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October 15, 2025International Journal For Multidisciplinary ResearchOpen Access

Goat Milk Products Processes & Potential: Review

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Authors

PWPurva WankhadePKPranita KaleMSMRUNALI SHAHARE

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Overview

This review highlights the nutritional value and processing potential of goat milk products, suggesting improvements for dairy industries.

Key Points

  • Goat milk is shown to have healthier fat content compared to cow milk, aiding in better immunity.
  • Nutritional values of goat milk products are shifting, emphasizing the need for enhanced processing methods.
  • The increasing demand for dairy products necessitates the optimization of milk production strategies in the industry.
  • Goat milk is versatile, being used in various dairy products like cheese, ice cream, and yogurt.

Cite This Study

Wankhade et al. (2025) studied this question.

synapsesocial.com/papers/68efa18f9d05deea71d14009https://doi.org/10.36948/ijfmr.2025.v07i05.57768
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Bioactive components in goat milk and their role in promoting metabolic health2026
  2. 2Process streams in the manufacture of goat and sheep dairy products and ingredients2026
  3. 3The effect of goat-milk-based formulas on infant health2024
  4. 4Allergenic and Antigenic Properties of Goat's Milk Caseins and Their Mitigation Strategies: A Review2026 · 1 citations
  5. 5Recent advances in the authentication of goat milk and its derived products2026 · 4 citations