Review: Goat milk and its nutraceutical properties

Abstract

Goats produce about 2% of the world’s total annual milk supply. Even some goats are bred for milk only. Goat's milk accounts for 65 percent to 72 percent of all milk consumed worldwide, since goats are easier to keep than cows, and goat milk is a high amount of calories, protein, and lipids. Many people in many places prefer goat milk to cow milk because it is thicker and creamier. In addition to this, goat milk has more nutrients that offer a lot more health benefits such as easy digestion, low risk of milk allergies, and cardiovascular advantages. Magnesium, potassium, calcium, phosphorus, protein, and vitamin A are all abundant in goat milk. It aids in the treatment of health issues including cataracts, certain types of cancer, and measles. Goat milk is not only a specialty beverage, but it can be a better option than cow or plant milk because it has a variety of benefits. In this review, a brief composition of goat milk, and some of its nutraceutical powers are explored.