Recent advancements in the functionality of the components from goat milk and its products
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Authors
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Sonam Naagar
National Dairy Research Institute, Karnal
132001
HARYANA
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S K Kanawjia
ICAR-National Dairy Research Institute,Karnal
Keywords:
Goat, Milk, Goat products, prebiotic, functional, bioactive components, fermented food.Abstract
The current review aims to show a complete picture of the current knowledge regarding the recent advancements in the functionality of the components from goat milk and its products. In view of the expected revenues from global goat milk and products touching USD 15 billion in 2024, there is an urgent need to capitalize on designed fermented dairy products from goats with increased participation of bioactive ingredients in goat milk which in turn lead to excellent biological effects in terms of higher therapeutic & nutritional value. Goat’s milk products with functional properties could boost this sector through the development of innovative products and increased consumer demand. Goat milk as a potential functional food with the use of prebiotics and probiotics is an emerging area to the development of goat’s milk products. A detailed list of dairy goat milk processors and products commercially available worldwide has also been discussed. The paper suggests that in future the Goat Breeder’s Associations need to be established in India on the pattern of US/International Associations to improve the quantity and quality of goat milk for in-depth studies on functionality of the components from goat milk and its products related to medicinal properties of goat milk as therapeutic health food (nutraceutical) and fermented milk beveragÂes/products made with probiotic microflora.Â
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