TAVEIRA, J. C.; http://lattes.cnpq.br/5445775018401555; TAVEIRA, Julyana Cardoso.
Abstract:
Whey-based dairy beverages are highly significant to the dairy industry due to their economic and environmental value, as well as their broad sensory acceptance. This study aims to conceptualize and discuss the topic of fermented goat dairy beverages, focusing on s-trategies and trends through an interactive literature review. The methodological approach allowed for the use of both experimental and non-experimental studies from the Scien-ceDirect (Elsevier) and Google Scholar databases. Topics such as goat milk, goat whey, fermented dairy beverages, probiotics, prebiotics, and the development of fermented goat dairy beverages in the literature were explored to provide a better understanding of the proposed subject. Fermented goat dairy beverages are versatile products that are widely accepted in the market, with formulations that can include different concentrations of whey, probiotics, prebiotics, and non-dairy ingredients. Therefore, they present a viable alternative for the dairy industry, considering both their nutritional composition and their environmental benefits, particularly regarding the reuse and value addition of whey.
