Research Progress on Nutritional and Functional Characteristics of Goat Milk and Dairy Products

• Published in: Shipin Kexue
• Main Author: LI Aili, LIU Chuan, MA Yiming, WANG Xueying, LI Chun, SUN Mingshuang
• Format: Article
• Language: English
• Published: China Food Publishing Company 2023-03-01
• Subjects: goat milk; nutrition; functional characteristics; processing
• Online Access: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-026.pdf

Goat milk and dairy products have attracted more and more consumers’ attention because of their rich nutritional value and positive health benefits. Goat milk, the milk of the goat as a minor dairy species. Compared with cow milk, goat milk has higher dry matter content, better digestibility, and lower allergenicity, and is a good source of many bioactive ingredients. Therefore, goat milk can be used to manufacture health products suitable for various populations as a carrier of functional ingredients such as prebiotics and probiotics. This article reviews the cutting-edge research on the nutritional composition, functional properties and processing of goat milk, with a particular focus on the role and mechanism of action of goat milk products in the prevention and alleviation of various diseases. We hope that this review will provide a reference for the development of high-value goat milk products.