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 promotion of the full use of goat milk at household level to achieve cheap balanced diet and food/nutrition security is yet to be exploited. This paper discusses the possible differences between goats and cow milk, the importance and usefulness of processed goats milk and products for food/nutrition security in the household. PDFCitation
How to cite this article
Omo Ohiokpehai, 2003. Processed Food Products and Nutrient Composition of Goat Milk. Pakistan Journal of Nutrition, 2: 68-71.