Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review

Franklin Ore Areche¹, Aqarab Husnain Gondal^2*, Alfonso Ruiz Rodriguez¹, Denis Dante Corilla Flores¹, Jeny Yanet Marquez Sulca¹, Mary Amelia Cardenas Bustamante³, Peter Llimpe Pérez¹, Rafael Julián Malpartida Yapias⁴, Jimmy Pablo Echevarría Victorio⁴ and Lissete Lourdes Aguirre Huayhua¹

¹Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica-Peru.

²Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad, Pakistan.

³School of Agronomic and Forestry Business Engineering, National Autonomous University of Huanta, Peru.

⁴Altoandina National Autonomous University of Tarma, Tarma - Peru

Corresponding Author Email: aqarabhusnain944@gmail.com

Goats are useful to smaller communities because of their low production costs, limited feed requirements, rapid generation rates, and ability to consistently provide modest volumes of milk that are suitable for immediate use in home. The flavour of dairy dishes is greatly influenced by the proteins found in goat milk and contributing in texture, viscosity, and structure to dairy dishes, all of which enhance the dining experience. Amino acids like glycine, alanine, and peptides can act as precursors to other volatile aroma-active molecules and so set off basic flavours. Increasing temperatures have major consequences for goat milk by-products, including as altering their flavour through denaturation of proteins, the emission of sulfuric chemicals, and an eggy fragrance in the case of scaled milk. Although there has been increasing evidence that environmental changes have an impact on food availability and quality in recent decades, the impacts of these changes on food composition are still largely understood. The potential impact of climate change on food quality must be disclosed. This study suggests a fundamental, but as of yet unexplored, method by which climate change can impact global food and nutrition security: changes in food nutritional content beyond those caused by agricultural production.

By products; Climatic conditions; Goat milk processing; Human health; Proteins

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