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Journal of Food Science and Nutrition | Volume 2
December 09-10, 2019 | Dubai, UAE
Nutrition, Food Science and Technology
8th International Conference on
J Food Sci Nutr, Volume:2
Goat cheese prepared by curdling raw goat’s milk is one
of the earliest dairy products known to man. It is one
of the best alternatives to cow cheese. Goat cheese has a
chemical profile that makes it favorable for people who suffer
from aversions to dairy products made from cow's milk.
Goat cheese is low in calories, sodium, saturated fats and
cholesterol. Also, it is a rich source of high-quality protein,
medium chain fatty acids and micronutrients like Vitamins A,
D, K and B-complex and minerals like calcium, phosphorus,
iron, zinc and copper. Goat cheese contains less lactose and
smaller fat globules than cow's milk and cheese, making it
easier to digest. The benefits of goat cheese are unexplored
by majority of the culinary populations of the world. Goat
cheese is therapeutically used for the management of lactose
intolerance, osteoporosis, rheumatoid arthritis, digestive
tract disorders and also acidosis. Goat cheese also contains
bioavailable enzymes and factors, promoting healing of
tissues post trauma. The consumption of goat cheese is thus
recommended to enhance the physiology and biochemistry of
the individual. Exploration of the nutritional and therapeutic
profile of goat cheese is a popular topic of scientific research.
In this paper, theproximateanalysis of goat cheesewas carried
out. Also, the antimicrobial activity of goat cheese extract was
ascertained against certain bacterial and fungal species. Also,
an edible product using goat cheesewas developed and it was
subjected to sensory evaluation. The data obtained from the
detailed questionnaire was analyzed statistically. This helped
in ascertaining the acceptability of goat cheese among the
populace. Prospects include isolation and characterization of
alkaloids, characterization of fatty acids from goat cheese and
description of the activity of enzymes present in goat cheese.
Speaker Biography
Jyoti D Vora Vora is an Academician, Head of the department, Consultant,
Trainer,ResearchGuideandResearcher inBiochemistryandFoodScienceand
Quality Control and her qualifications are , PhD, ., MASFFBC, CME
(USA), NET Cleared, Nutritional consultant at Raleigh Medical Centre, North
Carolina, Certified Functional Foods Scientist(FFC,USA).
e:
Jyoti D Vora
Dhirang Consultants, India
Organoleptic, biochemical and anti-microbial assessment of Goat
cheese (Capra Aegagrus Hircus)