Compositional and functional characteristics of goat milk and relevance as a base for infant formula

Goat milk has a long history of use for human nutrition. There are number studies investigating the technofunctional properties and nutritional value goat production consumer products such as cheese, yoghurts, Ultra-high temperature (UHT) milks. Although fresh was traditionally used feeding young children, commercial formula infants or children only been considered in scientific literature since 2000s. In this review, science relating to is discussed from perspective infant A critical analysis data concerning composition functional characteristics that pertain nutrition included. From overview, three key conclusions possible: (1) there range compositional support application infants, provided it fortified; (2) potential influence gastrointestinal environment differently cow milk; (3) adequacy fortified newborn confirmed clinical trials.