In this study, the formulation of roughage-containing goat milk foam as a health product using goat milk and corn flour as main ingredients were optimized based on sensory evaluation and hardness using response surface analysis. The results showed that optimum combination of ingredients were determined as follows: ratio of corn flour to goat milk (m/V), 0.435:1; ratio of xylitol to sucrose (m/m), 0.712:1; and sucrose ester, β-cyclodextrin, citric acid and gelatin at concentration levels of 0.18%, 2.8%, 0.095 8% and 1.994%, respectively. The dairy product had a smooth appearance, evenly distributed color and refreshing taste with moderate sourness, integrating the unique aromas of goat milk and corn. Its sensory score was up to 95.48 and its hardness was 371.95 g, suitable for the vast majority of consumers. Moreover, the product showed maximum retention of the nutrients and health-protecting ingredients.

Milk protein is an important source of functional components in milk. Ewe milk, an emerging alternative to human breast milk, has become an important source of protein. Ewe milk has attracted growing interest from researchers. The protein quality and stability of ewe milk are a direct determinant of its nutritional quality. Therefore, this paper summarizes milk proteome and the techniques used to investigate milk proteome as well as the effect of ewe milk proteome and stability on the quality of milk proteins in order to provide a guideline to further ascertain the biological activity of unknown proteins in ewe milk and reveal milk proteome variation and its influence on the thermal stability of milk. Prospects for future research on ewe milk and ewe milk based products are also discussed.

In this study, the formulation of a fruit-vegetable edible paper using goat milk, carrot and hawthorn as main ingredients was optimized using one-factor-at-a-time method and response surface analysis. The effects of hawthorn added in different forms on the texture of goat milk-based edible paper were compared by texture profile analysis using a texture analyzer combined with particle swarm optimization (PSO) algorithm. The sensory quality of goat milk-based edible paper was improved by adding hawthorn juice compared with hawthorn mash. The optimum formulation was composed of a 5:8:3 (V/m/V) mixture of goat milk, carrot and hawthorn added with 0.87% compound stabilizer, β-cyclodextrin, color fixative, white sugar and honey at concentration levels of 0.12%, 0.1%, 10% and 2.4% (m/m), respectively. The resulting product had a unique mixed flavor of goat milk and carrot, a mixed color of carrot and hawthorn and a paper-like appearance. It was tasty with a good balance between sour and sweet and its sensory score was 91.32, showing a relative error of approximately 1.68% compared to the model-predicted value.

With the rapid development of dairy industry in China, a growing deal of attention has been paid to the production of cheese. Chymosin plays an important role as a key enzyme in the process of cheese production, and it is an inevitable trend for chymosin to be the focus of future development in China. This paper briefly describes the types, structure, general characteristics and curding mechanism of chymosin and summarizes the different rennets used in cheese production. Future prospects of rennet are also discussed .