Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy

The main objective of this study was to produce goat-milk infant formula with high nutritional value and similar to human milk for infant feeding. Therefore, this study was carried out in three parts. The first part was to determine the most compositional differences between goat milk and human milk. The results revealed that goat milk contained higher acidity, total solids, protein, fat, ash, energy value and mineral contents, and lower lactose and pH than human milk. Nitrogen distribution was significantly different in the two types of milk. The amino acid profile of the two proteins revealed certain differences, however, goat milk proteins had the satisfactory quality balance of essential amino acids for infant feeding. The fat composition of the two types of milk was completely different, particularly the medium-chain fatty acid content, which was higher in goat milk, and the long-chain fatty acid content, which was higher in human milk. The second part of the study was to produce goat-milk infant formula to be as close as possible to human milk including macronutrient composition such as carbohydrates, protein and fats. The lactose content was adjusted by raising it to 7%, which is the average value found in human milk. The fat composition of goat-milk infant formula was modified by mixing valuable goat milk fat that cannot be obtained from vegetable and vegetable oils as a source of long-chain fatty acid. The fatty acids composition of goat milk fat, human milk fat and eight tested vegetable oils (coconut, palm kernel, palm, corn, sunflower, soybean, canola and olive oils) was analyzed for preparing oil blends to achieve the best blends that mimic human milk fat and meet standard recommendations. Goat milk proteins were modified by reducing the protein content and altering the casein/ whey protein ratio by adding whey proteins or Ü-lactalbumin. Protein fractions, amino acids, and amino acid score were determined

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