A 100-Year Review: Advances in goat milk research

dc.contributor.author Clark, Stephanie
dc.contributor.author Mora-Garcia, Maria-Barbara
dc.contributor.department Food Science and Human Nutrition
dc.date 2021-02-23T19:01:13.000
dc.date.accessioned 2021-02-25T23:20:07Z
dc.date.available 2021-02-25T23:20:07Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2017
dc.date.issued 2017-12-01
dc.description.abstract <p>In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.</p>
dc.description.comments <p>This accepted article is published as Clark, S., Mora García, M.B. 2017. A 100-year review: Advances in goat milk research. <em>Journal of Dairy Science</em>. 100(12); 10026-10044. Doi: <a target="_blank">10.3168/jds.2017-13287</a>. Posted with permission. </p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/fshn_hs_pubs/44/
dc.identifier.articleid 1042
dc.identifier.contextkey 21792671
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath fshn_hs_pubs/44
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/96310
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/fshn_hs_pubs/44/ClarkS_manu_INVITED_REVIEW__ADVANCES_IN_GOAT_MILK_RESEARCH.pdf|||Sat Jan 15 00:18:06 UTC 2022
dc.source.uri 10.3168/jds.2017-13287
dc.subject.disciplines Food Processing
dc.subject.disciplines Human and Clinical Nutrition
dc.subject.disciplines Molecular, Genetic, and Biochemical Nutrition
dc.subject.disciplines Nutritional Epidemiology
dc.subject.disciplines Sheep and Goat Science
dc.subject.keywords Adulteration
dc.subject.keywords composition
dc.subject.keywords nutrition
dc.subject.keywords somatic cells
dc.subject.keywords safety
dc.title A 100-Year Review: Advances in goat milk research
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isOrgUnitOfPublication 95fe1086-c07b-408b-a017-f17053e4bfbf
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