The investigation and analysis of goat milk in Taiwan and detection of reconstituted goat milk in raw goat milk
The qualities of raw and fresh goat milk in Taiwan were investigated in February, April, June, August and October of 2011. The fat and solids-not-fat (SNF) percentage of raw milk had the highest value in Feb. were 3.49 and 8.74, respectively, and had the lowest value in Jun. were 3.05 and 8.07 %. During experiment period, there were 8 and 39 % of raw and fresh goat milk could not fit CNS standard. A FAST (fluorescence of advanced Maillard products and soluble tryptophan) method for identification of reconstituted goat milk in the fresh goat milk was evaluated. This method is based on the simultaneous determination of protein denaturation by Trp fluorescence and the formation of fluorescent advanced Maillard products in the goat milk. The Trp fluorescence value of raw goat milk had the highest value, and then was reconstituted milk and fresh milk had the lowest value. This might be the protein of local goat milk easier denatured than the import goat milk powder. To determine 6 fresh goat milk and detected their Trp, AMP and FAST value were different. This might be the heated treatment was difference among six dairy factories.
(M. R. Li and C. Y. Kuo)
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