Browse > Article
http://dx.doi.org/10.22424/jmsb.2016.34.4.217

Recently Ongoing Progresses and Future Prospects of Worldwide Dairy Goat Industry  

Jung, Hoo-Kil (Central Research Institute, Ivenet Co., Ltd.)
Kim, Sun-Jin (Central Research Institute, Ivenet Co., Ltd.)
Seok, Min-Jung (Central Research Institute, Ivenet Co., Ltd.)
Kang, Kyung-Jin (Central Research Institute, Ivenet Co., Ltd.)
You, Young-Hyun (Central Research Institute, Ivenet Co., Ltd.)
Yoon, Seul-Ki (Central Research Institute, Ivenet Co., Ltd.)
Kim, Sun-Young (Central Research Institute, Ivenet Co., Ltd.)
Jung, You-Kyung (Central Research Institute, Ivenet Co., Ltd.)
Park, Jong-Hyun (Dept. of Food Science and Biotechnology, Gachon University)
Publication Information
Journal of Dairy Science and Biotechnology / v.34, no.4, 2016 , pp. 217-229 More about this Journal
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.
Keywords
Goat milk; health-promoting benefits; nutraceutical functionalities; value-added specialty; high quality;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Albrecht, S., Lane, J. A., Marino, K., Al Busadah, K. A., Carrington, S. D., Hickey, R. M. and Rudd, P. M. 2014. A comparative study of free oligosaccharides in the milk of domestic animals. Br. J. Nutr. 111:1313-1328.   DOI
2 Anaeto, M., Adeyeye, J. A., Chioma, G. O., Olarinmoye, A. O. and Tayo, G. O. 2010. Goat products: Meeting the challenges of human health and nutrition. Agr. Biol. J. N. Am. 1(6):1231-1236.   DOI
3 Asresie, A. and Adugna, M. 2014. Bioactive properties of goat milk: It's hypoallergenic, nutritional and therapeutic significance: A review. Global J. Anim. Sci. Res. 2(4):315-320.
4 Kumar, S., Kumar, B., Kumar, R., Kumar, S., Khatkar, S. and Kanawjia, S. K. 2012. Nutritional features of goat milk - A review. Indian J. Dairy Sci. 65(4):1
5 Kume, K., Papa, L. and Hajno, L. 2012. Effects on milk production in F1 crossbred of Alpine goat breed ( ) and Albanian goat breed( ). Italian J. Anim. Sci. 11(e47):258-261.
6 Lai, C. Y., Fatimah, A. B., Mahyudin, N. A., Saari, N. and Zaman, M. Z. 2016. Physico-chemical and microbiological qualities of locally produced raw goat milk. Int. Food Res. J. 23(2):739-750.
7 Lopez-Aliaga, I., Diaz-Castro, J., Alferez, M. J. M., Barrionuevp, M. and Campos, M. S. 2010. A review of the nutritional and health aspects of goat milk in cases of intestinal resection. Dairy Sci. Technol. 90: 611-622.   DOI
8 Mwenze, P. M. 2015. Functional properties of goats' milk: A review. Res. J. Agr. Environ. Management. 4(9):343-349.
9 Meyrand, M., Dallas, D. C., Caillat, H., Bouvier, F., Martin, P. and Barile, D. 2013. Comparison of milk oligosaccharides between goats with and without the genetic ability to synthesize as1-casein. Small Rumin. Res. 113(2-3):411-420.   DOI
10 Morgan, D., Gunneberg, C., Gunnell, D., Healing, T. D. and Lamerton, S. 2012. Medicinal properties of goat milk. J. Dairy Goat. 90:1.
11 Nagpal, R., Behare, P., Rana, R., Kumar, A., Kumar, M., Arora, S., Morotta, F., Jaing, S. and Yadav, H. 2011. Bioactive peptides derived from milk proteins and their health beneficial potentials: An update. Food Function 2(1):18-27.   DOI
12 Ribeiro, A. C. and Ribeiro, S. D. A. 2010. Specialty products made from goat milk. Small Rumin. Res. 89:225-233.   DOI
13 Silanikove, N., Leitner, G., Merin, U. and Prosser, C. G. 2010. Recent advances in exploiting goat's milk: Quality, safety and production aspects. Small Rumin. Res. 89(2-3):110-124.   DOI
14 Urashima, T., Taufik, E., Fukuda, K. and Asakuma, S. 2013. Recent advances in studies on milk oligosaccharides of cows and other domestic farm animals. Biosci. Biotechnol. Biochem. 77:455-466.   DOI
15 Slacanac, V., Bozanic, R., Hardi, J., Szabo, J. R., Lucan, M. and Krstanovic, V. 2010. Nutritional and therapeutic value of fermented caprine milk. Int. J. Dairy Technol. 63:171-189.   DOI
16 Ulusoy, B. H. 2015. Nutritional and health aspects of goat milk consumption. Akademik Gida. 13(1):56-60.
17 Urashima, T. and Taufik, E. 2010. Oligosaccharides in milk: Their benefits and future utilization. Media Peternakan. pp.189-197.
18 Danchin-Burge, C., Allain, D., Clement, V., Piacere, A. Martin, P. and Palhiere, I. 2012. Genetic variability and French breeding programs of three goat breeds under selection. Small Rumin. Res. 108(1-3):36-44.   DOI
19 Carillier, C., Larroque, H. and Robert-Granie, C. 2014. Comparison of joint versus purebred genomic evaluation in the French multi-breed dairy goat population. Genet. Select. Evol. 46:67-76.   DOI
20 Chetroiu, R., Calin, I. and Niculescu, G. C. 2014. Worldwide trends and orientations of raising goats. MPRA Paper No.53460
21 Gabas, A. L., Cabral, R. A. F., de Oliveira, C. A. F. and Telis-Romero, J. 2012. Density and rheological parameters of goat milk. Cienc. Tecnol. Aliment. Campinas. 32(2):381-385.   DOI
22 Getaneh, G., Mebrat, A., Wubie, A. and Kendie, H. 2016. Review on goat milk composition and its nutritive value. J. Nutr. Health Sci. 3(4):401-410.
23 Hassan, F. A. M., Abbas, H. M., Abd El-Gawad, M. A. M. and Enab, A. K. 2014. Goats dairy products as a potentially functional food. Life Sci. J. 11(9s):648-657.
24 Hickey, R. M. 2012. The role of oligosaccharides from human milk and other sources in prevention of pathogen adhesion. Int. Dairy J. 22:141-146.   DOI
25 Hsieh, C., Hernández-Ledesma, B., Fernández-Tome, S., Weinborn, V., Barile, D. and de Moura Bell, J. M. L. N. 2015. Milk proteins, peptides, and oligosaccharides: Effects against the 21st century disorders. BioMed Res. Int. 2015. 146840.
26 Jousseins, C., Fagon, J., Belveze, J. and Serviere, G. 2015. Livestock farm networks, a system at the center of French farming development. Rev. Elev. Med. Vet. Pays Trop. 68(2-3):107-113.
27 Baranwal, D. 2013. The benefits of consuming goat's milk. Trends Biosci. 6(5):513-515.
28 Zenebe, T. 2014. Review on medicinal and nutritional values of goat milk. Acad. J. Nutr. 3(3):30-39.
29 Urashima, T., Asakuma, S., Leo, F., Fukuda, K., Messer, M. and Oftedal, O. T. 2012. The predominance of type I oligosaccharides is a feature specific to human breast milk. Adv. Nutr. 3:473S-482S.   DOI
30 Yangilar, F. 2013. As a potentially functional food: Goats' milk and products. J. Food Nutr. Res. 1(4):68-81.
31 Zhu, P., Mejean, S., Blanchard, E., Jeantet, R. and Schuck, P. 2011. Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method. J. Food Eng. 105:460-467.   DOI
32 Zhu, P., Mejean, S., Blanchard, E., Jeantet, R. and Schuck, P. 2013. Prediction of drying of dairy products using a modified balance-based desorption method. Dairy Sci. Technol. 93:347-355.   DOI
33 Albenzio, M. and Santillo, A. 2011. Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products. Small Rumin. Res. 101:33-40.   DOI
34 Abbas, H. M., Hassan, F. A. M., Abd El-Gawad, M. A. M. and Enab, A. K. 2014. Physicochemical characteristics of goat's milk. Life Sci. J. 11(1s):307-317.