Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Characteristics of Goat Milk and Current Utilizing Trends in Korea

산양유의 특성 및 국내 이용 현황

  • Im, Yeong-Sun (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Gwak, Hae-Su (Department of Food Science and Technology, Sejong University) ;
  • Lee, Si-Gyeong (Department of Applied Biology and Chemistry, Konkuk University)
  • 임영순 (건국대학교 응용생물화학과) ;
  • 곽해수 (세종대학교 식품공학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2006.11.22
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Abstract

Goat milk is digested better than cow milk, because the fat globules in goat milk are smaller and the protein is similar to human milk, and assimilated easily. Goat milk is particularly rich in taurine (4.7mg/100mL) and retinol (40mg/100mL). Therefore, it might be recommened to heal dyspepsia and infants allergy by cow milk. However, during winter, supply of goat milk products are unsteady in Korea, because unbalance of demand and supply is resulted from seasonal breeding. Dairy industry for goat milk will be able to grow much more, if goat milk products can keep steady supply without changing by season. This review includes the physicochemical characteristics of goat milk, domestic production of goat milk, domestic goat milk products and future development.

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