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Implication of functional ingredients of goat milk to develop functional foods

Meena Goswami, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Sciences and AH, DUVASU, Mathura, Uttar Pradesh 281001, India. , Meena Goswami* , S.K. Bharti* , Anita Tewari** , Heena Sharma*** , Karunakara K.N.**** , Tanveer Khanam****

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Journal of Animal Feed Science and Technology 5(2):p 65-72, Jul-Dec 2017. | DOI: http://dx.doi.org/10.21088/jafst.2321.1628.5217.5

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Abstract

Growing understanding of the relationship between diet, specific food ingredients and health is leading to new insights into the effect of food components on physiological function and health. This awareness has moved consumers to become more health-conscious, driving a trend towards healthy and nutritious foods with additional health promoting functions, such as functional foods. Goats are important component of livestock industry having adaptability to harsh climates which make them suitable for landless and marginal farmers. The importance of goats as providers around the world of essential food in meat and dairy products has been discussed and documented. The milk is affordable, available and nutritious hence a wide variation of knowledge on the nutrition and hypollergic characteristics of goat milk could promote the direct use of the milk in the nutrition of orphans and vulnerable children.

Keywords: Goat Milk Functional Foods Fatty Acid Composition Nutrition Technological Quality. 

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DOI: http://dx.doi.org/10.21088/jafst.2321.1628.5217.5

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