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According to Yangilar (2013), goat milk is an undeniable source of food, because it has beneficial effects for health maintenance, with physiological functions in the nutrition of children and the elderly. The nutritional properties of milk have motivated greater interest in its consumption as a functional food, making it a current trend of healthy food in developed countries (Bevilacqua et al., 2001; Dlalla et al., 2009). Ot is considered a source of protein of excellent quality, resulting from the proportion of essential amino acids that compose the goat milk, in addition to being highly digestible due to the higher percentage of fat globules with a diameter of less than 1.5 μm (Furtado, 1985; Dlalla et al., 2009).

Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk