Nutritional and health-promoting quality of organic milk of Saanen goats and Jersey cows and yoghurt produced from it

The aim of the study was to assess the nutritional and health-promoting value of goat and cow milk and yoghurt from organic production, with particular emphasis on their antioxidant properties. The research material consisted of milk obtained from Saanen goats and Jersey cows and yoghurt produced from it. The study showed that the products differed in composition depending on the species and month of raw material acquisition and production. The milk of Jersey cows was characterised by a higher content of dry matter, protein and fat and was of higher caloric value than the milk of Saanen goats, while the content of minerals was higher in goat milk. The protein fraction in goat and cow milk was similar, but the differences in proportions may result in different functional properties. Yoghurts made from cow milk contained more dry matter, protein and ash, while yoghurts made from goat milk were characterised by a more favourable fatty acid profile. The phenolic compounds content were higher in yoghurts than in milk of both species, and the antioxidant potential of yoghurts was higher in cow products. The obtained results indicate that the products can be consumed by various groups of consumers with different health and nutritional needs.