BR102019023798A2 - milk compost of coconut water and goat's milk and use of the compost - Google Patents

Abstract

The present invention relates to a milk compound based on coconut water and goat milk subjected to a suitable dehydration process. The bioproduct was prepared in such a way that, when reconstituted with drinking water, at the time of consumption, it becomes a drink with high nutritional value. It has application in the area of biotechnology and nutrition and its components will promote the well-being of people and animals through the offer of highly nutritious food.

Description

COCONUT WATER AND GOAT'S MILK MILK COMPOUND AND USE OF THE COMPOUND

[001] The present application for a patent of invention deals with a milky compound of coconut water and goat's milk in dehydrated form with application in the area of biotechnology and nutrition, aiming to promote the well-being of people and animals through the offer of highly nutritious food .

[002] Currently, there are several formulations designed for use in specialized nutrition. The bioproduct in question has, as basic ingredients, coconut water and goat milk.

[003] Natural products have been used by mankind since ancient times. In addition to the search for food, there was and still is the search for relief and cure of diseases (VIEGAS-JUNIOR; BOLZANI; BARREIRO, 2006).

[004] These products currently represent a wide variety of terms adopted in product categorization, legislation and marketing, which imply that they are products or that their inputs may or may not have been subjected to physical and/or chemical changes.

[005] The National Health Surveillance Agency - ANVISA (BRASIL, 2014) characterizes that Adequate and Healthy Eating "is the appropriate eating practice for the biological and sociocultural aspects of individuals, as well as for the sustainable use of the environment". that food must meet the needs of each stage of the life course, as well as the special food needs of each individual; that it is accessible from a physical and financial point of view, harmonizing in quantity and quality, and that it is based on adequate production practices and sustainable, bringing with it minimal amounts of biological, physical and chemical contaminants.

Coconut Water

[006] The coconut tree, Cocos nucifera L., is a perennial monocotyledon, of tropical occurrence, belongs to the family of Arecaceae (formerly Palmae), and is the only species accepted in the genus Cocos (CHAN; ELEVITCH, 2006). Coconut production in Asia by Indonesia, the Philippines and India accounts for 84% of world production; Brazil is the fourth largest producer of coconut, which corresponds to 5.3% in the world and approximately 96% of world production comes from small farmers, with areas ranging from 0.2 to four hectares (CRISOSTOMO; NAUMOV, 2009; SIQUEIRA ; ARAGÃO; TUPINAMBÁ, 2002). In the regions located in the East, a large part of the coconut production is destined to the production of copra, and the by-product, coconut oil. In Brazil, the production is used for the production of processed foods, mainly coconut flour and milk, and considering the coconut water market, the country is the largest producer in the world, especially in the Northeast region, producing 80 %, where the companies Amacoco, Ducôco and Socôco dominate the Brazilian market, being responsible for 70% of bottled water production (IMAIZUMI, 2015).

[007] Coconut water consists of the endosperm (tissue generated within seeds that enclose and nourish the embryos) liquid from the coconut seed during the nuclear development stage. During the maturation process, from the second month, the interior of the endocarp is occupied by coconut water until the opening of the inflorescence and reaches the maximum volume, between the sixth and seventh month, after this stage, the endosperm begins to deposit in layers of solid endosperm along the seed wall, reducing the liquid volume.

[008] The main chemical constituent of coconut water is the carbohydrate in reducing form (glucose and fructose) and non-reducing (sucrose). Glucose and fructose combine in coconut water from the seventh month of fruiting to form sucrose, which is less sweet compared to fructose. In addition to carbohydrates, coconut water has proteins (approximately 370 mg/100 ml), vitamins (ascorbic acid, nicotinic acid, biotin, riboflavin and folic acid) and amino acids, including lysine, cystine, phenylalanine, histidine and tryptophan ( AROUCHA; VIANNI, 2002). However, it is not an expressive source of vitamin C (RICHTER et al., 2005).

[009] Sodium is the main cation of extracellular fluid and regulates the size of the cell compartment as well as the volume of blood plasma. This cation also helps in conducting nerve impulses and controlling muscle contraction. All secretions from the gastrointestinal tract contain sodium, which is absorbed under normal conditions. Therefore, any anomalous loss of gastrointestinal secretions can produce a sodium deficit. Sodium is also lost through the skin or through the kidneys (WHITMIRE, 2002).

[010] Potassium, the main cation of the intracellular fluid, is present in small amounts in the extracellular fluid. Along with sodium, it participates in the maintenance of normal water balance. Along with calcium, it is important in regulating neuromuscular activity. Potassium also promotes cell growth (WHITMIRE, 2002).

[011] Coconut water is still a natural isotonic with a pleasant taste, rich in nutrients with a chemical composition similar to that of isotonic drinks used by sportsmen (NOGUEIRA et al., 2004), for rehydration and salt replacement, stimulating consumption in the hottest months of the year. It is a natural material with great biological potential, and its use covers several areas, such as the cosmetic, food, medical and biotechnology industries.

[012] Worldwide, coconut products have been used in folk medicine for the treatment of various diseases such as arthritis and diarrhea (ESQUENAZI et al., 2002).

[013] The cosmetic industry also uses coconut water in the production of moisturizers for the body and hair, as it has a large amount of mineral salts, such as sodium, potassium, calcium, magnesium, manganese, iron, zinc and copper, and because it contains B and C complex vitamins (CARVALHO et al., 2006).

[014] In the medical field, in addition to this water playing an important role as an alternative for oral rehydration and even for intravenous hydration of patients in remote regions (CAMPBELL-FALCK et al., 2000), researches developed with this water have reported protective properties against myocardial infarction induction (ANURAG; RAJAMOHAN, 2003), aging delay and prevention of cancer and cardiovascular diseases (SCALBERT; JOHNSON; SALTMARSH, 2005), antioxidant properties (MANTENA et al., 2003) and healing properties (MAGALHÃES, 2007).

[015] For Majundar (1951), the use of coconut water in nutritional edema is effective. In addition to being an excellent rehydration for dehydrated children and elderly people, coconut water can also be an emergency substitute for blood plasma. Also used in severe protein malnutrition, thanks to its composition, it can be used as improvised blood serum in patients with severe dehydration (NUNES; SALGUEIRO, 2007).

[016] In the biotechnology area, the efficiency of coconut water in the preservation of semen from domestic animals was evidenced, with emphasis on goats (FREITAS, 1988); swine (TONIOLI, 1989a; 1989b); sheep (FREITAS, 1992) and dogs (UCHOA, 2004). In this sequence of studies, coconut water proved to be able to preserve semen from freshwater fish such as tambaqui (Colossoma macropomum, CUVIER, 1818) (FARIAS et al., 1999).

[017] The impact of this evidence has contributed to developments in other biotechnological processes. In the bioprocesses and/or bioproducts agenda, obtained by the use of coconut water, the use in the cryopreservation of murine embryos stands out (BLUME; MARQUES Jr., 1994); in the cultivation of murine and bovine embryos (BLUME et al., 1997a); in the maturation of bovine oocytes (BLUME et al., 1997b); in stimulating the fertility of rooster semen (BLESBOIS et al., 1996), and as a culture medium in rabbit cornea preservatives (NOGUEIRA; VASCONCELOS, 2000).

[018] The known solutions have influenced the rate of diffusion of coconut water in the adoption of new biotechnological alternatives. In this way, bioprocesses and/or bioproducts bring together several innovations. Based on these perspectives, semen extenders, based on coconut water, have been used for several animal species, with emphasis on swine (TONIOLLI; MESQUITA, 1990); goats and sheep (NUNES; SALGUEIRO, 1999); buffaloes (VALE et al., 1999); humans (NUNES; SALGUEIRO, 2007), and canids (CARDOSO et al., 2003; CARDOSO; SILVA; SILVA, 2006). The wealth of this evidence gives a broad view of the potential of coconut water.

[019] It is worth pointing out that coconut water conferred longevity to human corneal cells used in transplantation; it worked as a culture medium for tissues, viruses and bacteria, and showed satisfactory results in obtaining vaccines against foot-and-mouth disease, rabies and leishmaniasis (ARAGÃO, 2000). Such discoveries include the efficiency of coconut water as a growing medium for several mushrooms (MARQUES; SILVA, 1981).

[020] Because it is rich in nutrients, coconut water is susceptible to contamination and, therefore, difficult to conserve. The sterile character of coconut water is only maintained inside the intact fruit, subjecting itself to microbial development when exposed to the environment due to the opening of the fruit. Fresh coconut water, successfully tested by many in biotechnological processes, has, over time, found it difficult to expand, mainly based on the non-reproducibility of the results arising, above all, from the incorrect use of this input. This problem is solved through a process for the stabilization of the endospermic liquid of the coconut (coconut water) in the form of powder, facilitating its use, as well as its diffusion to regions that do not have the raw material (coconut) (NUNES; SALGUEIRO, 2007).

[021] Dehydrated coconut water is a minimally processed product, obtained from an adequate dehydration process, whose moisture content is equal to or less than three percent, through a spray drying process, known as spray drying, its principle is the removal of water from a product by evaporation or sublimation by applying heat under controlled conditions. In obtaining dehydrated coconut water, it serves as an input for the formulation of products where, following the manufacturer's instructions, there is reconstitution in the form of a drink for consumption.

[022] The basic product (coconut endospermic liquid), in its processed form, provides stability and shelf life, without packaging problems and surpasses any other conservation technology, as it maintains the inherent properties of the original product . Hence the great advantage of powdered coconut water: once processed, it does not modify its composition until its use, ensuring a reliable "standard". Since the samples are directly dried and transformed into powder, the reactions are inhibited by the phase change and, therefore, they keep all their qualities unchanged (NUNES; SALGUEIRO, 2007).

[023] The input is obtained from green coconuts of maturation stages between six and seven months, where they reach the maximum volume of liquid endosperm inside the seed (NOGUEIRA et al., 2004). It can be reconstituted in natural isotonic, is rich in nutrients, presents itself as a translucent, cloudy drink similar to fresh coconut water, rich in carbohydrates, containing only traces of fat and fiber (ISOSAKI; CARDOSO; OLIVEIRA, 2009 ), perfect for use in restricted liquid diet in hospital food, and can be applied to the pre-preparation of certain exams and perioperatively.

Goat milk

[024] The study of goat milk composition follows centuries, if not millennia, of the reported health benefits of goat milk versus that of other dairy animals. Many of these studies were, in fact, able to provide a substantial scientific connection between the molecular components of goat milk and the supposed benefits. In other cases, however, the studies are "inconclusive" or even seem contradictory to the widely adopted cause-and-effect relationships between goat milk and related health claims. In recent years, however, scientists have become more receptive to the idea that not all benefits can be identified with specific components; rather, the general properties and interactions of these components also provide benefits less amenable to scientific methods.

[025] The composition of milk is a variable factor. While the publication of standardized tables such as the USDA's for goat milk may lead you to believe that all goat milk is the same, this is far from the case. Approximately 87% of the ingredients in milk are water, with the remaining 13% divided into: lipids (fats), approximately 4%; proteins, approximately 3.4%; carbohydrates (lactose), approximately 4.8%; and minerals, approximately 0.8%.

[026] The mineral salts of goat milk, consisting of sodium, calcium and magnesium, in various forms such as chlorides, phosphates and citrates, play a minor role in the composition of milk, representing less than 1% of the total. Although small in terms of quantity, salts are an important influence on the functional properties of milk, such as clotting rate.

[027] Vitamins contribute the final factor in milk ingredients, almost negligible in terms of actual percentage of composition, but vital in terms of contributions to health.

[028] The total fat content is higher in goat's milk than in cow's milk, with approximately 10 g/cup in goat's milk versus 8 g/cup in cow's milk. However, the most significant difference from a health standpoint is not the amount of fat, but the proportion of fatty acids known as medium chain triglycerides (MCT).

[029] Protein in milk is a known health benefit of drinking milk, and is also found in goat's milk higher than cow's milk, with comparison values of 8.69 g/cup to 7.86 g /Cup. Again, though, numbers aren't the most important aspect of goat's milk protein health benefits; rather, the unique structures of the proteins are the main attribute.

[030] Goat milk has less carbohydrates than cow's milk, at 10.86 g/cup versus 11.03 g/cup. This difference in milk composition is almost exclusively in lactose levels.

[031] Goat milk is rich in vitamins and minerals, with much higher levels than cow's milk. Vitamins and minerals, although smaller in terms of percentage of milk composition, are the main players in the area of health benefits.

[032] Proteins and lipids are the two most significant categories in terms of providing important nutrition-related health benefits of goat milk.

[033] For proteins, the following factors are considered significant: higher levels of essential amino acids; higher nutritional value due to structural differences of proteins in goat's milk versus cow's milk; potential for less allergenic reactions; much lower levels and potential lack of alpha-s1-casein protein, promoting digestibility and less allergenic reaction; absence of the protein agglutinin, which causes fat globules to stick together.

[034] For lipids, the benefits are mainly derived from: smaller fat globule size, promoting digestibility; fat globules remain homogenized due to lack of agglutinin; significant proportion of TCM, which are recognized as highly beneficial for a range of health problems.

[035] As for vitamins, goat milk is considered a better source than cow's milk for vitamin A, niacin and B6. Commercial goat milk ingredients usually contain vitamin D, just like cow's milk.

[036] The minerals in the composition of goat milk are seen as significant in the areas of calcium, phosphorus, potassium, magnesium, manganese and selenium. Levels of other minerals are comparable to cow's milk. The minerals in goat milk appear to have better bioavailability, however.

[037] The ingredients in goat milk contribute to the special qualities that make it a super food in terms of health benefits and nutritional properties.

Goat Milk Nutrients

[038] Carbohydrates have become a well-recognized class of nutrients in recent years, thanks in large part to the abundance of popular low-carbohydrate diet plans. This group of nutrients includes foods typically recognized as sugars and starches and provides the body's main sources of energy.

[039] General nutritional guidelines generally recommend that approximately half, or slightly more, of a person's caloric intake for a day consists of high-carbohydrate food sources such as products made from grains such as bread, pasta and cereals, or vegetables starchy foods such as beans and potatoes.

[040] The digestion process converts these molecules into glucose, a simple sugar, ready to be used as an immediate energy source by the body's cells. Energy that is not used immediately is stored for future use.

[041] Carbohydrates are classified as simple or complex, a reference to molecular structure. The term simple denotes carbohydrates composed of just one or two molecules, while complex refers to longer molecular chains.

[042] Carbohydrates in milk are in the form of lactose, also known as milk sugar. Lactose is the ingredient responsible for the slightly sweet taste of milk and is made up of two sugars, known as glucose and galactose, making it a simple carbohydrate.

[043] The exact difference in lactose content between goat milk and cow's milk is difficult to quantify due to the number of different analysis techniques used; however, it is widely accepted that goat's milk is lower in lactose than cow's milk. USDA Nutrient Tables list goat milk as 10.86 g/cup and cow's milk at 12.83 g/cup. That means about 15% less lactose for goat milk. This lower level of lactose has the most profound implications for lactose intolerant individuals.

[044] The lactose, or milk sugar, in goat milk provides an immediate supply of energy and, combined with the other nutrients in milk, makes goat milk a wise choice for a quick, energizing drink.

[045] Milk protein and its derivatives is an important component of the diet worldwide. Protein is one of the six main groups of nutrients and is essential for life - it makes up muscle and organic tissue and is used in processes such as the manufacture of hemoglobin and antibodies. At the structural level, protein is made up of building blocks known as amino acids.

[045] Of the 20 total amino acids used by humans to build proteins, our body is able to manufacture 11 of them, called non-essential amino acids. Essential amino acids comprise the remaining nine, which must be provided through the diet.

[046] Amino acids are joined in different combinations to form the various types of proteins in our bodies. With an adequate supply of essential amino acids, our bodies are able to synthesize the protein needed for our cells to grow, maintain and function properly.

[047] Essential amino acids must come from dietary sources. Dietary protein is typically categorized as complete or incomplete. Complete protein sources, which include animal products such as meat, eggs and dairy products, contain sufficient amounts of essential amino acids for protein synthesis. The protein in milk therefore qualifies as a complete source of protein.

[048] The digestion of proteins is carried out by enzymes that break down the protein into its constituent parts. The digestive process starts in the stomach and continues through the intestinal tract. Different forms of protein are digested at different rates and to varying degrees of completeness. Milk protein is almost completely digested and absorbed before passing to the large intestine.

[049] A rating scale known as the Protein Digestibility Corrected Amino Acid Score (PDCAAS) is used by the FDA as a method of assessing protein quality in humans. The highest possible score of 1.0 implies that the digested protein provides 100% of the essential amino acids for humans.

[050] Milk protein, with each of its two constituent protein classes, whey and casein, is among the few ranked at 1.0. Whey is a liquid by-product of the cheese-making process and is used as an additive in some processed foods. Whey has been linked to health benefits such as the regulation of blood sugar levels for diabetics.

[051] Whey protein, collected from liquid whey, is considered the highest bioavailability rating of all proteins and is sold as a nutritional supplement.

[052] In liquid milk, casein exists in the form of suspended particles known as casein micelles. The addition of a coagulating substance, such as rennet used to make cheese (or digestive enzymes in the body), causes the casein to form clots or nodules - the "cheese". Casein accounts for about 80% of the total protein in cow's and goat's milk.

[053] In contrast to the rapid absorption of whey proteins, the gelatinous lump of casein causes it to pass much more slowly through the digestive tract, providing more "time-released" amino acid supply. The slow entry of amino acids into the system means they cannot be used as efficiently in building proteins as those in whey.

[054] Goat milk provides approximately nine grams of protein per cup, compared to approximately eight grams of protein per cup for cow's milk. The proteins for both are made up of approximately 80% casein and 20% whey.

[055] Of the 18 amino acids listed in the USDA's National Nutrient Database, goat milk contains greater amounts than cow's milk for 14 of them. Of the remaining four, tryptophan, aspartic acid, glutamic acid and glycine, only tryptophan is an essential amino acid.

[056] Higher levels of amino acids in goat milk have been associated with several health benefits. For example, the higher level of cysteine was directly implicated in increased copper absorption in rats with malabsorption syndrome. However, it is not the amount of protein or amino acids in goat milk that is the focus of most goat milk protein health benefits. Rather, it is the difference in protein composition of cow's milk protein.

[057] Goat milk and cow's milk share a large percentage of their protein structures. It is the small percentage of different proteins that has implications for health benefits. A nutritional study cited protein in goats' milk as being of greater nutritional value than cow's milk, in part due to the different nature of the proteins, along with different fat compositions (MORALES et al., 2003).

[058] This small set of proteins also has direct implications for considerations for individuals with cow's milk allergy. It appears that alpha-s1-casein protein, the main protein in cow's milk, is the main offensive agent for people with adverse reactions to cow's milk. Goat milk contains much lower levels and some goats produce milk genetically without alpha-s1-casein. Studies show that about 40% of people allergic to cow's milk are able to tolerate goat's milk.

[059] In summary, the protein in milk is a valuable dietary nutrient. Differences in amounts and structure of goat milk protein, together with digestibility factors, provide an advantage over cow's milk protein. The milk fat, or lipid, content in goat's milk ranges from 3% to 6%, with variations due to factors such as race (Pygmies and Nubians generally have the highest milk fat content), stage of feeding and lactation.

[060] In the USDA Nutrient Table for Goat Milk, we note that the cholesterol content in goat milk is 11 g/100 g milk, a little higher than the 10 g found in cow milk, although some reports list goat's milk as having less cholesterol than cow's milk. The percentage of saturated fat in goat's milk is also analogous to that in cow's milk. In the category of monounsaturated fatty acids, known to be associated with cardiovascular health, goat milk has higher amounts.

[061] Two lipid-related qualities in goat milk fat composition are very significant in differentiating the special health qualities of goat milk. These are: the percentages of medium-chain fatty acids; and fat globule size.

[062] The fat globules in goat's milk are smaller than in cow's milk. This smaller size, combined with the lack of agglutinin, a protein that causes fat molecules to clump together and that is present in cow's milk, has several implications. These two factors make the fat more evenly dispersed in goat milk, it has a creamier texture in the mouth. The fat (cream) does not easily separate from the remaining ingredients, causing the milk to remain naturally homogenized.

[063] It is theorized that the smaller fat globule size, combined with the fact that the globules do not clump together as in cow's milk, also contributes to the greater digestibility of goat milk and better tolerance for individuals with certain digestive disorders.

[064] The TCMs are the lipids in the 6:0 to 14:0 nutrient chart. A triglyceride is a combination of three fatty acid molecules with one glycerol molecule. The first three of these, 6:0, 8:0 and 10:0, are known as caproic, caprylic and capric acid, respectively. They represent 15% of the total fat in goat's milk, compared to just 5% in cow's milk. It is also these three compounds that give mishandled goat's milk its characteristic flavor and smell.

[065] As a whole, goat's milk has approximately twice the TCMs of cow's milk - 35% compared to 17%. MCTs have the recognized ability to deliver energy without being deposited in the body's adipose tissue. And at the same time, they have the triple effects of: lowering cholesterol; dissolution of cholesterol deposits; and preventing cholesterol deposits.

[066] The health benefits of MCT are widely known by the medical community, who use them as a treatment for a variety of conditions, including: Malabsorption syndrome; Coronary Diseases; Cystic fibrosis; Intestinal disorders; Premature infant nutrition; Gallstones and many others.

[067] In addition, the already naturally overloaded content of MCT in the composition of goat milk can be improved even further through simple dietary control of goat feed intake. Goats fed a higher level of forage for pasture versus feed concentrates have been shown to produce milk fat with higher concentrations of MCT.

[068] Vitamins in milk can play an important role in meeting daily nutritional needs. Many of us take vitamin supplements to help supplement our diets, but it is well recognized that vitamins act synergistically and offer more benefits when obtained through dietary sources.

[069] Vitamin A is a fat-soluble vitamin that acts as an antioxidant and assists in a variety of functions in the body. This includes, in part: vision (particularly preventing night blindness), bone metabolism, maintaining healthy skin, and reducing the risk of heart disease. Vitamin A is one of the most abundant vitamins in milk. Goat milk is a rich source of vitamin A, containing up to 47% more than cow's milk. Another notable difference is that vitamin A in cow's milk is mainly derived from its precursor, beta-carotene, which lends a yellowish color to the milk, while vitamin A in goat's milk is present in the vitamin form rather than beta-carotene.

[070] Vitamin B consists of a family of nutrients: B1 (thiamine); B2 (riboflavin); B3 (niacin); B5 (pantothenic acid); B6 (pyridoxine); B7 (biotin); B9 (folic acid); and B12 (cobalamins). B-complex vitamins are water-soluble and play an important role in cell metabolism, including regulating metabolism, maintaining healthy skin and muscle tone, improving immune and nervous system function, and promoting cell growth. When consumed in food, B vitamins have also been linked to a reduced risk of pancreatic cancer, one of the deadliest forms of cancer. B vitamins are another important component of the overall vitamin composition in milk. Of the B vitamins, goat's milk significantly exceeds cow's milk as a source of niacin (by 35%) and B6 (by 25%). Goat milk is lower, however, in folic acid and vitamin B12. Despite criticism of these deficiencies, the lower values are much closer to those found in human infant milk than cow's milk. For the rest of group B, thiamine, riboflavin, pantothenic acid and biotin, the values are comparable to cow's milk.

[071] Milk vitamins provide a substantial nutritional component to our diets. Compared to cow's milk, goat's milk: provides more vitamin A and does so in vitamin form rather than beta-carotene; has substantially more niacin and B6; and it is lower in folic acid and B12.

[072] Goat milk is a good source of calcium, containing approximately 13% more calcium per serving than cow's milk, making it one of the predominant natural minerals in milk. Among the proven benefits of calcium are: it helps protect against colon cancer; improves blood clotting ability; helps maintain healthy blood pressure; and helps prevent cramps / muscle contractions.

[073] Phosphorus works in conjunction with calcium and vitamin D to help build and maintain strong bones, but it also plays a role in brain, kidney, heart, and blood activities. Goat milk has a higher phosphorus content than cow's milk.

[074] Zinc functions as an antioxidant and is also important for a strong immune system, healthy skin, and hormone production. Zinc levels in goat and cow milk are comparable.

[075] Sodium in the body is important for maintaining fluid balance, but excess sodium has been implicated in high blood pressure for some people. A cup of goat's milk and cow's milk provides about 1/5 of the recommended daily intake for adults, with reports varying on which product actually contains the most.

[076] Goat milk has a substantial advantage in potassium content over cow's milk, containing about 134% more. Potassium is important in maintaining healthy blood pressure and muscle contraction.

[077] All milk is remarkably low in levels of iron, a mineral used in the production of red blood cells and copper, which is important for healthy hair and skin. However, in comparison, goat's milk contains more of these minerals than cow's milk.

[078] Magnesium is particularly beneficial to the heart, helping to keep the heartbeat regular, preventing blood clots and increasing good cholesterol levels. It also works with calcium and vitamin D to maintain healthy bones. Goat milk has a higher magnesium content than cow's milk.

[079] Manganese is probably the least known of the minerals, but it also has important functions in the human body. Along with some of the other nutrients, it is an antioxidant and also complements digestion, helping the body to convert protein and fat into energy. Manganese also helps the body absorb thiamine, one of the B-complex vitamins. Goat milk is significantly higher in manganese than cow's milk.

[080] Selenium is generally accepted as a powerful nutrient for cancer prevention. In addition to its inclusion in antioxidant enzymes, it is also essential in helping the body produce its own antioxidant, glutathione peroxidase. Selenium also strengthens the immune system and plays an important role in keeping the heart and blood vessels healthy. Although the amounts of selenium in human, cow and goat milk are comparable, selenium in goat milk has twice the peroxidase activity of human and cow milk.

Comparison of nutritional properties between goat's milk and cow's milk

[081] Fat content (lipids): goat milk is richer in total fat; goat milk is much higher in TCMs, associated with numerous health benefits; goat milk has a smaller fat globule size which improves digestibility; goat milk fat does not accumulate, keeping it more homogenized and also aiding in digestibility.

[082] Protein content: goat milk contains more protein per serving; goat milk contains higher levels of essential amino acids; goat's milk contains a percentage of proteins with different structures than cow's milk proteins. These differences increase the digestibility of goat milk protein and cause fewer allergenic reactions; goat's milk contains a percentage of proteins with different structures than cow's milk proteins. These differences increase the digestibility of goat milk protein and cause fewer allergenic reactions; goat's milk does not contain agglutinin like cow's milk, agglutinin is what separates the fat in cow's milk from the other components; goat milk contains much lower values and in some cases none of the alpha-s1-casein protein, this protein promotes the formation of a hard curd from the milk, decreasing digestibility, it is also an important allergen in milk of cow.

[083] Carbohydrates: Goat milk has a lower level of carbohydrates, almost all of it due to the lower lactose in the milk. Inability to digest lactose is a common condition and milk with less lactose is helpful for these individuals.

[084] Vitamins: Goat's milk provides more vitamin A. The vitamin A in goat's milk is not in the form of beta-carotene as in cow's milk. This different form of vitamin A is what makes goat's milk whiter than cow's milk. Goat milk provides substantially more niacin (B3) and B6. Goat milk is lower in folic acid (B9) and B12. Goat milk has comparable amounts of other vitamins.

[085] Minerals: Goat milk is richer in calcium, is richer in phosphorus, has substantially more potassium, has more iron and copper, has more magnesium, has substantially more manganese. Selenium in goat milk has been shown to have more antioxidant activity. Goat milk has comparable levels of zinc and sodium.

lactose intolerance and goat milk

[086] Lactose intolerance and the use of goat's milk as an alternative treatment have a long tradition. For many and up to 75% of the world's population, in fact, drinking a glass of milk is not a very pleasant thought. These people suffer from lactose intolerance (also known as lactase deficiency or milk intolerance), a person's inability to effectively digest lactose, commonly called the sugar in milk.

[087] This inability to break down lactose is fundamentally caused by the lack (or insufficient amounts) of an enzyme normally found in the small intestine known as lactase.

[088] As lactose accounts for up to 8% of milk constitution by weight, people with lactase deficiency generally should abstain from milk and dairy products or supplement their diets with lactase before eating or drinking dairy products.

[089] As lactose remains in its entire state, rather than being degraded by lactase, it accumulates in the intestine. Intestinal bacteria then digest in a process that produces a large amount of gas. This results in the typical symptoms: excessive intestinal gas; abdominal cramps; swelling, nausea and diarrhea.

[090] Milk intolerance is not a dangerous or life-threatening condition, but it can be very inconvenient and uncomfortable. And because dairy products are the main dietary source of important nutrients, lactose-intolerant people often need to actively seek a supplemental or other food source to replace them.

[091] Fortunately, the condition is rarely seen in infants, who rely on milk as their main food during the first year of life. After 2-3 years of age, however, children may begin to show classic symptoms - the direct result of a decrease in lactase enzyme production.

[092] The inability to produce lactase is primarily an inherited condition. Crops associated with a longer history of dairy farming were found to have a lower incidence of lactose intolerance than crops in which dairy farming is not a long-standing tradition. In particular, populations of African American Jews, Native Americans, Mexican Americans and Ashkenazis have the highest incidences, while people of Northern European heritage appear to be the least affected group. A Cornell University News Service article reports the results of a study of the associations of geography and culture with the incidence of lactose intolerance in populations.

[093] In addition to the hereditary factor, intestinal diseases in adults, such as celiac disease, can also result in insufficient lactase production.

coating material

[094] Depending on the characteristics of the material to be subjected to the spray drying process, the appropriate coating material should be chosen, presented here as drying aids (GHARSALLAOUI et al., 2007; SOUSA et al., 2015 ).

[095] Some products such as milk, for example, when subjected to a spray drying process, do not require the addition of drying aids, as the milk proteins and lactose themselves act as a coating material, in which case the proteins they act by emulsifying and forming a film, and carbohydrates form a crystal structure. In other cases, there is a need to use drying adjuvants to assist and improve the efficiency of the drying process (GHARSALLAOUI et al., 2007).

[096] Therefore, the choice of coating material for the microencapsulation is very important for the efficiency of the encapsulation and the stability of the microcapsule. Among the criteria for selecting the coating material, physicochemical properties such as solubility, molecular weight, crystallinity, diffusibility, rheology and cost can be mentioned (SOUSA et al., 2015).

[097] Among the commonly used materials we can mention the Gums, which are used for the film-forming and emulsion properties, among which the gum arabic is the most used, mainly for lipid encapsulation in general. Proteins are also used, where the most common use case is the encapsulation of milk proteins (or whey) and gelatin. Carbohydrates, such as starches and maltodextrins, have been popularly used as an encapsulating material. Maltodextrins in particular provide good oxidative protection and stability, although it is not recommended for drying emulsions or retaining oils (GHARSALLAOUI et al., 2007).

[098] Maltodextrins are commercial hydrolyzed starches classified based on Dextrose Equivalent, Dextrose Equivalent (DE). They are, by definition, hydrolyzed starches with the general formula [(C6H10O5)n*H2O], which consist of α-D-glucose units linked primarily by glycosidic bonds (1→4) with a DE equal to or less than 20 (SOUSA et al ., 2015). This magnitude is defined by the percentage of reducing sugar in a syrup calculated in relation to dextrose in dry weight (GHARSALLAOUI et al., 2007). Maltodextrins are finally, then, designated as materials having DE between 3 and 20. They are thus essentially a link, in terms of size and molecular weight, between sugar and starch (KENNEDY 1995; SOUSA et al., 2015) . The DE reflects in Reducing power (Oxi-reduction) which, in this way, indicates stability and functionality (KENNEDY; KNILL; TAYLOR, 1995). Maltodextrin has been widely used in Food Technology (ANSELMO et al., 2006; CÁRDENAS; VELÁSQUEZ; ÁVILA, 2015; SOUZA et al., 2015).

[099] Replenishers based on maltodextrins have been widely used in addition to formulas or as an input since they can contain five times more calories than replenishers containing glucose. Its characteristics of rapid gastric absorption because until the beginning of exercise, glucose becomes readily available, being quickly absorbed, released into the bloodstream and oxidized by the muscles with high efficiency (LEITE; ROMBALDI, 2013).

[100] Observing the energy replenishers market as an example, athletes of various sports have been adopting the use of maltodextrins to ensure good post-workout preparation, in order to ensure energy balance for high-intensity physical activities. The intake of carbohydrate replenishers potentiates the adaptive effects of training by maintaining physical fitness and supercompensation of substrates (LEITE; ROMBALDI, 2013).

[101] Maltodextrin has also gained prominence with its application in the area of hospital food (SOOP et al., 2001). The last decades have witnessed efforts to adapt surgical procedures based on studies that showed that reducing the preoperative fasting time from six to eight hours to two hours, together with the ingestion of clear carbohydrate fluids, did not result in an increase in risk of broncho-aspiration of gastric contents associated with anesthesia, but it also decreased the organic response, insulin resistance, surgical stress and also improved the patients' well-being (DOCK-NASCIMENTO et al., 2012).

[102] In carrying out the previous search using the "Google" tool, with the indexers "coconut water" and "goat's milk", 15 results were found, none of which contained information about the two products together. English language, with the indexers "coconut water" and "goat milk", four results were found.

[103] The first result refers to a "homemade" infant formula for preparing a 240 ml baby bottle containing: goat milk (90 ml), coconut water (60 ml), water (90 ml), coconut (1 tablespoon), infant vitamins and probiotics (optionally) (https://lifestylehealth.co.za/homemade-baby-formula/).

[104] The second result refers to a milk replacer with coconut water for puppies containing: coconut water (1 unit), egg yolk (1-2 units), milk powder (from cow or goat ; 2 tablespoons dissolved in 200 ml of water), and plain yogurt (1-3 tablespoons) (https://pethelpful.com/dogs/best-puppy-milk-replacer).

[105] The third result refers to the preparation of the fermented drink known as kefir, made mainly with cow's milk, but can be prepared with "rice milk", goat milk, coconut milk or coconut water. Not making mention of goat milk and coconut water in the same preparation (https://www.ndtv.com/health/trying-to-reduce-belly-fat-this-probiotic-drink-may-help-you-kefir-1915895 ).

[106] The fourth result refers to the preparation of bar soap containing: sweet almond oil, coconut oil, olive oil, wheat germ oil, aloe vera oil, castor oil, coconut water, milk goat, sodium hydroxide, silk protein, and D-panthenol (https://www.etsy.com/dk-en/listing/269575109/unscented-coconut-water-goat-milk-solid).

[107] In the patent scope, on the INPI website, no results were identified with the indexers "coconut water" and "goat's milk". In isolation, 109 results were identified for "coconut water" and 10 results for "goat milk". On the Espacenet website, no results were identified with the indexers "coconut water" and "goat's milk". In isolation, 14 results were identified.

[108] In addition to the patents filed resulting from the research of inventor José Ferreira Nunes and his team of researchers: PI0203590-1 (Spermatic cell conservation medium and process for obtaining a constituent fraction of the spermatic cell conservation medium); PI0401254-2 (Improvement of coconut endospermic liquid for the production of powdered coconut water (ACP); PI 0505920-8 (Healing composition, use of dehydrated coconut water and use of the composition); PI 1002346-1 (Process for obtaining of dehydrated coconut water and resulting product); PI1009940-9 (Process for re-dilution of bovine semen); PI1010496-8 (Process for obtaining adjuvant for avian vaccines); PI1005032-9 (Process for obtaining maintenance medium and cell growth, obtained medium, and cell culture method); PI1100032-5 (Canid semen dilution and preservation process); PI1101610-8 (Canid semen dilution medium and preservation process); 0000221010886023 ( Production process of culture medium and bacteria isolation, culture and isolation medium and culture and isolation method); PI1106369-6 (Process of harvesting, diluting and preserving avian semen, avian semen extender and, fertilization process) ; 0000221101437558 (Diluted medium tion of canid semen and its preservation process); BR1020140167544 (Mammalian semen cryopreservation process and semen extender with natural products); BR1020150194579 (Development of a culture medium based on powdered coconut water in the human semen dilution and cryopreservation process); BR102016602838 (Composition for rehydration during exercise of athletes and method of obtaining); BR1020170141734 (Dehydrated coconut water solution, obtaining process and its use for the preservation of organs and tissues); BR1020170276686 (Process for the production of films from a polymeric blend of powdered coconut water in a matrix of Caesalpinia pulcherrima galactomannan, use of polymeric blend films for the treatment of osteoradionecrosis); BR1020170239764 (Formulation for hospital food and use of the formulation); BR1020170240991 (Healing, use of coconut products and use of composition); BR10201900771 (Use of dehydrated coconut water-based solution for the preservation of mammalian kidneys).

[109] From what appears from the researched literature, no documents were found anticipating or suggesting the teachings of the present invention, so that the solution proposed here in the eyes of the inventors has novelty and inventive step compared to the prior art.

[110] In order to solve such problems, the present invention was developed, referring to a milky compound of coconut water and goat milk in dehydrated form for use in food for people and animals.

[111] One of the objects of the present invention is the dehydration of the coconut water and goat milk mixture in order to ensure that the resulting powder is standardized and stabilized, presenting the potential for the elaboration of numerous products, keeping all the original constituents for time. longer.

[112] According to the present invention, the process of obtaining the milk compound from coconut water and goat milk follows the following steps:

[113] (a) Selective collection of coconuts: coconuts are collected directly from the palm trees (coconut trees) and are collected from cultivars at the end of the day and transported at night; fruits with 150 to 180 days of fruiting, preferably of the green dwarf variety, are identified according to the bunch from which they come; coconuts are preferably from plantations in edaphoclimatic conditions, as well as similar fertilization and irrigation, by a micro sprinkler system, where each coconut tree, individually, receives the same amount of water every day, in addition to being pest-free.

[114] (b) Parameterized selection: a sample (coconut) from each coconut tree, from the bunch with fruiting age between 150 and 180 days, is evaluated for the Brix degree (total solids) of the coconut water, which must present values understood between 4.2 and 6.8.

[115] (c) Reception and cleaning of selected coconuts: after individual selection within the cultivars, the coconuts are transported in cages by transport vehicles to the factory or processing unit; the coconuts are unloaded and taken to a sanitization tank with chlorinated drinking water.

[116] (d) Opening of the coconuts to obtain the liquid endosperm of the coconut: the opening of the coconuts can be performed manually or automatically, in an aseptic and efficient manner, with the extracted liquid being collected in a storage tank.

[117] (e) Obtaining goat's milk: healthy dairy goats have their udders sanitized and are milked daily; the milk is packaged in cans/cans with an appropriate lid and transferred immediately after milking and at room temperature to another location for processing, but the quality standards in relation to the physicochemical and microbiological analyzes of the milk must be in accordance with the legislation of the Ministry of Agriculture.

[118] (f) Storage of goat milk: it can be carried out by freezing and keeping the temperature at -18 °C (should reach this temperature in the shortest time possible) or in refrigeration to a temperature equal to or less than 4 °C, within a period of time not exceeding two hours after the end of milking.

[119] (g) Transport of goat's milk: transport from the milking facility to processing, whether at the same location or at a distant location, must comply with the current legislation of the Ministry of Agriculture, both for packaging and for temperature. The cans/canisters in the transport tank must have been previously cleaned with warm water, preferably, neutral detergent or bleach and appropriate brushes, and rinsing must be carried out with plenty of water. After washing, the cans/cans should be left upside down to drain the water.

[120] (h) Arrival of milk at the processing/drying unit: the refrigerated milk, at a temperature of up to 4 °C, is added to the storage tank, manually or through pipes.

[121] (i) Homogenization of the mixture: in a homogenization tank the mixture of coconut water and goat milk is prepared, preferably in a 50/50 ratio, where process adjuvants may be added, such as: dextrins (amylin, artificial gum, starch gum, English gum, vegetable gum), chemically modified starches (starch acetate, acetylated diastarch adipate, oxidized starch, acid treated starch, distarch phosphate, acetylated distarch phosphate), natural starches, via modified starches physical or enzymatic (maltodextrin), acidulants (citric acid, fumaric acid, lactic acid, malic acid, tartaric acid), antioxidants (ascorbic acid, citric acid, isoascorbic acid, EDTA - disodium acid), thickeners (lecithins), flavors (aroma natural, enhanced natural aroma, reconstituted aroma, imitation aroma, artificial aroma), preservatives (benzoic acid and its sodium, calcium and potassium salts, ascorbic acid and its sodium, potassium and calcium salts, di sulfur oxide), buffering agents (bicarbonates, carbonates, citrates, chlorides, lactates, orthophosphates, sulfates of calcium, magnesium, sodium, lithium and potassium). The addition of other products, such as adjuvants, does not exceed 50% of the product, but preferably up to 20%, this percentage varying with the organoleptic characteristics of each batch of product.

[122] (j) Pasteurization: the mixture is conducted through pipes to the pasteurizer at the time and temperature recommended by the legislation of the Ministry of Agriculture.

[123] (k) Mix maintenance: after pasteurization, the mix is piped to a refrigerated homogenization tank with a temperature of up to 15 °C.

[124] (l) In a preferred embodiment, the dehydration processing of the coconut water and goat milk mixture is carried out in Spray Drying equipment. The mixture is pumped from the refrigerated homogenization tank to the drying tower and the product undergoes the atomization process, rapidly changing from a liquid to a solid state through a combined system of pumping flow, vacuum and temperature.

[125] (m) In a preferred embodiment, the final moisture of the product obtained does not exceed 3%.

[126] It is true that when the present invention is put into practice, modifications may be introduced with regard to certain details of construction and form, without this implying departing from the fundamental principles that are clearly substantiated in the claim framework, thus remaining understood that the terminology used was for the purpose of description and not limitation.

[127] Another objective of the present invention is the formulation of a dairy compound from two ingredients already known on the market, powdered coconut water (ACP) and powdered goat milk.

[128] Mixing the powders: in a suitable container, the powdered coconut water (ACP) and powdered goat milk (LCP) will be homogenized, preferably in a 50/50 ratio, at which time ingredients can be added to the nutritional supplementation of the product (animal or vegetable protein sources, fatty acids, minerals, vitamins), as well as any of the substances approved by the Ministry of Agriculture among the categories of aroma, antioxidant, anti-humectant, preservative, emulsifier, thickener, and stabilizer.

[129] After mixing the ACP and LCP, there may still be the addition of drinking water and gelling agent, in the preparation of products in the pasty form.

[130] It is also the objective of the present invention to reconstitute the powdered milk compound based on coconut water and goat milk, reconstituting a 200 ml portion, in order to comply with current legislation.

[131] In a preferred embodiment the average dilution ratio is 1:4 (dehydrated coconut water and goat milk: drinking water).

[132] FIGURE 1 represents the comparative table of nutritional composition of powdered coconut water, goat milk, breast milk and the dairy compound object of the present invention (ACP Lacte).

Claims (29)

“Process for obtaining milk compost from coconut water and goat's milk and use of the compost”, characterized by comprising the following steps; (a) Selective collection of coconuts; (b) Parameterized selection; (c) Reception and cleaning of selected coconuts; (d) Opening of the coconuts to obtain the liquid endosperm of the coconut; (e) Obtaining goat milk; (f) Storage of goat's milk; (g) Transport of goat's milk; (h) Arrival of milk at the processing/drying unit; (i) Homogenization of the mixture; (j) Pasteurization; (k) Mix maintenance; (l) Drying of the mixture. “Process for obtaining milk compost from coconut water and goat's milk and using the compost”, according to claim 1, characterized in that collected coconuts have from 150 to 180 days of fruiting, preferably 150 days. "Process for obtaining milk compost from coconut water and goat milk and use of the compost", according to claim 1, characterized in that coconuts are selected through the Brix degree (total solids) of coconut water in values between 4 .2 and 6.8, preferably 4.5. "Process for obtaining milk compost from coconut water and goat milk and use of the compost", according to claim 1, characterized in that the coconuts are taken in cages by transport vehicles to the manufacturing or processing unit, where they will be duly sanitized, preferably with chlorinated drinking water. "Process for obtaining milk compost from coconut water and goat milk and use of the compost", according to claim 1, characterized in that the opening of the coconuts to obtain the liquid endosperm of the coconut is performed manually (with any object cutting perforation) or automatic (through specific equipment for this purpose). "Process for obtaining milk compost from coconut water and goat milk and use of the compost", according to claim 1, characterized by obtaining milk from healthy goats through daily milking, packaging in cans/cylinder with appropriate lid and immediate transfer after milking and at room temperature to another location for processing, maintaining the quality standards with regard to physical-chemical and microbiological analysis of the milk in accordance with current legislation of the Ministry of Agriculture. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the storage of goat milk is carried out by freezing and maintaining the temperature at -18 °C or in refrigeration at a temperature equal to or less than 4 °C, in a period of time not exceeding two hours after the end of milking. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized by the transport of goat milk from the milking facility to processing, either in the same place or in a place distant, comply with the current legislation of the Ministry of Agriculture, both for packaging and temperature. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the milk arrives at the processing/drying unit under refrigeration (at a temperature of up to 4 °C) and be added to the storage tank manually or through pipelines. "Process for obtaining milk compost from coconut water and goat milk and use of the compost", according to claim 1, characterized in that the mixture of coconut water and goat milk is homogenized in a homogenization tank in proportion from 99/1 to 1/99, preferably in the 50/50 ratio. "Process for obtaining milk compost from coconut water and goat milk and use of the compost", according to claim 1, characterized in that the mixture of coconut water and milk can be added with process adjuvants, such as: dextrins ( amylin, artificial gum, starch gum, English gum, vegetable gum), chemically modified starches (starch acetate, acetylated diastarch adipate, oxidized starch, acid treated starch, distarch phosphate, acetylated diastarch phosphate), natural starches, modified starches physically or enzymatically (maltodextrin), acidulants (citric acid, fumaric acid, lactic acid, malic acid, tartaric acid), antioxidants (ascorbic acid, citric acid, isoascorbic acid, EDTA - disodium acid), thickeners (lecithins), flavors (natural aroma, enhanced natural aroma, reconstituted aroma, imitation aroma, artificial aroma), preservatives (benzoic acid and its sodium, calcium and potassium salts, ascorbic acid and its sodium, potassium and salts). calcium, sulfur dioxide), buffering agents (bicarbonates, carbonates, citrates, chlorides, lactates, orthophosphates, calcium sulfates, magnesium, sodium, lithium and potassium). "Process for obtaining milk compost from coconut water and goat's milk and use of the compost", according to claim 1, characterized by the addition of other products, such as adjuvants, does not exceed 50% of the product, preferably up to 20%, this percentage varying with the organoleptic characteristics of each batch of product. “Process for obtaining milk compost from coconut water and goat's milk and using the compost”, according to claim 1, characterized in that the mixture is preferably pasteurized at the time and temperature prescribed by the legislation of the Ministry of Agriculture. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the mixture is conducted through pipes to a refrigerated homogenization tank and is kept at temperatures from 4 to 15 °C. "Process for obtaining milk compost from coconut water and goat milk and use of the compost", according to claim 1, characterized in that the dehydration processing of the coconut water and goat milk mixture is carried out in appropriate equipment, preferably in Spray Drying system, without excluding any others technologically compatible with the resulting product. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the processing, when performed by the Spray Drying system, has a pumping flow of the mixture between 30 and 80 %, preferably 60%. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the processing, when carried out by the Spray Drying system, has a pumping pressure of the mixture between 2 and 10 Kg/m2, preferably 6 Kg/m2. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the processing, when carried out by the Spray Drying system, has a pumping pressure of the mixture between 40 and 80 Bar, preferably 52 Bar. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the processing, when carried out by the Spray Drying system, has an equipment inlet temperature between 150 and 250 °C, preferably 240 °C. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the processing, when performed by the Spray Drying system, has an equipment outlet temperature between 80 and 120 °C, preferably 100 °C. "Process for obtaining milk compost from coconut water and goat milk and using the compost", according to claim 1, characterized in that the final moisture of the product obtained by the drying process is 0 to 5%, preferably up to 3% . "Dairy compound formulation", characterized by containing powdered coconut water (ACP) and powdered goat milk (LCP). "Dairy compound formulation", according to claim 22, characterized in that powdered coconut water (ACP) and powdered goat milk (LCP) powders are mixed and homogenized, in a suitable container, in the proportion of 99/1 to 1/99, preferably in a 50/50 ratio. "Dairy compound formulation", according to claim 22, characterized in that the mixture of powdered coconut water (ACP) and powdered goat milk (LCP) can be added with ingredients for nutritional supplementation of the product (protein sources animal or vegetable, fatty acids, minerals, vitamins), as well as any of the substances approved by the Ministry of Agriculture among the categories of aroma, antioxidant, anti-humectant, preservative, emulsifier, thickener, and stabilizer. "Dairy compound formulation" according to claim 22, characterized in that the mixture of powdered coconut water (ACP) and powdered goat milk (LCP) is further added with drinking water and gelling agent when preparing products in the pasty form. “Process of reconstitution of the powdered milk compound based on coconut water and goat's milk”, characterized by the dilution ratio being preferably 1:4 (product: drinking water). "Dairy compound of coconut water and goat's milk", according to claims 1 and 22, characterized in that it is consumed orally. "Dairy compound of coconut water and goat's milk", according to claims 1 and 22, characterized in that it is intended for human and animal consumption. "Dairy compound of coconut water and goat's milk", according to claims 1 and 22, characterized in that it can be used in cosmetic preparations.

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