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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
04/03/2009 |
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Data da última atualização: |
17/10/2023 |
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Autoria: |
HAENLEIN, G. F. W. |
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Afiliação: |
Department of Animal and Food Science, University of Delaware, Newark, DE 19717-1303, USA. |
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Título: |
Goat milk in human nutrition. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Small Ruminant Research, v. 51, n. 2, p. 155-163, Feb. 2004. |
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DOI: |
https://doi.org/10.1016/j.smallrumres.2003.08.010 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Goat milk and its products of yoghurt, cheese and powder have three-fold significance in human nutrition: (1) feeding more starving and malnourished people in the developing world than from cow milk; (2) treating people afflicted with cow milk allergies and gastro-intestinal disorders, which is a significant segment in many populations of developed countries; and (3) filling the gastronomic needs of connoisseur consumers, which is a growing market share in many developed countries. Concerning (1), very much improvement in milk yield and lactation length of dairy goats, especially in developing countries must be accomplished through better education/extension, feeding and genetics. Concerning (2), little unbiased medical research to provide evidence and promotional facts has been conducted, but is very much needed to reduce discrimination against goats and substantiate the many anecdotal experiences about the medical benefits from goat milk consumption, which abound in trade publications and the popular press. Goats have many unique differences in anatomy, physiology and product biochemistry from sheep and cattle, which supports the contention of many unique qualities of dairy goat products for human nutrition. Concerning (3), a few countries like France have pioneered a very well-organized industry of goat milk production, processing, marketing, promotion and research, which has created a strong consumer clientele like in no other country, but deserves very much to be copied for the general benefit to human nutrition and goat milk producers. The physiological and biochemical facts of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far, otherwise the enrichment of short and medium chain fatty acids in goat butter, and their greater concentration compared to cow butter, could have become a valued consumer item. Also revisions to human dietary recommendations towards admitting the health benefits of some essential fats supports the idea of promoting goat butter. While goat yoghurt, goat cheeses and goat milk powder are widely appreciated around the world, goat butter is not produced anywhere commercially in significant volume. MenosAbstract: Goat milk and its products of yoghurt, cheese and powder have three-fold significance in human nutrition: (1) feeding more starving and malnourished people in the developing world than from cow milk; (2) treating people afflicted with cow milk allergies and gastro-intestinal disorders, which is a significant segment in many populations of developed countries; and (3) filling the gastronomic needs of connoisseur consumers, which is a growing market share in many developed countries. Concerning (1), very much improvement in milk yield and lactation length of dairy goats, especially in developing countries must be accomplished through better education/extension, feeding and genetics. Concerning (2), little unbiased medical research to provide evidence and promotional facts has been conducted, but is very much needed to reduce discrimination against goats and substantiate the many anecdotal experiences about the medical benefits from goat milk consumption, which abound in trade publications and the popular press. Goats have many unique differences in anatomy, physiology and product biochemistry from sheep and cattle, which supports the contention of many unique qualities of dairy goat products for human nutrition. Concerning (3), a few countries like France have pioneered a very well-organized industry of goat milk production, processing, marketing, promotion and research, which has created a strong consumer clientele like in no other country, but deserves very much to... Mostrar Tudo |
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Palavras-Chave: |
Alimentação humana; Alimento funcional; Composição; Cow milk allergy; Goat butter; Goat milk powder; Nutritional value; Short and medium chain fatty acids. |
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Thesagro: |
Alergia; Caprino; Criança; Leite de Cabra; Queijo; Valor Nutritivo. |
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Thesaurus Nal: |
Goat cheese. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03362naa a2200313 a 4500
001 1534388
005 2023-10-17
008 2004 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.smallrumres.2003.08.010$2DOI
100 1 $aHAENLEIN, G. F. W.
245 $aGoat milk in human nutrition.$h[electronic resource]
260 $c2004
520 $aAbstract: Goat milk and its products of yoghurt, cheese and powder have three-fold significance in human nutrition: (1) feeding more starving and malnourished people in the developing world than from cow milk; (2) treating people afflicted with cow milk allergies and gastro-intestinal disorders, which is a significant segment in many populations of developed countries; and (3) filling the gastronomic needs of connoisseur consumers, which is a growing market share in many developed countries. Concerning (1), very much improvement in milk yield and lactation length of dairy goats, especially in developing countries must be accomplished through better education/extension, feeding and genetics. Concerning (2), little unbiased medical research to provide evidence and promotional facts has been conducted, but is very much needed to reduce discrimination against goats and substantiate the many anecdotal experiences about the medical benefits from goat milk consumption, which abound in trade publications and the popular press. Goats have many unique differences in anatomy, physiology and product biochemistry from sheep and cattle, which supports the contention of many unique qualities of dairy goat products for human nutrition. Concerning (3), a few countries like France have pioneered a very well-organized industry of goat milk production, processing, marketing, promotion and research, which has created a strong consumer clientele like in no other country, but deserves very much to be copied for the general benefit to human nutrition and goat milk producers. The physiological and biochemical facts of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far, otherwise the enrichment of short and medium chain fatty acids in goat butter, and their greater concentration compared to cow butter, could have become a valued consumer item. Also revisions to human dietary recommendations towards admitting the health benefits of some essential fats supports the idea of promoting goat butter. While goat yoghurt, goat cheeses and goat milk powder are widely appreciated around the world, goat butter is not produced anywhere commercially in significant volume.
650 $aGoat cheese
650 $aAlergia
650 $aCaprino
650 $aCriança
650 $aLeite de Cabra
650 $aQueijo
650 $aValor Nutritivo
653 $aAlimentação humana
653 $aAlimento funcional
653 $aComposição
653 $aCow milk allergy
653 $aGoat butter
653 $aGoat milk powder
653 $aNutritional value
653 $aShort and medium chain fatty acids
773 $tSmall Ruminant Research$gv. 51, n. 2, p. 155-163, Feb. 2004.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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