Asian Journal of Dairy and Food Research, volume 41 issue 4 (december 2022) : 367-376

Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review

Ahmed R.A. Hammam, Saleh M. Salman, Mohamed S. Elfaruk, Khalid A. Alsaleem
1Department of Dairy and Food Science South Dakota State University, Brookings, South Dakota 57007, USA.
Cite article:- Hammam R.A. Ahmed, Salman M. Saleh, Elfaruk S. Mohamed, Alsaleem A. Khalid (2022). Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review. Asian Journal of Dairy and Food Research. 41(4): 367-376. doi: 10.18805/ajdfr.DRF-261.
Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates on goat milk composition compared to other types of milk. It is also an overview of goat milk production, properties, nourishment value, applications in dairy products and potential health benefits. Goat milk composition and its characteristics are slightly different from other types of milk and can be utilized to manufacture many dairy products. Fresh goat milk and goat milk products (e.g., yogurt and kefir) were found to provide various potential health benefits, such as anti-inflammatory, preventing cardiovascular disease, anti-diabetic and antihypertensive, strengthening bones, boosting immunity and improving metabolism.

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