Introduction

Through utilization of manufacturing cheeses and other products, goat milk has played an important role in many parts of the world.[1] Large-scale industrialization of the dairy goat sector in many countries is limited due to the low level of milk production, approximately 50 kg per doe per lactation annually.[2]

Goat milk products include fluid products (low fat, fortified, or flavored); fermented products such as cheese, buttermilk, or yogurt; frozen products such as ice cream or frozen yogurt; and butter, as well as condensed and dried products. However, cheese, which is produced and consumed in large quantities around the world, is the only dairy goat product having significant research data.

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