The chemical composition of goat milk, especially fatty acid profile is recently renewed due to the role of monosaturated and polyunsaturated fatty acids in human nutrition. These nutrients are important to analyse in connection with the different breeds receiving the same breeding and feed. The aim of this study was to analyse goat milk fatty acid profile in relation to different breeds. Specimens for fatty acid analyses were collected from individual animals of breeds like Latvian Native (n=5), Saanen (n=5), and crossbreeds (n=5). Bulk milk samples (n=5) were also taken for milk quality testing and fatty acid range determination. Fat content was analysed according to ISO 1211:2011 and fatty acids were measured with the chromatographic method. Protein, lactose, casein and urea concentration was analysed according to ISO 13366-2:2007 and somatic cell count to ISO 9622/IDF141:2013.The highest fat concentration was determined in crossbreed milk samples (3.81 g 100 gE−1) and the lowest (2.96g 100 gE−1) in the Latvian Native breed goat milk samples. The highest butyric acid (0.12 g 100 gE−1) and caproic acid (0.12 g 100 gE−1) concentration was established in Saanen goat milk samples. Compared to other breeds, the milk of the Latvian Native breed goats is characterised by a higher capric acid (0.20 g 100 gE−1) concentration, while a higher concentration of total unsaturated and monounsaturated fatty acids was detected in the samples of crossbreed goat milk. The average fatty acid composition of bulk milk samples was 68% for saturated fatty acids, 23% for monosaturated fatty acids and 4.3% for polyunsaturated fatty acids. In analysed goat milk samples, fatty acids showed the characteristic fatty acid profile of goat milk.

In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macro elements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.