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

Summary In 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 st...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2024-01, Vol.59 (1), p.6-16
Main Authors: Akshit, F.N.U., Deshwal, Gaurav Kr, Sharma, Heena, Kumar, Parveen, Maddipatla, Dharani Kumar, Singh, Manan Preet, Goksen, Gulden
Format: Article
Language:English
Subjects:
Casein
Cattle
Cheese
Cow's milk
Flavors
Formulations
Globules
goat milk
Goat's milk
Goats
Heat treatment
Milk
Milk products
Parameter modification
Process parameters
Reviews
Salty taste
Sensory evaluation
technological challenges
texture
yogurt
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary In 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 flavour result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk‐based products, mainly yogurt 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. This review strengthens the existing knowledge for producing goat milk products using different technological and processing interventions. 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.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16782