Characteristics of goat milk

Goat milk has high biological value and nutritional qualities due to its higher digestibility and its dietary characteristics with smaller diameter fat globules.

The quality of milk as well as its safety in the consumption depends on its chemical composition, microbiological, physical and organoleptic properties. It is naturally homogenized, with smaller fat molecules evenly suspend throughout the milk. In one study found out that, total fat contents in goat milk are predominated by smaller fat globules where 90% of the fat particles in goat milk were less than 5.21 µm in comparison to cow milk fat particles, 90% of which less than 6.42 µm.

Goats’ milk has less alcoholic stability when compared with cow’s milk where it precipitates on addition of 44% ethanol vs. 70% for cow’s milk.

It has freezing point slightly higher than cow’s milk equal - 0.543°C. its specific gravity ranged between 1.0263 to 1.0335 vs. 0.1320 for cow’s milk.

The gross chemical composition of goat’s milk can vary considerably and the total solids may range between 11.3 and 15, g /100g; the main cases of this variation are breed, stage of lactation, geographical location and diet.

Goat milk contained (g/100 g): 3.6 proteins, 4.5 fats, 0.83 ashes, 87.38 water, 12.62 total solids and 0.8 minerals of which 4.7 are lactose (96.26 %).
Characteristics of goat milk

Introduction to citrus juice

Citrus are non-climacteric fruits that are allowed to mature on the tree, since postharvest maturation will not occur. Among citrus juice, orange is by far the most important. Lemon, lime, grapefruit and tangerines are also processed as juice.

Like no other beverages, citrus juices do not suffer from any human intolerance, and therefore, it is suggested in the nutrition of population of any age. One of the characteristics of citrus juice is that it is to be consumed mainly as a cloudy drink.

After processing, the composition and quality of the citrus juices is affected strongly by the expression and finishing conditions, namely mechanical pressure shear and residence time.

Citrus juices are composed of more than 95% wt% water, and more than 100 different compounds. Sucrose, glucose, and fructose are the main components of the carbohydrate fraction which, along with other species such as citric acid, accounts for about 75-90% of the total soluble solids in juice.

Citrus fruits are an important source of antioxidants such as ascorbic acid, carotenoids, flavonoids, limonoids other phenolic compounds and also sugars, organic acids and amino acids, pectin, fiber, minerals and volatile components for human nutrition and quality of citrus juices.

Its color is caused by anthocyanins, their glucosides and condensation products, its taste by acids, sugars and phenolics and its aroma by a diverse mixture of volatile secondary metabolites in very low concentrations.

Citrus juice can be blend with other juices, or added spices or sugar prior to heating to make a beverage to meet local preferences in taste.
Introduction to citrus juice