LAUSR

BACKGROUND Goat's milk has balanced nutritional composition, is conducive to digestion and absorption, and is not easy to occur allergic reactions. However, the special goaty flavor in milk has seriously affected the consumers' acceptance. It is imperative to alleviate the goaty flavor in a safe and efficient method. RESULTS This study indicated that the supplementation of 6 g/kg β-cyclodextrin or 8 g/kg lactitol in goat milk significantly alleviated goaty flavor and improved sensory characteristics. Furthermore, the supplementation of β-cyclodextrin and lactitol had synergistic effect to reduce the content of free fatty acids that cause goaty flavor. The content of caproic acid (C6 H12 O2 ), octanoic acid (C8 H6 O2 ), and decanoic acid (C10 H20 O2 ) decreased by 42.46%, 39.45%, and 46.41% after a combined group was supplemented with 6 g/kg β-cyclodextrin and 7 g/kg lactitol, which was significantly lower than individual β-cyclodextrin or lactitol group. CONCLUSION This provides a novel and effective approach to alleviate goaty flavor and promote the competitiveness of goat milk products. This article is protected by copyright. All rights reserved.