Goat Milk – Chemistry and Nutrition

Interest in dairy goats and goat milk products is a part of the recent trend in health food demand and consumption in developed countries as well as a renewed interest in goat milk as a substitute for those who suffer from allergies or intolerance against cow milk. The major nutrient composition, flavor, and appearance of goat milk resemble cow milk, but goat milk has its unique chemical, biochemical, physical, and nutritional characteristics compared to cow and other species milk. Goat milk contains slightly less total casein, but higher non-protein nitrogen than the cow counterpart. The most remarkable difference in basic composition between goat (or cow) milk and human milk exists in protein and ash contents. The α-lactalbumins play an important role in milk biochemistry, since they are part of the lactose-synthetase enzyme involved in synthesis of lactose.

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