A utilização do leite de cabra na merenda escolar

Abstract

This literature review aimed to describe the composition and use of goat milk in human nutrition and school meals. For its high nutritional value, good digestibility, good acceptance and low allergenic potential, the goat milk has been recommended for everyone, especially children and the elderly. It is known to contain the elements necessary for human nutrition, such as sugar (lactose), proteins, fats, vitamins, iron, calcium, phosphorus and other minerals. The product is alkaline and hardly bitter response in the human stomach, thereby becoming a factor of high efficiency in the treatment of colic in infants. Digestibility occurs is high and the small size and ease of dispersion of its fat globules and their clotting protein curd that forms a thin, soft and perfect digestion in a short time. The results suggest that goat's milk has a nutritional value similar to cow milk and can be used as an alternative to rehabilitate malnourished children. The bacteriological quality of milk is one of the main factors responsible for maintaining its chemical and organoleptic characteristics at appropriate levels. The quality of raw milk is closely linked to the degree of initial contamination time-temperature relationship to which the milk is subjected. Low psychrotrophic count in milk is of fundamental importance for its quality, because the metabolic activity of these microorganisms leads to biochemical changes in milk constituents, which limit the useful life of products. A wide variety of problems related to quality of milk products may be associated with the action of lipases and proteases of microbial origin. For contain several proteins, especially casein and phosphate systems, goat's milk has improved capacity, being good for treating ulcers.