Containing less lactose than cow’s milk, but also high in calcium, amino acids and proteins, this milk is widely used in the cheese industry. Milk products made with goat milk have a strong, distinctive flavor that goes well in pie fillings, quiches, pasta, and in green salads, combined with nuts. Encouraged by Embrapa (Brazilian Agricultural Research Corporation), some Brazilian companies working with goat milk dairy products have developed product lines with functional food, such as yogurts and fermented milk beverages, with the addition of bacteria that assist in bowel function.