“…However, due to the higher content of short-chain fatty acids (such as caproic, caprylic, and capric acids), produce a characteristic "goaty" flavor of products derived from goat milk, the main effect of low global acceptance of goat milk products. (Bevilaqua et al, 2020;Costa et al, 2014;2015a;2017). Thus, the use of fruit pulp has been promoted to increase the sensorial acceptance of the products (Chollet et al, 2013).…”