| Summary: | The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these products. Goat’s milk is known for its lower allergenic potential and better digestibility, when compared to bovine milk, as well as the presence of health-promoting compounds. Therefore, goat milk can be used in the manufacture of a wide variety of products and can also be used as carrier for functional components, such as prebiotic substances or probiotic bacteria. Some in vivo studies have been carried out to explore its therapeutic potential and have shown excellent biological effects. However, probiotic/prebiotic research remains minimally explored regarding the functional aspects of goat dairy products. Thus, future studies using goat’s milk products as probiotic/prebiotic matrix could be assessed in several models in a similar fashion to what is studied with bovine milk.
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