Physicochemical and biofunctional characterization of Malabari goat milk

Abstract

Goat milk, renowned for its high nutritional value, digestibility, and distinct medicinal and dietary benefits, holds great promise as a functional food. However, the potential of milk from indigenous goat breeds remains underexplored. This study focuses on the physicochemical properties and biofunctional activities of Malabari goat milk, derived from a native breed of Kerala. Analysis of fresh Malabari goat milk revealed a composition of 14.24% total solids, 5.73% fat, 4.20% protein, 4.39% lactose, 0.76% ash, a pH of 6.43, and 0.17% lactic acid. Biofunctional assays demonstrated that the milk exhibited a radical scavenging activity of 45.55% and ACE inhibition of 27.18%. However, it showed no antibacterial activity. These findings underscore the significant biofunctional properties of Malabari goat milk, suggesting its potential health benefits and reinforcing the need for further research into its applications.