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

Publication date: January 2019Source: Journal of Functional Foods, Volume 52Author(s): Silvani Verruck, Adriana Dantas, Elane Schwinden PrudencioAbstractThe 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. Some in vivo studies have been carried out to explore its therapeutic potential and have shown excellent biological effec...

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