Exploring the health benefits and functional properties of goat milk proteins

Abstract

Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti‐inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.

Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides

“…There is a growing demand for goat’s milk products due to the small diameter of the fat globules and their high digestibility [ 20 ]. In addition, goat’s milk contains higher levels of certain amino acids compared to cow’s milk proteins [ 21 ]. The nutritional and functional properties of goat’s milk proteins are remarkable, offering higher digestibility, buffering capacity, and alkalinity than cow’s milk.…”

“…The nutritional and functional properties of goat’s milk proteins are remarkable, offering higher digestibility, buffering capacity, and alkalinity than cow’s milk. These properties make goat’s milk particularly suitable for people who are sensitive to cow’s milk or have lactose intolerance [ 21 ]. In addition, ewe’s milk is an important source of bioactive compounds with health-promoting functions.…”

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

“…Additionally, these products are sold in local markets and are very popular products among urban communities [6]. Goat's milk is considered one of the most complete foods for humans due to its nutritional and functional properties, which contain various components such as proteins, lipids, sugars, mineral salts, vitamins, enzymes, and water [7,8]. These properties make goat's milk a favorable environment for the growth of microorganisms [6,9].…”

Microproteomic-Based Analysis of the Goat Milk Protein Synthesis Network and Casein Production Evaluation

“…Initial information on milk secretion was obtained from goats' milk, and this has provided an insight into the processes occurring in mammary glands and cows' udders. Milk protein is secreted by mammary epithelial cells (MECs), in which milk quality is strongly influenced by casein production [7]. Milk protein, consisting of approximately 80% casein and 20% whey, plays an important role in the production of cheese and other dairy products.…”