IOGURTE CAPRINO: TECNOLOGIAS E INOVAÇÕES NA PRODUÇÃO (2014-2025)
DOI:
https://doi.org/10.56238/arev8n1-003Palavras-chave:
Estratégias, Fermentação, Lácteos Caprinos, Potencial Alergênico, Valor NutricionalResumo
A produção de iogurte caprino tem se destacado como uma alternativa viável e saudável ao leite bovino, devido às suas propriedades nutricionais superiores, maior digestibilidade e menor potencial alergênico. O aumento do consumo de lácteos caprino reflete a crescente demanda por produtos lácteos que promovem a saúde e atendem a um estilo de vida saudável. A revisão sistemática realizada se deu a partir da busca em bases de dados, internacionais e nacionais, de artigos relevantes publicados entre 2014 e janeiro de 2025, que explorassem não apenas a produção de iogurte caprino, mas também as inovações tecnológicas de processamento que vem sendo incorporadas para melhoria das suas características sensoriais e nutricionais. Com base nos 73 artigos selecionados, desafios como o odor característico do leite caprino e a baixa viscosidade do iogurte ainda precisam ser superados, logo estratégias como a adição de polissacarídeos, o uso de técnicas de homogeneização de alta pressão e a fortificação com ingredientes bioativos têm apresentado resultados como a melhoria da textura, sabor e valor nutricional do iogurte caprino, além de potencializar seus benefícios à saúde.
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