Goat Milk

Goat milk are highly valued due to some differences in its Physico-Chemical characteristics.

For that reason, it is used in nutrition of children, the elderly and breastfeeding women.

Several characteristics of goat milk:

The acidity and density of fresh goat milk is 6.4-10 SH and 1.028-1.041 g/ml, respectively.

Goat milk is more easily digested owing to the smaller size of its fat globules and different casein types. It is hypothesised that due to the differing casein and coagulation properties, goat milk would be digested more rapidly.

Goat milk is a rich source of short- or medium-chain fatty acids and saturated fatty acids, including caprylic, capric and caproic acid.

These components have curative effects on patients with disorders of absorption and metabolism, cholesterol and malnutrition.

These components cause Goat milk to possess an off-flavor.

That smell and taste become strong in cases of poor barn conditions.

Goat milk contains high amounts of essential fatty acids which are important for breastfeeding women.

Several factors influence goat milk production on an industrial scale. Most important of them is lactation period which changes 6 to 7 months and therefore milk production depends on the season.

Goat milk supplies more Vitamin A. The Vitamin A in goat milk is not in the form of beta-carotene as it is for other types of milk. This different form of Vitamin A is what makes goat milk whiter in color than other types of milk.

It coagulates faster with rennet.

The higher percentage of the small size fat globules is responsible for the poor creaming ability of goat milk.

Smaller fat globules provide a better digestion and goat milk is preferred in infant feeding.

Goat’s milk is known to be deficient in vitamin B12, this may cause anemia.

Although the protein content of both cow and goat milk is between 3-3.5%, the casein fractions are different from each other.