Physico-Chemical Properties of Goat Milk

Goat milk has been traditionally valued for its high nutritional and biological properties, offering significant health benefits. Despite these advantages, it remains underutilized compared to cow milk due to limited processing technologies and low awareness. Existing studies insufficiently address the comparative physico-chemical properties of goat milk relative to human and cow milk, particularly in the context of nutritional optimization. This study aims to conduct a comparative analysis of the physico-chemical composition of goat, cow, and human milk to highlight goat milk’s unique qualities and its potential in human nutrition. The results show that goat milk surpasses cow milk in fat, protein, and mineral content, with smaller fat globules aiding digestibility. It also contains more vitamins A, C, and niacin, and demonstrates bactericidal properties, remaining fresh longer at room temperature. The study reveals that goat milk forms finer curd particles in the stomach and is naturally homogenized, making it particularly beneficial for infants, the ill, and during recovery periods. These findings underscore goat milk's potential as a superior alternative in infant and clinical nutrition and call for further development of technologies for its wider application in the food industry.