Functional Yoghurt from Sheep and Goat Milk

Goat milk has better digestibility than cow milk. The milk allergy problem common in infants due to the consumption of cow milk is rarely encountered when replaced with goat milk.Regular intake of goat milk significantly improves the body weight, mineralization of skeleton, increased blood serum vitamin and hemoglobin levels. The nutritional value of sheep milk is high as compared to cow milk. It contains two times more solids than cow milk and has higher levels of vitamin E, water soluble vitamins and minerals. Fatty acid profile of sheep milk is characterized wiht higher content of unsaturated fatty acids which play a vital role in the reduction of harmful LDL-cholesterol. people who suffer from lactose intolerance may enjoy sheep milk without symptoms even though they are unable to take cow milk. Sheep and goat milk enables the lactose intolerant individuals to enjoy milk .

Autorentext

Muhammad Nadeem is a PhD scholar in Food Science and Technology under the supervision of Prof. Dr. Faqir Muhammad Anjum (Tamgha-e-Imtiaz). Prof. Dr. Faqir Muhammad Anjum is working as Director General at National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan since 2007