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  LADANG PAK HABIB

PERWIRA JAYA TRADING

KAMPONG AIR PUTEH, PEKAN NENAS

C/O NO 40 JLN TEMBAGA KUNING 4

TAMAN SRI SKUDAI, JB, MALAYSIA

TEL: 075541688, 075584820, 0167914786

0197429378, SPORE 0298963786

FAX  075541688

EMAIL: ladang_pakhabib@hotmail.com

 

 

                                                                                                        

                                                                                              

SUSU KAMBING

GOATS' MILK

 

 

SEGAR - FRESH

 ASLI - NON PASTURISED  

  

                                                                                                                                                          

DRINKS OF HOLY PROPHETS & HOLY MEN

MINUMAN PARA NABI DAN PARA AWLIYA

 

 

Susu kambing mengandungi ANTIBODI SEMULAJADI yang boleh digunakan untuk membantu merawat pelbagai jenis penyakit :-

Goats' milk contained NATURAL ANTIBODY THAT WILL CURE THE FOLLOWING DISEASES GOD WILLING :-

 

Gastrik

Senggugut

Hepatitis A

Migraine

Lelah (Asthma)

Ulcer Perut

Masalah Darah Tinggi

Buah Pinggang

Pucat (Anaemia)

Masalah penyakit kulit

Lemah Tulang(Osteoprosis)

Sakit Kuning (Jaundice)

Insomnia (Tidak boleh tidur)

Eczema (Sejenis Penyakit Kulit)

Pemulihan Selepas pembedahan.

Ibu mengandung /Menyusu Anak

Alah Kepada susu Lembu (Allergic To cows milk).

Pembesaran kanak-kanak / kesederaan Mental.

Perawatan kulit (kelembapan dan perlindungan ultraviolet)

Menambahkan selera makan bagi kanak-kanak.

Memulihkan tenaga batin.

Sakit lemah jantung di peringkat awal.

Membantu dalam pembinaan darah dan tisu.

Penyakit batuk kering.

Penyakit yang menyerang jantung,limpa dan hati

Membantu dalam pembentukan tulang dan gigi.

Penyakit sendi sendi dan buah pinggang.

 

 

CALL 0167914786 FOR DELIVERY

EXTRACT INFO FROM

 http://www.infoternak.gov.my/susu_kambing.htm

                                                                AS STIPULATED IN THE DVS – JPH WEBSITE

                                                                http://www.infoternak.gov.my/susu_kambing.htm

                                    

GOAT'S MILK

Goat's milk is a natural  nutritious food which is good for the body. It is suitable for everyone. It can be drunk either hot or cold. It can also be made into yoghurt, ice cream, cheese and butter.
 

 SPECIALITY OF GOAT'S MILK

 AVERAGE CONTENT OF GOAT'S MILK
(GM/LITRE)

CONTENT

GM/LITRE

Dry matter

15 - 135

Fat

35- 40

Lactose

47 - 52

Protein - Casein
Albumin
Globulin

27 - 30

Ash

5 - 6

 COMPARISON - THE COMPOSITION OF GOAT'S MILK AND OTHERS

Content of milk in percentage

CONTENT

GOAT

CATTLE

HUMAN

Water

87.5

87.5

86.8

Fat

3.9

3.7

3.8

Protein

3.2

3.1

1.3

Lactose

4.5

4.6

7.8

Ash

0.8

0.7

0.2

 COMPARISON - VITAMIN CONTENT

Comparison in gm/liter

VITAMIN

GOAT

BUFFALO

CATTLE

Vitamin A

2070

1669

1560

Vitamin D

23.7

n.a

n.a

Riboflavin

1.84

1.07

1.75

Nicotinic Acid

1.87

1.71

1.94

Choline

150

n.a

121

Inositol

210

n.a

110

Vitamin B1

0.0006

0.0043

0.0043

 Note: n.a - not available

SPECIALITY OF GOATS MILK (VITAMINS CONTAIN IN GOATS MILK)


Vitamin A (Retinol)

Helps form and maintain healthy teeth, skeletal  & soft tissue, mucous membranes.

Skin care.

Promotes good vision, esp in dim light.

Assist in fertility.

Assist mothers in breast feeding.

Vitamin A also help our body to fortify our immune system to prevent any infection by enabling our  white blood cell to destroy any dangerous bacteria and viruses

Lack of Vitamin A will result in loss or weakness in sight esp in the night.  Hamper the immune system  and the body will be exposed to various diseases. Dryness in skin and itchiness in skin. Loss of appetite.  Weak bones and teeth – Osteoporosis.

 

Vitamin D

Vitamin D is needed for bones structure and strong teeth for children.  It prevents weak joints and is responsible in stabilizing heart beats.  It helps prevent and cure cancer of the colon, osteoarthritis, osteoporosis and hypoglycemia, increase our immune system

Lack of Vitamin D will result in disformity of bones especially the backbonem leg & skull and the bone will be fragile, swell and weak joints.

Riboflavin

Riboflavin is required for formation of red cell, production of antibody, cell  structure and growth.  It assist in pacifying fatique eyes and is important in the prevention and cure of cataracts.  Riboflavin also assist the usage of oxygen by skin tissue, nails and hair, destroying dandruffs and prevent hair loss.

Sufficient intake of riboflavin is important for expecting mothers and lack of it will disturb the growth of the foetus without revealing any signs

Deficiency will result in Fatigue, bleeding lips, swollen tongue and mouth.  Bad vision – photophobia (extreme sensitivity to light), itchiness of the skin, headache, migrane, loss of hair and insomia. Inhibiti digestion, retard growth and mental capacity.

Choline

Choline assists in controlling your weight as well as cholesterol levels, keeping cell membranes healthy and in preventing gallstones. It is also most useful in the maintenance of the nervous system, assisting memory and learning, and may help to fight infections, including hepatitis and AIDS. 

Deficiecy may lead to liver disease, raised cholesterol levels, high blood pressure as well as kidney problems. 

Memory and brain function could also be impaired

Inositol

Inositol is said to promote healthy hair, hair growth, and helps in controlling estrogen levels and may assist in preventing breast lumps.

 

If your intake is not sufficient, you may experience symptoms such as eczema, hair loss, constipation, and abnormalities of the eyes and raised cholesterol

Vitamin B1

It is nutritious for the brain and can release emotional stress and increase the memory power and the power of learning.  For children it is vital for their growth.  It also help to prevent arthritis, increase eyes vision and is highly recommended for those who have difficulty in conceiving babies .

Deficiency in Vitamin B1 from Goats’ Milk may result in Fatigue, physical weakness, loss of appetite, stress and insomia.. Suffering from Beriberi (metabolic disorder’, swollen ankle and leg, numbness in hands and legs, heart burn and failure, abdominal pain, mental and emotional disturbances.


 

 

NAMA VITAMIN

 

KEHEBATAN VITAMIN

 

KEKURANGAN VITAMIN

Vitamin A (Retinol)

Kekuatan gigi, tulang , tisu lembut, salutan mucus.

Memelihara kulit.

Penglihatan yang jelas & normal.

Untuk kesuburan kelahiran.

Untuk menolong ibu susuan.

Vitamin A mengatur sistem kekebalan (immune system) mencegah atau melawan jangkitan dengan membuat sel darah putih yang  menghapuskan bakteria dan virus merbahaya.

Kekurangan vitamin A boleh menyebabkan lemah daya penglihatan pada waktu malam, rabun malam,. Lemah daya tahan badan dan ini akan lebih terdedah pada jangkitan. Kulit menjadi kering dan gatal, hilang selera makan. Tulang dan gigi menjadi lemah  - Osteoporosis

 

 

 

Vitamin D

Vitamin D menolong untuk tumbesaran tulang dan gigi yang normal pada kanak-kanak. Ia mencegah otot dari menjadi lemah dan ia terlibat mengatur denyutan jantung. Ia juga penting dalam pencegahan dan rawatan kanser kolon, osteoarthritis, osteoporosis, dan hypocalcemia, dan ia  meningkatkan sistem imuniti. 

Rickets, pada kanak-kanak ( cacat tulang, terutamanya tulang belakang, kaki dan tengkorak; tulang mudah patah; bengkak sendi; dan lemah otot). Osteomalacia pada orang dewasa – tulang menjadi lembut yang menyebabkan sakit terutama pada kaki pinggang, leher dan tulang dada mudah patah tulang kejang otot  pada tangan kaki dan tekak.

 

 

 

Riboflavin

Riboflavin  perlu untuk pembentukan sel darah merah, penghasilan antibodi,  pernafasan sel, dan tumbesaran. Ia melegakan keletihan mata dan penting dalam pencegahan dan rawatan kataract.  Riboflavin juga memudahkan penggunaan oksigen oleh tisu kulit, kuku dan rambut ; menghapuskan kelemumur dan menghindar dari keguguran rambut. Pengambilan riboflavin sangat penting ketika mengandung, kerana kekurangan vitamin ini boleh merosakkan fetus yang sedang membesar sekalipun wanita tersebut tidak menunjukkan tanda-tanda.

Kekurangan  boleh menyebabkan :

Keletihan, lemah badan.

Bibir merekah, sakit (bengkak) lidah dan di tepi mulut.

Lemah daya penglihatan, photophobia (terlalu sensitif pada cahaya).  

Gatal kulit, pening , rambut gugur dan insomnia (tidak boleh tidur).

Lemah daya penghadaman, membantut tumbesaran,  dan lembap dalam tindakbalas mental

 

 

 

Choline

Choline mengawal berat badan dan level cholesterol . Ia menyihatkan salutan cell and menghindar dari penyakit gall stones.  Ia juga memilihara system saraf, daya peringatan dan daya belajar.  Ia juga memperkuatkan daya pertahanan kita untuk melawan hepatitis dan AIDS.

Kekurangan nya akan membawa penyakit kepada hati (liver) dan menaikan level cholesterol kita, menaikan tekanan darah kita dan membawa kepada penyakit ginjal. 

Daya peringatan dan fungsi otak kita akan terjejas

 

 

 

Inositol

Inositol memberi kesihatan kepada rambut, pertumbuhan rambut dan mengawal level estrogen dan menghindar dari bekak di buah dada.

Kekurangan nya akan mengakibatkan penyakit eczema (penyakit kulit – gatal, berkudis) keguguran rambut, sembelit, penyakit mata dan menaik level cholesterol kita.

 

 

 

Vitamin B1

Ia adalah amat berkhasiat untuk otak dan boleh melegakan tekanan jiwa dan mempertingkatkan daya ingatan dan day belajar.  Untuk Kanak Kanak ia adalah perlu untuk tumbesarah.  Ia juga melegakan sakit arthritis (penyakit sengal sengal – lenguh sendi), mata dan kemandulan

Kekurangan vitamin B1 boleh menyebabkan :

Keletihan, lemah badan, hilang selera makan.

Kegelisahan, gangguan tidur.

Beriberi, iaitu sejenis penyakit "metabolic disorder" dengan gejala seperti cirit, bengkak buku lali dan kaki, kebas tangan dan kaki, kesakitan dan kegagalan jantung.

Sakit pada bahagian abdomen.

Sembelit

Gangguan mental atau emosi.

 

Goat's Milk for Infants

By JB Tracey, MB

From "Healthy Options" Magazine, July 2001

This article refers to infants that are unable to be breastfed, or those being weaned from the breast. Breastfeeding remains the first choice in all other cases.

Goat's milk is the ideal food for babies, children and adults. Beneficial for the treatment of asthma, eczema, migraines, stomach ulcers, liver complaints and chronic catarrh, goat's milk also helps babies with colic, habitual vomiting and those not gaining weight.

How do you prepare an infant's feeds when using goat's milk? The simple procedure I use, has resulted in the rearing of many happy, healthy infants and has rendered complicated preparation instructions unnecessary. First, check that the milk production methods are hygienic, so that the milk can be given raw - that is, without heat treatment by boiling or pasteurisation. Goat's milk changes constitution when boiled. The curds are likely to be of different physical properties, the fat is apt to separate from the curds and the lactalbumin is coagulated or solidified to form a skin which may delay the rapid digestion - the most important advantage of goat's milk.

The almost universal recommendation by the medical profession to boil all milk fed to babies, is prompted by the fear of tuberculosis infection. I am confident that the danger of this is extremely minimal from milk obtained from healthy goats.

Correspondents have written to me for advice, being disappointed with the results of goat's milk they have boiled. To these and all the people using milk from a reliable source, I recommend they do not boil the goat's milk except when summer temperatures make it impossible to keep it cool, and then return to the fresh untreated milk as soon as practical.

There are a number of possible changes that take place on boiling the milk and even possibly on pasteurisation. Vitamin C levels may be depleted. Milk also carries with it certain unidentified substances which have the power of giving resistance to disease, and these may well be destroyed or changed. Little is known of these, but I am in favour of believing that they exist and act most favourably when not subjected to boiling.

Goat's milk is so readily digested by infants that I have found in a number of cases that, where the breast milk supply has been inadequate to satisfy the baby, full strength, unsweetened goat's milk can be given to make up Feeding the milk from a spoon will not tempt the infant to wean itself on to the bottle. I have found that infants of working mothers have thrived on a midday feed of goat's milk, welcoming the return to mother's milk at the other feeds. This may not be the ideal, but the alternative use of cow's milk preparations have often resulted in refusal of the breast at the next feed.

Warm the milk to blood temperature by placing the bottle in hot water, and any recommended dilution is done by adding cold pre-boiled water.

When goat's milk is being used to overcome digestive upset from a cow's milk preparation, I recommend the first few feeds be given at half strength (half boiled water/half goat's milk) and, when all the clots of cow's milk have been passed downwards or vomited, the strength should be increased to two-thirds, then three-quarters, reaching full strength in two to three days' time. A suggested quantity per day would be 150 - 170 ml per kilo of body weight. Sweetening with honey or Demerara sugar'may be necessary when weaning, as breast milk is very sweet to taste and the infant would miss this. Quantity can readily be judged by taste, perhaps one or two level teaspoonfuls being tried in each feed at first. Mother and baby can usually sort this out between them!

It is possible for babies fed either on the breast or on t's milk to develop an unusual type of anaemia due to a shortage of iron and folic acid in both human and goat's milk. I recommend these nutrients be given to your infant at this stage of life, in addition to the usual vitamin preparations. These defects are naturally overcome when the baby starts weaning onto mixed foods of broths and purees.

Many infants suffering digestive upsets from cow's milk have been switched to goat's milk at my recommendation, and in nearly every instance that the baby has not promptly improved, it has been necessary to admit the baby to hospital for surgical treatment of a physical narrowing of the far end of the stomach (congenital pyloric stenosis). Repeatedly have I found that infants which have failed to thrive for no apparent reason have regained health when given goat's milk, many cases with the child eventually weaning itself from all milk feeds when in full and normal health. Many of these infants have not tolerated cow's milk, possibly because it was either not palatable or it caused indigestion.

Summarising the usefulness of goat's milk for infants, I believe that fresh, raw, hygienically-produced, undiluted, slightly-sweetened, blood temperature goat's milk will overcome most digestive upsets and rear healthy strong infants to weaning stage and after - provided that the usual vitamin supplements are given. Iron and folic acid may be necessary when on milk alone but will be unnecessary after weaning. Infant feeding with goats milk is just so simple!

 


Reference: British Goat Society and NZ Dairy Goat Breeders' Association Inc.

 


Further notes courtesy of New Zealand Dairy Goat Breeders' Association Inc:

Goat's Milk:-

contains more minerals and vitamins than cow's milk
has smaller fat and protein particles, so is digested easier
is ideal for children with allergies to cows' milk
suffers no loss of vitamins due to pasteurisation
does not form excess mucus
contains ten times more natural fluorine than fresh cow's milk
contains 50% more vitamin B1, important for those with digestive upsets and rheumatism

Goat's milk has the same butterfat and a little more solids (non-fat) than cow's milk. It tastes like smooth, creamy milk, and very palatable yoghurt, butter and cheese can be produced with it. Freshly produced goat's milk has a very low natural bacteria and enzyme count.

Goats in New Zealand are free from tuberculosis, leptospirosis and brucellosis. This also means that goat's milk will keep fresh for up to a week when refrigerated

Frozen goat's milk, when thawed, will reconstitute to the same as fresh milk because the fat particles do not coalesce as does cow's milk. [However note that goat's milk needs to be frozen quickly using a blast freezer.]

The milk and cream are pure white because the carotene content is completely converted into vitamin A.

An average dairy goat will produce 4.5 litres of milk per day, which, in ten days, equals her body weight. Note that good fresh goat's milk should never taste or smell 'goaty' but should have a smooth texture and sweet, creamy taste.

 

Goats Milk

The following research articles may be of assistance to people who have difficulty in digesting milk and milk products, or have babies who continually suffer from stomach upsets. The book mentioned in "Other Resources" below is especially valuable for parents of babies with digestive problems: see"What's the Matter with your Baby?"

It should be noted that a change from cows milk to goats milk will benefit those who are unable to digest the protein and fats in cows milk, but it will not necessarily help people who suffer from a lactose intolerance.

The Natural Alternative

For generations now, cows have been regarded as the major source of milk in our diets, not only in the liquid form, but in the multitude of other foodstuffs containing milk or its by-products.

However, with increasing evidence, studies show that as many as 7.5% of all babies born develop a hypersensitivity to cows milk generally known as Cows Milk Allergy (CMA). Although CMA is more easily detected in young babies (before weaning) it is not confined to this age group. Many children do not grow out of their allergies and are therefore afflicted all their lives. For a large number of adults everyday problems relating to skin disorders, respiratory problems, gastric upsets and migraine are generally not considered to be related to cows milk but are later diagnosed to be symptoms of CMA.

As a result, alternative sources of milk must be found - thus the increasing interest in and demand for goats milk and related products.

The Symptoms of CMAThe most common symptoms evident in babies suffering from CMA are:(i)
(1) Eczema;
(2) Recurrent diarrhea;
(3) Recurrent rhinorrhea;
(4) Repeated vomiting;
(5) Persistent colic;
(6) Recurrent bronchitis;
(7) Asthma.

Studies have proven that when all sources of cows milk are removed from the diet of babies suffering CMA the symptom(s) are relieved. Further tests have also shown that twenty per cent (20%) of babies suffering from CMA are also allergic to soya milk replacement formulae. Although it is evident that many children outgrow their allergies, it is not yet certain which children will and at what time.

Other infant problems listed (i) as being possibly related to cows milk include:
(1) Croup;
(2) Sudden cot death;
(3) Recurrent abdominal pain syndrome;
(4) Hyperactivity syndrome.

 
Common symptoms faced by adults with CMA are: (ii)
(1) Rashes and eczema;
(2) Diarrhea and vomiting;
(3) Respiratory problems;
(4) Migraine;
(5) Asthma.
Why Goats Milk?Evidence (ii) has shown that as many as 99% of all CMA sufferers are able to thrive on goats milk. It is thought that food allergies including CMA are directly related to the speed and efficiency of the digestive process and the absorption or not of undigested proteins (iii).

The fat and protein globules of goats milk are smaller, finer, and more evenly distributed through the mllk, resulting in a more rapid and complete breakdown by the human digestive enzymes. The tension in the curd of goats milk is only about one-third of that of cows milk.

During digestion the casein forms a less tough and more friable coagulum than the cows milk casein thus enabling the digestive proteolytic enzyme to penetrate and break it down more easily.(iii)

It has been recognised that boiling milk may reduce the less severe allergy problems and powdered goats milk with its inherent heat treatment offers the allergy sufferer the least problems of all. (iii)

Higher levels of vitamin B and the mild laxative action of goats milk also aid the digestive process, relieving stress symptoms manifest as neurotic indigestion, constipation and insomnia.(ii)

The high buffering quality of goats milk is due to its superior mineral content and enhances its value for sufferers of peptic ulcers and other such gastric complaints. (iii)

The vitamin and mineral content of goats milk compares favorably with both cows milk and human milk (see table), being closer in composition to human milk than cows milk. In fact it is also significantly higher in the growth related vitamin riboflavin and the bone minerals calcium and phosphorus.

Infants' DietsAlthough the superiority of breast feeding of babies is not challenged and or course is to be encouraged, it is also accepted that for a variety of reasons it is not always adopted.

The appeal in using goats milk as a substitute for cows milk in infants' diets. comes predominantly from the likely reduction in allergenic reaction to undigested milk proteins. Goats milk is a suitable substitute for cows milk in any standard infant formula, in fact it is fair to say that goats milk "humanises" relatively well. If cows milk is diluted to bring the protein concentration more in line with human milk the fat content must be increased to indigestible levels. Goats milk on the other hand, with its higher fat content and lower protein levels, requires no such additives.

Both goats and cows milk have deficiencies in iron, linoleic acid, folic acid and vitamin C when compared with human milk. (Note that humans differ from most animals in that they are not able to synthesize vitamin C). If goats milk is to be the only source of nutrition i.e. it is not being added to an existing formula, these deficiencies can be made up by the addition of egg yolk or cod liver oil, maize oil, synthetic folic acid and orange juice or ascorbic acid respectively. Both goats and cows milk also have lower levels of milk sugar (lactose) than human milk. The calorific value of the milk can thus be increased by addition of lactose. All milks, human included, are considered deficient in D and again this can be overcome by the addition of this vitamin.

Babies being bottle fed from birth are best started on goats milk for the first six to eight weeks, thus preventing a build up of sensitivity to milk protein. After eight weeks the digestive system is probably better able to cope with the tougher cows milk curd and a change to cows milk may well be effected.

Where babies are fed on cows milk based diets it is generally two to three weeks before sensitivity to the milk develops. If this occurs, a change to goats milk at any time between two weeks and four months will potentially ease the situation. From four to a six months of age the majority of babies lose their sensitivity to cows milk and if this does occur the baby may be returned to a cows milk diet.

Some babies, of course, never lose their symptoms and may require cows milk free diets until at least two years of age or older.

 

Adult DietsAs with infant diets the value of goats milk lies in the direct replacement of cows milk in the adult diet and thus the reduction in allergenic reaction to the cows milk protein.

Results of the use of goats milk in the treatment of food related allergies are to an extent unpredictable as persons suffering from food related allergies after weaning age are likely to be sensitive to more than one food. Replacing cows milk with goats milk does however remove one of the most common allergens and improves the efficiency of digestion.

Also of value are the excellent buffering effects and mild laxative action of goat milk which are important in the treatment of peptic ulcers and other gastric complaints such as constipation and indigestion.

Because of the lower lactose levels in goats milk 180 mls of goats milk can be substituted for 150 mls of cows milk in diabetic diets.

Why Goat Milk?

By Geo.F.W.Haenlein, Ph.D.(Wisc.), D.Sc.(Germany), Professor Department of Animal Science and Agricultural Biochemistry,
University of Delaware, Newark, Delaware 19717-1303

IntroductionWhy goat milk? This is a critical question for all who are trying to establish a dairy goat business and industry. The value of goat milk in human nutrition has so far received very little factual and academic attention (Haenlein, 1984, 1988, 1992; Park, 1991). However, if facts of the role and superiority in certain instances, of goat milk in human nutrition can not be identified and promoted, it will be difficult justifying growth of the goat business as an industry next to the dairy cattle business. As the milk supply from cows is more plentiful and cheaper, the challenge is to demonstrate why there are good reasons to produce goat milk; if not, dairy goats will be relegated to being only a pet business.

Despite a widespread absence of infrastructural organization for goat milk in the USA, more commercial successes with goat milk marketing are becoming known in recent years (Loewenstein et al., 1980; Kapture, 1982; Haenlein, 1985; Pinkerton, 1991; Hankin, 1992; Jackson, 1992). Also, significant new research station efforts in Texas, California, Oklahoma, Georgia, Alabama, Florida, Pennsylvania, Louisiana have been advancing new knowledge of goat milk production on the farm, and of the physiology, biochemistry and veterinary aspects of the animal in recent years. Besides that, a new scientific journal Small Ruminant Research has become established by the International Goat Association initially quarterly but now on a monthly basis and with broad international support since 1998.

Volumes of new scientific data presented at four major, quintannual, international goat conferences have become widely circulated. Thus, it is high time to include in these developments the sanitarians, for establishing quality standards, and the medical profession, for evidence on the medical benefits and values in human nutrition of goat milk.

Medical Research Evidence for Goat MilkPowerful justification for goat milk can come from medical needs - not just desires - of people, especially infants, afflicted with various ailments, including cow milk protein sensitivities. Swedish studies have shown that cow milk was a major cause of colic, sometimes fatal, in 12 - 30 % formula-fed, less than 3-month old infants (Lothe et al., 1982). In breastfed infants, colic was related to the mother's consumption of cow milk (Baldo, 1984; Cant et al., 1985; Host et al., 1988). In older infants, the incidence of cow milk protein intolerance was approximately 20 % (Nestle, 1987).

A popular therapy among pediatricians is the change to vegetable protein soy-based formula, however an estimated 20 - 50 % of all infants with cow milk protein intolerance will also react adversely to soy proteins (Lothe et al., 1982). Approximately 40% of all patients sensitive to cow milk proteins tolerate goat milk proteins (Brenneman, 1978; Zeman, 1982), possibly because lactalbumin is immunospecific between species (Hill, 1939). 

Biochemical Differences Between Goat Milk and Cow MilkGoat milk proteins have many significant differences in their amino acid compositions from the milk of other mammalian species, especially in relative proportions of the various milk proteins and in their genetic polymorphisms (Jenness, 1980; Boulanger et al., 1984; Addeo et al., 1988; Ambrosoli et al., 1988). The major protein in cow milk is alpha-s-i-casein, but goat milk may differ genetically by having either none ("Null" type) or much ("High" type). Null types have shorter rennet coagulation time, less resistance to heat treatment, curd firmness is weaker, pH is higher, protein and mineral contents in milk are lower, and cheese yields are less than in high types. This in turn indicates and may explain significant differences to cow milk in digestion by infants and patients (Mack, 1953), which traditionally have been explained by the "homogenized" nature of goat milk fat.

Actually, the composition of goat milk fat may be much more important than the prevalence of large numbers of small fat globules, because it too differs significantly from the composition of cow milk fat under average feeding conditions (Haenlein, 1992). The various components of milk fat, fatty acids, differ in carbon chain length and saturation, which has nutritional and medical significance. Goat milk fat normally has 35 % of medium chain fatty acids (C6 - C14) compared to cow milk fat 17 %, and three are named after goats: caproic (C6), caprylic (C8), capric (ClO), totalling 15 % in goat milk fat versus only 5 % in cow milk fat. Besides their unique flavor, which has serious consequences in improper handling of goat milk, these medium chain fatty acids (MCT) have become of considerable interest to the medical profession, because of their unique benefits in many metabolic diseases of humans (Babayan, 1981).

Capric, caprylic and other MCT have been used for treatment of malabsorption syndromes, intestinal disorders, coronary diseases, premature infant nutrition, cystic fibrosis, gallstone problems, because of their unique metabolic abilities of providing energy and at the same time lowering, inhibiting and dissolving cholesterol deposits (Schwabe et al., 1964; Greenberger and Skillman, 1969; Kalser, 1971; Tantibhedhyangklil and Hashim, 1975, 1978).

It seems apparent that in this lipid area is great potential for identifying a unique importance and role for goat milk, specifically goat milk fat and probably goat milk butter, which has not received much attention at all. And all this adds even more importance to the establishment of acceptable practices and standards for quality goat milk production, which so far has been lagging behind those for dairy cows, but which require separate establishment because of the many unique physiological and metabolic characteristics of goats compared to cows (Haenlein, 1980, 1987a, 1991; Hinckley, 1991; Kalogridou-Vassiliadou et al., 1992).

 

KAMI JUGA MEMBEKALKAN KAMBING DAN LEMBU UNTUK QURBAN, AQIQAH, MAJLIS PERKAHWINAN, KENDURI DAN KENDARA