Goat Milk: A Nutritional Resource for Health and Development

Dr. Pooja Rani ¹ and Dr. Rohit Solanki²

¹PhD Scholar – Division of Livestock Products Technology (ICAR-IVRI)

² PhD Scholar – Division of Animal Genetics and Breeding (ICAR-IVRI)

Email Address – Poojajaglan001@gmail.com

Abstract

The goat, frequently termed the “poor man’s animal,” plays a pivotal role in the global livestock economy, particularly in India, which boasts the world’s second-largest goat population (148.88 million as of 2019). This paper examines the nutritional profile, health benefits, and therapeutic potential of goat milk as a superior alternative to cow and human milk. Goat milk is characterized by its high bioavailability, naturally homogenized fat globules, and a unique protein structure making it more digestible and less allergenic. Analysis reveals a robust mineral profile, notably higher in selenium, calcium, and potassium compared to cow milk. Furthermore, the presence of sialic acid and seleno-proteins underscores its role in infant brain development and immune enhancement. Goat milk serves as a significant dietary intervention for dengue fever management by mitigating oxidative stress and supporting platelet health through its high selenium content. Despite these benefits, goat milk remains under-commercialized. This study concludes that enhancing research and public awareness is essential to leverage goat milk for food security and poverty alleviation in developing regions.

INTRODUCTION

Goat is also known as poor man’s animal. India occupies second position in terms of goat population. In 2019, (20^th Livestock census) there were 148.88 million goats in the country, an increase of 10.14% from the previous census. Goats make up about 27.8% of total livestock. The demand for milk and milk products is rising in the country as a result of the constantly growing human population. Goats are an essential part of the livestock because they offer numerous advantages for small communities, including low maintenance costs, quick reproductive cycles, minimal feed requirements, and the ability to produce a steady supply of milk in quantities ideal for daily household use. Additionally, goats are highly adaptable to various climates and terrains, making them a versatile livestock option in diverse environments. Due to these characteristics, goats play a crucial role in food security and poverty alleviation in many rural and developing regions around the world. Goat milk has been recommended as an ideal substitute for cow milk and human milk

Composition of goat milk

There are many factors like parity, season, breed, stages of lactation, nutritional and environmental which affect the composition of goat milk. Water content of Goat milk is about 86-88%. Fat content in goat milk typically ranges between 4-5.5%, with a majority being saturated fatty acids (approximately 65-70%), and the rest comprising monounsaturated (20-25%) and polyunsaturated fatty acids (5-10%). Goat milk is also rich in protein, containing around 3-4%, with a higher proportion of casein (~80%) compared to whey proteins (~20%). Its lactose content, ranging from 4.1-4.9%, is slightly lower than that of cow’s milk.

The mineral content of goat milk is higher than that found in human or cow milk, ranging from 0.70 to 0.85%. The mineral content of goat milk like calcium (120-150 mg/100 ml), phosphorus (95-120 mg/100 ml), magnesium (13-20 mg/100 ml), potassium (140-200 mg/100 ml), and sodium (30-50 mg/100 ml). In goat milk more than 27% selenium is present as compared to cow milk.

In terms of vitamins, goat milk offers Vitamin A (0.06-0.08 mg/100 ml), Vitamin D (0.02-0.1 µg/100 ml), Vitamin B12 (0.05-0.1 µg/100 ml), riboflavin (0.15-0.2 mg/100 ml), folate (1-2 µg/100 ml), and Vitamin C (1-3 mg/100 ml). A distinctive feature of goat milk is its naturally homogenized fat, characterized by smaller fat globules. Additionally, goat milk has a slightly more alkaline pH (6.4-6.7) compared to cow’s milk.

Table 1: Difference in composition between goat milk and cow milk

 Table 2: Composition of Goat milk

Health benefit of Goat milk

Goat milk offers numerous health benefits, making it an alternative to cow’s milk, particularly for those with dietary sensitivities. It is easier to digest due to its smaller fat globules and lower alpha-S1-casein content. This can be particularly beneficial for digestive health with enrichment of essential nutrients such as calcium, magnesium, potassium, and phosphorus, goat milk supports bone health and metabolic functions. It also provides higher levels of vitamins like Vitamin A and riboflavin (Vitamin B2).

With slightly less lactose than cow’s milk, goat milk is a better choice for those with mild lactose intolerance. More bioavailability of nutrient in goat milk, meaning they are more easily absorbed by the body. Goat milk’s different protein structure, with less allergenic alpha-S1-casein, makes it suitable for individuals with cow’s milk protein allergies. Its high Vitamin A content benefits skin health and may help with conditions like acne. Some research suggests that goat milk has anti-inflammatory properties that can reduce gut inflammation and promote digestive health. Being alkaline-forming, it helps maintain a healthy pH balance in the body, and its natural homogenization provides a smoother texture that is easier to digest. Overall, goat milk is a nutritious and easily digestible option, particularly for those with lactose intolerance, cow’s milk allergies, or digestive health. Sialic acid in colostrum and milk of goat is essential for infant brain development and immune enhancement, with its profile closely matching that of human milk

Role of Goat milk in dengue fever

Goat milk is often recommended to dengue patients to help maintain body fluid balance, especially since platelet transfusion is frequently not an option. In goat milk more than 27% selenium is present as compared to cow milk. Due to its high content of Selenoproteins in goat milk which possess strong antioxidant properties. These proteins help protect cells from damage caused by oxidative stress, a condition that worsens during dengue. By providing a natural source of Selenium, goat milk enhances the immune system, which is crucial for fighting the virus. The consumption of goat milk and its products helps reduce oxidative stress and supports the immune response, making it a valuable dietary option in the management of dengue fever.

Conclusion and Future Prospects

Goat milk, with its highly bioavailable proteins, fats, vitamins, and minerals, is well-suited for infant nutrition and offers significant benefits in addressing malnutrition and disease, particularly in developing countries like India, where poverty levels are high. Given its high nutritional value and the low cost of maintaining and managing dairy goats, promoting goat milk could be a valuable strategy in these regions. However, despite its potential, the commercialization and utilization of goat milk remain underdeveloped. There is a need for increased research and awareness within the scientific community to explore and promote the commercialization of goat milk in developing countries, unlocking its potential to improve public health and economic outcomes.

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