Nutritional and nutraceutical properties of goat milk - A review

Abstract

Goat is known as poor man’s animal. The fat globules are smaller in goat milk, which makes it easily digestible. Polyunsaturated fatty acids in goat milk fat, is mainly responsible for anticancerous behavior of goat milk. Although protein is somewhat low in goat milk than cow milk, the digestibility of goat milk protein is higher compared to cow milk protein. Taurine present in goat milk, reported to have inhibitory action on cardiovascular disease, hypertension and leads to synthesis of essential amino acids. Goat milk contains higher amount of minerals and vitamins as compared to cow milk along with greater bioavailability in human intestine. Goat’s milk contains less lactose than cow’s milk, which is beneficial to lactose intolerance patients. Higher selenium concentration in goat milk, results platelet regeneration in dengue fever. Bioactive peptides released during fermentation and in-vitro digestion reported to produce antioxidant and antimicrobial peptides. Sialic acid present in caprine milk is also reported to fast brain development. As compared to milk of other milch animals, goat’s milk has great potential to prevent various diseases. Beside nutritional properties, goat milk possesses potent nutraceutical properties, makes it most suitable for infants, older and convalescent people.  In this review strong nutraceutical power of caprine milk is briefly explored.