Exploring the health benefits of goat milk

Exploring the health benefits of goat milk

(Siddharth Chaure and Bhagyashree Kamble)  

(Post Graduate in Livestock Production and Management

Ph.D. in Animal Genetics and Breeding)

*Corresponding author email: kamblira27@gmail.com / kamblebm23@gmail.com

 Abstract

The nutritional and functional qualities of goat milk are unique, and have become increasingly popular in recent years. Compared to cow milk, goat milk contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk have several health benefits, including immunomodulatory effects, allergy management, anti‐inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Several products made from goat milk are available in the market, including yoghurt, ice cream, fermented milk, and cheese. The marketing potential of goat milk and its products is immense. Creating awareness among people regarding the functional benefits of goat milk and its products and improvement in goat breeds for increased production is needed to get maximum benefit.

Keywords: Goat milk, nutritional properties and health benefits

Introduction

Goats were among the first domesticated animals. Goats are often termed as the “Poor man’s cow” due to higher prolificacy and less initial investment (MacHugh and Bradley, 2001). Goat milk and milk products are increasingly preferred for their health and nutritional benefits. The cisternal milk accounts for up to 80% in dairy goats that is why we can draw milk at any time from goat because there is no oxytocin reflex is required in case of goat for a letdown. Tiwari et al. (2022) stated that goat’s milk is a valuable source of nutrition, especially in regions where cow’s milk is not easily accessible or commonly consumed. Studies suggest that goat milk may have a positive effect on the bioavailability of minerals, particularly iron and calcium. In addition, goat milk have been shown to be less allergenic than cow milk proteins, making them a suitable alternative for individuals with cow’s milk sensitivities. The top Asian countries contributing to the global goat milk production in 2020 were India, Bangladesh, Pakistan, Turkey and Indonesia (FAOSTAT, 2022).

General properties of goat milk

Goat milk possesses the following properties:

Fresh goat milk has a mild sweet flavour and is white and opaque (Park, 2010). It acts as antioxidant. It boosts the immunity. When compared with cow milk, goat milk has more protein while the lactose is slightly lower. All essential amino acids are present in goat milk, making it a good source of complete protein (Alferez et al., 2001). It also acts as prebiotics.

Health benefits of goat milk

Goat’s milk is a nutritious food, rich in proteins, vitamins, minerals, and other essential nutrients Yadav et al., 2016. In particular, the proteins found in goat’s milk have been shown to have numerous health benefits.

1. Goat milk has less lactose than cow milk; people who suffer from mild to moderate lactose intolerance can switch to goat milk.
2. Goat milk contains natural antacids and alkaline minerals. It does not cause issues like constipation or acidity and is good for people with poor digestion.
3. Goat milk can be used for getting a healthy weight gain since it has more calories per serving (Razafindrakoto et al., 1994).
4. Goat milk contains lactic acid, which promotes thicker and smoother skin by helping get rid of dead skin cells.
5. Good amount of A2 beta-casein is present in goat milk which is comparable to human breast milk and it helps in the prevention of inflammatory diseases, such as colitis, irritable bowel syndrome, etc.
6. Presence of small fat globules in goat milk makes softer curd which makes it easier to digest as compared to the cow milk.
7. High levels of vitamin A found in goat’s milk can help to reduce the appearance of wrinkles, clear up acne, and generally improve the condition of your skin.
8. Conjugated linoleic acid (CLA), which is abundant in goat milk (Jirillo et al., 2010), reported to have anti-carcinogen effects in animal models of colon and mammary cancer as well as against human melanoma, colorectal and breast cancer in vitro models (Palombo et al., 2002).

Precautions and side effects of goat milk

Like any kitchen staple, goat milk can also cause some side effects to your body. So avoid raw goat milk consumption. In extreme cases, it may also lead to death. Some of the common side effects of consuming raw goat milk are as follows: Diarrhea, Nausea, Vomiting, Dysentery and food poisoning.

Conclusion

Goat’s milk is an excellent source of nutrients, and its by-products are considered a delicacy in many countries. As such, these products have gained market size due to the greater knowledge of goat’s milk chemical composition, which is rich in high biological value proteins, essential fatty acids, high mineral bioavailability and vitamin content.

References

1. MacHugh, D.E. and Bradley, D.G. (2001). Livestock genetic origins: Goats buck the trend. Proceedings of the National Academy of Sciences,98(10):5382-5384.
2. Food and Agriculture Organization of the United Nations (FAO). Food and Agriculture Organization of the United Nations statistical databases. http://faostat.fao.org. 31 December, 2022.
3. Park, Y.W. (2010). Goat Milk: Composition, Characteristics. In: Pond, W.G. and Bell, N. (eds.), Encyclopedia of Animal Science, Edn 2, CRC Press, Taylor and Francis, Florida,
4. Alferez, M.J.M., Barrionuevo, M., Aliaga, M., Sanz-Sampelayo, I., Lisbona, M.R. and Robles, F. (2001). Digestive utilization of goat and cow milk fat in malabsorption syndrome. Journal of Dairy Research, 68: 451-461.
5. Razafindrakoto, O., Ravelomanana, N., Rasolofo, A., Rakotoarimanana, R.D., Gourgue, P., Coquin, P., Briend, A. and Desjeux, J.F. (1994). Goat’s milk as a substitute for cow’s milkinundernourishedchildren:arandomizeddouble-blindclinical trial. Pediatrics, 94(1): 65-69.
6. Jirillo, F., Martemucci, G., D’Alessandro, A.G., Panaro, M.A., Cianciulli, A., Superbo, M., Jirillo, E. and Magrone, T. (2010). Ability of goat milk to modulate healthy human peripheral blood lymphomonocyte and polymorphonuclear cell function: In-vitro effects and clinical implications. Current Pharmaceutical Design, 16: 870-876.
7. Palombo, J.D., Ganguly, A., Bistrian, B.R. and Menard, M.P. (2002). The anti- proliferative effects of biologically active isomers of conjugated linoleic acid on human colorectal and prostatic cancer cells. Cancer Letters, 177: 163-172.
8. Tiwari, G. , Chauhan, A. , Sharma, P. , & Tiwari, R. (2022). Nutritional values and therapeutic uses of Capra hircus milk. International Journal of Pharmaceutical Investigation, 12(4), 408–417.
9. Yadav, A. K. , Singh, J. , & Yadav, S. K. (2016). Composition, nutritional and therapeutic values of goat milk: A review. Asian Journal of Dairy and Food Research, 35(2), 96–102.

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