In gross characterization of milk fat, goat milk contains 97-99% of free lipids and 1-3% bound lipids of total fat.
One of the most important contributions of goat milk to human nutrition is the calcium and phosphate that it supplies. Goat milk contains about 1.2 g calcium and 1 g phosphate per liter; these concentrations are similar to those in cow milk.
Fat is up to 99 % glycerides and steroids. Free lipids of goat milk contained 96.8% triglycerides, 2.2% diglycerides and o.9% monoglyceride, whereas bound lipids contained 46.8% neutral lipids and 53.2% polar lipids.
Fat globules are smaller and probably one of the reasons for easy digestion of this milk. The average diameter of globules in goat‟s milk is about 1.5-2 µm compared to 2.5-3.5 µm for cow‟s milk and the percentage of globules of less than 1.5µm is 28% for goat‟s milk verses 10% for cow‟s milk. These smaller sized fat globules provide a better dispersion, and a more homogeneous mixture of fat in the milk.
Goat milk contains slightly less total casein but higher non-protein nitrogen than the cow counterpart. Milk from goats is also high in vitamin A and niacin.
Lactose is the major carbohydrate in goat milk and the content is slightly lower than in cow milk. Other carbohydrates found in goat milk are oligosaccharides, glycopeptides, glycoproteins and nucleotides in small amounts.
Goat milk taste varies a great deal by bred, by feed stuffs, by stage of lactation, by the age of the milk and especially by the way it’s handled.
Goat milk is more complex in flavor than cow’s milk. and is gaining popularity in the United States for those with allergies to cow’s milk and for those who choose to avoid cattle byproducts.
Nutritional and health attributes of goat milk
