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into two, i.e. lactose intolerance (non-immunological) and milk protein allergies
(immunological). About 75% of the world population are unable to digest lactose
due to the lack of lactase (β-galactosidase), the enzyme which hydrolyses lactose.
The gut microorganisms ferment the indigested lactose into gases, and due to its salt
osmolality, it draws water into the lumen, which triggers diarrhoea. However, lactose intolerance is not synonymous with milk intolerance. Many lactose-intolerant
people are able to consume reasonable amounts of milk, especially when consumed
concurrently with other foods or when consumed in the form of fermented milk
products. The second form of milk hypersensitivity is milk allergy, which accounts
for 1–2% and 2–8% of adults and children, respectively (Helm and Burks 2000).
This condition leads to several clinical symptoms, for example, diarrhoea, vomiting,
rhinitis and anaphylaxis. According to Park (1994), over 40% of individuals suffering from cow milk allergy can tolerate goat milk proteins. Goat milk can possibly
be a good substitute for some people with allergies to cow milk.
The small-sized fat globules in goat milk provide a large surface area for gastric
lipase; hence, they are easier to digest compared to the larger fat globules in the
cow’s milk, especially for the infants (Raynal-Ljutovac et al. 2008). Goat milk is, as
already mentioned, richer in medium-chain fatty acids (C6:0, C8:0 and C10:0) than
cow milk, which is considered as essential for the human health, i.e. they provide a
rapid energy source for malnourished individuals, inhibit the growth of bacteria and
virus and dissolve the cholesterol deposits (Markiewicz-Kęszycka et al. 2013).
Medium-chain fatty acids in goat and sheep milk contribute to the special organoleptic properties (aroma) in the products from these milks such as goaty and muttony aroma, respectively (Markiewicz-Kęszycka et al. 2013). Goat milk is also
richer in CLA, in particular, C18:0 cis 9, trans 11, than cow milk. The benefits of
CLA to human health have been studied using animal model experiments. It has
been claimed that CLA exhibits anti-carcinogenic properties, enhances growth and
plays part in disease prevention (Lehnen et al. 2015). The higher contents of niacin
and riboflavin in the milk from goats compared to cow’s milk are sufficient to meet
the needs of the infants according to the FAO and WHO guidelines (Jenness 1980;
Park et al. 2007).
4 Possible Farmer-Processor Partnerships
Initiatives by different organisations and research institutes in Tanzania and Malawi,
for example, SUA and LUANAR, backed up by NMBU have successfully enabled
the introduction and sustenance of production systems of NL and other goats in
rural communities of the two countries (Chigwa 2011; Msalya et al. 2016). As a
result, diets and livelihoods of the poor people in these communities have been
diversified significantly (Eik et al. 2008). Msalya et al. (2016) suggested collaborations between farmers, private-milk-processing enterprises such as Shambani
Graduates Ltd. (SGL) and a research institution (SUA) as an option feasible for the
pro-poor value chains for climate-smart goat’s milk processing and dairy goat mainGoat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…
into two, i.e. lactose intolerance (non-immunological) and milk protein allergies
(immunological). About 75% of the world population are unable to digest lactose
due to the lack of lactase (β-galactosidase), the enzyme which hydrolyses lactose.
The gut microorganisms ferment the indigested lactose into gases, and due to its salt
osmolality, it draws water into the lumen, which triggers diarrhoea. However, lactose intolerance is not synonymous with milk intolerance. Many lactose-intolerant
people are able to consume reasonable amounts of milk, especially when consumed
concurrently with other foods or when consumed in the form of fermented milk
products. The second form of milk hypersensitivity is milk allergy, which accounts
for 1–2% and 2–8% of adults and children, respectively (Helm and Burks 2000).
This condition leads to several clinical symptoms, for example, diarrhoea, vomiting,
rhinitis and anaphylaxis. According to Park (1994), over 40% of individuals suffering from cow milk allergy can tolerate goat milk proteins. Goat milk can possibly
be a good substitute for some people with allergies to cow milk.
The small-sized fat globules in goat milk provide a large surface area for gastric
lipase; hence, they are easier to digest compared to the larger fat globules in the
cow’s milk, especially for the infants (Raynal-Ljutovac et al. 2008). Goat milk is, as
already mentioned, richer in medium-chain fatty acids (C6:0, C8:0 and C10:0) than
cow milk, which is considered as essential for the human health, i.e. they provide a
rapid energy source for malnourished individuals, inhibit the growth of bacteria and
virus and dissolve the cholesterol deposits (Markiewicz-Kęszycka et al. 2013).
Medium-chain fatty acids in goat and sheep milk contribute to the special organoleptic properties (aroma) in the products from these milks such as goaty and muttony aroma, respectively (Markiewicz-Kęszycka et al. 2013). Goat milk is also
richer in CLA, in particular, C18:0 cis 9, trans 11, than cow milk. The benefits of
CLA to human health have been studied using animal model experiments. It has
been claimed that CLA exhibits anti-carcinogenic properties, enhances growth and
plays part in disease prevention (Lehnen et al. 2015). The higher contents of niacin
and riboflavin in the milk from goats compared to cow’s milk are sufficient to meet
the needs of the infants according to the FAO and WHO guidelines (Jenness 1980;
Park et al. 2007).
4 Possible Farmer-Processor Partnerships
Initiatives by different organisations and research institutes in Tanzania and Malawi,
for example, SUA and LUANAR, backed up by NMBU have successfully enabled
the introduction and sustenance of production systems of NL and other goats in
rural communities of the two countries (Chigwa 2011; Msalya et al. 2016). As a
result, diets and livelihoods of the poor people in these communities have been
diversified significantly (Eik et al. 2008). Msalya et al. (2016) suggested collaborations between farmers, private-milk-processing enterprises such as Shambani
Graduates Ltd. (SGL) and a research institution (SUA) as an option feasible for the
pro-poor value chains for climate-smart goat’s milk processing and dairy goat mainGoat Milk Quality and Possible Dairy Products from Rural Households of Tanzania…