Nutritional facts concerning goat milk (Capra hircus) and its variations during the agroindustrial process.

Authors

  • Alejandro Chacón Villalobos Uni­ve­rsi­da­d de­ Costa­ Ri­ca, Esta­ci­ón Expe­ri­me­nta­l Alfre­do Voli­o Ma­ta

DOI:

https://doi.org/10.15517/am.v16i2.11878

Keywords:

Goat milk, nutrition, processing, composition, hypoallergenic.

Abstract

This paper overviews the main nutritional aspects of goat milk,

such as chemical composition (protein, amino acids,

minerals, bioactive factors and fat), nutritional value,

functional value, hypoallergenic properties, and the effects of

agroindustrial processing (refrigeration, freezing, and heat

treatment).

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How to Cite

Chacón Villalobos, A. (2005). Nutritional facts concerning goat milk (Capra hircus) and its variations during the agroindustrial process. Agronomía Mesoamericana, 16(2), 239–252. https://doi.org/10.15517/am.v16i2.11878

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