Background:

Goat milk is a great source of energy and nutrients, especially due to its calcium and phosphorus contributions, as well as being considered one of the main alternatives to cow’s milk due to tolerance and acceptability.

Objective:

To explore the nutritional and functional benefits of goat’s milk, as well as derived food products. Also, the effect of heat treatment.

Materials and Methods:

A preliminary search of articles was carried out in the databases Google Scholar, Pubmed, Scopus, Taylor & Francis and Science Direct, then the terms “goat milk” were combined with “nutritional value”, “biological activities”, “heat treatment”, “manufacturing process” in a research formula.

Results:

Following the inclusion and exclusion criteria, 63 articles were obtained, which contributed with evidence of the benefits of goat´s milk as an alternative to cow’s milk, as well as the food products that can be made from it.

Conclusion:

Goat´s milk has a high nutritional value, highlighting its higher calcium content and lower lactose content. In addition, it presents greater digestibility, less allergenicity, favors the absorption of nutrients, generating greater bioavailability of iron, and preventing iron deficiency anemia.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )