FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (5): 212-221.doi: 10.7506/spkx1002-6630-20220320-232
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LI Aili, LIU Chuan, MA Yiming, WANG Xueying, LI Chun, SUN Mingshuang
Published:
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.
Key words: goat milk; nutrition; functional characteristics; processing
CLC Number:
TS252.1
LI Aili, LIU Chuan, MA Yiming, WANG Xueying, LI Chun, SUN Mingshuang. Research Progress on Nutritional and Functional Characteristics of Goat Milk and Dairy Products[J]. FOOD SCIENCE, 2023, 44(5): 212-221.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220320-232
https://www.spkx.net.cn/EN/Y2023/V44/I5/212