![]() Goat milk production represents 13.5% of the total output of non-bovine milk, making it the most significant contributor ( 7). The global output of goat milk is projected to be ~15,500,000 tons per year, with the developing nations accounting for 83 percent of the total ( 6).Ĭurrently, non-bovine annual milk production stands at 133 million tons, representing more than 17% of total milk output worldwide. Goat is considered to be valuable to local farmers for both economic and subsistence reasons, by contributing to the enhancement of the livelihood of marginal farmers ( 5). According to the Food and Agriculture Organization (FAO), developing countries are home to more than 90% of the world's goat population Asia has the largest proportion of the world's goat population, followed by Africa ( 4). There are ~1 billion goats on the planet, and the global goat population has doubled over the last four decades. Many recent international and national conferences proceedings have highlighted and demonstrated the relevance of goats as global producers of vital food in the form of meat and dairy products ( 3). The goat breeds specifically meant for milk production and dairy products are receiving more focus on a study regarding milk quality and its yield ( 2). Goats have been categorized into a variety of breeds and are raised in different environments across the world. Although goats only contribute around 2% production supply of the world's total milk, their significance in the economic upliftment and nutritional well-being of the human populationis crucial in several regions around the world, particularly in the Middle East and Mediterranean countries ( 1). ![]() The goathas been known as the oldest domesticated animal in mankind's history as a source of milk and different dairy products, required for survival as well as fulfilling the need for a nutritious and balanced diet. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be a potential source of various macro- and micro-nutrients. 8Department of Biotechnology, College of Science, Taif University, Ta'if, Saudi Arabia.7Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia.6Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), Moradabad, India.5Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.4Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania. ![]()
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