Superoxide dismutase (SOD) is extensively present in milk and dairy products as as important metalloenzyme for protecting organisms against aging. SOD plays an important role in the health-beneficial effect of dairy products. Herein we review recent advances in studies on the biological activity and processing stability of SOD in dairy products.

As cow milk quality and safety problems appeared frequently in recent years, goat milk has gained more attention from scholars and consumers and has been increasingly accepted by consumers for its high nutritional value. This article reviews the nutritional and health advantages and deodorization of goat milk, and explores the market prospects for goat milk and related products.

The stability of caprine casein directly determines the quality of caprine proteins. Understanding the stability of caprine casein is necessary to obtain high-quality goat milk. This article overviews the current status of China’s goat milk industry, and makes a brief description of the properties of caprine casein as well as factors affecting its stability. Moreover, the effect of temperature, pH, inorganic salt ions, food additives and ultrahigh pressure treatment on the stability of caprine casein is reviewed. Controlling the stability of caprine casein is of great significance for the development of goat milk products.