Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2013, 1(4), 68-81
DOI: 10.12691/jfnr-1-4-6
Open AccessReview Article

As a Potentially Functional Food: Goats’ Milk and Products

Filiz YANGILAR1,

1Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan, Turkey

Pub. Date: September 15, 2013

Cite this paper:
Filiz YANGILAR. As a Potentially Functional Food: Goats’ Milk and Products. Journal of Food and Nutrition Research. 2013; 1(4):68-81. doi: 10.12691/jfnr-1-4-6

Abstract

It is important for food materials to be delicious as well as nutritious and natural but, healthy nutrition refers to efficient and balanced nutrition, that is, efficient intake of nutrient elements (lipids, carbohydrates, proteins, vitamins, minerals) for body cells to work smoothly. In the recent years the factors such as the sociological, economic and nutritional value are been significiantly impact on the food industry, as a result of these new foods is produced which has the required properties with health-related and is marketed. The products using goats’ milk are included this new foods. Goats’ milk point of view the nutritional is a valuable dairy product. Goats’ milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. Thus, the lack of at industrial scale increasing the use of goats’ milk will be encouraged to more consumption by the community. The aim of the present review is focus on quality and the composition of goats’ milk, discuss specialty products made from goats’ milk around the world, the importance of goats’ milk and usage of goats’ milk in food industry were examined.

Keywords:
goats’ milk healthy nutrition food industry

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