Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Recently Ongoing Progresses and Future Prospects of Worldwide Dairy Goat Industry

세계 산양유산업의 최근 진보 및 향후 전망

  • 정후길 (아이배냇(주) 중앙연구소) ;
  • 김선진 (아이배냇(주) 중앙연구소) ;
  • 석민정 (아이배냇(주) 중앙연구소) ;
  • 강경진 (아이배냇(주) 중앙연구소) ;
  • 유영현 (아이배냇(주) 중앙연구소) ;
  • 윤슬기 (아이배냇(주) 중앙연구소) ;
  • 김선영 (아이배냇(주) 중앙연구소) ;
  • 정유경 (아이배냇(주) 중앙연구소) ;
  • 박종현 (가천대학교 식품생물공학과)
  • Received : 2016.12.12
  • Accepted : 2016.12.18
  • Published : 2016.12.30
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Abstract

Goat milk production and processing is a dynamic and growing industry that is fundamental to the health of hundreds of millions of people worldwide and is recognized as an important contributor to many national economies. Goat milk has contributed significantly to the economic and nutritional quality of life in developing countries, particularly in the Mediterranean, the Middle East, Eastern Europe, and Latin America. Goat milk has played an important role in the health and nutrition of infants and the elderly, and is also known to be beneficial and therapeutic for people with milk allergies. The potential and value of the nutritional, health, and therapeutic effects of goat milk and specialized goat milk products are now attracting attention. Various products can be made from goat milk based on its chemical properties. In addition, special products such as hair, skin care, products, and cosmetics produced using goat milk have garnered more attention in recent years. Nevertheless, high quality products can only be made from good quality goat milk. Advanced technical treatments are necessary to produce high quality goat milk that meets consumer expectation of nutritional, hygienic, and good sensory products. Good taste has been a critical criterion when deciding to buy and consume goat milk and associated products. However, it may be possible to produce more value-added products that cater to the new trends in consumer needs and thus maintain economic sustainability of goat milk industry.

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References

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