Technological challenges in production of goat milk products and strategies to overcome them: a review
F. N. U. Akshit, Gaurav Kr Deshwal, Heena Sharma, Parveen Kumar, Dharani Kumar Maddipatla, Manan Preet Singh, Gülden Gökşen
Abstract
Summary In comparison to bovine milk, compositional differences in goat milk such as lower α s1 ‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavour result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk‐based products, mainly yogurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes.