Possibilities in Goats' Milk Cake
January 12/Journal of Technology & Science -- "Goats' milk cake is a fresh cheese-like product, traditionally produced and consumed for centuries in Yunnan, a south-western province of China. It is made by acidifying the milk using acidulant extracted from the plant Marsdenia tenacissima," researchers in the U.S. report.
"Nine goats' milk cake (GMC) and four cows' milk cake (CMC) samples collected from different households in Yunnan province were analysed for gross composition, minerals, protein profiles and fatty acid profiles. The pHs of GMC and CMC samples were 5.01 +/- 0.96 and 5.59 +/- 0.85, total solids 48.44 +/- 1.56 and 46.59 +/- 3.85, fat 23.08 +/- 1.61 and 22.49 +/- 3.63, protein 20.41 +/- 1.15 and 19.29 +/- 1.48, ash 1.91 +/- 0.08 and 1.79 +/- 0.10 and lactose 3.03 +/- 1.23 and 3.02 +/- 1.61%, respectively. The average contents of calcium, phosphorous, potassium and sulphur of GMC were 0.60 +/- 0.07, 0.52 +/- 0.05, 0.13 +/- 0.02, and 0.17 +/- 0.01 g/100 g and those of CIVIC were 0.54 +/- 0.11, 0.46 +/- 0.05, 0.10 +/- 0.03, and 0.16 +/- 0.00 g/100 g, respectively. The major protein fraction in GMC samples was beta-casein whereas that in CMC samples was alpha(s)-casein. The major fatty acids present in GMC and CMC were saturated. The only unsaturated fatty acid present in GMC in significant quantity was oleic acid (6.48 +/- 1.02%)," wrote H.P. Zhang and colleagues, University of Vermont.
The researchers concluded, "Variations in chemical composition of these goats' milk cakes might be due to lack of manufacturing standards, which may require further studies. Aust. J. Dairy Technol. 64, 182-186."
Zhang and colleagues published their study in Australian Journal of Dairy Technology ("Chemical Composition of Home-made Goats' Milk Cake." Australian Journal of Dairy Technology, 2009;64(2):182-186).
For additional information, contact M.R. Guo, University of Vermont, Dept. of Nutrition & Food Science, 351 Marsh Life Science Bldg, 109 Carrigan Dr., Burlington, VT 05405.
From the January 18, 2010, Prepared Foods E-dition
