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The Commercial Value of Goat Milk in Food Industry  

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)
Publication Information
Journal of Dairy Science and Biotechnology / v.34, no.3, 2016 , pp. 173-180 More about this Journal
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
goat milk; ${\beta}$-casein; digestibility; functional food;
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