The goat milk composition and properties as a raw material for functional foods manufacturing

This article presents studies of the composition and properties of goat's milk as a raw material for the production of functional food products. The main attention is paid to the analysis of the chemical composition, which includes the content of proteins, fats, carbohydrates, vitamins and trace elements. The protein fraction of goat's milk has lower levels of as1-casein, which lead to the formation of larger casein micelles with more moistened pores, as a result, the allergenic potential of goat's milk decreases, compared with casein micelles of cow's milk. The total content of essential amino acids in goat's milk is even slightly higher than in women's milk, and is (on average) 45% and 39.2% of the total number of amino acids, respectively. The carbohydrate fraction of goat's milk, in addition to the main component – lactose, contains oligosaccharides, the composition of which is close to women's milk. The characteristic "goat" smell is partly due to fatty acids with medium and short chain. They are also important for the ease of digestion and absorption of milk fat, since the efficiency of the lipase enzyme on short chains is higher than on long-chain fatty acids. The size range of fat globules is about 1-10 microns, and the ratio of fat globules less than five microns is more than 80%. As in any milk, goat's milk contains vitamins, the content of most of which B1, B2, B6, D, E is comparable to the level of vitamins in cow's milk, while in goat's milk the concentration of vitamin C is slightly higher. In terms of mineral content, goat's milk is quite comparable to cow's milk in terms of Na, Zn and Fe, but it contains 2 times more Cu, 3 times more Mn, 1.5 times more Mo, which are involved in hematopoiesis, regulate metabolic processes. The number of goat farms is growing in our country, industrial production is gradually developing – this is a new trend in domestic goat breeding, while Russian farmers are actively studying foreign experience in the production and processing of goat milk for fermented dairy products. Based on the data obtained, it is proposed to use goat's milk as the main component in the development of functional food products. It is believed that the use of goat's milk can contribute to improving the health and quality of life of people, especially those who need additional nutrients or have specific dietary needs. However, in order to implement this proposal, additional research is needed to determine the optimal ways to use goat's milk and develop effective functional products based on it.

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