BibTeX:

@article{IJIRSTV2I11085,
     title={Novel Food Products Made from Goat Milk},
     author={Nagaraju Jalli and Dr. Santhi Sri K V},
     journal={International Journal for Innovative Research in Science & Technology},
     volume={2},
     number={11},
     pages={220--226},
     year={},
     url={http://www.ijirst.org/articles/IJIRSTV2I11085.pdf},
     publisher={IJIRST (International Journal for Innovative Research in Science & Technology)},
}

Although it may not be important in certain parts of the world, the contribution of goat milk to the economic and nutritional wellbeing of humanity is undeniable in many developing countries, especially in the Asian Countries. Goat milk is known to have better qualities such as digestibility and longer shelf life when processed than cow milk. Despite these qualities, goats are kept mainly for meat in many countries. The chemical characteristics of goat milk can be used to manufacture a wide variety of products, including fluid beverage products such as cheese, butter milk or yogurt, frozen products such as ice creams, sweets such as Khoa and Kalakhand, in addition to that such as low fat, fortified and nutritionally enriched products can be made from goat milk. The main objective of present investigation was to study the overall acceptability of novel food products made from goat milk such as khoa and Kalakhand, where the products were enriched with moringa olifera leaves powder. The nutrient contents were analysed by the help of “AOAC” analytical techniques. The quality milk should have the potential to tolerate technological treatment and be transformed into a product that satisfies the expectations of Consumers, in terms of nutritional, hygienic and sensory attributes.

Proximate constituents, Kalakhand, Novel food, Fluid beverage, Goat milk