Characterisation of Volatile Compounds and Composition of Milk of Kilis Goats Reared at Two Different Locations
Characterisation of Volatile Compounds and Composition of Milk of Kilis Goats Reared at Two Different Locations
Aylin Celile Oluk1*, Ugur Serbester2, Murat Reis Akkaya3 and Oya Berkay Karaca4
ABSTRACT
Various factors such as species, breeds, lactation stage and location affect milk composition. We evaluated the composition of Kilis goat milk in two different seasons on the basis of alcohols, ketones, aldehydes, esters, indoles, carboxylic acids, aromatic hydrocarbons and terpenes. Milk samples were collected at the early and late lactation periods from Hatay and Kilis, Turkey. During both periods, the goats consumed a diversity of plant species. Milk collected from Kilis had 15.27-16.10% total solids,5.70-6.50% fat and 4.80-5.10% protein. The lactose content did not differ significantly between milk samples from the two locations (3.90-4.20%). Total unsaturated fatty acid levels were significantly higher than total saturated fatty acid contents, irrespective of the lactation period (p<0.05). Milk from Hatay was high in saturated fatty acids, aromatic hydrocarbons and benzaldehydes, i.e. 4.50 g 100 g-1, 6.80-4.65 mg 100g-1 and 0.28-0.70 mg 100g-1, respectively. Throughout the lactation period, the levels of total solids, fat, protein, saturated and unsaturated fat, alcohol, ketones, esters and carboxylic acid increased, while indole, terpene, aromatic hydrocarbon and aldehyde contents decreased.
To share on other social networks, click on any share button. What are these?
August 2021
Vol. 53, Iss. 4, Pages 1201-1601
