Nutritional, Therapeutic and Functional Aspects of Goat milk based Product fortified with Fruit Beverages

Introduction

Beverages based on fruits and milk products are currently receiv-ing significant attention as their market potential is growing. Soft drink industry had made sizeable progress during recent years in terms of production. Many type of syrups, sherbets and soft drinks containing artificial fruits flavours are well known all around the world. The basic consideration of the beverage is the caloric and therapeutic values, which make them popular and acceptable [34]. U.S. Foundation for Innovation in Medicine in 1989 introduced the word ‘nutraceuticals’ which refer to “any substance that is a food or a part of a food and provides medical or health benefits, in-cluding the prevention and treatment of disease”. Today, the range of functional foods includes products such as baby foods, baked goods and cereals, dairy foods, confectionery, ready meals, snacks, meat products, spreads, and beverages.

Particularly, beverages are by far the most active functional foods category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, facil¬ity of distribution and better storage for refrigerated and shelf-sta-ble products great opportunity to include desirable nutrients and bioactive compounds. The different types of commercially obtain¬able products could be grouped as follows dairy-based beverages including probiotics and minerals/ω-3 enriched drinks, vegetable and fruit beverages, and sports and energy drinks. Fruit beverag¬es are well enjoyed by every age groups of the society [8]. Fruit beverages are immensely nutritive, refreshing, thirst quenching, appetizing and easily digestible. Blended drinks are good alterna¬tive for development of new products to provide benefit of taste, nutrition and medicinal properties.

Medicinal plant extracts most often serve as functional constitu-ents, primarily due to their therapeutic effects in terms of employ¬ing the enrichment addition of other functional ingredients to a food product. Functionality is defined as “any property of a food, or a food ingredient, excluding its nutritional ones, that affect its uti-lization. Consumers’ requirements in the food field have changed considerably. Consumers show an increased request for foods and drinks that can stimulate wellbeing, which stimulate function¬al food production [7]. Human beings try to find new substitutes of foods and researchers conduct studies for more and healthier foods. The milk of different ruminant species, either directly or as dairy products, comprises a food of outstanding significance for humans throughout their lives [12]. Milk base fortification is one of the most important steps that magnify the functional and nutritional properties [11]. From different types of milk, various characteristics of fermented milk beverage products are obtained. Improvements in livestock, dairy technology and milk quality may offer the most promise in reducing poverty and malnutrition in the world. Milk and its derivatives are suggested as being useful foods throughout all life periods, in particular during childhood and ad¬olescence, when their contents of calcium, protein, phosphorus, and other micronutrients might promote skeletal, muscular, and neurologic development. The reasons for their popularity lie in the unique properties and components of milk, as well as a possibility of producing a wide variety of foods from this material.

Goat milk has numerous benefits on human health, even more than cow milk. Goat is one of the oldest domesticated animal, its production contributes an important part of the national economy in many countries, especially in the Mediterranean region and the Middle East. Goats are living in climates ranging from high alti¬tude mountains to deserts [36]. Goat milk has been an important part of human nutrition for millennia but during past years, goat’s milk has received increasing attention due to its specific and highly valuable nutritive composition, biological and therapeutic values [14]. Improved digestibility, higher mineral composition quality, buffering capacity, higher therapeutic efficiency and many other characteristics are significantly differing goat’s milk from other milk types [26].

Due to its high medicinal value for human health, the value of goat milk has increased globally [36, 37]. Today, an increase in demand by consumers is being observed towards consuming goat milk, mainly owed to their rich nutraceutical value [9]. Goat milk is rich in different physiologically functional components, includ¬ing proteins, vitamins (such as vitamins E and C), flavonoids, and carotenoids with antioxidant properties. These nutritional, health and therapeutic benefits enlighten the potentials and values of goat milk and its specialty products. Goat milk and its processed prod¬ucts are greatly useful as functional foods, maintaining nourish¬ment and health for young and elderly, especially those who have cow milk allergy. Because of higher digestibility (small fat glob¬ules) and less allergic reactions (low α casein content) goat milk and its products have played an important role in human nutrition. The benefits are also imputed to bio functional components such as medium-chain triglycerides, polyunsaturated fatty acids and some serum proteins. Goat milk is a good source of Potassium, an essen¬tial mineral for maintaining normal blood pressure and heart func-tion. A wide variety of products, including fluid beverage products can be manufactured by using chemical characteristics of goat’s milk. The symptoms like gastrointestinal problem, vomiting, colic, diarrhoea, constipation and respiratory disturbance can be elimi¬nated when goat milk is fed to the infants. Infants with gastro in¬testinal or respiratory symptoms can well tolerate the pasteurized goat milk. When compared to cow’s milk, fermented milk forms a soft curd and hence helps in easy digestion and absorption.

Regular intake of goat milk can significantly improve the body weight gain, mineralization of skeleton, increased blood serum vi¬tamin, mineral and haemoglobin levels [34]. Raw goat’s milk is still very often unacceptable among a large number of consumers due to its distinctive and characteristics taste and flavour attributed to the presence of free short chain fatty acids. So, addition of me¬dicinal plant extracts to goat’s milk may contribute to the improve¬ment of bioactive and sensory of this food substrate. The composi¬tion of whole cow milk may not be optimal, with more protein and fewer micronutrients (e.g., iron, vitamin D) than may be required during rapid growth and development for young children and led to the formulation of fortified milk drinks intended to supplement the diets of children above 12 months.

Functional food products are manufactured through the addition of exogenous natural compounds or probiotics or other microorgan¬isms that produce biogenic compounds. Currently, fermented milk is the most common matrix for commercial functional beverages [3]. Current developments in functional foods are fuelled by the rapid increase in lifestyle diseases and the preference by innova¬tive companies to seize the resulting opportunities to market bio¬active ingredients addressing these diseases [32].

Functional properties of dairy products are normally improved by correcting their composition of fatty acids, amino acids, and minerals, as well as fortifying them with micronutrients. reported that functional foods represent one of the most interesting 5 ar¬eas of research and innovation in the food field [16]. The different approaches could be grouped as follows: (1) exploitation of mi¬croorganism functionality, (2) optimization of the production and formulation of novel functional beverages, (3) use of prebiotics and symbiotic, (4) use and processing of natural ingredients, (5) use of by-products of fruit and food industries as functional ingre¬dients. Bioactive compounds derived from natural foods like fruits and vegetables can exert functional and health-promoting effects through bioactivity beyond the basic nutrient composition. Fur¬ther, there has been a growing demand for beverages enriched with bioactive compounds having health-promoting characteristics be¬sides quenching one’s thirst and providing nutrition [28]. Fortified milk drinks have been demonstrated to reduce the occurrence of insufficient micronutrient intake in circumstances of unbalanced dietary intake while potentially limiting the risks of excessive pro¬tein intake. Fortified milk products have also emerged for adoles¬cent or such as the elderly, contributing a means of caloric regula¬tion. In goat dairy beverages, sensory matching is more difficult, which presents a less favourable protein profile to reach a firm structure. As consumers become more health conscious, interest in concentrated and fortified beverages is increasing, and its market share is growing. Consumers are demanding a variety of beverage options, because of lifestyle and health concerns [28].

The fruit juice-based beverage is a fast growing sector within the beverage market and ready- to- serve beverages are more popu-lar among these beverages. Fruit beverages are well enjoyed by all age groups of the society [8]. Fruit beverages are highly nu-tritive, refreshing, thirst quenching, appetizing and easily digest-ible. Blended drinks are good alternative for development of new products to provide benefit of taste, nutrition as well as medicinal properties. Fortified probiotic drinks are a new step in the develop-ment of the food industry. Fermented milk products are functional foods that contain biologically active substances with health-ben-eficial properties. It is generally recognised that probiotics serve as an important tool to prevent and treat symbiosis resulting from irrational antibiotic therapy, intestinal diseases, improper nutrition, or stress. Among conventional probiotics are lactobacilli and bifid bacteria. Their beneficial effects are manifested in normalising in¬testinal microflora, activating the entire gastrointestinal tract, and improving 6 calcium absorption. They also perform anti-allergenic and immunostimulating functions.

A probiotic product has numerous health benefits, including anti-microbial, anti-mutagenic, ant carcinogenic, and antihypertensive effects as well as reduces serum cholesterol, alleviates lactose in¬tolerance, reduces allergic symptoms, reduces diarrhoea, and stim¬ulates the immune system. Functional beverages can be useful to support the immune system, improve gut or cardiovascular health, help in weight management, or act as an adjuvant to counteract the aging processes. Fruit juices are becoming popular, since they provide health benefits. It appears that people will not compromise on taste, because they want to enjoy their food regardless of health status. Dairy beverages easily fulfil the requirements for the three main drivers of functional foods, i.e. health, taste and convenience.

Review of Literature

Beverage

Beverage imply those flavoured drink, suitable for a hot humid scorching day, when nothing seems at peace with oneself making them appropriate in human consumption. Beverage is a liquid for¬mulation especially prepared for human consumption. Beverages are refreshing drinks. Beverages provide water, an important nutri¬ent which is essential for good health and the prevention of dehy¬dration. Some contain carbohydrates to provide a sweet taste and as a source of calories to meet the body’s energy requirements, and either natural or added vitamins, which is needed daily for good health. suggested that recently, there has been growing recognition of the vital role of foods and beverages in disease prevention and treatment [16]. Thus, the production and consumption of function¬al foods has gained much importance as they provide a health ben¬efit beyond the fundamental nutritional functions. Furthermore, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω-3 fatty acids, plant extracts, and fibre, prebiotics, and probiotics.

Prepare RTS beverages by using Sour-Orange juice and carrot juice [2]. Carrot juice and sour orange juice blend RTS beverages is free from any microbial contamination and best for the com¬mercial preparation of based on the nutritional and sensory evalu¬ations. Kumar et al., 2013 develop blended therapeutic RTS using aloe Vera, aonla fruits and ginger juices. Sensory quality revealed that aloe Vera gel could be successfully incorporated with aon¬la fruits and ginger juices in development of blended therapeutic RTS with improved sensorial quality profile up to the level of 70% while with 15% aonla fruits juice and 15% of ginger juice extracts. The storage studies revealed that blended therapeutic RTS made from aloe Vera gel aonla fruits and ginger juices extracts could be successfully stored for the period of 4 months without significant change in chemical and sensory qualities.

Utilize whey to develop an orange-based fruit beverage with op¬timum sensory and nutritional properties as well as good storage stability [13]. concluded that the RTS beverage could be prepared from the ripe banana juice and milk whey using M. arvensis ex¬tract as natural flavouring agent [19]. The proportion of banana juice and M. arvensis extract may be taken as 15 ml and 3 ml per 100 ml of the RTS beverage preparation for getting the optimum physicochemical characteristics and organoleptic quality, respec¬tively. Developed apple-whey beverage (75% sweets) contained 1.59 per cent fruittooligosaccharide content and 40.54 Kcal/100 g energy value, besides other nutritional compounds depicting its functionality as low calorie prebiotic beverage. Developed Whey Based Mango beverage also check the storability of bev¬erage at 4±1ºC for 30 days. The storage study showed that there is an increasing trend in the TSS, acidity, and reducing sugar and a decreasing trend in the pH and ascorbic acid but total sugar has non-significant effect during storage. Total viable count, Yeast and mold count, Coliform count, and Salmonella count was analysed using standard methods. The Total Viable Counts (TVC) was high ranging from 2.60-2.76×104 cfu/ml. Yeast and mould count varied between 3.60-2.61×103 cfu/mL whereas Coliforms include both the presence of fecals 4.5-3.6×104 cfu/mL and non fecals 2.61-3.00×102 cfu/mL and Salmonella were not observed in most of the tested samples [24].

Evaluate the effect of grape probiotic fermented beverages made of goat milk [21]. Beverages formulated, with or without grape pomace extract, exhibited high dietary fibre, oleic acid, pheno¬lic compounds content and antioxidant activity. Both beverages also kept L. rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Whey and juice of mango (Cv. Kesar) were utilized at various combinations (70:30, 75:25 and 80:20) for preparation of nutritious ready-to-serve (RTS) beverages and eval¬uated for various physio-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared with 70% whey and 30% mango juice scored maximum for almost all sensorial quality attributes such as appearance, colour, flavour,taste and overall acceptability and also found highest in ascorbic acid content (9.80mg/100g). The beverage remained unchanged with respect to TSS content along the storage period.

Prepared whey based ready to serve (RTS) beverage by using Strawberry fruit extract juice with different levels of strawberry juice in which sugar was added and composition of whey is de-creased by increasing the content of strawberry fruit extract juice on the basis of whey in the treatment T1, T2 andT3 respectively. Control treatment (T0) was the whey. Sensory evaluation was car¬ried out by panellists on the basis of 9-point hedonic scale [18]. The results are compared between the treatments T1, T2 andT3 for overall acceptability. Prepare a beverage by blending Ricot¬ta-cheese whey (RCW) by-product of Ricotta cheese production, with fruit juices.

                                                                Table 1: Functional beverages (Corbo et al., 2014)

Goat milk

A goat is universally known as “Poor man’s cow”. Currently, India possesses 126 million goats which contribute 14.5% of the world. The goat is one of the main contributors of dairy and meat products for rural people, more than any other mammalian farm animal, especially in developing country. One of the eminent aspects of demand of goat milk is its home consumption. Goats are import¬ant part of livestock industry having adaptability to harsh climates which make them suitable for landless and marginal farmers [10].

Goat (Capra hircus) milk production has significant importance to the economy and survival of large populations of many coun-tries in the world, in developing countries (i.e. Asia, Africa, the Middle East and Mediterranean countries and South America) as well as in developed countries (i.e. Europe, North America and Oceania). Goat milk is very nutritious and is an acceptable food in some parts of the tropical area. Over 210 breeds of goats have been estimated among 450 million goats in the world. India has the second highest goat population in the world about 135.17 million of goat population was estimated in India in 2012 [6, 36]. Goats in India has produce around 2.76 million tonnes of milk which is 22.28% of World’s production and 3% of total milk produced in the country. About 2% of the world’s total annual milk supply is produced by the goat. Because of the large amounts of unreported home milk consumption, especially in developing countries, milk production of goats is likely to be much greater than reported in official statistics [23].

During dairy product manufacture, goat milk is subjected to dif¬ferent pre-treatments to ensure its microbiological safety. Fresh goat milk is a white, opaque liquid with a moderately sweet taste and practically no odour equipment. In recent times goat farm¬ing is gaining an importance in the world. Factors that are effec¬tive in this are - the production of goat’s milk, and its processing constitutes an economic activity of increasing importance due to high nutritional interest of goats’ milk, as it provides high quality protein, fat, carbohydrates, vitamins, and several minerals, such as iron, calcium, and phosphorus. Milk and dairy products have always been conceded as an important part of human diet both in developing as well as developed nations of the world. Processing the milk is an alternative to modify fresh milk into milk products with better sensory properties, so that increase milk consumption.

Goat milk has a stronger flavour than sheep milk and alkaline in nature due to higher protein content and a different arrangement of phosphates. Goat milk has smaller size fat globules as compared to cow milk which provides a smoother texture [36]. Goat milk is an essential source of nutrients, which are required for infant, and children besides, it serves as a medicinal food for persons suffering with milk allergies, and other diseases such as asthma, insomnia, migraine, eczema, neurotic indigestion, acidity, stomach ulcer, colitis, constipation, gall bladder stones and liver disorders. Goat milk has played a key role in health and nutrition of young and elderly. Goat milk has also been known for its beneficial and ther¬apeutic effects on the people who have allergy to cow milk. These nutritional, health and therapeutic benefits enlighten the potentials and values of goat milk and its specialty products. Goat milk is suf¬ficient for human infant in vitamin A and niacin and supplies gen¬erous excesses of thiamine, riboflavin and pantotheanate although goat milk is deficient in vitamins C, D, B12, pyridoxine and folic acid. Thus, when goat milk is used for infant feeding, must be cor¬rected by appropriate fortification.

These nutritional properties and lower allergen city of goat milk in comparison to cow milk, higher proportion of short chain fat¬ty acids, and smaller size of fat globules has led to an increased interest in goat milk as a functional food. Wide variety of dairy products such as butter, ice cream, cheese, butter milk, condensed milk, yoghurt, flavoured milk, sweets and candies can be prepared with goat milk [36]. Reported the use of goat milk as an excel¬lent food source is undeniable. It has beneficial effects for health maintenance, physiological functions, in the nutrition of children and elderly people. According to some authors, goat milk can be consumed without negative effects by people suffering cow milk allergy. Depending on genetic factors, environment conditions, and goat farming practices, goat milk shows great variability in biochemical composition, technological properties and bacterio¬logical quality. One of the important aspects of demand of goat milk is its home consumption. This demand is increasing day by day because of the growing populations of people. The sec¬ond important aspect of demand for goat milk is the great interest in goat milk products especially, cheeses and yoghurt in several developed and developing countries. This demand is increasing because of the rising levels of per capita incomes. Moreover, an¬other important aspect of demand for goat milk derives from the affliction of persons with cow milk allergies and other gastro-intes-tinal ailments. This demand is also increasing because of a greater awareness of problems with traditional medical treatments to such afflictions among the people [29]. Goat milk also act as functional food. According to the Consensus Document issued by the Euro¬pean Concerted Action on Science of Functional Foods, a food may be referred to as “functional”, if it has been indisputably prov¬en that it positively influences one or more biological functions in the human body, improving the state of health and wellness, and reducing the chance to develop a disease. In addition to interest of industries and consumers for functional foods has been increasing exponentially.

Presently, there is an awaken awareness on preventive rather than curative health care. And it has been discovered that consumption of functional foods will serve as key instrument for preventive health care, globally, the consumption of functional foods is being encouraged. The functional value of goats’ milk may be further utilized through fermentation by selected microorganisms pos¬sessing specific characteristics. A mixed starter comprising Lac¬tobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus has been successfully used for fermentation of goats’ milk and a high viability of probiotic strains in a fermented goats’ milk stored at C for 10 days has been reported. Fermentation is considered as a low-cost process, which preserves the food and improves its nutritional and sensory characteristics. Many cultures were used as starter cultures for fermented juices and have been recognized as probiotics [13]. Currently, functional foods are typ¬ically marketed to large groups of the total population. Scientific evidence confirming the relationship between food and health has promoted the rapid development of a new food market in past few years the functional food market. Low allergenicity in comparison to cow milk, especially in non-sensitized children has led to an increased interest in goat milk as a functional food, and it now forms a part of the 14 current trend to healthy eating in developed countries. Nutritional, health and therapeutic welfare enlighten the potentials and values of goat milk and its specialty products [30].

Nutritional value of goat milk

Compared to cow or human milk, goat milk reportedly possesses remarkable biologically active properties, such as high digestibil¬ity, distinct alkalinity, high buffering capacity as well as certain therapeutic values in medicine and human nutrition (Park and Heinlein, et al., 2007).

The nutritional advantages of goat milk over cow milk do not come from its protein or mineral differences, but from the lipids, more specifically the fatty acids within the lipids. With regard to content of milk sugar as well as protein, goat milk can be nutri-tionally comparable to the cow milk. Due to its low fat content and its capability to neutralize the acids and toxins present in the body, goat milk is the most complete food known which is highly compatible and nourishing natural food [9].

Proteins

In general, two main groups of milk protein are differentiated namely casein micelles and whey protein. The main protein is ca¬sein which represents approx. 80% of the total protein. Goat whey proteins were separated to 5 fractions as β-log (presented 60% to total WP), α-la, serum albumin, immunoglobin and protease pep-tones. Goat milk is a source of complete protein which contains all vital amino acids.

Lipid

Essentially fat is composed of glycerides and steroids (99%). Goat milk has higher content of fat than cows and human milk. Goat milk has a higher content of small fat globules. Lipids are the most important components of milk in terms of cost, nutrition, physical and sensory characteristics. Our body can digest goat milk in just 20 minutes while it takes 2-3 hours to digest cow milk because the total surface area of the globules is very to effectively get in con¬tact with the lipids. The short or MCT have the unique metabolic ability to provide direct energy instead of being deposited in adi-pose tissues, and lower serum cholesterol and inhibit cholesterol deposition.

Lactose

In goat milk lactose is the major carbohydrate and main constit-uent of the dry matter of milk [1]. Lactose is a valuable nutrient, because it favours the intestinal absorption of calcium, magnesium and phosphorous and the utilization of vitamin D. The other car¬bohydrates found in goat milk are oligosaccharides, glycopeptides, glycoproteins and nucleotides in small amounts. Milk oligosac¬charides are thought to be beneficial to human nutrition, due to their prebiotic and anti-infective properties [31].

Vitamin

Goat milk has a higher vitamin K and vitamin A content than cow milk because goats convert all carotene from foods into vitamin A in the milk [31]. For the same reason, goat milk is always whiter than than the milk of cow. Goat milk has a higher vitamin A con¬tent than cow milk because goats convert all carotene from foods into vitamin A in the milk and also have low concentrations of vitamin B6 and Vitamin D, vitamin D plays an important role in the immune system and may help prevent infections, autoimmune diseases, cancer and diabetes [15]. Goat milk supplies appropri¬ate amounts of Vitamin A and niacin, and excesses of thiamine, riboflavin and pantothenate for a human infant. If a human infant fed only on goat milk, the infant is oversupplied with protein, Ca, P, and Vitamin A, thiamine, riboflavin, niacin and pantothenate in relation to the FAO-WHO requirements. Compared to cow milk, goat milk has significant deficiencies in folic acid and Vitamin B12 which cause goat milk anaemia [25].

Minerals and trace elements

Calcium and phosphate supplied by goat milk is one of the most important contributions of goat milk to human nutrition. Goat milk contains about 1.2 g calcium and 1 g phosphate per litre; these con¬centrations are similar to those in cow milk. Goat milk provides a great excess of Ca and P in relation to energy to human infant, both calcium and phosphorus of goat milk are absorbed by the human infant [25].

In Naturopathic medicine, goats are referred as bio-organic sodi-um animals whereas cows are referred as bio-organic calcium ani¬mals. Bioorganic sodium is an important element to keeping the joints mobile and tender. Goat milk is reported to have higher content of Potassium, Calcium, chloride, Phosphorus, Selenium, Zinc and Copper than cow milk [27]. Potassium is important for the acid/base balance and also for the function of muscles, nerves and kidneys. Chloride can maintain fluid balance, blood H and osmotic pressure. Calcium (Ca) is important for building up the bone structure, but can also affects function of muscles, nerves and blood coagulation. Selenium (Se) is involved in the cell protec¬tion against free radicals, and protects body against heavy metals. Zinc (Zn) is a key component in several enzymes that are involved in transport of carbon dioxide, protein production and it also col-laborate with the hormone insulin which regulates metabolism of carbohydrates. Copper (Cu) affects the metabolism of iron and oxygen and also the cell defence against free radicals. Iodine is an essential component in two thyroid enzymes that regulate me¬tabolism and stimulate growth and development of the body [4].

Goat Milk Product

The consumer interest in the great variety of goat milk products, especially those of “organic” origin or of traditional labels has seen considerable growth recently. Goat milk apart from other milks is a significant food and nutrient source for people in many coun¬tries. The nutritional, health and therapeutic benefits notify the potentials and values of goat milk and its specialty products. The chemical characteristics of goat milk can be used to manufacture an immense range of products, including fluid beverage products (low fat, fortified, or flavoured) and UHT (ultra high temperature) milk, fermented products such as cheese, buttermilk or yogurt, fro¬zen products such as ice cream or frozen yogurt, butter, condensed/ dried products, sweets and candies. Additionally, other specialty products such as hair, skin care and cosmetic products made from goat milk recently have gained a further attention. There is in¬creased interest in foods with a positive effect on health beyond their nutritional value, and appreciable attention has focused on probiotic products [33]. The use of milk with particular nutritional properties alone or in combination with bacterial strains having probiotic properties and/or producing physiologically active me¬tabolites, represents one of the technology options for manufactur¬ing new dairy functional beverages. Fermented milks, especially when probiotics are present, have been attributed with many prop-erties, including: an improvement in lactose absorption, increases in protein and fat digestibility and in antibacterial activity, immune system stimulation, preventive action against digestive system cancer, anti-cholesterol emic action, and the enhancement of min¬eral bioavailability, among others. Fermented milk is broadly used to carry probiotic strains because the bacteria are kept alive, and its daily intake is recommended.

Butter

Butter possesses minimum 80% of fat. In India, over 6% of the total milk is converted into butter. Goat milk lacks agglutinin, which reduces its ability to form easy clusters during butter mak¬ing. Since goat milk fat has a lower melting point compared to cow milk fat it results in very soft butter at room temperatures which is not desirable.

Cheese

Cheeses hold the considerable economic value among all manu-factured goat milk products. Cheese is a fermented dairy product, which has hundreds of varieties. Probably, it is the most popular and well known value added dairy product. The consumption of cheese prepared from raw milk has been implicated as the cause of outbreak of brucellosis, listeriotic, and staphylococcal food poi¬soning. Therefore, it is essential to use only pasteurized milk to manufacture cheese to protect the health of the consumer.

Milk powder

By removing the water from liquid milk, milk powder is prepared. It has better keeping quality, requires less storage space and in-volves low transport cost.

Yoghurt

Currently, yoghurt is growing in popularity all over the world, as people are now become aware of health benefits of probiotics in yoghurt. Yoghurt is a fermented milk product that can be prepared with milk, cream, and skim milk [37]. Usually yoghurt is made from cow milk, but milk from other ruminants such as goat, sheep, camel, were also can be used. 18 Fermentation of milk by Strep¬tococcus thermophilus and Lactobacillus bulgaricus will yield yo¬ghurt with good flavour and a refreshing acid taste, semi solid in texture, compact, contain high enough acid and no alcohol [17]. Stated that yoghurt from goat milk is an excellent source of fat¬ty acids, mineral, protein however consumer acceptance was low due to its “goaty” flavour. Moreover, they stated that goat milk fat contains higher caproic, caprilic and capric fatty acids compared to other ruminant species.

Kefir

Kefir is a putatively health-promoting dairy beverage that is pro-duced when a kefir grain, consisting of a consortium of microor-ganisms, is added to milk to initiate a natural fermentation. Kefir is fermented milk only made from kefir grains and kefir cultures as no other milk culture forms. Kefir grains are the mixture of bene-ficial bacteria and yeast with a polysaccharide matrix. During fer¬mentation lactic acid, CO, ethyl alcohol and aromatic compounds that make its unique organoleptic 2 properties are occurred. Kefir is used for the treatment or control of several diseases for many years in Russia. It is begun to consume in some areas of the world, south western Asia, eastern and northern Europe, North America and Japan for its nutritional and therapeutic aspects [35].

Marketing Potential of Goat milk and its products

Goat milk was approved as an effective dietary item for the pa¬tients suffering from tuberculosis, dysentery, cough and cold and certain gynaecological disorders. Recently, there has been a re¬newed interest in goat milk as an alternative milk source for people with cow milk intolerance. Demand for organic and healthy dairy food has been increasing world widely including India. Interest of consumer in toxic residue-free milk will further benefit India, the highest goat milk producer in the world, where natural pasture grazing of goats predominates. In past few years, there has been an increased interest for goat milk production and conversion to value added products.

The most important quality standard for goat milk is acceptable, attractive milk odour and taste. Park stated that the two biggest barriers in marketing goat milk are negative public perception of “goat like” flavour and seasonal milk production, which prevents year-round uniform marketing. The origin of this misconception is due to the fact that goat milk is sometimes obtained in poor sanitary conditions and that goat milk products are poorly manu¬factured. Widespread teaching of goat milk benefits and good taste can only transpose this poor reputation. Technological approaches are needed to sort out the seasonal milk supply, such as ultrafil-tration of milk, freezing and storage of curds, spray-drying, and production of mixed-milk cheeses. Major factors for successful marketing of dairy goat products include consumer reception of safety and nutrition, quality of flavour, body texture, and appear¬ance, availability of specialty types, attractiveness of packaging, relative price of products and establishment of proper distribution and marketing channels. The marketing value of dairy products in developed countries is estimated around US $14180 million. In few countries, the growth is expected to cross more than 30%. Inspite of much larger volume available of cow milk, it is much cheaper production usually and therefore, lower market price, the production and marketing of goat milk and its products is there¬fore, an essential niche in the total dairy industry sector. But ac¬cording to as more and more advantages of goat milk over bovine milk have been discovered, such as easy digestion, special flavour, higher concentration of some nutrients, the demand of goat milk has been fast increasing worldwide and goat milk commands high¬er price than cow milk.

Table 2: Functional dairy beverages with added bioactive component (Sharma R. et al., 2005).

                                           Table 3: Milk- based beverages containing probiotic microorganisms (Turkmen et al. 2019).

Medicinal values of goat milk

Other than nutritional advantages, demand for goat milk derives from a medical purpose, on the affliction of people with cow milk allergies and other gastrointestinal ailments. Due to its high medic¬inal value for human health, the value of goat milk has increased globally. It is easier to digest than cows’ milk and may have cer¬tain therapeutic value. According to goat milk differs from cow or human milk in its higher digestibility, distinct alkalinity, higher buffering capacity, and therapeutic values in medicine and human nutrition.

When goat milk is fed to the infants, the symptoms like gastroin-testinal disturbances, vomiting, colic, diarrhoea, constipation and respiratory problems can be eliminated. Pasteurized goat milk is well tolerated by the infants having gastro intestinal or respiratory symptoms. Regular intake of goat milk remarkably improves the body weight gain, improved mineralization of skeleton, increased blood serum vitamin, mineral and haemoglobin levels [34]. Goat milk is a good source of potassium, a vital mineral for maintaining normal blood pressure and heart function and protect against ath¬erosclerosis [22]. The higher proportion of medium-chain fatty ac- ids in goat milk are known to be anti-bacterial, be antiviral, inhibit development and dissolve cholesterol deposits, and be absorbed rapidly from the intestine. According to some authors, goat’s milk can be consumed without negative effects for people suffering cow milk allergy. This is one of the reasons highlights the market po¬tential of goat milk.

Goat milk is also effective against cardiovascular disease (CVD) involve heart and blood vessels; coronary heart disease, high blood pressure, arrhythmias and atherosclerosis. Goat milk is rich in medium-chain triglycerides (MCT) including fatty acid esters of caproic, caprylic and capric fatty acids act anti-anthrogenic. Goat milk has a high content of conjugated linoleic acid (CLA), anti-carcinogenic properties of CLA have been reported against mammary and colon cancer in animal models, as well as in vitro models of human melanoma colorectal and breast cancer. Goats’ milk is a good source of potassium, an essential mineral for main¬taining normal blood pressure and heart function.

Future Prospects

The role of traditional beverages in the future of the fermented beverage industry may be to inspire the development of new prod-ucts, whereby it is easier to develop simple, novel beverages and directly evaluate the functional and sensory properties in con-trolled fermentations with minimum variables. Fermented milks, especially yoghurt-style products, are the most popular functional beverages. Dairy-based produce account for approximately 43% of the functional beverage market, and is mainly comprised of fermented products. Additionally, a research into the fermentation of waste and by-products products (e.g. whey) continues, there is the potential for a significant environmental impact. As developed society becomes more health-conscious, particularly in response to the growing obesity epidemic, the market for functional food appears to be in a long-term, sustainable trend, with beverages constituting a substantial share of this market. Aside from mar¬keting to health-conscious (and high-income) consumers, there is evidence that functional beverages could function as a therapeutic product, particularly as a means of delivering nutrition to, and im¬proving the health of, malnourished populations. This medicinal impact may also be augmented by the growing field of nutraceu-ticals, addition of cholesterol-controlling factors, and in terms of probiotics, the alleviation of intestinal discomfort and aiding in the recovery from antimicrobial treatment.

It is also intriguing to note that a number of food companies that have been under pressure, due to the poor public perception regard¬ing the ‘healthiness’ of the foods they produce, are now focusing on developing such functional products. Expanding technological capabilities, especially ingredient exploration and development, has led to increased functional product innovation. The number of new products with functional claims has been growing by ap¬proximately 28% per year. Consumers’ willingness to pay a premi¬um price for fortified products is also a key driver for innovation. While most current functional beverages are aimed at the high-in-come consumer, there is an argument to be made that those who would benefit most from fermented beverages are from underde¬veloped nations, where such beverages could provide a cost-effec-tive means of delivering much-needed nutrition.

Conclusion

Nowadays dairy industries are looking for new product ideas and technologies to meet the ever increasing consumer requirement for healthy foods and to increase the profitability. Recently it is watched that there has been increasing demand to foods that has functional foods. Functional foods can be defined as foods that have positive effects on the health. Functional dairy beverages can satisfy the growing market need for health, taste and convenience, but the formulators require significant knowledge of the bioactive components and their interaction with dairy components. An im¬portant development in this regard has been in goats ‘milk mixed products. Studies showed that being one of the earliest domesticat¬ed animals in the world, goats will always be an important part of human culture. Their compact size (compared with cows) makes them appealing from a herd management and milking standpoint. Additionally, physiological differences render unique physical characteristics to goat milk in terms of flavour profile, fat globule size, coagulation properties, and allergenicity, making goat milk the dairy product of choice for many consumers. Goat milk prod¬ucts are considered to be the dairy products with greatest marketing potential. Fermented goat milk incorporating live probiotic cells represent a group of products with great prospects in the future with regard to their nutritive and therapeutic properties. Various goat products including fluid, fermented, frozen, condensed, and dehydrated milk products are produced in many countries. Goat and its products are recognized as an important source of protein, calcium and phosphorus, especially in under developing nations of the world. Moreover, it also has medicinal value for human be¬ing as it is effective against cardiovascular disease, control blood pressure and is healthy alternative to cow’s milk that may be more easily digested than regular cow’s milk, especially to children and those who have sensitive stomachs to other animals’ milk.

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