Functional Properties and Challenges in Production of Goat Milk-fruit Pulp Based Composite Sweets

Abstract

Goat milk, known for its superior digestibility, bioactive composition and low allergenicity, is a promising source for the development of functional dairy sweets. However, its distinct flavor and textural limitations often reduce consumer acceptance. Integrating fruit pulps, such as mango, papaya and berries, enhances the nutritional, sensory and functional properties of goat milk-based sweets, offering improved flavor, color, antioxidant capacity and shelf stability. This review explores the nutritional composition and functional attributes of goat milk and tropical fruit pulps, examines traditional and novel sweet goat milk formulations and evaluates processing considerations, sensory enhancements and microbial stability. Challenges related to cost, standardization and consumer perception are discussed along with opportunities for diversification through underutilized fruits and indigenous goat breeds. Advanced food technologies, such as microencapsulation and freeze drying, offer solutions for extending the shelf life and preserving bioactivity. Overall, this review highlights the potential of goat milk–fruit pulp sweets as innovative, health-promoting functional foods with promising commercial applications.