ANIMAL SCIENCE, ISSUES AND PROFESSIONS G OATS H , B ABITAT REEDING M AND ANAGEMENT No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. A S , I NIMAL CIENCE SSUES P AND ROFESSIONS Additional books in this series can be found on Nova‟s website under the Series tab. Additional E-books in this series can be found on Nova‟s website under the E-books tab. ANIMAL SCIENCE, ISSUES AND PROFESSIONS G OATS H , B ABITAT REEDING M AND ANAGEMENT DIEGO E. GARROTE AND GUSTAVO J. AREDE EDITORS Nova Science Publishers, Inc. New York Copyright © 2012 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. For permission to use material from this book please contact us: Telephone 631-231-7269; Fax 631-231-8175 Web Site: http://www.novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book. The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers‟ use of, or reliance upon, this material. Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works. Independent verification should be sought for any data, advice or recommendations contained in this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. Additional color graphics may be available in the e-book version of this book. Library of Congress Cataloging-in-Publication Data ISBN: 978-1-61942-950-5 (eBook) Published by Nova Science Publishers, Inc. † New York CONTENTS Preface vii Chapter 1 Production and Commercialization of Goat Milk and Cheese in Northwest Argentina 1 S. Maldonado, R. Bernal, L. Burgos and J. Santapaola Chapter 2 Production of Goat‟s Milk and Fatty Acids Profile: A New Perspective in Human Diet 39 Elisa Köhler Osmari Chapter 3 Infectious Causes of Abortion in Goats 71 Antônio Carlos Lopes Câmara and Benito Soto-Blanco Chapter 4 The Influence of Oral Environment on Diet Choices in Goats: A Focus on Saliva Protein Composition 93 E. Lamy, F. Capela e Silva, A. Ferreira and E. Sales Baptista Chapter 5 Acute Phase Proteins as Biomarkers of Mastitis in Dairy Goats 113 N. K. Mungatana vi Contents Chapter 6 Influence of Feeding Goats with Thyme and Rosemary Extracts on the Physicochemical and Sensory Quality of Cheese and Pasteurized Milk 125 K. Boutoial, S. Rovira, V. Garcia, E. Ferrandini and M. B. López Index 137 PREFACE In this book, the authors present topical research in the study of the habitat, breeding and management of goats. Topics include the production and commercialization of goat milk and cheese in Northwest Argentina; infectious causes of abortion in goats; the oral environment and diet choices in goats; acute phase proteins as biomarkers of mastitis in dairy goats; and the influence of feeding goats with thyme and rosemary extracts on the physicochemical and sensory quality of cheese and pasteurized milk. Chapter 1 – The Argentinean goat dairy production is mainly developed in small-scale farming, in a wide variety of situations. There are different types of dairy farms, coincidently with the greatest diversity of climatic and geographic conditions and according to: goat breed (Saanen, in valleys of the province of Jujuy and Creoles in the Quebrada de Humahuaca), milk production level, type of animal feeding, infrastructure, cheese production and type of farm organization. Each farm produces goat‟s milk and cheese with characteristics different from others. Goat‟s cheese is sold in each zone according to the traditions of the place. We evaluated on one side, the business development of productive establishments and on other side, aspects concerning the physicochemical quality of goat milk and cheese, milk admissibility for cheese production and the theoretical yield. We evaluated the characteristics of cheeses taking into account the production cycle and the origin zone. We analyzed the potential and expectations of communities and we identified training needs. We contributed to the acceptation of include a stage of milk pasteurization to ensure quality and cheese safety and to the need of improve process stages. Milk samples were taken from farms and cheeses were elaborated following a traditional scheme of the zone, but using pasteurized goat‟s milk and ferment developed in the laboratory. Milk and viii Diego E. Garrote and Gustavo J. Arede cheeses were characterized through its chemical composition. We used theoretical equations to predict cheese yield and we compared them with the real one. The goat‟s milk production cycle has three periods for the valleys and two for the Quebrada de Humahuaca. The main differences in milk composition were found in protein content and fat, but cheese composition shows no differences them. Saanen goat‟s milk presents higher proteins content from December to February (4-4.5 g/100 g), coincidently with the rain period and the greater food availability. Lipid content shows a maximum (5.7 g/100g) at the beginning of the same period. Saturated fatty acid: monounsaturated acid relation varies during the cycle. Goat‟s milk from the Quebrada de Humahuaca (Creole race) shows an increase in composition through the cycle and presents a minimum at the end of the first period. The real yields of process were of 15.27% and 22.96%, for valleys and the Quebrada, respectively. The calcium content is significantly different between both zones. All these variations could be related to the type of food consumed by goats, grazing grasses and shrubs vary by region and can result in different nutritional contributions to the animal. We found that the development level of the organization influences significantly in the production ways, production level and duration of the productive cycle. The aspects surveyed on the basis of the value chain result in the identification of: vision, entailment forms, entrepreneurship and the process of adjudication-taking roles, to obtain the sustainability. This process allowed the rise of interdisciplinary and intercultural teams and the creation of bonds that facilitated achievements altogether and the systematization of the intervention strategies, appropriate to generate productive organizations which allow the sustainable develop of agro-industrial activities. Chapter 2 – World production of goat‟s milk is estimated at 15.5 million tons annually, as it isconsidered a highly prized product it is easily produced on a small areas, also a tool to increase the sustainable profitability of the farmer. Because of the higher digestibility and hypoallergenic properties of goat‟s milk, this is mainly consumed by the elderly, sick as well asinfants. It is estimated that symptoms of cow milk allergy occur between 2.5% to 7% of infants, and research suggests that one third of allergic new-born Infants to cow's milk are tolerant to goat‟s milk, however often there is confusion between intolerance and milkallergy, mainly caused by alpha-s-1-casein, abundant in cow's milk. Goat‟s milk has a guaranteed space in the market, due of it is high biological value and low allergenicity, when compared to cow‟s milk and soya milk. However, there are obstacles to expansion the dairy goat market largely because of:instability in the product offering; cultural resistance