PubAg

Main content area

Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health

Author:
Verruck, Silvani, Dantas, Adriana, Prudencio, Elane Schwinden
Source:
Journal of functional foods 2019 v.52 pp. 243-257
ISSN:
1756-4646
Subject:
allergenicity, digestibility, goat milk, health promotion, human health, milk, models, nutritive value, prebiotics, probiotics, therapeutics
Abstract:
The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these products. Goat’s milk is known for its lower allergenic potential and better digestibility, when compared to bovine milk, as well as the presence of health-promoting compounds. Therefore, goat milk can be used in the manufacture of a wide variety of products and can also be used as carrier for functional components, such as prebiotic substances or probiotic bacteria. Somein vivostudies have been carried out to explore its therapeutic potential and have shown excellent biological effects.However, probiotic/prebiotic research remains minimally explored regarding the functional aspects of goat dairy products. Thus, future studies using goat’s milk products as probiotic/prebiotic matrix could be assessed in several models in a similar fashion to what is studied with bovine milk.