Year: 2024
Type: article
Abstract: Goat milk, renowned for its high nutritional value, digestibility, and distinct medicinal and dietary benefits, holds great promise as a functional food. However, the potential of milk from indigenous goat breeds remains underexplored. This study focuses on the physicochemical properties and biofunctional activities of Malabari goat milk, derived from a native breed of Kerala. Analysis of fresh Malabari goat milk revealed a composition of 14.24% total solids, 5.73% fat, 4.20% protein, 4.39% lactose, 0.76% ash, a pH of 6.43, and 0.17% lactic acid. Biofunctional assays demonstrated that the milk exhibited a radical scavenging activity of 45.55% and ACE inhibition of 27.18%. However, it showed no antibacterial activity. These findings underscore the significant biofunctional properties of Malabari goat milk, suggesting its potential health benefits and reinforcing the need for further research into its applications.
Authors: Aiswarya VG, Rachana CR
Institution: National Dairy Research Institute
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4402579486