Technological challenges in production of goat milk products and strategies to overcome them: a review

Abstract

SummaryIn comparison to bovine milk, compositional differences in goat milk such as lower αs1‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavor result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk based products, mainly yoghurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes.

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

“…Recently, there has been a steady rise in demand for small ruminant milk, particularly goat milk, and the dairy market has seen an upsurge in goat milk products, as whole milk or fermented products [ 7 ]. Besides its nutritional advantages, goat milk possesses certain health virtues including hypoallergenicity and therapeutic properties due to its biologically active components, including peptides, medium-chain fatty acids, and oligosaccharides [ 8 ].…”