Re: casein - goat

[Guest guest]

My daughter reacts to ANY cow dairy (casein) but does not seem to for

goat. (leg pain, bed wetting) I have heard that the amount of casein in

goat milk is less, slightly different in structure and dependent on the

breed of goat.

This paragraph (excellent whole article to read if interested) was very

interesting and does seem to support the difference in casein content

even though earlier in the article the stats for casein are about equal:

http://goatconnection.com/articles/publish/article_73.shtml

Jenness' (Parkash and Jenness, 1968; Jenness, 1980) comprehensive work

has probably been more quoted than any other references, such as the

total absence in goat milk compared to cow milk of alpha-s-1-casein,

beta-carotene, agglutinin; lower contents of citric acid, sodium, iron,

sulphur, zinc, molybdenum, ribonuclease, alkaline phosphatase, lipase,

xanthine oxidase, N-acetylneuraminic acid, orotic acid, pyridoxine,

folate, vitamin B12, vitamin C, lower freezing point and pH; while on

the other hand higher contents of calcium, potassium, magnesium,

phosphorus, chlorine, manganese, vitamin A, vitamin D, nicotinic acid,

choline, inositol, medium-chain length fatty acids, small diameter fat

globules, and somatic cell counts (Droke et al. 1993). Substantial basic

differences between goats and cows have been reported for mineral

metabolism (Lengemann, 1970; Haenlein, 1980b; 1991a; 1992b; Ademosun et

al. 1992). Furthermore, the lower content of orotic acid in goat milk

can be important in the prevention of fatty liver syndromes (,

1980); the more fragile fat globule membrane in goat milk is important

for the control of off-flavors (Patton et al. 1980; Bakke et al. 1977);

and the higher glycerol ethers in goat milk are valuable for the nursing

newborn (Ahrne et al. 1980).

For milk proteins, the beta-caseins seem to be more dominant than

alpha-caseins compared to cow milk (Jenness, 1980). However, more recent

evidence from France and Italy has proven that the previously assumed

general absence of alpha-s-1 casein in goat milk is not true (Boulanger

et al. 1984; Ambrosoli et al. 1988; Mora-Gutierrez et al. 1991;

Haenlein, 1991b). It is now recognized that certain goat breeds and

strains within breeds may have either no alpha-s-1 casein or low or high

amounts, depending on genetic types. Low amounts also have shorter

cheese coagulation time, less curd firmness, less cheese yield and

weaker resistance to heat treatments, which can also be related to

digestibility in human nutrition.

I did find this about cheese making and protein breakdown too that might

interest SCDers:

http://jds.fass.org/cgi/content/abstract/75/7/1747

Biochemical Characteristics of Three Types of Goat Cheese

M. C. Martín-Hernández 1, M. Juarez 1, and M. Ramos 2

1 Consejo Superior de Investigaciones Cientificas, Instituto del Frío,

Ciudad Universitaria, 28040 Madrid, Spain

2 Consejo Superior de Investigaciones Cientificas, Instituto de

Fermentaciones Industriales, de la Cierva 3, 28006 Madrid, Spain

Changes in composition, N and lipid fractions, casein breakdown, and

hardness were studied in two batches of three different types of goat

cheese: fresh; semi-hard, washed curd and Majorero cheese. The

characteristics of the fresh cheese were not altered by 15 d of chilled

storage. The water-soluble N and NPN fractions in the semi-hard, washed

curd and Majorero cheeses increased during ripening; after 2 mo, the

percentages of water-soluble N in the two cheeses, respectively, were

41.1 and 28.1%; the NPN fraction accounted for 55.7 and 51.6% of these

totals. At the end of the study, the percentages of degradation of the

alphas- and ß-caseins were 54 and 19%, respectively, in the Majorero

cheese; breakdowns of these two casein fractions were similar (35%) in

the semi-hard, washed curd cheese. No changes were observed in the fatty

acid composition during the study. The total FFA contents at the end of

ripening were 6114 ppm in the Majorero cheese and 9790 ppm in the

semi-hard, washed curd cheese.

Key Words: goat cheese . ripening . biochemical characteristics

Submitted on June 7, 1991

Accepted on February 24, 1992

Here's an interesting read:

http://www2.luresext.edu/goats/library/zeng2005-1.html

Kind regards,

KimS celiac family SCD 2003-2004