Assesment of Byologicaly Active, Trans Fatty Acids and Qualitative Assesment on the Butter From Coat’s Milk.

Abstract

Goat milk is a good source of fatty acids, proteins and minerals. It is classified as a functional food because of its high digestibility, alkalinity, buffer capacity and certain therapeutic properties in human nutrition. Goat milk has technological advantages over cow's milk, such as the smaller size of fat globules, which provides a smoother texture in derived products, lower s1-casein content, which results in smoother products, higher capacity for water retention and lower viscosity. The flavor and taste of goat milk and dairy products is stronger than other types of dairy and dairy products, which would limit their consumption (Gamage et al., 2016). The production of dairy milk products is considered a good alternative for consumers with special needs such as babies, adults and people recovering from various diseases.