CC BY
15VETERINARY SCIENCES
MINERAL SUBSTANCES IN BRYNDZA FROM GOAT MILK OF THE STEPPE ZONE OF
UKRAINE
Chumak S.
Dnipro State Agrarian and Economic University, assistant
Ukraine
ABSTRACT
Milk and cheese contain essential nutrients for human nutrition and health, including protein and minerals. The aim of our work was to determine the mineral composition of milk and cheese obtained from goats in small-scale production in a farm in the Dnipropetrovsk region of Ukraine. Information on the milk composition of local goats is relevant for biodiversity conservation and assessment of the biological value of local cheese production. The use of mineral supplements in the diet of animals will affect the level of macro- and microelements in dairy cheeses.
Keywords: goat milk, cottage cheese, minerals.
1. Statement of the problem. Milk and dairy products of different species of ruminants are of great importance for human nutrition throughout life. Milk and cheese contain essential nutrients for human nutrition and health, including protein and minerals. But the composition of dairy products varies depending on the origin of milk (eg, species and breed of animals), growing conditions (eg, composition of diet or grazing) and cheese production technology (eg, cheese-making process - coagulation conditions, salt addition, ripening period). Cheese production, in particular goat cheese, is increasing worldwide every year, as it is a way to increase the value of raw milk and increase its shelf life. Currently, the assessment of milk quality is based not only on traditional components (ie protein and fat content), but also pay attention to more specific compounds - the profile of amino acids and fatty acids, the content of minerals. Growing consumer interest in goat's milk and dairy products from local breeds of goats can be useful to increase production. Six macro-minerals (sodium, potassium, calcium, phosphorus, magnesium and chlorine) and eight trace elements (iron, iodine, copper, manganese, zinc, cobalt, selenium, chromium) are most often considered as those whose inflow causes clinical manifestations of diseases due to excess or deficiency in the diet.
In the United Kingdom, dairy goats are mainly kept in a year-round stable with pelleted and canned feed, while cows are mostly grazed. This may affect the mineral composition of cow's and goat's milk, in particular in the first higher concentrations of copper (+ 102.8%), iodine (+ 85.6%), potassium (+ 33.3%), magnesium (+ 27, 3%), manganese (+ 144.9%) and phosphorus (+ 8.6%), but lower calcium (-5.5%), sodium (6.0%) and zinc (-15.4%) [1, 13].
Milk obtained with the winter-spring ration was the richest source of Zn, Fe and Cu, while milk in summer had the highest K content, and milk in autumn had the highest content of Ca, Na, Mg and Mn. The concentration of Zn, Fe and Cu decreased during lactation. The milk obtained in the Bieszczady region had a significantly higher content of Ca, Na and Mg, and less K and Zn compared to the milk of goats kept in central-eastern Poland. The highest positive correlation between the content of Ca and Mg, Zn and Fe, Zn and Cu, Na and
Mg and Fe and Cu, while the content of K was negatively correlated with the content of Na, Ca and Mg. The content of minerals in milk varied during the lactation period in Zaanen goats in the Moravian-Silesian region of the Czech Republic, but no significant trends were observed. At the beginning of lactation, the content of Ca and Cu was significantly higher, and Mg, K and Na were significantly lower at the beginning of lactation, but only Mg constantly increased throughout lactation [7, 10].
Handmade goat cheese is considered to be an excellent source of protein, lipids, vitamins and minerals that are necessary for proper metabolism and human health. However, the content of minerals in cheese may depend on both the composition of the diet of goats and the technology of cheese making. To help the consumer comes the labeling of products under the appropriate geographical names, which indicate the place of manufacture. Such cheeses from a certain area are a symbol of the area, an important source of income for the people involved in their production, and therefore research is being conducted on the relationship between mineral content and the place of origin of goat cheese [6].
Conduct research to enrich milk and cheese with trace elements. To do this, the diet of goats is supplemented with soy-based drugs obtained by biosorption, instead of adding mineral salts. In milk, there was an increase against the control of such trace elements as copper (+ 8.2%), manganese (+ 29.2%), zinc (+ 14.6%). If enriched milk was used to make cheese, the zinc content in the product obtained with the help of enzyme (+ 19.8%) and acid (+ 120%) increased compared to the control group. Using biopreparats it was possible to produce a new generation of functional food, biologically enriched with trace elements. Such biofortification of milk and cheese can be used as a means to prevent micronutrient deficiencies in humans [14].
The aim of the work. The aim of our work was to determine the mineral composition of milk and bryndza obtained from goats in small-scale production in a farm in the Dnipropetrovsk region of Ukraine.
Materials and Methods. The studies used samples of whole milk and bryndza from clinically healthy local goats of the third lactation of the Zaanen breed,
which belong to a farm in the Dnipropetrovsk region. The animals are kept in a stable with access to walking area. The obtained samples were studied in the laboratory of the Department of Physiology, Biochemistry and Chemical-Toxicological Research of the Research Center for Biosafety and Ecological Control of Resources of the Agro-Industrial Complex State Agrarian University of Ukraine by atomic absorption spectrom-etry.
The results of the study. The chemical composition of milk has both species characteristics and depends on the composition of the diet and drinking water in the area. Therefore, we determined the level of certain substances in milk and homemade cheese and compared the results with data from other researchers. The protein content in natural milk was 31.4 g / l, and in cheese 229.6 g / kg. The information is given in table 1.
Table 1.
Mineral composition of goat's milk and homemade cheese
Mineral substance Content in milk, mg / l Content in bryndza, mg / kg
Calcium 960 9420
Phosphorus 830 6150
Magnesium 120 450
Potassium 1840 1610
Sodium 290 4580
Copper 0,38 0,52
Zinc 2,68 29,99
Ferrum 0,19 1,55
Manganese 0,05 0,22
Cobalt 0,05 0,38
The content of calcium and magnesium in the milk of farm goats was higher than in farm goats, which we studied earlier (800 and 60 mg / l), while phosphorus on the contrary is less (1250 mg / l) [3]. This caused a change in the ratio between calcium and phosphorus, calcium and magnesium (1.26: 1 and 8: 1 compared to 0.64: 1 and 13.3: 1).
In India, the mineral composition of the milk of local goats depends on climatic conditions (rainy or drought seasons) and technology (free grazing or keeping on farm). Under the best conditions, regardless of the season, the concentration is probably higher in milk calcium (1.48-1.55 vs. 1.42-1.47 g / l), phosphorus (1.2-1.27 vs. 1.17-1, 24 g / l) and magnesium (0.1380.15 vs. 0.147-0.158 g / l) [5].
In animals of five Italian local breeds (Garganica, Girgentana, Jonica, Maltese, Mediterranean Red) daily milk yield ranged from 0.93 to 1.28 l, protein content of 3.11-3.71%, potassium 1585-1753 mg / kg, calcium 975-1144 mg / kg, phosphorus 716-882 mg / kg, sodium 326-374 mg / kg, magnesium 95-114 mg / kg, and in Zaanen goats at milking yield 1.55 kg and protein content 3.42 % the most common were potassium (1667 mg / kg), calcium (1093 mg / kg), phosphorus (817 mg / kg), sodium (326 mg / kg), magnesium (111 mg / kg). The ratio in the milk of Zaanen goats was between calcium and phosphorus 1.34: 1, calcium and magnesium 9.11: 1, between potassium and sodium 4.64: 1, with fluctuations in the milk of local breeds in the range of 9.4-10, 96: 1 [4].
In the lyophilization of milk from goats grazing on pastures in different parts of the Czech Republic and additionally receiving mineral lick, the average content of calcium is 7.76 g / kg (reduction during lactation from 9.41 g / kg), magnesium 1.62 g / kg The ratio between the levels of calcium and magnesium at the beginning of lactation is 7.6: 1, and at the end of 3.9: 1. But it was different by breed - in animals of white short-haired - 7.5: 1, brown short-haired - 6 , 3: 1, Anglo-
Nubian - 6,2: 1 [10, 11].
In goat milk from Great Britain contains calcium 1066 g / kg, potassium 2037 g / kg, magnesium 0.144 g / kg, sodium 0.354 g / kg, phosphorus 0.986 g / kg [13].
Our results for the concentration of calcium and magnesium are similar as in Italian goats and much less than in Indian. The level of phosphorus in the milk samples of peasant goats is similar to the values in India, and farm - in Italy. The ratio between calcium and phosphorus in milk of farm goats was 1.26: 1, in peasant
0.64: 1, in Indian 1.23: 1, Italian 1.3-1.4: 1, English 1.1:
1, and between calcium and magnesium 8: 1, 13.3: 1, 10.3-10.7: 1, 9.4-10.4: 1 and 7.4: 1, respectively.
The ratio between the content of potassium and sodium in our work is 6.34: 1, in the composition of milk of Italian breeds in the range of 4.54-5.28: 1, which explains the lower level of potassium (1585-1753 mg / l) and higher sodium 326 -374 mg / l) [4], and in English - 5.8 due to the higher level of sodium [13]. In Indian animals, regardless of the season, the potassium content of milk was significantly lower (1.08-1.12 g / l) [5].
Czech researchers watched during lactation to increase the concentration of potassium and sodium, so the ratio between them was maintained at the same level, namely in animals of white short-haired, brown short-haired and Anglo-Nubian breeds 12.9: 1, 14.2: 1 and 13: 1, respectively [10, 11].
In the milk of farm goats, the content of zinc and ferrum is lower, the copper is higher than in farm animals, which we determined earlier (3.05, 1.83 and 0.27 mg / l, respectively) [5]. This caused a change in the ratio of concentrations of zinc and ferrum from 1.67: 1 to 14: 1, zinc and copper from 11.3: 1 to 7.1: 1.
During lactation in the Czech Republic there is a decrease in zinc content by 20%, and copper level by 4.3 times, the ratio between them were had of white short-haired, brown short-haired and Anglo-Nubian breeds 64: 1, 64: 1 and 70 : 1 respectively [10, 11].
Milk of Italian local breeds contains zinc 2.29-
3.19 ^g / l, ferrum 0.27-0.33 ^g / l, the ratio between them in the range of 8.5-9.7: 1 [4].
Cobalt 0.299 ^g / kg, copper 70 ^g / kg, ferrum 216 ^g / kg, manganese 49 ^g / kg, zinc 2.889 mg / kg were found in the composition of milk English dairy goats. The ratio between the levels of zinc and ferrum is 13.4: 1, between zinc and copper of 41.3: 1 [13].
For fresh goat cheeses of local production in Veracruz, Mexico, the following mineral profile is accepted - calcium 6916 mg / kg, magnesium 361 mg / kg, potassium 1118 mg / kg, sodium 5422 mg / kg, ferrum 116 mg / kg, zinc 19 mg / kg, copper 1.91 mg / kg, manganese 0.28 mg / kg. The ratio between the levels of calcium and magnesium were 19: 1, potassium and sodium 0.21: 1, zinc and copper 10: 1, zinc to ferrum 0.16: 1 [6].
In the study of the composition of goat cheese
60
50
40
30
20
10
0
The concentration of phosphorus in our work is actually revealed the same in the composition protein of milk and cheese, potassium and magnesium were more in milk, and calcium and sodium became more in cheese.
On the example of intensive production in Austria, no significant differences were found in the mineral profile of milk of goats of Zaanen, Togenburg and white German breeds during of the current year. 1 g of protein contained calcium in the range of 37.3-37.7 mg, phosphorus 31.1-32.9 mg, magnesium 3.74-3.92 mg, potassium 52.1-54.8 mg, sodium 8, 9-9.5 mg. The ratio between the levels of calcium and magnesium of the population is 9.5-10: 1, calcium and phosphorus 1.11.2: 1, potassium and sodium 5.7-5.9: 1 [9].
In the milk of goats of breeds that are distributed in the world, namely Zaanen, Togenburg and British Alpine were determine the mineral composition for 8 months of lactation in Malaysia. The results obtained for the protein content of 4.83%, 4.31%, and 4.53%, per 1 g of protein, calcium level of 30.3, 24.6 and 23.5 mg, magnesium 3.6, 2.5 and 2 , 2 mg, potassium 38.7, 56.6
made in Italy Robiola found a fat content of 17.12%, protein 17.79%, sodium 2.25 mg / g, potassium 1.77 mg / g, phosphorus 1.08 mg / g, calcium 0.64 mg / g, magnesium 0.01 mg / g, zinc 2.79 ^g / g, ferrum 0.73 ^g / g, copper 0.23 ^g / g product [8].
We observed in the bryndza of farm production in contrast to the countryfield production more calcium (2.4 times), phosphorus (30%), magnesium (3.75 times), copper (2.9 times), zinc (70%) ), cobalt (1.5 times), but less ferrum (3.1 times) and manganese (20%) [3].
During cheese production, some minerals may be lost with the whey, and others may be added during the process. Therefore, we decided to calculate the content of individual macro- and microelements per 1 g of protein, both in the milk and in the cheese made from it -bryndza (Fig. 1 and 2).
and 43.9 mg, sodium 12.9, 15.6 and 20.4 mg, Ratio between calcium and magnesium levels were 8.4-10.7: 1, potassium and sodium 2.2-3.6: 1 [12].
In a study of the chemical composition of milk of Croatian spotted goats on 150 day of lactation (milk yield 0.75 liters per day, the level of 5.24% protein) found that per 1 g of milk protein calcium 30.3 mg, phosphorus 19.7 mg, magnesium 3 , 4 mg, potassium 30.6 mg, sodium 10 mg. The ratio between the levels of calcium and magnesium were 8.9: 1, potassium and sodium 3: 1 [2].
The protein level in goat's milk received in the range of 2.85-3.14% during the year. Per 1 g of protein was found calcium 34-42 mg, magnesium 3.6-5.4 mg, potassium 56-65 mg, sodium 9.4-14.8 mg. The ratio between the levels of calcium and magnesium were 7.39.8: 1, between potassium and sodium 3.8-6.6: 1 [7].
Per 1 g protein of the milk in countryfield production contains 40 mg of phosphorus, 26 mg of calcium, 2 mg of magnesium. When processing milk, these indicators change, so 1 g protein of homemade cheese has 24 mg of phosphorus, 20 mg of calcium, 0.6 mg of magnesium [3].
potassium calcium phosphorus sodium magnesium
Fig. 1 The level of macroelements in milk and cheese (mg per 1 g of available protein).
When recalculating the available amount of protein in Italian soft cheese, it is found that 1 g of protein contains 126 mg of sodium, 100 mg of potassium, 61 mg of phosphorus, 36 mg of calcium, 4 mg of magnesium, the ratio between levels of calcium and magnesium is 9:1 calcium and phosphorus 0.6: 1, potassium and sodium 0.8: 1 [8].
In our work, the level of calcium (31 mg / g protein of milk or 41 mg / g protein of cheese) was similar to the results of other works, magnesium, potassium and
sodium similar content in milk (3.8 mg, 59 mg and 9 mg per 1 g protein ), but less in cheese (2, 14 and 6 times, respectively), and phosphorus was less in the composition protein of milk (1.5 times) and cheese (2 times). The ratio in protein of milk was in the range between calcium and magnet 8-10: 1, calcium and phosphorus 1.2: 1. However, for potassium and sodium, to a similar value of 6-7: 1 was also in Austrian and Polish goats, but in Malaysia and Croatia the interval is 2-4: 1.
cobalt
inganese
1 1
iron
copper
zinc
cheese milk
20 40 60 30 100 120 140
Fig.2 The level of microelements in milk and cheese (mcg per 1 g ofprotein).
Cheese protein in our work contained more zinc, less copper and almost the same amount of ferrum, mangan and cobalt compared to milk protein.
In a study of the chemical composition of milk of Croatian spotted goats for 150 days of lactation (milk yield 0.75 liters per day, the level of 5.24% protein) found that 1 g of milk protein binds zinc 68.7 mcg, iron 14.7 mcg, copper 2.1 mcg, manganese 0.27 mcg. The ratio between the levels of zinc and copper is 32.7: 1, zinc and ferrum 4.7: 1 [2].
In the milk of goats of breeds that are distributed in the world, namely Zaanen, Togenburg and British Alpine were determine the mineral composition on 8 month of lactation in Malaysia. The results were obtained for content of protein 4.83%, 4.31%, and 4.53%, per 1 g of protein, zinc 27.3, 11.5 and 34.1 ^g, ferrum 12.8, 13.2 and 13, 9 mcg, copper 5.4, 2.2 and 6.3 mcg, manganese 19, 9.5 and 11 mcg respectively. The ratio between the levels of zinc and copper 5.1-5.4: 1, zinc to ferrum 0.9-2.5: 1 [12].
The protein level in goat's milk were in the range of 2.85-3.14% during year. Per 1 g of protein found zinc 76-116 ^g, ferrum 18-24.6 ^g, copper 3.1-5.6 ^g, manganese 2-4 ^g. The ratio of zinc and iron is 4.25-4.74: 1, between zinc and copper 21-25: 1 [7].
When recalculating the available amount of protein in Italian soft cheese, it turns out that 1 g of protein contains 15.7 mcg of zinc, 4.1 mcg of ferrum, 1.3 mcg of copper. The ratio between calcium and magnesium levels were 64: 1, between potassium and sodium 0.8:
1, between zinc and iron 3.8: 1, between zinc and copper 12: 1 [8].
Per 1 g of protein in the milk of peasant goats there are 9 mcg of copper, 100 mcg of zinc, 60 mcg of iron, 2.6 mcg of manganese. When processing milk, these indicators change, so 1 g of homemade cheese has 1 mcg of copper, 90 mcg of zinc, 25 mcg of ferrum, 1.4 mcg of manganese [3].
According to our results, the protein of Ukrainian farm cheese contains 2-5 times more copper, 2-4 times less ferrum. Zinc levels are similar to those of Polish and Croatian researchers, but 3 times higher than in Malaysia. Manganese in the milk protein of Polish goats contains almost as much, but more than in Croatian goats and less than in Malaysian goats. Italian cheese protein contains 2 times less iron and copper, 8 times less zinc.
Conclusions. Information on the milk composition of local goats is relevant for biodiversity conservation and assessment of the biological value of local cheese production.
The use of mineral supplements in the diet of animals will affect the level of macro- and microelements in dairy cheeses.
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