Kashi Hindu University. Awakening
Jagran correspondent, Varanasi. Amidst the increasing population and nutrition challenges, scientists from the Department of Dairy Science and Food Technology of Banaras Hindu University (BHU) have presented goat milk as the 'superfood' of the future. According to researchers, goat milk is not only a nutritious alternative to cow's milk, but it has also been found to have anti-cancer and anti-inflammatory medicinal properties.
Goat milk is much easier to digest than cow's milk, which makes it as effective as mother's milk for babies. Also, it is proving to be a safe option for people who are allergic to cow's milk.
Scientists have compared goat milk with human milk and cow's milk, and found that it contains calcium about 120 mg per 10 mg (higher quantity), lactose 4.11 percent (less than cow's milk, which helps in relieving lactose intolerance), protein 3.48 percent (higher quality) and more medium-chain fatty acids, which provide instant energy to the body.
To maintain the quality of goat milk, not only the traditional boiling method but also non-thermal (without heat) modern technologies are being used. Killing bacteria without destroying the nutrition, improving milk purity, texture, safety and freshness and can be used in everything from cheese to baby food.
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According to researchers, the demand for products made from goat milk is increasing rapidly globally and especially in India. Value added products like cheese, curd and infant formula have opened up new avenues of profit in the dairy sector.
Apart from Dr. Sunil Meena, Shubham Mishra, Sudhanshu Kannaujiya, Aryama Deept, Shalini Singh and Raj Kumar Duari of the Department of Dairy Science and Food Technology, Dr. Kamlesh Kumar Meena of Maharana Pratap Agriculture and Technology University, Udaipur was involved in the research. This research has been published last week by the International Dairy Journal of the Netherlands of Elsevier Group.
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