Effects of processing on the infant digestion of goat milk proteins: from proteolysis, peptides formation, to peptides absorption

Summary

Human milk is ideal for infant nutrition, but its availability is often limited, leading many to rely on infant formulas. Most formulas are cow milk-based, containing 40% casein and 60% whey proteins to mimic human milk and improve protein digestion. Goat milk-based formula, approved in Europe in 2012, lacks sufficient evidence on optimal protein composition for digestion. The distinctions between goat milk-based IF and cow milk-based IF are discussed in this thesis, focusing on three aspects: heat sensitivity, digestion properties, especially the clot structures, and the structure of lipid-protein complexes. These emphasized that a tailored goat IF composition should be considered based on the
digestibility of their proteins. A higher casein-to-whey ratio and relatively larger lipid droplet size are recommended for goat milk-based IF as it may achieve higher protein digestibility and enhanced transport of bioactive peptides.