Goat milk is rich in various nutrients,and its protein,fat,vitamin,and mineral contents are comparable with human milk as compared with those of cow milk.Besides,those nutrients in goat milk are easier for digestion and absorption.However,the gamy odor of goat milk limits its acceptance by consumers.Biological fermentation can improve the flavor of goat milk as well as the sensory characteristic.In addition,functional active substances such as short-chain fatty acids and extracellular polysaccharides are produced during microbial fermentation.With the degradation of proteins in goat milk,fermented products are rich in functional active peptides with antioxidant,antibacterial,and ACE inhibitory activities,thus enhance the nutritional properties of goat milk.Therefore,the use of microbial fermentation to produce nutrient-rich,unique taste fermented goat milk products could be an important direction for goat milk processing.In this study,we summarized the fermentation strains and processes of goat milk and their effects on the sensory properties,flavor,and health beneficial effects.The research status and development trend of fermented goat milk products were further reviewed,which would guide the development and production of healthy and delicious goat milk products.
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