1Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota57007, USA.
2Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut-71526, Egypt.
3Department of Animal Science, University of Connecticut, Storrs, Connecticut-06269, USA.
4Department of Animal Science, Faculty of Agriculture, Assiut University, Assiut71526, Egypt.
5Medical Technology College, Nalut University, Nalut00218, Libya.
6Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah51452, Saudi Arabia.
*Corresponding Author: Ahmed R.A. Hammam, Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota57007, USA, Email: ahmed.hammam@jacks.sdstate.edu
Online Published on 06 January, 2023.
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.
Goat cheese, Goat milk, Goat population, Milk composition, Milk production, Therapeutic properties
