Recent advances in dairy goat products

Abstract

Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

“…This result confirmed the assumption that farms where goats were fed with fresh grass or were allowed to graze (the organic-certified and the mountain farm) produced cheese represented by a FA composition clearly distinguishable from cheese coming from the conventional-lowland farm, where more concentrates were supplied to goats. Particularly, in the farms O and M, the higher F/C ratio (70:30 and 60:40, respectively) and the consumption of fresh grass and browsing plants, led to higher contents of health promoting fatty compounds, as previously remarked by other authors [2,[72][73][74].…”

“…Nowadays, a significant interest in dairy goat products has been growing among both the scientific community and consumers, due to spreading knowledge about their functional properties and high nutritional value [1][2][3]. Moreover, dairy goat products finely match with the interests of present-day consumers, especially regarding the ethics of livestock production, environmental impact, and animal welfare issues.…”

“…The LIS is known to be strictly related to milk quality in ruminants [14] and, specifically, in goats [15,16], mainly due to the access to pasture. Basically, LIS goats are forage-fed plus given concentrate supplementation mostly during a certain lactation period and physiological stages [2], whereas in the conventional "high-input system" (HIS) goats are fed diets richer in grain and characterized by a lower forage/concentrate (F/C) ratio. As a matter of fact, the concentrates and forage intake and the nature of individual foodstuffs have an impact on the characteristics of goat milk and milk products [17].…”

Milk production and quality of Etawa crossbreed dairy goat that given Tithonia diversifolia, corn waste and concentrate based palm kernel cake

“…It contains almost all the nutrients needed for their daily needs such as protein, glucose, fat, etc. Goat is one of the domesticated animals for milk production and human benefits since 8,000 BC (Sepe and Arguello 2019). In Indonesia, the price of goat milk per liter is far more expensive than cows.…”

Whole Goat Milk as a Source of Fat and Milk Fat Globule Membrane in Infant Formula

“…Milk from goats with a low α s1 -casein genotype is favoured for manufacture of infant formulas, as α s1 -casein is a predominant milk allergen [ 15 ] and the milk forms a softer curd in acidic environment such as in the stomach [ 16 , 17 ]. Other factors such as nutritive value (absence of A1 β-casein in goat milk [ 18 ]) and an association with tradition [ 19 , 20 ] make goat milk more attractive to some consumers.…”