Goat’s milk contains a rich variety of oligosaccharides with various physiological functions, and its content and structure are close to those of human milk oligosaccharides. Goat’s milk can be regarded as a natural alternative source of human milk oligosaccharides with potential applications in the food field. This paper briefly introduces the composition, content and structure of oligosaccharides in goat’s milk, analyzes the factors affecting the composition and content of oligosaccharides in goat’s milk, and focuses on the comparison of various preparation methods such as membrane separation, chromatography and biosynthesis. In addition, the pre-treatment methods for and the characteristics of different techniques for the detection of goat’s milk oligosaccharides are summarized, and finally, the probiotic functions of goat’s milk oligosaccharides as well as the prospects and challenges for their application in the future research are discussed. Finally, the probiotic functions of goat’s milk oligosaccharides and future prospects and challenges for their research and application are discussed.

The optimal parameters for ultrasonic-assisted enzymatic extraction of polysaccharides from Potentilla anserina L. using a mixture of cellulase, pectinase and papain (2:1:0.5) were determined as follows: enzyme dosage 49 U/g, ultrasonic time 100 min and pH 4.4. Under these conditions, the maximum yield of polysaccharide extract from Potentilla anserina L. (PAPE) of (6.89 ± 0.08)% was obtained. Furthermore, the effect of PAPE on yak yoghurt fermentation was investigated. The results showed that PAPE could significantly enhance the viable count and acid-producing capacity of Streptococcus thermophilus CICC 6038, Lactobacillus bulgaricus CICC 20247 and Lactobacillus fermentum HY01 in a dose-dependent manner. Yoghurt added with PAPE at 2 g/100 mL concentration had a hardness of (163.0 ± 9.9) g, a viscosity of (?182.9 ± 1.6) g·s, a consistency of (69.7 ± 1.7) g·s, a cohesiveness of (410.0 ± 6.0) g and it had a good taste, with a sensory score of 7.78; its antioxidant capacity in terms of scavenging capacity against hydroxyl, superoxide anion and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) cation radicals increased significantly compared with the control group. This study provides new ideas for improving the quality and added value of yak yogurt.

Milk fat globule membrane (MFGM), the membrane surrounding fat globules in milk, is particularly interesting due to its specific composition of proteins and polar lipids which makes it an excellent candidate to develop a wide range of innovative applications such as emulsifiers, stabilizers, and health promoters in both food and non-food fields. In addition, MFGM has been proven to be rich in nutrients. This review focuses on current studies on the structure, composition, preparation and nutritional aspects of MFGM. Furthermore, new technologies for preparing MFGM-derived phospholipids liposomes entrapping bioactive compounds are described. We hope that this review can provide a rationale for the application of MFGM.

Allergy to cow’s milk is an important health issue affecting infants. The main allergens of whey are α-lactalbumin and β-lactoglobulin. Moderate hydrolysis of whey proteins can significantly reduce allergenicity. However, there is currently no clear criterion for evaluating the optimum degree of hydrolysis of whey proteins. Therefore, this study aimed to establish a criterion to determine the optimal hydrolysis degree of whey proteins to reduce allergenicity and promote probiotic (Lactobacillus acidophilus 08001)growth. The results showed that the whey protein hydrolysate with a degree of hydrolysis of 14.27% reached the criterion for the optimal hydrolyzed whey protein. This hydrolysate had a significantly reduced allergenicity and better growth promoting effect on Lactobacillus acidophilus 08001.