International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Goat Milk Products Processes & Potential: Review

Author(s) Dr. PRADIP K WANKHADE, Mr. PRANAV KALE, Ms. MRUNALI SHAHARE
Country India
Abstract In developed and developing countries, an important part of human diet is always milk and dairy products. For maintaining good health of human being goat milk contains, water, protein, fat, sugar, minerals, and vitamins. To maintain the nourishment and health of young and old aged and those having the allergy of any other milk, goat milk and its processed products are very beneficial. In various dairy products like butter, ice cream, cheese, butter milk, condensed milk, yoghurt, flavoured milk, sweets and candies goat milk can be preferably used.
Nowadays, the nutritional values have considerably changed from the balanced nutrition formula with respect to the consumption of micronutrients, vitamins and minerals, in respective elements of many organic compounds. There is a reduction in milk production, with the demand for increasing dairy products, so the dairy industry has aim to minimize the milk production reducing rate. New technologies and modified equipment can solve the problem, also increase the use of milk from other animals, and goat milk products for the dairy industry and developing technology. In this review found the goat milk contains more fat than cow milk, but the goat milk fat is healthier, since it contains considerably less lactose and is beneficial to human immunity.
Keywords Human diet, nutritional value, protein, microconstituent, fermented
Published In Volume 7, Issue 5, September-October 2025
Published On 2025-10-12
DOI https://doi.org/10.36948/ijfmr.2025.v07i05.57768
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