Review on Medicinal and Nutritional Values of Goat Milk (original) (raw)

nutritional and medicinal importance of goat milk

review paper, 2019

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.

Composition, nutritional and therapeutic values of goat milk: A review

Asian Journal of Dairy and Food Research, 2016

Goat is one of the main contributors of milk and meat products. Goat milk is different from cow and human milk in composition, nutritional and therapeutic attributes. The compositional differences are of significance in indicating the technological suitability for goat milk processing and its products. The differences in composition of cow milk and goat milk may result into the products with different sensory characteristics, nutritional and therapeutic values. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B<sub>12</sub> and folate contents are less. Goat milk is recommended for infants, old and convalescent people. Three fatty acids <italic>viz.</italic>, caproic, caprylic and capric have great medicinal values for patients suffering from a variety of ailments. Further, it is worthwhile to compare the milk of goats with that of cows and note benefits or limitations which may result from differences found. Goa...

Nutritional and Health Profile of Goat Products: Focus on Health Benefits of Goat Milk

InTech eBooks, 2018

Goat (Capra hircus) is one of the main sources of milk and meat products for human consumption. Goat milk differs from cow and human milk in both composition and nutritional properties. Goat milk and other goat-derived products contain several bioactive compounds that might be useful in patients suffering from a variety of chronic diseases. Several peptides, fats, and oligosaccharides present in goat's milk can be potentially useful in cardiovascular disease, metabolic disorders, neurological degeneration, or in promoting intestinal health. They have also shown chemopreventive properties in cancer. In addition, the oligosaccharides present in goat's milk have immunomodulatory properties, prevent adhesion of pathogenic bacteria, and have prebiotic, probifidogenic effects. Due to its potential health benefits, goat milk is particularly recommended for infants, older adults, and convalescing people. This chapter gives an overview of the biological activities of goat products and the effects of peptides, fats, and oligosaccharides present in goat milk on pathogenic bacteria, as well as their ability to regulate immunological, gastrointestinal, hormonal, and neurological responses in humans.

Review: Goat milk and its nutraceutical properties

International Journal of Applied Research

Goats produce about 2% of the world's total annual milk supply. Even some goats are bred for milk only. Goat's milk accounts for 65 percent to 72 percent of all milk consumed worldwide, since goats are easier to keep than cows, and goat milk is a high amount of calories, protein, and lipids. Many people in many places prefer goat milk to cow milk because it is thicker and creamier. In addition to this, goat milk has more nutrients that offer a lot more health benefits such as easy digestion, low risk of milk allergies, and cardiovascular advantages. Magnesium, potassium, calcium, phosphorus, protein, and vitamin A are all abundant in goat milk. It aids in the treatment of health issues including cataracts, certain types of cancer, and measles. Goat milk is not only a specialty beverage, but it can be a better option than cow or plant milk because it has a variety of benefits. In this review, a brief composition of goat milk, and some of its nutraceutical powers are explored.

Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review

Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates on goat milk composition compared to other types of milk. It is also an overview of goat milk production, properties, nourishment value, applications in dairy products and potential health benefits. Goat milk composition and its characteristics are slightly different from other types of milk and can be utilized to manufacture many dairy products. Fresh goat milk and goat milk products (e.g., yogurt and kefir) were found to provide various potential health benefits, such as anti-inflammatory, preventing cardiovascular disease, anti-diabetic and antihypertensive, strengthening bones, boosting immunity and improving metabolism.

Nutritional and Health Aspects of Goat Milk Consumption

2015

Goat milk has become more popular world-wide in recent years. This new interest could be partially explained by the unique sensorial properties of goat milk products, which are characterized by a specific and typical ‘goat’ flavour. Goat milk differs from bovine milk in a number of ways. It has more free amino acids, and its unique casein precipitates more readily into finer particles than cow milk. The higher amounts of short-chain fatty acids present are partially responsible for the distinct flavour of goat milk. It is reported that the bioavailability of Zn is enhanced by goat milk in comparison to cow milk. Also goat milk has high carnitine content, and is distinguished by its high chloride and potassium contents. Several characteristics of goat milk are currently the focus of increased research interest. In this study, advantages and disadvantages of goat milk consumption were reviewed.

Production Potential, Nutritive Value and Nutraceutical Effects of Goat Milk

Journal of Animal Health and Production, 2021

Goat is the choice of a poor farmer because they can easily adaptable, least cost in farming and low agricul- ture land. There are more than 500 different goat breeds in the world. Among these many are popular for their milk production potential and known as dairy goats. The most famous dairy goat breeds of Pakistan are Kamori, Beetal and Pateri. Kamori is considered as the cow of the poor farmer as it is good in milk production. The goat milk is well known for its unique characteristics to include an alternative for cow milk allergen people, easily digestible for infant, buffer capacity and higher content of mineral zinc, iron and magnesium. Caprine milk shows the therapeutic effects of various conditions such as anaemia, asthma, stomach ulcer, constipation, insomnia and neurotic indigestion. Novel an- giotensin-converting enzyme inhibitory proteins released by gastric pepsin of goat milk caseins and whey proteins have been proved as a potent candidate against hypertension and associated diseases. Goat milk also utilized for preparing value-added milk products to include cheese, butter, paneer, ghee and ice cream. This review was designed to focus on the goat population, milk yield, milk products, nutraceutical effects and characteristics of goat milk.

Importance of Goat Milk

Journal of Food Science and Technology Nepal, 2014

Goats are important component of 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 milk contains higher amount of Ca, Mg and P than cow and human milk. Medium Chain Triglycerides (MCT) which are more in goat milk have been recognized as unique lipid 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 recommended for infants, old and convalescent people. The consumer acceptance of goat milk and its products is reported to be excellent. Goat cheese production in Nepal is coming up in a big way which will prove to be a boon to Nepalese cheese industry. Despite this fact, goat has remained neglected in research and development. Universally recognized as ‘poor man’s cow’, goat now ha...

Bioactive Properties of Goat Milk: It’s Hypoallergenic, Nutritional and Therapeutic Significance:

This paper reviewed researches on bioactive properties of goat milk: it’s hypoallergenic, nutritional and therapeutic significance. Dietary proteins of animal or plant foods can provide rich sources of biologically active peptides. Once bioactive peptides are liberated by digestion or proteolysis, they may impart in the body different physiological effects on the gastrointestinal, cardiovascular, endocrine, immune, and nervous systems. However, the original macromolecular proteins such as cow milk caseins and whey proteins can cause allergic responses to certain individuals. Goat milk, on the other hand, has been known for its hypoallergenic and therapeutic properties inhuman nutrition and health, suggesting that Caprine milk may possess certain bioactive and metabolically active components that may be unique to this species’ milk. Considering the bioactive components in milk, the hypoallergenic properties of goat milk are of great importance to human health and medicine. This premise has been of continuous keen interest to goat milk producers and consumers, especially in recent years in developed countries. Goat milk also exhibits significant nutritional and therapeutic functions in abnormal or disease conditions of human nutrition and health, due mainly to some of its biologically active compounds. Goat milk recommended as a “useful alternative to cow milk” because Caprine milk apparently has certain growth factors and bioactive components, which may not be equally available in bovine milk.