Goat milk, cheese, yogurt and Nutraceuticals:
Goat milk is less allergenic and has superior qualities of digestibility. With the increasing concern over lactose intolerance and food allergies, goat milk is a healthier alternative to cow’s milk. Despite the fact that goat milk does contain lactose, even lactose intolerant individuals can drink it. This is believed to be due to goat milk’s superior digestibility. Goat milk is more completely and easily absorbed than cow’s milk, leaving less undigested residue behind in the colon to cause the bloating generally associated with lactose intolerance. Additionally, goat milk contains far less alpha S1 casein, a major allergenic protein in cow’s milk. Another significant difference between cow’s milk and goat milk is the composition and structure of fat, with goat milk having smaller sized fat globules, allowing for better dispersion and a more homogenous mixture of fat in the milk. Goat milk also contains more essential fatty acids (linoleic and arachidonic acids) and a higher proportion of short-chain and medium-chain fatty acids.
Our research will involve the identification genomic regions associated with amounts of nutraceuticals and milk qualities for yogurt and cheese making . Identifying genes responsible for the control of different components of milk, will allow us to identify & validate goat genomes best suited to produce milk for different products.
Some of the candidate genes what we are focussing on are:
DGAT1 (Diacylglycerol acyltransferase 1) is considered to be the key enzyme in controlling the synthesis of triglycerides in adipocytes and therefore is a strong functional candidate gene for milk production and milk fat content.
ACACA (Acetyl coenzyme A carboxylase alpha) is associated with fat yield and lactose content.
LPL (lipoprotein lipase) is linked to milk fat content, and tends to affect milk dry weight.
GH (Growth Horomone) is associated with milk, fat and protein yield.
CSN1S1/CSN1S2 (Alpha S1/S2 Casein) is associated with the expression of milk proteins