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Study of Seasonal Variations on Whey Proteins and Total Bacterial Counts in Dairy Goat's Milk
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Whey, a protein complex derived from milk, has a number of physiological properties targeted at providing immunoprotective, growth and antimicrobial factors to the neonate. One of biological components in whey is lactoferrin (LF) provided with more health-care functions. This study is helpful for extracting whey proteins (WPs) of goat's milk and separating high-purity LF. Seasonal variations on WPs and total bacterial counts (TBCs) in dairy goat's milk were evaluated from colostrums within 5 days after parturition and normal lactating periods. TBCs and serum albumin were significantly higher (p < 0.05) in summer than in winter. The concentrations of LF and immunoglobulin (Ig) of normal lactating periods did not differ among seasons. In first two days after parturition, WPs in colostrums were significantly higher than those beyond the 3rd day. However WPs were not different between 3rd to 5th days after parturition and normal lactating periods. These results indicated that the concentrations of LF and Ig in normal lactating milk with TBCs under 100000 CFU/ml did not differ among seasons, breeds or parities. Therefore it may serve as a reference for expanding the commercial use of WPs in goat's milk.
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