Advances in dairy Research
Open Access

Development of new functional dairy products from goats milk: Prospects and challenges

International Dairy Meet

June 29-30, 2016 New Orleans, USA

Marion Pereira da Costa

Universidade Federal Fluminense, Brazil

Posters & Accepted Abstracts: J Adv Dairy Res

Abstract :

The goat market in Brazil is under development, and has shown in recent years, high growth, especially in the Northeast and Southeast. Currently, Brazil produces an average of 35 million liters of goat milk a year, only 26 million of these are industrialized. The importance of goat milk as a functional food is due to its high digestibility, hypoallergenicity and nutritional value, as well as its therapeutic and dietary characteristics, which is recognized in the nutrition of children and the elderly. However, this type of product has not achieved sufficient production volumes, both for lack of raw material, as the lack of efficient structure of industrialization and marketing, besides the lack of diversity of products made with goat milk. For these reasons, the development of new dairy products from goat's milk, as fermented milks and milk drinks, is a way to benefit the agro-industrial complex of goat dairy sector. Another problem is that when compared to other dairy matrices, such as bovine and ovine, it is difficult to make goat milk yogurt with an appropriate flavor and consistency, which is mainly due to the difference in casein composition and content. Micelle structures of goat milk differ from cow milk in average diameter, hydration, and mineralization. Therefore, it is necessary to use certain technological strategies. One alternative is the addition of inulin or another type of fiber, such as that present in fruit pulp.

Biography :

Email: marioncosta@id.uff.br