Compositional and Technological Properties of Goat
Milk and Milk Products A Review
Volume 3 - Issue 3
Almaz Genene Tafes*
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- Ethiopian Meat and Dairy Industry Development Institute, Ethiopia
*Corresponding author:
Almaz Genene Tafes, Ethiopian Meat and Dairy Industry Development Institute, Ethiopia
Received: January 03, 2020; Published: January 23, 2020
DOI: 10.32474/CDVS.2020.03.000161
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Abstract
These review work summaries significant information from different scientific literatures with the objectives of assessing
compositional and technological properties of goat milk and milk product. Goats (Capra hircus) were a domestic animal that have
unique adaptation abilities to harsh environmental conditions. Goats are multipurpose animals especial their milk has a particular
functional and technological advantages. Fresh goat milk is white, opaque, a slightly sweet taste and alkaline in nature. It exhibited
lower ethanol stability than bovine milk during alcohol test. Average milk protein content is higher than bovine milk but similar
casein fraction of S1, S2, β and κ-casein form which the αs1-casein level is lower and κ-casein is approximately equal but
β-casein level is higher than bovine casein. Goat milk fat has smaller fat globules, lacks ‘agglutinin’, contain higher short- and
medium-chain fatty acids. The lactose is slightly less than bovine milk. The goat milk has higher iron bioavailability and contain
higher calcium, phosphorus, potassium magnesium, chlorine, vitamins B, and vitamin A but lower sodium, sulfur and vitamin E.
Goat milk is considered as “functional and nutraceutical drink” since it rich in bioactive components, superior digestibility medicinal
property for many disease and lower allergenic properties. Various dairy goat products were produced in many countries including
fluid, fermented especially cheeses and yogurt, frozen, condensed and powder milk from which cheese is highly marketable goat
milk product.
Keywords: Goat, Milk, Composition, Milk Products
Abstract|
Introduction|
Physical Chemical Property of Goat Milk|
Conclusion|
Acknowledgment|
References|