Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

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

Version 1 : Received: 28 July 2021 / Approved: 3 August 2021 / Online: 3 August 2021 (15:57:07 CEST)

How to cite: Hammam, A.R.A.; Salman, S.M.; Elfaruk, M.S.; Alsaleem, K.A. Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects. Preprints 2021, 2021080097 (doi: 10.20944/preprints202108.0097.v1). Hammam, A.R.A.; Salman, S.M.; Elfaruk, M.S.; Alsaleem, K.A. Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects. Preprints 2021, 2021080097 (doi: 10.20944/preprints202108.0097.v1).

Abstract

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, prevent cardiovascular disease, anti-diabetic and antihypertensive, strengthen bones, boost immunity, and improve metabolism.

Keywords

Goat population; Goat milk; Milk production; Milk composition; Goat cheese; Therapeutic properties

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