Background: The traditional dairy-cattle-based industry is becoming increasingly diversified
with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has …

The global goat population continues to grow and is now over one billion. The number of
goats raised primarily for milk production is also growing, due to expanding demand. Most of …

The new concept of functional foods has led to the varieties in the production of foods that
deliver not only basic nutrition, but can also warrant good health and longevity. Yogurt has …

Cow's milk and dairy are commonly consumed foods in the human diet and contribute to
maintaining a healthy nutritional state, providing unique sources of energy, calcium, protein …

Goat milk contains an abundance of different macro and micro-nutrients. Compared with
other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants …

Whey, first generated more than 5000 years ago, was valued in the 17th through early 19th
centuries, notably as a medicinal agent against some common maladies. However, for much …

Goat milk is considered to be a potential source of various macro-and micro-nutrients. It
contains a good proportion of protein, fat, carbohydrates, and other nutritional components …

Cow's milk-based infant formulas are the most common substitute to mother's milk in infancy
when breastfeeding is impossible or insufficient, as cow's milk is a globally available source …

Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

Goat production concentrated in developing countries (tropics, dry areas), contributes
largely to the livelihoods of low and medium income farmers. Farming systems in these …