Benefícios funcionais dos leites bovino, asinino e caprino: Uma análise bibliométrica

Abstract

Milk and its products make an important nutritional contribution to humanity. In addition to providing energy, proteins, minerals, and vitamins, the biological value of these components, especially the proteins, stands out. Cow's milk is widely recognized for its rich nutritional composition, which includes water, carbohydrates, proteins such as casein, vitamins, minerals, and fats. These nutrients offer health benefits to various individuals. However, the negative effects of cow's milk often affect some people with lactose intolerance or milk protein allergies, with most allergic individuals being young children due to the early introduction of cow's milk into their diet. Therefore, the consumption of milk from animals such as goats and donkeys is an alternative worth considering. Given the nutritional potential of different types of milk, this bibliographic research aimed to explore the functional benefits of cow, goat, and donkey milk through a bibliometric analysis, in order to provide knowledge and alternatives for consuming milk from different species. The research, conducted across various databases such as Google Scholar and PubMed, reviewed the functional properties of cow, donkey, and goat milk. The bibliometric analysis utilized terms related to the functional benefits of these milks, covering scientific articles published between 2020 and 2024. Data on publication years and the most productive countries were extracted from the Web of Science and analyzed using Excel. Keyword analysis and correlations between countries were conducted with VOSviewer software. The database search retrieved 1,624 documents on goat milk, of which only 1,469 were selected, all being articles. For cow milk, 2,075 documents were retrieved, resulting in 1,824 after selection. For donkey milk, the platform returned 407 documents, which were reduced to 336.