@article{LI2023, 
author = {Aili LI and Chuan LIU and Yiming MA and Xueying WANG and Chun LI and Mingshuang SUN},
title = {Research Progress on Nutritional and Functional Characteristics of Goat Milk and Dairy Products},
year = {2023},
journal = {Food Science},
volume = {44},
number = {5},
pages = {212-221},
keywords = {goat milk, nutrition, functional characteristics, processing},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220320-232},
doi = {10.7506/spkx1002-6630-20220320-232},
abstract = {Goat milk and dairy products have attracted more and more consumers’ attention because of their rich nutritional value and positive health benefits. Goat milk, the milk of the goat as a minor dairy species. Compared with cow milk, goat milk has higher dry matter content, better digestibility, and lower allergenicity, and is a good source of many bioactive ingredients. Therefore, goat milk can be used to manufacture health products suitable for various populations as a carrier of functional ingredients such as prebiotics and probiotics. This article reviews the cutting-edge research on the nutritional composition, functional properties and processing of goat milk, with a particular focus on the role and mechanism of action of goat milk products in the prevention and alleviation of various diseases. We hope that this review will provide a reference for the development of high-value goat milk products.}
}