NUTRITIONAL & MEDICINAL VALUE OF GOAT MILK
Post no-1330 Dt 23/07/2019
Compiled & shared by-DR RAJESH KUMAR SINGH ,JAMSHEDPUR, 9431309542,rajeshsinghvet@gmail.com
Although the production volume of goat milk is relatively small in total world milk supply, goat keeping has a significant economic importance in countries where climatic conditions are not favorable for cattle raising . 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. Children with problems digesting cow’s milk may have a viable alternative in raw goat’s milk which is the second best food option, first 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 satisfied between meals and sleep through the night 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 . The 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 benefit 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 scientific 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 . • 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, fluorine, and silicon than any other domestic livestock. Chlorine and fluorine are natural Nutrient Goat milk (%) Cow milk (%) Human milk (%) Fat 3.80 3.67 4.00 Solid not fat 8.68 9.02 8.90 Lactose 4.08 4.78 6.92 Total nitrogen 3.33 3.42 1.22 Total protein 2.90 3.23 1.10 Casein 2.47 2.63 0.40 Vit A (IU/gram fat) 39.0 21.0 31.9 Vit B 68.0 45.0 17.0 1 (µg/100ml) 2.00 2.00 3.60 Vit C (mg ascorbic acid/100ml) Vit D (IU /gram fat) 0.70 0.70 0.27
Source: www.nafis.go.ke/…/dairy-goat.…/nutritive-value-of-goat-milk/ Table 3:
Average composition of goat, cow and human milk The 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 soft curd when compared to cow’s milk and hence helps in easy digestion and absorption. Regular intake of goat milk significantly improves the body weight gain, improved mineralization of skeleton, increased blood serum vitamin, mineral and haemoglobin levels . 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, riboflavin (vitamin B2) and potassium . germicides and fluorine 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. Breed Height (inch) Weight (lb) MY (lb) Fat (%) Protein (%) Alpine 30 135 1990 3.56 3.06 LaMancha 28 130 1712 3.80 3.29 Nubian 30 135 1572 4.61 3.66 Saanen 30 135 2077 3.52 3.02 Toggenburg 26 120 1915 3.35 3.01 Table 4: Average size, milk yield (MY) and composition of dairy goat breeds
Additional Uses of Goat milk
Medicinal value of milk—-
The 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 soft curd when compared to cow’s milk and hence helps in easy digestion and absorption. Regular intake of goat milk significantly improves the body weight gain, improved mineralization of skeleton, increased blood serum vitamin, mineral and haemoglobin levels 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, riboflavin (vitamin B2) and potassium .
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 . Lipids: The qualities regarding lipids in the composition of goat milk fat are very significant at differentiating the special health qualities of goat milk. These are the fat globule size, and the percentages of medium chain fatty acids . Fat globules in goat milk are smaller than in cow’s milk. This 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 .
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% . 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 . 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 . Additionally, raw goat’s milk fights 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 suffering from an allergic reaction to cow’s milk . 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 .
5 reasons to consider raw goat’s milk
When comparing milk from cows and goats, it’s clear that there are key differences in terms of nutrition, composition and overall health effects. When choosing raw goat’s milk, the associated benefits are even greater. This is because the process of pasteurization ends up destroying key enzymes, vitamins and minerals, whereas all of these nutrients remain 100 percent active when consumed raw.
If you have been contemplating whether or not you and your family should make the switch, here are five key benefits that may help influence your decision.
1. Increased digestibility
There’s a number of reasons why consumers experience more optimal digestion when drinking goat’s milk:
• In comparison to cow’s milk, raw goat’s milk contains less alpha-s1-casein, a protein found in milk that has been identified as an allergen. In turn, goat’s milk offers a softer curd, leading to greater digestive health support.
• Although the fat content is similar between the two types of milk, the fat globules from goat’s milk are much smaller, making it easier for your body to digest.
• It also contains less lactose, which may be ideal if you suffer from a sensitivity.
2. Beneficial vitamins, minerals and enzymes
As mentioned, raw milk maintains its nutritional value, offering key enzymes, vitamins, and minerals. In fact, when consuming raw goat’s milk, you benefit from 50 nutrients, including vitamins A, C, B-complex vitamins, amino acids, fatty acids, zinc, calcium and much more.
Natural enzymes such as lipase, lactase and phosphatase help your body metabolize essential nutrients. For example, phosphatase allows your body to better absorb the calcium content of milk and since these enzymes are so delicate, they only remain intact within raw milk.
It also offers more oligosaccharides than cow’s milk, providing an amount that’s similar to human milk. These beneficial probiotics support the growth of beneficial bacteria, promoting positive gut health. After all, raw milk is essentially a “living” food, offering health-promoting components that would otherwise be destroyed by heat during pasteurization.
3. Alkaline-forming to help balance the body
Unlike cow’s milk, as well as the majority of animal and dairy products which are acid-forming, goat’s milk is alkaline. When your body is acidic, this is when disease and other damaging conditions are able to thrive, due to increased inflammation. You can directlyinfluence your body’s pH by changing your eating habits.
4. Contains more beneficial medium-chain fatty acids
When consuming goat’s milk, you benefit from more essential fatty acids — offering around 30 to 35 percent medium-chain fatty acids — in comparison to 15 to 20 percent in cow’s milk. In fact, the fat composition of goat’s milk is one of the most important components regarding its nutritional quality.
Medium-chain fatty acids have been shown to increase energy without being deposited as fatty tissue. In addition, they have been shown to reduce overall cholesterol by preventing and dissolving cholesterol deposits. Meaning, goat’s milk is naturally superior in terms of medium-chain fatty acids, which can be enhanced even further when goats are pasture-raised.
5. Less allergenic
Although goat’s and cow’s milk share similar proteins, goat’s milk has been widely studied based on its level of tolerance among children. As stated in a study, published in Bioinformation, approximately 26 percent of children suffer from a cow milk protein allergy. Within clinical studies, when treated with goat’s milk, 93 percent of children with a cow’s milk allergy displayed positive results.
While studied in 38 children over a five-month period, it was found that those who drank goat’s milk surpassed those drinking cow’s milk in terms of weight gain, skeletal mineralization, height, and blood serum levels of niacin, riboflavin, calcium, vitamin A, hemoglobin and thiamin.
