Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

The Commercial Value of Goat Milk in Food Industry

산양유의 산업적 이용 가치에 대한 연구 고찰

  • Jung, Tae-Hwan (Dept. of Animal Biotechnology and Resource, Sahmyook University) ;
  • Hwang, Hyo-Jeong (Dept. of Animal Biotechnology and Resource, Sahmyook University) ;
  • Yun, Sung-Seob (R&D Center, Edam Co. Ltd.) ;
  • Lee, Won-Jae (Dept. of Animal Bioscience, Gyeongsang National University) ;
  • Kim, Jin-Wook (Dept. of Animal Bioscience, Gyeongsang National University) ;
  • Shin, Kyung-Ok (Dept. of Food and Nutrition, Sahmyook University) ;
  • Han, Kyoung-Sik (Dept. of Animal Biotechnology and Resource, Sahmyook University)
  • 정태환 (삼육대학교 동물생명자원학과) ;
  • 황효정 (삼육대학교 동물생명자원학과) ;
  • 윤숭섭 ((주)이담 R&D 센터) ;
  • 이원재 (경상대학교 동물생명과학과) ;
  • 김진욱 (경상대학교 동물생명과학과) ;
  • 신경옥 (삼육대학교 식품영양학과) ;
  • 한경식 (삼육대학교 동물생명자원학과)
  • Received : 2016.09.01
  • Accepted : 2016.09.15
  • Published : 2016.09.30
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Abstract

In many countries, goat milk is an excellent nutrient source and is less allergenic for children and the elderly. The casein composition of goat milk consists largely of ${\beta}$-casein and lower amounts of ${\alpha}_{s1}$-casein, which may interfere with digestion by forming solid curds in the human stomach. Goat milk contains small fat globules and large amounts of medium chain fatty acids for, better digestibility, as well as abundant minerals and vitamins with high absorption rates. Recently, the medical benefits of goat milk in different human disorders have been recognized, leading to an increased interest in developing functional foods with goat milk, particularly for individuals with malabsorption syndrome. However, the physiological and biochemical properties of goat milk are largely unknown. We review the importance of goat milk as a potential functional food by providing scientific evidence confirming its health benefits.

Keywords

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