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

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dc.authoridAkshit, F.N.U./0009-0005-0561-8306
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridSharma, Heena/0000-0002-4739-185X
dc.contributor.authorAkshit, F. N. U.
dc.contributor.authorDeshwal, Gaurav Kr
dc.contributor.authorSharma, Heena
dc.contributor.authorKumar, Parveen
dc.contributor.authorMaddipatla, Dharani Kumar
dc.contributor.authorSingh, Manan Preet
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:25:36Z
dc.date.available2025-03-17T12:25:36Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractIn 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
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dc.identifier.doi10.1111/ijfs.16782
dc.identifier.endpage16
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85175373363
dc.identifier.scopusqualityQ1
dc.identifier.startpage6
dc.identifier.urihttps://doi.org/10.1111/ijfs.16782
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1780
dc.identifier.volume59
dc.identifier.wosWOS:001093507800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectCheese
dc.subjectgoat milk
dc.subjecttechnological challenges
dc.subjecttexture
dc.subjectyogurt
dc.titleTechnological challenges in production of goat milk products and strategies to overcome them: a review
dc.typeReview

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