Nutritional and Health Aspects of Goat Milk Consumption

Year 2015, Volume: 13 Issue: 1, 56 - 60, 01.03.2015

Beyza Hatice Ulusoy

Abstract

Goat milk has become more popular world-wide in recent years. This new interest could be partially explained by the unique sensorial properties of goat milk products, which are characterized by a specific and typical ‘goat’ flavour. Goat milk differs from bovine milk in a number of ways. It has more free amino acids, and its unique casein precipitates more readily into finer particles than cow milk. The higher amounts of short-chain fatty acids present are partially responsible for the distinct flavour of goat milk. It is reported that the bioavailability of Zn is enhanced by goat milk in comparison to cow milk. Also goat milk has high carnitine content, and is distinguished by its high chloride and potassium contents. Several characteristics of goat milk are currently the focus of increased research interest. In this study, advantages and disadvantages of goat milk consumption were reviewed

Keywords

Milk, goat milk composition, goat milk products, milk allergy

Keçi Sütü Tüketiminin Beslenme ve Sağlık Üzerine Etkileri

Abstract

Keçi sütü dünya çapında giderek daha popüler hale geliyor. Bu yeni ilgi kısmen tipik 'keçi' lezzetinden ve keçi sütü ürünlerinin duyusal özelliklerinden kaynaklanmaktadır. Bununla beraber keçi sütünün, sığır sütünden ayrılan önemli özellikleri vardır. Serbest aminoasitleri daha fazladır ve kazein daha ince parçacıklar halinde inek sütünden daha kolay çöker. Kısa zincirli yağ asitlerinin daha yüksek miktarlarda olması kısmen keçi sütündeki farklı aromayı oluşturur. Ayrıca keçi sütü yüksek karnitin içeriği ve yüksek klorür ve potasyum içeriği ile ayırt edilir. Keçi sütü çeşitli özellikleri ile şu anda artan araştırma ilgi odağı haline gelmiştir. Bu derlemede keçi sütü tüketiminin avantajlı ve dezavantajlı yönleri üzerine yapılan çalışmalar bir araya getirilmiştir

Keywords

Süt, keçi sütü bileşimi, keçi sütü ürünleri, süt allerjisi

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