nutritional and medicinal importance of goat milk (original) (raw)

Goats play an important role in livestock industry having adaptability to harsh climates, which make them suitable for landless and marginal farmers. The contribution of goats in supplying milk and milk products is high and it has significant role in rural economy and health. Goat's milk is the most highly consumed milk in many other parts of the world and it is delicious as well as extremely nutritious. It has vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. Goat's milk has a similarity to human milk that is unmatched in bovine (cow) milk and has several medicinal values. Medium chain triglycerides (MCT) and proteins, which are more in goat milk, have been recognized as unique lipid and protein with unique health benefits. The soft curd of goat milk may be an advantage for adult humans suffering from gastrointestinal disturbances and ulcers. Goat milk is important for prevention of cardiovascular disease, cancer, allergy and microorganism and used for stimulation of immunity. Goat milk is recommended for infants, old and convalescent people. The consumer acceptance of goat milk and its products is reported to be excellent. Despite this fact, goat has remained neglected in research and development. Goat now has to be fully exploited to get maximum benefit, particularly meat, milk and milk products having medicinal and nutritional values.