Benefits of Goat Milk and Its Products in Human Nutrition and Wellbeing
Young W. Park
Georgia Small Ruminant Research and Extension Center
Fort Valley State University Fort Valley, Georgia 31030
And Dept. of Food Science & Technology University of Georgia, GA 30602 U.S.A.
Goat Products-St. Helens Farm, UK
Summary of Annual Milk Production in the World
(1000 tonnes)
-------------------------------------------------------------------------------------------------
Region
Cow
Sheep Goat
Buffalo
Total
Africa
North America
South America Asia Europe Oceania USSR World
Year 1988 % of the world
12,523
85,184
29,119 48,820 172,557 14,209 105,950
468,362 89.39
1,512
-
39 3,665 3,716
86
9,017 1.73
1,990
345
153 3,787 1,663
360
8,299 1.58
1,420
-
36,743
94 -
38,257 7.30
17,445 85,529 29,311 93,015 178,030 14,209 106,396 523,935 100
Year 1997
471,794
% of the world 86.31
8,385 10,592 55,873 1.53 1.94 10.33
546,644 100
Year 2001
493,828 7,808 12,445 69,248
583,339
Significance of Goat Milk
Although dairy cows produce the highest amount of the world milk supply mostly in developed countries, more people drink the milk of goats than milk of any other species worldwide.
Due to the unavailability of cow milk, goat milk and its products are important daily food sources of protein, phosphate and calcium for the people of developing countries.
Dairy goat farming is a vital sector of agriculture in developed countries especially in the Mediterranean region such as France, Italy, Spain, and Greece.
This may prove that goat and sheep dairying is not necessarily synonymous with poverty or an underdeveloped business sector.
Significance of Goat Milk
Although goats produce only about 2% of the world's total milk supply, goat milk and its products have provided humanity with vital lines of nutritional and economic survival and wellbeing around the world.
Production of goat milk is immensely important in underdeveloped countries, where it provides basic nutrition and subsistence to the majority of their populations residing in rural areas.
Moreover, goat milk and its products have been increasingly popular in developed countries because of the recent trend in demand for health foods as well as hypoallergenic foods for those who suffer from cow milk allergy.
Significance of Goat Milk
Goat milk differs from cow or human milk in higher digestibility, distinct alkalinity, higher buffering capacity, and certain therapeutic values in human medicine.
Goat milk has higher digestibility than cow milk, because it has smaller fat globules size (naturally homogenized), and more friable milk proteins when acidified due to very low αs1- casein and higher αs2-casein, compared to cow milk.
Goat milk has more short and medium chain fatty acids (MCT), which have the unique metabolic ability to provide energy in growing children, and are used for treatment of lipid malabsorption patients.
Significance of Goat Milk
Goat milk and its manufactured products including cheeses, yoghurt and powdered products are valued parts of the dairy industry in developed countries.
Goat milk provides connoisseur consumers with diversified and unique tastes, and supports people with medical afflictions, such as allergies and gastro-intestinal disorders, who need alternative dairy products.
Therefore, goat milk serves human nutrition in three important ways: (a) home consumption, (b) specialty gourmet interests, and (c) medical-therapeutic applications.
Queso Manchego Sheep Cheese
(Areas of Production in Spain)
Total milk production of goat milk in the period of 1980-2001 and relative proportion for each continent
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Year
1980
2001 Change, % World, % World, %
1,000 MT 1,000 MT 2001 – 1980 1980
2001
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
World
7,236
Africa
1,477
N.C.America 318
S.America 134
Asia
3,435
Europe
1,569
12,455 2,773 165 182 7,017 2,317
+ 72 + 88 - 48 + 36 + 104 + 48
100
100
20
22
4
1
2
1
48
56
22
19 .
(FAO, 1986, 2002)
Trends of populations of goats and people during
the last 20 years (1980-2001; FAO, 1986, 2002)
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
1980
2001
Change, %
2001 - 1980
GOATS (Million head)
World
458
738
+ 61
Africa
149
219
+ 47
N.C.America
13
14
+8
S.America
19
22
+ 16
Asia
258
465
+ 80
Europe
12
18
+ 50
Mediterranean region
44
40
-9
Oceania
0.4
0.7
+ 75
PEOPLE (Million head) World Africa N.C. America S. America Asia Europe Oceania
4,450 480 373 240
2,584 484 23
6,134 812 493 351
3,721 726 31
+ 38 + 69 + 32 + 46 + 44 + 50 + 35\_\_\_\_\_\_
Total milk production by species in the period of 1980-2001 and relative proportion for each
continent within species.
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Year
1980
2001 Change, % World, % World,%
1,000 MT 1,000 MT 2001 -1980 1980 2001\_\_
Goats
7,236 12,455 + 72
100
100
Sheep
7,980 7,808 - 2
100
100
Buffalo 27,491 69,248 + 152
100
100
Cow 423,034 493,828 + 17
100
100
All milk 465,741 583,339 + 25
100
100 .
(FAO, 1986, 2002)
Comparative Average Composition of Milk
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Composition
Goat Cow Human
Fat, %
3.8 3.6 4.0
Solid-not-fat, %
8.9 9.0 8.9
Lactose, %
4.1 4.7 6.9
Protein, %
3.4 3.2 1.2
Casein, %
2.4 2.6 0.4
Albumin, globulin, %
0.6 0.6 0.7
Non-protein N, %
0.4 0.2 0.1
Ash, %
0.8 0.7 0.3
Calcium (CaO), %
0.19 0.18 0.04
Phosphorus (P2O5), %
0.27 0.23 0.06
(Haenlein and Caccese, 1984)
Comparison of Nitrogen and Casein Contents between Goat and Cow Milka
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
N and Casein Milk)
Goat Milk
Cow Milkb Range (Goat
Compounds
\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Total N (g/l)
27.2
32.0
19.1 – 33.6
Casein (g/l)
21.1
27.0
15.8 – 26.0
Non-protein N (%)
6.3
4.5
3.1 – 13.2
Casein (% of total)
αsl
5.6
38.0
0 – 20
αs2
19.2
12.0
10 – 30
β
54.8
36.0
43 – 68
κ
20.4
14.0
15 – 29
α-Lactalb/β-Lactogl
0.63
0.4
0.33 -1.1\_\_\_\_\_\_\_
aReneuf and Lenoir, IDF Bull, No. 202:69, 1986 bFriesian-Holstein cows
Average amino acid composition (g/100 g milk) in proteins of goat and cow milka,b
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Goat milk
Cow milk Difference (%)
for goat milk
Essential amino acids
Tryptophan
0.044
0.046
Threonine
0.163
0.149
+9
Isoleucine
0.207
0.199
+4
Leucine
0.314
0.322
Lysine
0.290
0.261
+11
Methionine
0.080
0.083
Cystine
0.046
0.030
+53
Phenylalanine
0.155
0.159
Tyrosine
0.179
0.159
+13
Valine
0.240
0.220
+9
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
aPosati and Orr (1976) bArranged by Haenlein (2004)
Cholesterol and Fatty Acid composition of Different Species Milksa,b
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Species
\_\_\_\_\_
Fatty Acids (g/100g)
Cholesterol
Saturated Monounsat’d Polyunsat’d
(mg/100g)
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Cow milk
Whole
2.4
1.1 (0.96)c
0.1
14
Skim
0.1
Tr
Tr
2
Dried whole
16.5
7.6
0.8
120
Goat milk
2.3
0.8 (1.11)c
0.1
10
Sheep milk
3.8
1.5
0.3
11
Human milk
Colostrum
1.1
1.1
0.3
31
Mature
1.8
1.6
0.5
16
Soya milk
0.3
0.4
1.1
0
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
aDate taken and organized from Holland et al. (1989).
bPark and Guo (2006).
cUSDA Handbook No. 8-1 (Posati and Orr, 1976).
Basic nutrient contents (%) of commercial U.S. goat milk products (wet basis)
Goat Milk Product
Total Solids\_ \_ X SD
Protein \_\_\_\_\_\_\_\_\_
\_ X SD
Fat \_\_\_\_\_\_\_\_\_\_
\_ X SD
Carbohydrate \_\_\_\_\_\_\_\_\_\_\_\_
\_ X SD
Ash \_\_\_\_\_\_\_\_
X SD
Fluid Milk Recent Studya
11.3 0.05 2.92 0.09 3.40 0.10
4.15 0.13
0.79 0.01
USDAb
13.0 0.15 3.56 0.03 4.14 0.05
4.45 -
0.82 0.01
Evaporated Milk Recent Studya
20.85 0.05 6.11 0.33 6.75 0.05
6.56 0.53
1.43 0.10
USDAc
25.86 0.08 6.81 0.03 7.56 0.01
10.04 -
1.55 0.02
Powdered Milk Recent Studya
94.1 0.56 27.0 0.45 28.2 1.35
32.0 0.33
6.77 0.15
USDAd
Yogurte Plain Blueberry
97.5 0.13 26.3 0.18 26.9 0.25
11.5 2.56 17.7 2.34
3.99 0.12 3.37 0.13
2.25 0.13 1.18 0.17
38.4 -
4.49 0.56 12.6 2.72
6.08 0.09
0.82 0.02 0.86 0.09
Cheesef Soft Plain Herb
40.2 6.81 40.9 2.11
18.9 5.26 17.3 2.26
22.5 4.37 21.8 2.13
---
1.74 0.97 1.60 0.61
Hard Cheddar Blue
58.3 1.76 30.3 0.56 26.6 1.13
1.40
-
3.60 0.13
74.1 1.62 20.2 0.35 31.8 1.06
-
-
3.32 0.36
bcdData for fluid goat milk from USDA Handbook No. 8-1 (1976). aefPark (1990, 1994, 2000).
Nutrients in goat milk in relation to requirements of human infants (Jenness, 1980).
Symptom of Milk Protein Allergy
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Gastrointestinal
Respiratory
Vomiting
Rhinitis/rhinorrhea
Diarrhea
Otitis media
Colitis
Asthma
Abdominal pain
Cough
Malabsorption
Bronchitis
Systemic
Dermatologic
Anaphylaxis
Eczema
Irritability
Urticaria
Hyperactivity
Angioedema
Failure to thrive
McClenathan and Walker (1982)
Variation in Skin Test Reactions to Fractions
of Cow Milk and Goat Milk
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
α-lacta- β-lacta- Casein Bovine Goat
Patients
albumin albumin
plasma milk
albumin albumin
-----------------------------------------------------------------------------------
GF
++++
+
--
--
--
VWW
++
+
--
--
--
DK
+
++++
+
--
--
VDB
++++
+++
+++
not done +++
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Perlman (1977)
Comparison of average size fat globules in milk of
goats, buffaloes, cows, and sheep
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Diameter
Goat
Cow
Buffalo
Sheep
(μm)
----------------------------------- (%) ---------------------------------
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
1.5
28.4
10.7
7.9
28.7
3.0
34.7
32.6
16.6
39.7
4.5
19.7
22.1
16.4
17.3
6.0
11.7
17.9
20.3
12.1
7.5
4.4
12.2
20.9
2.0
9.0
1.0
3.1
10.5
0.2
10.5
0.2
1.4
1.7
...
12.0
...
0.1
2.0
0.1
13.5
...
...
0.4
...
15.0
...
...
0.3
...
16.5
...
...
...
...
18.5
...
...
0.1
...
Average 3.49
4.55
5.92
3.30\_\_\_\_\_\_\_
Fahmi et al. (1956)
Short and Medium Chain Fatty Acids (MCT) Used for
1. Treatment of malabsorption patients; Chyluria, Steatorrhea, Coronary bypass Hyperlipoproteinemia, Premature infant feeding, Childhood epilepsy, Cystic fibrosis, and Gallstones
2 Providing metabolically unique energy to growing children.
3. Hypocholesterolemic effects on tissues via inhibition of cholesterol deposition and dissolution of cholesterol in gallstones.
Concentration of Total N, NPN, and phosphate in Goat
and Cow Milk and soy-based Infant Formulas
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Total N NPN
P2O5\_\_\_\_\_\_
Milk group
N X SD X SD X SD\_\_\_
Goat Milk
Alpine
25 .390 .032 .048 .008 .166 .020
Nubian
25 .556 .013 .061 .013 .212 .015
Cow Milk
Holstein 25 .392 .058 .033 .002 .173 .022
Jersey
25 .505 .043 .038 .004 .211 .118
Formula Milk
Brand A
5 .227 .026 .020 .003 .211 .008
Brand B
5 .259 .016 .019 .003 .192 .053
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Park (1991)
Comparison of Buffering Capacity among different milks
Some Advantages of Goat Milk compared to Cow Milk
Goat milk has higher buffering capacity, which would be beneficial for treatment of stomach ulcers (Park, 1994; Park and Haenlein, 2006).
Symptoms of cow milk allergy (CMA) are manifested as vomiting, diarrhea, colitis, epigastric distress, malabsorption, eczema, urticaria, rhinitis, asthma, bronchitis, erythema, anaphylaxis, hyperactivity, migraine, etc. (Husby et al., 1990; Park, 1994).
Goat milk with the genetic trait of low or no αs1-casein, but instead with αs2-casein, has less curd yield, longer rennet coagulation time, more heat lability, and weaker curd firmness, which also may explain the benefits in digestibility in human digestive tract (Ambrosoli et al., 1988; Haenlein, 2004).
Some Advantages of Goat Milk
compared to Cow Milk
Only one in 100 infants who were allergic to cow milk, did not thrive well on goat milk (Walker, 1965 ): From 1682 allergic migraine patients, 1460 foods; 98 inhalants; 98 endogenous (bacterial) substances, and 25 drugs (including tobacco). Among the 1460 patients with food allergy, 92% due to cow milk or dairy products; 35% wheat; 25% fish; 18% egg; 10% tomato; 9% chocolate.
In a French extensive clinical studies with children allergic to cow milk, 93% of the children had positive results and goat milk was recommended as a valuable aid in child nutrition, because of less allergenicity and better digestibility than cow milk (Fabre,1997; Reinert and Fabre, 1997 ).
Some Nutritional Studies
1. Goat milk exhibits higher nutrient bioavailability:
In a nutrition trial with 38 children (20 girls and 18 boys) aged 6 to 13 years, half of them fed 0.946L goat milk, and the other half fed 0.946L cow milk/day for 5 months. Results showed that children fed goat milk surpassed those fed on cow milk in: weight gain, statue, skeletal mineralization, bone density, blood plasma vitamin A, calcium, thiamine, riboflavin, niacin and hemoglobin concentrations (Mack, 1953) .
2. Goat milk showed higher iron bioavailability:
Rats fed on goat milk grew significantly better, had higher liver weights, hemoglobin regeneration efficiency, and higher iron absorption rates than those on cow milk (Park et al., 1986) .
3. Goat milk has hypocholesterolemic effect:
Goat milk reduced total cholesterol levels and the LDL fraction, because of the higher presence of medium-chain triglycerides (MCT), which decreases the synthesis of endogenous cholesterol by 36% in goat milk vs. 21% in cow milk (Alferez et al., 2001).
Hemoglobin Regeneration Efficiency
90 80 70 60 50 40 30 20 10
0 WGM WGM + WGM + WGM + WCM 1FeSO4 2FeSO4 3FeSO4 Dietary Treatments
SGM
SCM
Challenge of the Dairy Goat Industry
• Seasonal milk supply • High somatic cell counts in goat milk • Maligned image of goat milk and its
products to consumers. • Development of superior quality dairy goat
products attractive to the consumers.
Moisture Content and Yield of Goat Milk Cheeses \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Type of cheese Moisture content Cheese yield
(kg/100kg milk)\_\_\_\_\_\_
Very fresh
80%
18 kg of above
Fresh
62%
14.5 - 15 kg
Semi-dry
58%
12.5 kg
Ripened
55%
11 –12 kg
Dry
50%
10.5 kg
Uncooked pressed body 52%
8.5 - 10 kg
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Technical Approach to solve Seasonal Milk Supply
• Ultrafiltration
• Freezing curds
• Storage of frozen curd and cheese
• Spray drying (manufacturing evaporated and powdered milk)
• Production of mixed cheeses
MARKETING STRATEGIES FOR ENHANCING DAIRY GOAT INDUSTRY
1. Consumer perception of safety and nutrition. 2. Quality of flavor, body texture and
appearance. 3. Availability of specialty type cheeses. 4. Attractiveness of packaging 5. Relative price of goat milk products. 6. Establishment of proper distribution and
marketing channels. 7. Continuous promoting activities for goat
cheeses and products toward consumers.
SUMMARY
1. Goat milk plays an immensely important role in underdeveloped countries, where it provides basic nutrition and subsistence to the majority of their populations.
2. Goat milk and its products are also increasingly popular in developed countries, where they provides connoisseur consumers with diversified and exotic tastes, as well as people having medical afflictions, such as cow milk allergies and gastro-intestinal disorders with health and therapeutic alternative foods.
3. Goat milk serves human nutrition basically 3 important ways: (a) home consumption, (b) specialty gourmet interests, and (c) medical-therapeutic applications.
SUMMARY
4. GM has been recommended as an ideal substitute for infants and patients who suffer from cow milk allergy.
5. GM has higher digestibility than cow milk due to smaller fat globule size than cow milk, and also protein forming soft and more friable curd when acidified.
6. GM has higher buffering capacity which is good for treating stomach ulcers.
7. GM has higher iron bioavailability (Park et al. 1986), and gave higher body growth and bone mineralization in children compared to cow milk (Mack, 1953).
8. GM has higher protein and mineral, and an important source of protein, calcium and phosphate in underdeveloped countries due to unavailability of cow milk.
SUMMARY
9. GM has higher levels of short and medium chain fatty acids (MCT), which have the unique metabolic ability to provide energy in growing children, and also been used for treatments of many clinical malabsorption disorders in infants and adult human patients.
10. Cholesterol levels of normal fluid goat, cow, sheep and human milk are 10, 14, 11, 16 mg/100g, indicating that goat milk has the lowest cholesterol level among these 4 species milks.
11. Goat milk has adequate amounts of vitamin A and niacin, and excesses of thiamin, riboflavin and pantothenate for a human infant, while deficient in vitamin B6, B12, folic acid, C and D.
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