Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms-Reference-Cited by-同舟云学术

Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms

Published:2023 Issue:8 Volume:14 Page:3423-3436
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Li¹²^ORCID,Bagnicka Emilia²,Chen He³,Shu Guowei³

Affiliation:

1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, PR China

2. Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, Jastrzębiec, 05-552, Poland

3. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China

Abstract

Probiotics used in goat milk fermentation include lactic acid bacteria and kefir grains. Fermented goat milk has a better nutritional composition. Health benefits of fermented goat dairy products are reviewed and possible mechanisms are discussed.

Funder

H2020 Marie Sklodowska-Curie Actions

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00413A

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