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Review on Goat Milk Composition and its Nutritive Value

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Abstract

An important component present in goat’s milk is called biorganic sodium. One of the highest sources of biorganic sodium is goat’s milk. Arthritis is thought to be caused by lack of this mineral. The human stomach stores more sodium than any other organ. Therefore, at least some digestive disturbances are thought to be caused by lack of biorganic sodium. The lack of this mineral inhibits the stomach’s production of needed enzymes. This in turn causes bloating, and even ulcers. The typical American diet of processed foods, sodas, sugar, and alcohol greatly depletes the body of biorganic sodium (http://www.goodoledays.weebly.com/benefits-of-goats-milk.html). One of the most important components of goat milk in terms of proven health benefits is the percentage of medium chain fatty acids. The first three of these Medium Chain Triglycerides (MCT), 6:0, 8:0 and 10:0 are known as caproic, caprylic and capric acid, respectively. These three fatty acids comprise 15% of the total of goat milk fat, versus only 5% for cow’s milk. It is also these three compounds that give improperly handled goat milk its characteristic off-taste and smell. As a whole, goat milk has about twice the MCT as cow’s milk 35% compared to 17% (http://www.goodoledays.weebly.com/benefits-of-goats milk.html). MCT have the triple effects on the human health; a) lowering cholesterol deposition in the arteries, and b) dissolving and preventing cholesterol deposits in the gallstones. The health benefits of MCT are widely known by the medical community, which uses them as treatment for a variety of conditions including malabsorption syndrome, coronary diseases, cystic fibrosis, intestinal disorders, pre-mature infant nutrition, gallstones, steatorrhoea, chyluria, hyperlipoproteinaemia, childhood epilepsy and many others (http://www.goodoledays.weebly .com/benefits-of-goats milk.html).
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Review on Goat Milk Composition and its Nutritive Value
Getaneh G*, Mebrat A, Wubie A and Kendie H
University of Gondar, Faculty of Veterinary Medicine, Unit of Biomedical Science, Ethiopia
*Corresponding author: Getaneh G, University of Gondar, Faculty of Veterinary Medicine, Unit of Biomedical
Science, Ethiopia, E-mail: gashaw296@gmaiil.com
Review Article Open Access
Abstract
Citation: Getaneh G, Mebrat A, Wubie A, Kendie H (2016) Review on Goat Milk Composition and Its
Nutritive Value. J Nutr Health Sci 3(4): 401. doi: 10.15744/2393-9060.3.401
Volume 3 | Issue 4
Journal of Nutrition and Health Sciences
ISSN: 2393-9060
Introduction
Goat milk is an important nutrient for humans, especially who have problem of lactose intolerance and sensitive to other animals’ milk.
Goat milk is composed of dierent usable nutrients which are important to their young and humans. Among those important nutrients
that are found in goat milk are fat, protein, lactose, vitamins, enzymes and mineral salts. Most of the components of goat milk are greater
than that of other milk producing animals. For instance, goat’s milk contains 25% more vitamin B6, 47% more vitamin A and 13%
more calcium than cow’s milk. However, available information concerning goat milk is mainly limited to data on its gross composition,
and information on the nutritional quality of goat milk, especially important nutritional constituents are scarce. In addition, cultural
beliefs challenge the reputation of the advantage of goat milk consumption and the development of the sector, especially in developing
countries. Knowledge about the nature of goat milk is important to investigate the use of the goat milk to humans. Moreover, goat milk
is also used as therapy against dierent problems including gastrointestinal disturbances, vomiting, colic, diarrhea, constipation and
respiratory problems.
Keywords: Composition; Goat; Milk and Nutritive value
ere are nearly 500 breeds of goats in the world; however, only a half dozen are generally raised for their milk purpose and about
600-700 million of dairy goats are present in the world [1]. ey are living in climates ranging from high altitude mountains to
deserts [2]. More than 95% of the goat population is found in developing countries. Worldwide trends of the evolution of the goat
population and their products between 1969 and 2010 show a continuous and rapid increase relative to either cattle or sheep,
especially in the developing countries [3]. e major species of dairy goats are Anglo-nubian, British alpine, Toggenburg and
Saanen. Toggenburg is the best breed that can produce a lot of milk; it is not uncommon to nd a two gallon (7.57 liters) milk per
day [4].
In Ethiopia goats are raised mainly for three purposes; about 3% of adult goats are kept for milk, about 3.36% for meat, about
46.3% for breeding, and the rest are raised for all the above three and other purposes [5]. According to CSA (2008-2010), there are
about 21.96 million goats in Ethiopia.
Due to rapidly increasing human population, the demand for milk and milk products is on the rise in the tropical developing
countries. e increased demand can be met by increasing ruminant livestock population as suggested by [6]. e contribution of
small ruminants in general and goats in particular in meeting this demand will be very high. Goats are important milk producers
in several parts of the tropics and contribute signicantly to human nutrition in many developing countries [7].
One of the most important contributions of goat milk to human nutrition is the calcium and phosphate that it supplies. Goat
milk contains about 1.2 g calcium and 1 g phosphate per litre; these concentrations are similar to those in cow milk [8]. Human
milk contains much less of these minerals with only one-fourth as much calcium and one-sixth as much phosphate. us goat
milk provides a great excess of Ca and P in relation to energy to human infant, both calcium and phosphorus of goat milk are
absorbed by the human infant [8]. e so curd of goat milk may be an advantage for adult humans suering from gastrointestinal
disturbances and ulcers [9]. High buering capacity of goat milk appears to be useful for treatment of gastric ulcers [10]. Goat
milk has been recommended as a substitute for patients allergic to cow milk. Between 40-100% of patients allergic to cow milk
proteins tolerate goat milk [10]. Medium chain length fatty acid or Medium Chain Triglycerides (MCT) which are more in goat
milk have been recognized as unique lipid with unique health benets in mal-absorption syndromes, chyluria, steatorrhea,
hyperlipoproteinnemia, and in cases of intestinal resection, coronary bypass, premature infant feeding, childhood epilepsy and
gallstones. MCT also inhibits or limits cholesterol deposition, dissolve cholesterol gallstones and contributes to normal growth of
infants [11].
Received Date: August 19, 2016 Accepted Date: November 21, 2016 Published Date: November 23, 2016
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e gross composition of goat milk is higher than that in bovine milk, except for lactose which is low. Fat globules are smaller and
probably one of the reasons for easy digestion of this milk. Its products are high source of protein, fat, phosphate and calcium. Its
composition varies with factors such as diet, breed, environment, and management [12].
Goat’s milk is the most complete food known which is highly compatible and nourishing natural food. So it is highly nutritious
that it can actually serve as a substitute for a meal. It is also preferred due to its low fat content and its capability to neutralize the
acids and toxins present in the body (http://www.roseofsharonacres.com/raw_goat_milk_benets).
Goat Milk Production
It diers from cow or human milk in higher digestibility, distinct alkalinity, higher buering capacity, and certain therapeutic
values in medicine and human nutrition. e nutritional and health benets of goat milk are related to a number of medical
problems, foremost being food allergies and also a substitute for those who suer from cow milk allergy [13].
e natural homogenization of goat milk is, from a human health standpoint, much better than the mechanically homogenized
cow milk product. It appears that when fat globules are forcibly broken up by mechanical means, it allows an enzyme associated
with milk fat, known as xanthine oxidase to become free and penetrate the intestinal wall. Once xanthine oxidase gets through the
intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate
the body to release cholestrol into the blood in an attempt to lay a protective fatty material on the scarred areas. is can lead to
arteriosclerosis. It should be noted that this eect is not a problem with natural (unhomogenized) cow milk. In unhomogenized
milk this enzyme is normally excreted from the body without much absorption [14].
One of the more signicant dierences from cow milk is found in the composition and structure of fat in goat milk. e average
size of goat milk fat globules is about 2 micrometers, as compared to 21/2 - 31/2 micrometers for cow milk fat. ese smaller sized
fat globules provide a better dispersion, and a more homogeneous mixture of fat in the milk. Research indicates that there is more
involved to the creaming ability of milk than merely physical size of the fat globules. It appears that their clustering is favored by
the presence of an agglutinin in milk which is lacking in goat milk, therefore creating a poor creaming ability, especially at lower
temperatures (http://www.redwoodhill.com/artisan-cheese/).
ere are various factors that aect the content of the goat’s milk. ese factors are including breed, stage of lactation, season of
kidding, species, individual animals, age and parity, colostrums, feed (diet), environment (temperature and humidity, length of
dry period and gestation, disease and body weight [15].
erefore, this paper was embodied with the following objectives:
• To discuss the composition and nutritive value of goat milk
• To explain the potential inuencing factors on goat milk production and composition
• To increase awareness of the nutritive and medicinal value of goat milk
Nowadays, 65%-72% of the world’s population drinks goat’s milk. In many countries in the world, goat’s milk is preferred to cow’s
milk. Goats are naturally immune to diseases, such as tuberculosis, and are used in some countries to actually cure tuberculosis
because of their inherent antibodies (http://www.nourishingourchildren.wordpress.com/2012/06/11/got-goat-milk/) (Table 1).
Milk production (1000 tons)Country
Africa
50,501Ethiopia
223,818Mali
1,475,000Sudan
Asia
4,114,290India
2,226,900Bangladesh
719,000Pakistan
Europe
623,460France
484,000Greece
473,000Spain
Americas
169,698Mexico
143,768Brazil
15,510,411 tone’s per yearWor l d
Source: http://faostat.fao.org/site/569/default.aspx#ancor
Table 1: Shows current worldwide Goat Milk production across the world
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Lactation is the secretion or formation of milk, the time during at which a doe produces milk. Depending on the breed and the
environmental condition, the length of lactation varies from 200-350 days. A normal termination of lactation considered to be
305 days [16].
Lactation
Nondairy breeds of goats in the tropics have daily milk yield up to 0.5 liters while specialized dairy goat breeds, including the
Nubian, Saanen, Alpine, LaMancha and Toggenburg, could give 2-4 liters per day [17].
Milk yield
Goat milk products are; goat cheese, avored goat milk powder, goat milk yoghurt, goat milk colostrums, goat milk powder for
pets, pasteurized goat milk, yoghurt and bottled juice of milk [18].
Milking is the act of removing milk from the udder. Goats should be milked twice a day on a regular schedule, preferably every 12
hours. A reduction in the number of times a goat is milked per day will reduce milk yield. If goats are only milked once a day, then
yield will be reduced by one third [19].
Milking frequency
ere are various factors that aect milk production including body size and weight, age, udder size and shape, growth, litter size,
season of kidding, nutrition, temperature, disease and breed [17].
Factors that aect goat milk production
Body size and weight: ere is positive relationship between body weight and milk yield. Larger does produce more milk, but
research indicates that only about 10% of the variation in milk yield can be accounted for body weight [17].
Age: Age aects milk yield, but it is closely to body weight. Age accounts for much of the increase in body weight. Peak milk yield
is reached when the doe is between four and eight years age [17].
Udder size and shape: A weak udder attachment is considered a major defect, but udder volume is highly correlated with milk
yield (i.e. the larger the udder the greater the milk yield) [20].
Growth: ere is tendency for late maturing animals, with a at growth curve, to be more productive [21].
Litter size: e result of a number of studies indicate that mammary growth during pregnancy. is seems to be reasonable that
more milk is needed [22].
Season of kidding: To some extent, the season of kidding inuences milk yield. Yield from lactation beginning early in the year
(January, February and March) are lower than those beginning later in the year (October, November and December) [23].
Nutrition: e mammary gland needs glucose to form lactose, which in turn largely controls the movement of water in to milk. A
reduction in feed intake quickly lowers the milk yield, since there is very little glucose stored in the body [10].
Temperature: Exposure of lactating goats to cold reduce milk secretion. For example, one study showed that the milk yield at 31
ºF (-0.5 ºC) was about 30% below that obtained from goats in an environmental temperature of 68 ºF (20 ºC) [24].
Disease: It is obvious that the disease lowers milk production, with the degree of the eect determined by the kind and severity of
the specic disease. Subclinical diseases are more dangerous on goat milk yield than clinical ones [23].
Breed: European breeds of dairy goats generally have a far higher potential for milk production than indigenous breeds that have
not been selected for this attribute [10,25].
e composition of milk varies from goat to goat and diers for the various breeds. e primary importance is for young goat, and
especially for man, who drinks the milk, is the composition (http://www.drinc.ucdavis.edu/goat1.htm). ese compositions of the
milk are discussed below:
Composition of Goat Milk
Fat
Fats in milk are called butterfat and occur as suspended globules, which are easily seen via low power microscopes. Goat’s milk
derives many of its most distinctive properties from its lipid fraction. e average total fat content in the milk is similar to that
found in other ruminant species, despite reports that the percentage of fat in goat’s milk exceeds that of the cow. Such a controversy
most likely derived from the fact that the average percentage of milk fat, as with cow’s milk fat, is a variable component, oen
ranging between 3.0 and 6.0 percent. ere are also distinct breed dierences in fat composition. It should be remembered,
however, the quality and quantity of feeds, genetics season, stage of lactation, etc all inuence the average percentage of goat milk
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e relative percentage of protein is similar in both the cow and the goat despite past assertions that the protein content of goat’s
milk is lower. is variation in range is due to in part to a lack of standardization of protein testing procedures as well as the wide
dierences encountered among animals accepted as the same breed and interbreed dierences [27].
Sheep (%)Cow (%)Goat (%)Composition
19.313.513.9Total solid
7.64.84.8Fat
5.52.83.7Protein
-4.55.0Lactose
-0.740.85Ash (minerals)
Source: [6]
Table 2: Composition of goat, cow and sheep milk
fat. In terms of cholesterol, goat’s milk appears to oer a specic distinction in comparison to cow’s milk, cow’s milk typically
contains about 14 to 17 mg cholesterol per 100 g milk, while goat’s milk is more usually recorded at 11 to 25 mg per 100 gram of
milk [26].
Protein
e quantity and distribution of amino acids in the casein fractions of the milk of the two species are similar; the sequence of
assembly is almost certainly dierent. A similar dierence appears to be found in the lactalbumin portion as well, with perhaps
more clinical signicance. e lactalbumin of bovine milk elicits an allergic response from many individuals, a serious problem,
especially for young children. ese individuals are oen able to consume the milk of goats without suering that reaction, an
eect attributed to the dissimilarities in structure of the two proteins [28].
Goat’s milk diers from cow’s milk in its much lower content of B1 (thiamine). e meaning of this dierence is not entirely clear.
It is remarkable that caprine milk derives its vitamin A potency entirely from the vitamin itself and entirely lacks the precursor
carotenoid pigments characteristic of bovine milk, which also causes goat’s milk and milk fat to be much whiter in color than the
milk of the cow due to higher casein content. It typically contains 25% more vitamin B6, 47% more vitamin A than regular cow’s
milk, and is mainly contains vit A2 [27].
Vitamins
Lactose is the major free carbohydrate that has been identied in the milk of the goat, though small amounts of inositol are also
found. e lactose concentration is usually found to be lower than that found in cow’s milk, but the magnitude of the dierence is
hard to quantify because of the variation in methods of analysis employed. An agreement has not been developed on whether to
analyze for lactose in the non-hydrated form or the mono-hydrated form, and this water of hydration is capable of introducing a
ve percent variation in the reported concentration of the same actual amount of lactose [26].
Lactose
A natural minerals nutrition program that includes goat milk can bring excellent health benets. e milk contains major and
trace minerals including Ca, Na, Mg, P, K and Zn, Mn, Se, Co, Cu, Fe respectively. For instance, the milk is a good source of
calcium, containing approximately 13% more calcium per serving than cow’s milk, and making it one of the predominant natural
minerals in milk and containing about 134% more K element [29].
Mineral salt
e enzymes of the milk of the goat are similar to those of the cow, although some specic dierences have been described. Of
primary interest, it has been shown that the level of alkaline phosphatase is slightly lower than that found in the dairy cattle, but
the enzyme demonstrates the same degree of heat susceptibility and therefore serves equally as well as a pasteurization marker.
Peroxidase activity in the milk of both species is the same in all respects, while the xanthine oxidase level is lower in the milk of
the goat. Higher levels of activity are observed for both ribonuclease and lysozyme [27] (Table 2).
Enzymes
According to Malau-Aduli BS, et al. goat milk yield and composition are aected by dierent factors, including breed, age, stage of
lactation, season, plane of nutrition and the like.
Factors that Cause Variation in Goat Milk Content
Goat milk composition can have great dierences depending on breed; for example, milk fat from 2.3 percent to 6.9 percent and an
Genetics
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European breeds of dairy goats generally have a far higher potential for milk production than indigenous breeds that have not
been selected for this attribute. is dierence applies even when account is taken of the generally higher solids content of the
milk of indigenous goats [31].
Inbreeding is generally undesirable for the improvement of many traits because of the eects of homozygosity in allowing the
expression of undesirable genes, resulting in inbreeding depression. is is usually greatest for characters associated with natural
tness such as viability and reproductive ability [32].
Crossbreeding results in heterosis (hybrid vigour) for certain characteristics. It is apparent when the average performance of
crossbred progeny is superior to the average performance of the two parents. If this is a signicant eect, the benets may not
persist with subsequent crossings or grading-up [31].
Articial insemination technology is now established for goats and can be expected to be used more widely in future. However, the
value is limited for identifying outstanding sires, and by the generally small size of dairy goat herds [33].
Within species and breed it aects the milk contents regardless of species or breed that has the greatest inuence on milk
composition. Many components goat’s milk as in cow’s milk, especially fat and protein, are high in colostrums in early lactation,
much lower thereaer until they rise again markedly at the end of lactation, when yields are low [34].
Regardless of genetics, the composition of the daily diet and its amount in relation to production requirements can cause signicant
changes in milk composition [36,37].
A widely accepted rapid monitor of udder health is the somatic cell count in milk. However, milk secretion in goats is apocrine,
while in cows it is merocrine, which explains why goat milk may have very high counts of somatic cells, especially in late lactation
milk or in the last strippings of milk, without any relationship to mastitis [38,39].
Processing also changes the composition of the milk. Even before cheese precipitation from milk and the eects of fermenting of
cheese, the various methods of processing, heating and freezing can have profound inuences on milk composition. Heating is
applied during pasteurization, UHT processing, condensing and powder production, which will denature milk proteins to varying
degrees and aect avors [40].
average of 3.3 percent; milk protein from 2.2 percent to 5.1 percent and an average of 3.4 percent. A major portion of this variation
includes negative correlations between milk yield and composition (i.e. low yields have higher contents and vice versa). Some goat
milk has low casein contents and unsatisfactory rennet coagulation ability, which aects cheese yield [30].
Stage of lactation
Between morning and evening milking on the same day the gross composition of milk may also change, which again may be
confounded with milk yield. For instance, fat contents of evening goat milk averaged 5.1 percent aer 14 hours of milking interval,
morning milk 5.3 percent aer 10 hours, total protein contents were 3.54 percent versus 3.58 percent, and total solids were 13.94
percent versus 14.30 percent, respectively [35].
Daily variation
ere are also clear seasonal dierences in milk composition of the major and minor components, but they are confounded
with climate and diet eects. Winter climate can aect milk yields and composition, and both are negatively correlated. Winter
feeding is providing usually dierent proportions and qualities of grazing, hays, silage and supplements, which inuence milk
composition considerably [12].
Season
Dierences due to parity, number of lactation or age of animal can be signicant in gross milk composition, but this is also
confounded with milk yield levels [22].
Parity
Type of diet
Udder health
Processing
When milk is consumed as it becomes available from the animal or if its composition is changed in production and processing, a
principal question in the pediatric and popular literature is how adequate is that milk for infant or general human needs [40-42].
Comparative nutritional adequacy
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Many physiological factors can aect milk contents. Among these physiological factors age, seasonal inuence and multiple birth
are common.
Physiological factors
Age: Age is closely related to body size and parity (lactation number) as it aects milk production. Body mass may increase up to
six years of age and decrease thereaer, and milk yield varies similarly, with peak milk yield at between four and eight years. In
the work done on Alpine goats it has been found that the highest yields (960 kg) in second lactations, and the lowest (634 kg) in
seventh lactations [43].
Although the production volume of goat milk is relatively small in total world milk supply, goat keeping has a signicant economic
importance in countries where climatic conditions are not favorable for cattle raising [46,47].
Goat’s milk is the most complete food known which is highly compatible and nourishing natural food. It is so highly nutritious
that it can actually serve as a substitute for a meal. It is also preferred due to its low fat content and its capability to neutralize the
acids and toxins present in the body. Cow milk is mucus forming for many people; however, goat milk is not only non-mucus
forming, but actually helps to neutralize mucus. It is known for its superior in calcium content, in comparison with other animals’
milk and the healing enzymes present in it (http://www.roseofsharonacres.com/raw_goat_milk_benets).
Children with problems digesting cow’s milk may have a viable alternative in raw goat’s milk which is the second best food option,
rst being mother’s milk, that can consume comfortably, even if they are sensitive to cow or other animals milk. In fact, goat’s milk
is very similar to human milk, children who drink goat’s milk tend to remain more satised between meals and sleep through the
night [47].
e vitamin and mineral content of goat’s milk and cow’s milk are fairly similar, though goat’s milk contains a bit more calcium,
vitamin B6, vitamin A, potassium, niacin, copper and the antioxidant selenium. On the other hand, cow’s milk contains more
vitamin B12 and much more folic acid. Since goat’s milk contains less than ten percent of the amount of folic acid contained in
cow’s milk, it must be supplemented with folic acid. For this reason, be sure you get a goat’s milk that is supplemented with folic
acid, which the best brands usually are. Generally, the American Academy of Pediatrics does not recommend the use of goat’s milk
products in infants under one year because they can cause intestinal irritation and anemia. Infants under one year of age who are
allergic to cow’s milk-based formulas, soy formulas or hypoallergenic formulas are sometimes put on goat’s milk formula, but only
with consultation from baby’s doctor or a pediatric nutritionist [49].
Glycerol ethers are much higher in goat than in cow milk which appears to be important for the nutrition of the nursing newborn.
Goat milk also has lower contents of orotic acid which can be signicant in the prevention of fatty liver syndrome. However, the
membranes around fat globules in goat milk are more fragile which may be related to their greater susceptibility to develop o-
avors than cow milk [14] (Table 3 and 4).
Seasonal inuence: Season of kidding can aect milk production and is oen confounded with age eects. Extremely cold weather
can reduce milk production [44]. Goats producing milk are susceptible to heat stress in spite of heat resistant characteristics [45].
Multiple births: Mammary growth during gestation is said to be aected by the number of kids, and this has a subsequent eect
on milk production which is independent of age, body mass and season. Milk production may also be increased in response to
suckling stimuli, but this is not a factor in dairy goats if the kids are taken away and fed by hand [44].
Nutritional Value of Goat Milk
Beyond meeting daily nutrient requirements, it is of special interest that goat milk has unique properties, which distinguish from
cow’s milk and make them a valuable alternative not just for infants, but also for adults and especially nursing mothers [48].
e milk contains vitamins, minerals, electrolytes, trace elements, enzymes, protein, fatty acids and amino acids (especially
tryptophan) that are utilized by human body with ease. Perhaps the greatest benet of goat’s milk, however, is that some people
who cannot tolerate cow’s milk are able to drink goat’s milk without any problems. It is not clear from scientic research studies
exactly why some people can better tolerate goat’s milk; perhaps due to lower in lactose content (7% less from cow milk). In fact,
our body can digest goat’s milk just in 20 minutes while cow’s milk takes 2-3 hours [47].
• Most of the world’s population drinks goat milk.
• Goat milk is more digestible because the fat molecules are a smaller size than those from cow milk – making it easily tolerated
by those with compromised digestive systems.
• Goat milk has less cream separation because of smaller fat molecules.
• Goat milk contains the precursor to vitamin A in the milk fat that allows it to be readily available for use by the body.
• Goat milk is closer to human milk and is more easily accepted especially by those young or frail.
• Goat milk does not form mucous (phlegm) and is better tolerated by asthmatics and those with allergies.
• Goat milk contains more chlorine, uorine, and silicon than any other domestic livestock. Chlorine and uorine are natural
Source: Natures Prescription Milk by Gloria Gilbere, N.D., D.A. Hom., PhD
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Human milk (%)Cow milk (%)Goat milk (%)Nutrient
4.003.673.80Fat
8.909.028.68Solid not fat
6.924.784.08Lactose
1.223.423.33Total nitrogen
1.103.232.90Total protein
0.402.632.47Casein
31.921.039.0Vit A (IU/gram fat)
17.045.068.0Vit B1 (µg/100ml)
3.602.002.00
Vit C (mg ascorbic
acid/100ml)
0.270.700.70Vit D (IU /gram fat)
Source: www.nas.go.ke/livestock/dairy-goat.../nutritive-value-of-goat-milk/
Table 3: Average composition of goat, cow and human milk
e symptoms like gastrointestinal disturbances, vomiting, colic, diarrhoea, constipation and respiratory problems can be
eliminated when goat milk is fed to the infants. Pasteurized goat milk is well tolerated by the infants with gastro intestinal or
respiratory symptoms. Fermented milk forms a so curd when compared to cow’s milk and hence helps in easy digestion and
absorption. Regular intake of goat milk signicantly improves the body weight gain, improved mineralization of skeleton, increased
blood serum vitamin, mineral and haemoglobin levels [13].
Medicinal value of milk
Goats’ milk is a good source of K, an essential mineral for maintaining normal blood pressure and heart function. Since a cup
of goat’s milk contains 498.7 mg of K and 121.5 mg of Na, hence it helps to prevent high blood pressure and protect against
atherosclerosis. It is also a good source of protein, phosphorus, riboavin (vitamin B2) and potassium (http://goodoledays. weebly.
com/benets-of-goats-milk.html).
germicides and uorine assists in preventing diabetes.
• Goat milk contains 2% curd, which precipitates in the stomach. Cow milk is 10% curd.
• Goat milk is tolerated by a compromised/damaged liver because of the smaller fat molecules.
Protein (%)Fat (%)MY (lb)Weight (lb)Height (inch)Breed
3.063.56199013530Alpine
3.293.80171213028LaMancha
3.664.61157213530Nubian
3.023.52207713530Saanen
3.013.35191512026Toggenburg
Table 4: Average size, milk yield (MY) and composition of dairy goat breeds [50]
Additional Uses of Goat Milk
An important component present in goat’s milk is called biorganic sodium. One of the highest sources of biorganic sodium is
goat’s milk. Arthritis is thought to be caused by lack of this mineral. e human stomach stores more sodium than any other organ.
erefore, at least some digestive disturbances are thought to be caused by lack of biorganic sodium. e lack of this mineral
inhibits the stomachs production of needed enzymes. is in turn causes bloating, and even ulcers. e typical American diet
of processed foods, sodas, sugar, and alcohol greatly depletes the body of biorganic sodium (http://www.goodoledays.weebly.com/
benets-of-goats-milk.html).
Lipids: e qualities regarding lipids in the composition of goat milk fat are very signicant at dierentiating the special health
qualities of goat milk. ese are the fat globule size, and the percentages of medium chain fatty acids (http://www.everything-goat-
milk.com/milk-fat.html).
Fat globules in goat milk are smaller than in cow’s milk. is smaller size, combined with the lack of agglutinin, a protein that
causes fat molecules to clump together, and which is present in cow’s milk, has several implications. 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 contribute to the
higher digestibility of goat milk, and the better tolerance of it for individuals with certain digestive disorders (http://www.global
healingcenter.com/natural-health/goat-milk-benets/).
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8
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One of the most important components of goat milk in terms of proven health benets is the percentage of medium chain fatty
acids. e rst three of these Medium Chain Triglycerides (MCT), 6:0, 8:0 and 10:0 are known as caproic, caprylic and capric acid,
respectively. ese three fatty acids comprise 15% of the total of goat milk fat, versus only 5% for cow’s milk. It is also these three
compounds that give improperly handled goat milk its characteristic o-taste and smell. As a whole, goat milk has about twice the
MCT as cow’s milk 35% compared to 17% (http://www.goodoledays.weebly.com/benets-of-goats milk.html).
MCT have the triple eects on the human health; a) lowering cholesterol deposition in the arteries, and b) dissolving and
preventing cholesterol deposits in the gallstones. e health benets of MCT are widely known by the medical community, which
uses them as treatment for a variety of conditions including malabsorption syndrome, coronary diseases, cystic brosis, intestinal
disorders, pre-mature infant nutrition, gallstones, steatorrhoea, chyluria, hyperlipoproteinaemia, childhood epilepsy and many
others (http://www.goodoledays.weebly .com/benets-of-goats milk.html).
Raw milk: It was established that the consumption of raw milk reduces total cholesterol level because of the higher presence of
MCT, 36% in goat milk versus 21% in cow milk, which decreases the synthesis of endogenous cholesterol. It also helps to boost the
immune system. Goat’s milk alkalizes the digestive system and also helps to increase the pH level in the blood stream so prevents
gastric ulcers [51].
Additionally, raw goat’s milk ghts microbes, primarily due to the healthy medium chained fatty acids it contains, such as capric
and caprylic acids. It is very important to note that raw goat’s milk is rich in selenium, a necessary bodily nutrient known for its
immune strengthening and antioxidant properties and also goat’s milk does not produce mucus; it does not stimulate a defense
response from the human immune system. Raw goat’s milk soothes (calm) the digestive tract; people with conditions, such
as bloating, diarrhea, asthma, and irritability may very well be suering from an allergic reaction to cow’s milk (http://www.
naturalnews. com/031586_raw_goats_milk_health.html).
Furthermore, goat’s milk contains less of the enzyme xanthise oxidase. When it is entering the blood stream, this enzyme can cause
tissue scar on the heart that result in the liver supplying more cholesterol in order to protect the heart. Arteriosclerosis can be the
result of this mechanism, and homogenization of milk products has been linked to heart disease [51].
Recently, goat milk consumption and production increases globally as people recognize the advantage of goat milk especially
in the developed nations. It is well known that goat milk has high nutritional value than other species of animals, where there
is adequate browse and water supply and they are mainly raised in rangelands in semi deserts and sub tropic conditions. Goat
has the ability to produce milk of good composition and quality for human consumption. ese compositions of milk are fat,
protein, ash, vitamins, lactose and enzymes. Although it is known that goat can produce milk which have high nutritional value
and composition, various factors including breed, nutritional status, udder size and shape, body weight and litter size aect the
composition and the contents of the milk. Dierent inuencing factors that cause variation to the milk content are genetics, litter
size, season, stage of lactation, parity, daily variation, type of diet, physiological status, udder health and physiological factors.
Moreover, it also has medicinal value for human being and is healthy alternative to cow’s milk that may be more easily digested
than regular cow’s milk, especially to children and those who have sensitive stomachs to other animals’ milk. Goat milk lacks folic
acid and it does not recommend for infants under one year because it can cause anemia. Goat milk also has a higher renal solute
load compared to cow’s milk and can place stress on an infant’s kidneys. is milk has been found to cause metabolic acidosis and
intestinal irritation when fed to infants in the rst month of life.
Conclusion and Recommendations
From the above conclusion the following recommendations were forwarded:
• It is valuable to be aware of the factors that are aecting the composition and nutritional value of caprine milk as the composition
is very important to human beings
• It is very important to be aware about the nutritional value of goat’s milk
• Peoples should be aware of the health benets of consuming goat milk
• e government should participate in the animal and human health care, and developing the sector goat production since it very
important to improve the health of the population
• Studies should be conducted on impact of higher chlorine content of Goat milk for under one year infants.
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... Несмотря на давние традиции применения козьего молока в питании детей и взрослых, для производства смесей козье молоко стало использоваться относительно недавно, около 20 лет. Этому способствовало активное изучение особенностей состава козьего молока в сравнении с молоком других видов животных, в первую очередь с коровьим молоком, и грудным молоком [5]. ...
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