Composition, nutritional and therapeutic values of goat milk: A review

Abstract

Goat is one of the main contributors of milk and meat products. Goat milk is different from cow and human milk in composition, nutritional and therapeutic attributes. The compositional differences are of significance in indicating the technological suitability for goat milk processing and its products. The differences in composition of cow milk and goat milk may result into the products with different sensory characteristics, nutritional and therapeutic values. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B<sub>12</sub> and folate contents are less. Goat milk is recommended for infants, old and convalescent people. Three fatty acids <italic>viz.</italic>, caproic, caprylic and capric have great medicinal values for patients suffering from a variety of ailments. Further, it is worthwhile to compare the milk of goats with that of cows and note benefits or limitations which may result from differences found. Goat milk products other than cheese and pasteurized milk are considered to be the diary products with greatest marketing potential. Therefore, several characteristic of goat milk are currently the focus of increased research interest. Fermented goat milk incorporating live probiotic cells represent a group of products with great prospects in the future with regard to their nutritive and therapeutic properties.