Genetic Factors that Regulate Milk Protein and Lipid Composition in Goats

Abstract

The mammary gland fulfills the essential role of providing all the nutrients needed to sustain the life and growth of the newborn under the form of milk, a white fluid composed primarily by water, carbohydrates, lipids, proteins and minerals. Domestication of cow, sheep and goats in the Near East 9,000 YBP and the subsequent creation of breeds specialized in milk production allowed humans to take profit of this rich source of proteins and minerals, becoming an important component of their diet either in the form of fresh milk or derived products such as cheese, yogurt, kefir, butter and many others (Figure 1). Because of their adaptability to a harsh climate and scarce vegetation, dairy goats occupy an important niche in the economy of tropical countries such as India, Bangladesh and Sudan, which happen to be the three main goat milk producers at a worldwide scale (FAOSTAT 2009). In Europe, France, Spain and Greece are the largest goat milk producers and, in comparison with Asian and African countries, have a much more intensified production system (FAOSTAT 2009).