Abstract

Casein and its Fractions from Goat Milk as Promising Nutraceuticals.

Author(s):Shruti Dhasmana*, Sanjita Das, Shivani Shrivastava and Kumari Renu Singh

Goat is one of the major dairy and meat provider. In terms of structure, nutrient content and medicinal properties, goat milk is somewhat different from other milks. The differences in composition are important in determining the technical suitability of goat milk and their products. In recent years there has been increasing attention for the identification and molecular composition of milk proteins and the interest in caprine milk. Casein, which accounts almost 80% of all the proteins is the most significant protein found in milk. It is a pioneer in the field of nutraceutical formulation and drug production by using the goat mammary gland as a bioreactor. In goat milk, the most prevalent proteins are αS-casein, β-casein, κ-casein, α-lactalbumin and β-lactoglobulin. The aim of this review is to highlight the importance of goat milk proteins and also focuses on recent findings on their medicinal importance which may be helpful for further research on dairy products with healthy and beneficial properties for humans as a remarkable nutraceutical.

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