Structure and in vitro digestion characteristics of skim goat milk protein during processing: effects of fat separation.

The the skim milk after CS and DS demonstrated different structural and digestive properties. Skim goat milk products after CS were more susceptible to oxidant-induced protein structural changes, resulting in higher protein digestibility. These findings provided insights into the mechanism involved in the control of gastric digestion of skim milk during manufacturing process instead of additives addition. This article is protected by copyright. All rights reserved.