions of goat and sheep milk vary depending on factors such as animalbreed, location, and way of nutrition, age and seasonal changes. Sheep milk contains higher levels oftotal solids than goat and cow milk. Casein fractions in goat, sheep and cow milk are same. However,casein micelles in goat and sheep milk differ in average diameter, hydration and mineralization fromthose of cow milk. As is the case with cow’s milk, goat and sheep milk have simple and complex lipids,and liposoluble compounds. The average fat globule size is smallest in sheep milk followed by goatand cow milk. Non-protein nitrogen contents of goat milk are higher compared to cow milk. It hasbeen found out that the researches and published articles on especially sheep milk, when compared tocow milk, are less limited. In this review, information related chemical characteristics and compositionof goat and sheep milk is given

Anahtar Kelimeler

• Goat milk, sheep milk, chemical composition, proteins, lipids

Kaynakça

1. Park YW, Juarez M, Ranos M, Haenlein GFW, 2007. Physico-chemical characteristics of goat and sheep milk. Small Rumin Res, 68: 88-113.
2. Riberio AC, Riberio SDA, 2010. Specialty products made from goat milk, Small Rumin Res, 89(2): 225-233.
3. Eleya OMM, Banon SD, Hardy J, 1995. A comparative study of pH and temperature effects on the acidic coagulation of milks from cows, goats and sheep. J Dairy Sci, 78: 2675-2682.
4. Haenlein GFW, 2004. Goat milk in human nutrition. Small Rumin Res, 51: 155-163.
5. Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y, 2008. Composition of goat and sheep milk products: An uptade. Small Rumin Res, 79: 57-72.
6. Mestawet TA, Girma A, Adnoy T, Devold TG, Narvhus JA, Vegarud GE, 2012. Milk production, composition and variation of different lactation stages of four goat breeds in Ethiopia, Small Rumin Res, 105: 176-181.
7. Goetsch AL, Zeng SS, Gipson TA, 2011, Factor affecting goat milk production and quality, Small Rumin Res, 101: 55-63.
8. Raynal-Ljutovac K, Gaborit P, Lauret A, 2005. The relationship between quality criteria of goat milk, its technological properties and the quality of the final products. Small Rumin Res, 60: 167-177. 9. Albenzio M, Caroprese M, Marino R, Muscio A, Santillo A, Sevi A, 2006. Characteristics of Garganica goat milk and Cacioricotta cheese. Small Rumin Res, 64: 35-44.

9. Hayaloğlu AA, Karagül-Yüceer Y, 2011. Utili- zation and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives. Small Rumin Res, 101: 73-83. 11. Hilali M, El-Mayda E, Rischkowsky B, 2011. Characterization and utilization of sheep and goat milk in the Middle East. Small Rumin Res, 101: 92-101.
10. Pirisi A, Pinna G, Addis M, Piredda G, Mauriello R, De Pascale S, Caira S, Mamone G, Ferranti P, Addeo F, Chianese L, 2007. Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese. Int Dairy J, 17: 143-156. 13. Yuksel Z, Avcı E, Uymaz B, Erdem YK, 2012. General composition and protein surface hydrophobicity of goat, sheep and cow milk in the region of Mount Ida. Small Rumin Res, 106: 137-144. 14. Anonim 2006. T.C. Türk Patent Enstitüsü Coğrafi İşaret Tescil Belgesi, Ezine Peyniri, Tescil no:86.
11. Raynal-Ljutovac K, Park YV, Gaucheron F, Bouhallab S, 2007. Heat stability and enzymatic modifications of goat and sheep milk. Small Rumin Res, 68: 207-220.
12. Ceballos LS, Morales ER, Adarve GT, Castro JD, Martinez LP, Sampelayo MRS, 2009. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. J Food Compos Anal, 22(4): 322-329.
13. Costa WKA, Souza EL, Beltrao-Filho EM, Vasconcelos GKV, Santi-Gadelha T, Gadelha CAA, Franco OL, Queiroga RCRE, Magnani M, 2014. Comparative protein composition analysis of goat milk produced by the Alphine and Saanen breeds in Northeastern Brazil and related antibacterial activities. Plos One, 9(3): 1-8.
14. Bartowska J, Szwajkowska M, Litwinczuk Z, Krol J, 2011. Nutritional value and technological suitability of milk from various animal species used for dairy production. Compr Rev Food Sci F, 10: 291-302.
15. Monaci L, Tregoat V, vanHengel AJ, Anklam E, 2006. Milk allergens, their characteristics and their detection in food: A review. Eur Food Res Technol, 223: 149-179.
16. del Rio PR, Sanchez-Garcia S, Escudero C, Pastor-Vargas C, Hernandez JJS, Perez-Rangel I, Ibanez MD, 2012. Allergy to goat’s and sheep’s milk in a population of cow’s milk-allergic children treated with oral immunotherapy. Pediatr Allergy Immu, 23: 128-132.
17. Ballabio C, Chessa S, Rignanese D, Gigliotti C, Pagnacco G, Terracciano L, Fiocchi A, Restani P, Caroli AM, 2011. Goat milk allergencity as a function of αs-1casein genetic polymorphism. J Dairy Sci, 94 (2): 998-1004.
18. Cebo C, Caillat H, Bouvier F, Martin P, 2010. Major proteins of the goat milk fat globule membrane. J Dairy Sci, 93 (3): 868-876.
19. Amigo L, Fontecha J, 2011. Goat Milk. In: Encyclopedia of Dairy Sciences, Fuquay JW (chief ed), Second Edition, Academic Press, UK, pp.484-493.
20. Park YW, 2007. Rheological characteristics of goat and sheep milk. Small Rumin Res, 68: 78-87.
21. Clark S, Sherbon JW, 2000. Alphas1-casein, milk composition and coagulation properties of goat milk. Small Rumin Res, 38: 123-134.
22. Ramos M, Juarez M, 2011. Sheep Milk. In: Encyclopedia of Dairy Sciences, Fuquay JW (chiefed), Second Edition, Academic Press, UK, pp.494-502.
23. Rachman AB, Maheswari RRA, Bachroem MS, 2015. Composition and isolation of lactoferrin from colostrums and milk of various goat breeds. Procedia Food Sci, 3:200-210.
24. Dumitraşcu L, Moschopoulou E, Aprodu I, Stanciu S, Rapeanu G, Stanciuc N, 2013. Assessing the heat induced changes in major cow and non- cow whey proteins conformation on kinetic and thermodynamic basis. Small Rumin Res, 111: 129-138.
25. Walstra P, Wouters JTM, Geurts TJ, 2006. Dairy Science and Technology. CRC Press, Taylor & Francis Group, Boca Raton, FL, 763p.
26. Fuente MA, Requena T, Jurez M, 1997. Salt balance in ewes and goats milk during storage at chilling and freezing temperatures. J Agr Food Chem, 45: 82-88.
27. Thomann S, Brechenmacher A, Hinrichs J, 2008. Strategy to evaluate cheesemaking properties of milk from different goat breeds. Small Rumin Res, 74: 172-178.
28. Fox PF, Mc Sweeney PLH, 1998. Dairy Chemistry and Biochemistry. Chapman and Hall, London, UK, 478p.
29. Martin-Diana AB, Fraga MJ, Fontecha J, 2002. Isolation and characterization of caseinomacropeptide from bovine, ovine and caprine cheese whey. Eur Food Res Technol, 214: 282-286.
30. O’Sullivian MM, Lorenzen PC, O’Connell JE, Kelly AL, Schlimme E, Fox PF, 2001. Short Communication: Influence of Transglutaminase on the Heat Stability of Milk. J Dairy Sci, 84: 1331-1334.
31. Morgan F, Jacquet F, Micault S, Bonnin V, Jaubert A, 2000. Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing. Int Dairy J, 10: 113-117.
32. Chen BY, Grandison AS, Lewis MJ, 2012. Comparision of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization, J Dairy Sci, 95: 1057-1063.
33. Anema SG, Stanley DJ, 1998. Heat-induced, pH-Dependent Behaviour of Protein in Caprine Milk. Int Dairy J, 8: 917-923.
34. O’Connell JE, Fox PF, 2011. Heat Stability of Milk. In: Encyclopedia of DairySciences, Fuquay JW (chief ed), Volume 2, Academic Press, UK, pp. 744-749.
35. Lorenzen PC, Martin D, Clawin-Radecker I, Barth K, Knappstein K, 2010. Activities of alkaline phosphatase, γ-glutamyltransferase and lactoperoxidase in cow, sheep and goat’s milk in relation to heat treatment. Small Rumin Res, 89: 18-23.
36. Kondyli E, Svarnas C, Samelis J, Katsiari MC, 2012. Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds, Small Rumin Res, 103: 194-199.
37. Sumarmono J, Sulistyowati M, Soenardo, 2015. Fatty acids profiles of fresh milk, yoğurt and concentrated yogurt from Peranakan Etawah goat milk, Procedia Food Sci, 3: 216-222.
38. Lavigne C, Zee JA, Simard, R.E., Beliveau, B., 1989. Effect of processing and storage conditions on the fate of Vitamin B1, B2 and C and on the shelf-life of goat’s milk. J Food Sci, 54: 30-34.