Technological challenges in production of goat milk products and strategies to overcome them: a review
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Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In comparison to bovine milk, compositional differences in goat milk such as lower alpha s1-casein and higher beta-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.image
Açıklama
Anahtar Kelimeler
Cheese, goat milk, technological challenges, texture, yogurt
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
59
Sayı
1
