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Research Progress on Nutritional and Functional Characteristics of Goat Milk and Dairy Products
- Source :
- Shipin Kexue, Vol 44, Iss 5, Pp 212-221 (2023)
- Publication Year :
- 2023
- Publisher :
- China Food Publishing Company, 2023.
-
Abstract
- 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.
Details
- Language :
- English, Chinese
- ISSN :
- 10026630
- Volume :
- 44
- Issue :
- 5
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin Kexue
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.9a2acd17f7549ee9cef4f40f312e49c
- Document Type :
- article
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20220320-232