Nutritive Value of Goat and Cow Milk Sampled from the Region of East Kazakhstan

This paper presents the results of a nutritional profile of goat’s milk sampled from the region of East Kazakhstan. The chemical composition determined showed that goat’s milk contained 4.63% fat, 3.5% protein and 8.14% non-fat milk solids, while cow’s milk had less fat (4.15%), protein (3.2%), but more non-fat milk solids (12.05%). The vitamin and mineral composition of goat milk consisted of vitamin B1 (0.036 mg/100 g), vitamin B2 (0.125 mg/100 g), vitamin B6 (0.057 mg/100 g), vitamin C (0.183 mg/100 g), sodium (193 mg/l), potassium (167.72 mg/l), calcium (386.43 mg/l), phosphorous (302.56 mg/l) and magnesium (42 mg/l). For cow’s milk, the major mineral elements were represented by potassium (151.03 mg/l), calcium (125.73 mg/l), sodium (51.67 mg/l) and magnesium (14.54 mg/l). The majority of the essential amino acids were represented by histidine (0.278 g/100 g), leucine (0.264 g/100 g) and arginine (0.260 g/100g) in goat’s milk. The overall nutritional profile of goat’s milk was demonstrated to have particularly beneficial and healthful effects on the human body. Original Research Article Serikova et al.; JPRI, 22(5): 1-6, 2018; Article no.JPRI.41889 2