COMPOSITIONAL ASPECTS, FUNCTIONAL, NUTRITIONAL AND SENSORY PROPERTIES OF GOAT MILK: A REVIEW

• Autor(a) principal: Cenachi, Danielle Barros
• Data de Publicação: 2013
• Outros Autores: Furtado, Marco Antônio Moreira, Bell, Maria José Valenzuela, Pereira, Mônica Santana, Garrido, Lourdes Amigo, Pinto, Miriam Aparecida de Oliveira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/177
• topic: bovine milk substitute, hypo allergenic, nutritional value, functional food, milk proteins, physical and chemical composition.; substituto do leite de vaca; hipoalergenicidade; valor nutricional;alimento funcional; proteínas do leite; composição físico-química.

The aim of this study was a literature review on compositional aspects and functional, nutritional and sensory properties of goat milk used in its processing technology. The shortage of publications containing specific information about goat milk motivate this article implementation. To fulfill a literature review, a search was made of scientific articles in SpringLink, Nature, Scientific Electronic Library Online databases, especially, that were accessed through the journal portal of the Higher Personal Improvement Coordination through the Academic Management Integrated System of UFJF. The main key words used as a subject descriptor were "goat milk" in Portuguese, english and Spanish. Goat milk has an essential role as a source of calcium, high digestibility fat, high biological value and hypoallergenicity protein. Comparing goat milk with cow milk in relation to compositional aspects, it was observed that milk of both species are very different. Specific information on goat milk facilitate processing and new products development from this. Goat milk nutritional and functional properties justify its singularity and show that the goat milk and its products represent a promising niche to innovate and diversify the dairy industry. Goat milk sensory properties represent difficulties for its acceptance, being necessary researches to improve taste and smell characteristics of goat milk.