Advances in dairy Research
Open Access

Abstract

Goat Milk as a Healthy Dietary Source and Nutrition for Humanity

George F. W. Haenlein* and Young W. Park

Goat milk constitutes 2.4% of the total world milk production while more than 85% of the total global milk supply comes from cows and these are the most important dairy species for human consumption. Ironically an increasingly large number of people appear to consume goat milk and its products compared to other dairy species on a global scale. Among the developing countries with large population sizes and concomitant high rates of under nutrition and malnutrition, the populations of goats have increased in numbers with relatively higher growth rate than any other domestic dairy species. Therefore, like cow milk, goat milk seems to be an equally important and in fact a healthy alternative source of milk and milk products to meet the emerging challenges of malnutrition among developing countries with rising populations. If intensive management practices are followed, then goat farming, particularly of milk producing goat species, could be profitable regardless of the country. Goat farming and preference to goat milk have at least three important and valid reasons. They are: Goats are more adaptable to harsh climatic and geological conditions when compared to other domestic milk producing mammals. They are easier to rear and cost-effective to maintain particularly by women and children when compared to other milk producing mammals. Goat milk has superior health and nutritional attributes than milk from other dairy sources. Goat milk and its products including cheese and yoghurt are valued in entire dairy industry of the developed countries as they provide gourmet foods to connoisseur consumers. Goat milk and its products have high health relevance and can function as an alternate dietary dairy source for persons with milk allergies and other gastrointestinal disorders. The preferable nutritional composition and thus the therapeutic properties of the goat milk are not only due to the superior milk protein quality and mineral composition but are also due to the differences in its lipid and its fatty acid composition. Goat milk has higher proportions of short and medium chain fatty acids; beneficial bioactive peptides and the natural quantities and ratios of certain minerals such as calcium, magnesium and phosphorus; as well as polyamines, nucleoside and nucleotide and several metabolically functional components and minor compounds which are found to be beneficial for child growth, health maintenance and over all well-being of humans. Therefore, goat milk has made three important and historical contributions to the nutrition, economy and well-being of entire mankind in the form of (i) dietary source for human consumption, (ii) dairy food of specialty gourmet interest and (iii) medial and therapeutic applications.

Published Date: 2024-06-12; Received Date: 2020-06-30