Vol. 11, Special Issue 9 (2022)

Author(s):
Hisham Mahaboob C

Abstract:
The goat is one of the most important dairy contributor and accounting for roughly 2% of the world's total yearly milk output. In many other regions of the globe, goat's milk is the most widely consumed milk, and it is both delicious and healthy. Goat milk has fewer fat globules, making it more easily digested. Polyunsaturated fatty acids in goat milk fat are primarily responsible for goat milk's anti-cancerous activity. Although goat milk protein is somewhat lower than cow milk protein, goat milk protein is more digestible than cow milk protein. Taurine, found in goat milk, is said to have a protective effect against cardiovascular disease and hypertension, as well as assisting in the synthesis of vital amino acids. It contains readily absorbed vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids. Goat's milk has a resemblance to human milk that is unmatched in bovine (cow) milk, as well as a number of therapeutic properties. As a result, public knowledge of the benefits of drinking goat milk should be promoted in order to increase goat milk production and use.