Development Of Goat Milk Products

Because dairy products are rich in nutrients and are widely loved by consumers,goat milk has begun to receive more attention as a new source of milk.Compared with cow milk,goat milk has the characteristics of low lactose and high vitamin content,and the composition of goat milk and human milk is closer,so it is known as“aristocrat in milk”.However,due to the astringency of goat milk,goat milk powder is mainly used as a nutritional supplement for milk powder.The market share of goat milk and its products in China is still relatively small.The development of goat milk products that meet consumer requirements will help promote the healthy development of China’s goat milk industry.This study uses goat milk powder as raw material,adding ingredients such as fruit powder,red wine and cheese to produce ice cream,chocolate and instant coffee products.The applicability and acceptability of the goat milk series products were further evaluated by sensory evaluation of the products,as well as the detection of color,flavor and texture characteristics,and the differences between the two were compared with the milk series products.The specific research contents and test results are as follows:（1）In the test,goat milk ice cream and milk ice cream were produced.Each type of ice cream had five flavors of sour plum,blackcurrant,seaweed,cheese cream and red wine cream.The cheese ice cream had a higher L*value,and the red wine ice cream had a higher a*value,and the milk ice cream had a higher L*value than the goat milk ice cream.There was no significant difference in the flavor of goat milk and milk ice cream,indicating that the astringency of goat milk was effectively masked.Red wine ice cream had a unique flavor,which might be caused by SO₂ in red wine.The hardness of goat milk ice cream was basically higher than that of milk ice cream.Cheese ice cream was the hardest and chewable,seaweed and blackcurrant ice cream were the most cohesive,and seaweed ice cream was the most sticky.Sensory evaluation found that goat milk red wine flavored ice cream is more popular.（2）In the test,goat milk chocolate and cow milk chocolate were produced.Each chocolate had four flavors:original flavor,lemon,pepper and apple.There was no significant difference in a*and b*between different types of chocolate,but the brightness of the two chocolates of apple and lemon was lower than that of milk products.There was no significant difference between the chocolate flavors of different milk sources and flavors,indicating that the astringency of goat milk was effectively masked.Milk lemon chocolate had the highest hardness,and goat milk chocolate had a greater cohesiveness than milk chocolate.Overall,goat milk has a higher degree of chocolate acceptance.the use of goat milk instead of milk powder to make chocolate did not significantly affect the taste of the chocolate.（3）In the test,goat milk and milk instant coffee were produced.Each coffee had four flavors:cocoa,orange,mango and matcha.The flavor difference of different flavors of coffee was significant,and the flavor difference of different milk sources was also significant.Cocoa and Matcha-flavored goat milk coffee were more full than milk coffee.Sensory evaluation results showed that aftertaste of coffee was insufficient,and milk cocoa flavored coffee was the most acceptable.The addition of excipients effectively masked the astringency of goat milk in ice cream and chocolate,and increased the acceptability of the product,but in comparison,milk products were more popular.The taste of goat milk in coffee had not been effectively masked,and its formulation and production process had to be further improved.