Comparison of protein and lipid components of cow's and goat's milk, and low-lactose beverages from goat milk

In this work, the protein and lipid component were calculated in order to select the base of a low-lactose milk beverages. In order to compare protein components of products, the limiting amino acids, Amino Acid Difference Coefficient and the biological value of beverages were identified. Fatty acid balance ratio was calculated by three and five control points to assess the lipid component. The fatty acid balance ratio calculated by three control points included saturated, monounsaturated and polyunsaturated fatty acids. The fatty acid balance ratio calculated by five control points also included omega-3 and omega-6 fatty acids.