1. Table 3. Composition of goat milk according to breed and country
Total solids (%)
Fat (%)
Proteins (%)
Caseins (%)
Lactose (%)
Ash (%)
United Kingdom
British Saanen
11.6
3.48
2.61
2.30
4.30
0.80
Nubian -
4.94
3.60
4.51
Francea
Alpine/Saanen
3.6
3.2
Italy
Sardinian
5.1
3.9
0.71
Greece
Local
14.8
5.63
3.77
3.05
4.76
0.73
Cyprusb
Damascus
13.2
4.33
3.75
2.97
0.83
Spain
Murciano-Granadina
4.09
3.21
aPirisi et al., (2007)
bPsathas (2005)
Filiz YANGILAR et al. As a Potentially Functional Food: Goats’ Milk and Products. Journal of Food and Nutrition Research, 2013, Vol. 1, No. 4, doi: /jfnr-1-4-6
© The Author(s) Published by Science and Education Publishing.