Chapter 69. Goat Milk, Its Products and Nutrition

  1. Y. H. Hui Senior Scientist
  1. Young W. Park1,
  2. George F.W. Haenlein2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch69

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Park, Y. W. and Haenlein, G. F.W. (2006) Goat Milk, Its Products and Nutrition, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch69

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Agricultural Research Station, Fort Valley State University, Fort Valley, GA 31030-4313, and Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA

  2. 2

    Department of Animal & Food Sciences, University of Delaware, Newark, DE, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • goat milk - products and nutrition;
  • protein polymorphism and goat milk rennetability;
  • goat milk heat stability

Summary

This chapter contains sections titled:

  • Introduction

  • Production of Goat Milk

  • Chemical Composition of Goat Milk

  • Chemical Characteristics of Goat Milk Compared to Other Species Milk

  • Protein Polymorphism and Rennetability

  • Physicochemical Properties and Processing Characteristics of Goat Milk

  • Goat Milk Products and Their Manufacturing Technology

  • Advantages of Goat Milk in Human Nutrition and Health

  • References

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