Exploring the biochemical constituents of goat milk

Abstract

Goat milk is a healthy food for both young and old. It plays a prominent role in maintenance of health and normal physiological functions. The advantages of goat milk over cow milk are due to its superior composition and variations in lipids, casein, and other micro-constituents. Compared to cow's milk, goat's milk is possessing higher essential nutrients. Its nutritional value is enhanced by the package of micronutrients such as vitamin A, thiamine, riboflavin, vitamin B5, calcium, phosphorus, zinc, potassium, selenium and potassium in greater amounts than cow's milk. Fascinatingly goat milk is found easily digestible in the infants and less allergic than cow’s milk, making it perfect to them. Easier digestibility can be attributed to the presence of higher short and medium-chain fatty acids and for the absence of agglutinin. These will prevent the fat globules from accumulating and clustering. Goat milk has been recommended as an alternative for patients allergic to cow milk. The lower lactose content in goat milk makes it to get easily absorbed by the human digestive system than cow's milk. The milk of the goat has got more remarkable lactose absorption ability than cow's milk, fewer people experience the discomfort of lactose intolerance by drinking it. This review also emphasizes on the anti-cancerous effects of goat milk on human colorectal, mammary gland, and skin cancer cells; treating them has been shown to reduce cancer cell viability by 70% to 90%. In addition to it goat milk is exhibiting anti-inflammatory, immunostimulatory and anti-microbial properties. So, there is a need to create awareness to the consumers on the nutritional and healthier properties of goat milk and thereby promoting goat farmers in India.