| Abstrakt: |
The composition of milk is directly related to the quality of the milk products. The article analyzes the main indicators included in the composition of goat's milk and some physicochemical properties related to its quality, with the aim of providing information to consumers about the health benefits of "functional foods" such as goat's milk and its products. Because of the easier digestibility and absence of milk allergies, as well as the differences in the anatomy and physiology of goats compared to sheep and cattle, goat‘s milk has specific properties and plays an important role in human nutrition.Its numerous qualities make it a basic and desirable food in any complete and rational diet. Its balanced fatty acid composition has a synergistic effect on the metabolism andon a large number of body functions, which reinforces consumer preferences for it. For this reason, knowing the composition of goat‘s milk will contribute to the optimization of goat breeding and feeding systems in order to obtain better quality milk production. [ABSTRACT FROM AUTHOR] |
