FEATURES AND NUTRITIONAL VALUE OF SHEEP AND GOAT MILK
Abstract
In recent years, there has been a growing interest in the development of dairy sheep and goat breeding in Ukraine – industries capable of providing a wide variety of valuable products and raw materials to provide the population with high-quality and safe food. The use in the production of preventive dairy products from sheep and goat milk, which have high biological and nutritional value, is of certain scientific and practical interest. The aim of the work was a comparative assessment of milk productivity of goats and sheep of different breeds bred in Ukraine, physico-chemical and technological properties of their milk. Research has established that sheep and goats of different breeds differ in the level of milk productivity, physicochemical and technological properties of milk. The fat content in sheep's milk was 6.35%, which is 1.85% higher compared to the milk of Nubian goats. The protein content in goat milk was 3.70%, which is 1.80 absolute percent lower compared to sheep's milk. In terms of milk sugar content, a 0.26% advantage was also observed in sheep's milk, and it was 4.86% against 4.60% in goat's milk. The energy value of Lacun sheep milk is significantly higher than that of Nubian goats, and was 100.8 kcal/100 g versus 75.83 kcal/100 g, due to the higher content of dry matter in sheep milk. According to the size of fat globules, there is some advantage of sheep over goats, where the dominance is 13.70%, respectively, which indicates a possible accumulation of fat in sheep's milk during storage. This regularity is confirmed by the distribution of fat globules by diameter, where the mass fraction of this structure with a size from 0.5 to 5 μm is much larger – 57.7% in goats versus 45.9% in sheep. 2.76 times less raw materials are used to make sour milk cheese from sheep's milk than goat's milk, which is of important practical importance for farms and enterprises of various forms of ownership involved in the production and processing of sheep and goat milk. The highest consumption of milk for obtaining 1 kg of sour milk cheese was in goats of the Nubian breed (8.4 kg), and in sheep milk of the Lacun breed (3.1 kg), which is related to the proportion of protein in their milk. The use in the production of preventive dairy products from sheep and goat milk, which have high biological and nutritional value, is of certain scientific and practical interest.
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