Goat milk composition and nutritional value: A review
Sandeep Singh, Gurpreet Kaur, Rana Partap Singh Brar and Gurpreet Singh Preet
Goat milk is one of the earliest known super foods as goats were the first farm animals to be domesticated. Goat milk is nutritionally closest to cows' milk yet it has certain physical properties that set it apart, which may impact on digestibility and health. Dairy goats have minimal maintenance, general administration, and feeding costs. So, rearing of goats is quite easier than other dairy animals. Caprine milk is thicker and creamier than cow milk or plant milks, and goat milk has more nutrients that may offer health benefits. Goat milk is also an excellent source of vitamin A, is high in digestible protein, contains significantly lower levels of alpha-S1-casein, contains slightly less lactose, and has more oligosaccharides (non-digestible carbohydrates) than cows' milk. This load of nourishing components gets easily assimilated by the human body. Higher selenium content in goat milk brings about platelet recovery when experiencing dengue fever. Sialic acid present in goat milk is also reported to help fast brain development. Packed with vitamins and minerals, this alternative to cow's milk is gentler on the stomach and provides a solution for people with lactose sensitivity also. Goat milk is actually considered much closer to human milk than cow's milk. The physiological and biochemical facts of the unique qualities of goat milk are very little known and barely exploited, especially not the high levels of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. Goat milk can be considered as an excellent dairy alternate with the potential to replace traditional dairy products and to improve human health. Due to the significant nutritional benefits, goat milk is widely used to feed more starving and malnourished people in the developing countries than cow’s milk. Therefore, there is a need to aware the human population and popularize the use of goat milk by providing knowledge about advantages of consumption of goat milk so that its production and utilization could be enhanced.
How to cite this article:
Sandeep Singh, Gurpreet Kaur, Rana Partap Singh Brar and Gurpreet Singh Preet. Goat milk composition and nutritional value: A review. The Pharma Innovation Journal. 2021; 10(6S): 536-540.