English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Goat milk is a complete food, rich in proteins, vitamins, minerals, and small fat molecules, which makes it highly digestible compared with milk from other animal species. Goat milk is considered a good alternative to human and cow milk for various clinical conditions such as allergy, atrophy and inflammatory diseases (Jirillo et al., 2010). The major proteins from cow milk are áS1casein and á-lactalbumin, whereas the major protein fraction of goat milk is composed of â-casein, áS2-casein, and a small amount of áS1-casein (Fisberg et al., 1999). Cow milk allergy is a common condition, affecting 5.7% of Brazilian children (Binsfeld et al., 2009) during the first 3 years of life and 12 to 30% of infants less than 3 month old, with frequencies as high as 20% in certain areas. The substitution of goat milk for cow milk is reported to resolve between 30 and 40% of

Sensory evaluation and acceptability of goat milk in Odeda Local Government Area of Ogun state