Goat Milk

 

 

When we think about digestion, a simple analogy helps: imagine eating rice versus porridge. Both are nutritious, but porridge is easier on the stomach — softer, smoother, and more comforting. Similarly, not all infant formulas digest the same way in a baby’s tummy. And the difference lies not just in ingredients, but in protein structure and how it behaves during digestion. 

A study from New Zealand suggests that goat’s milk provides better digestion and nutrient absorption for infants compared to cow’s milk.

Infant formula primarily contains two types of proteins: whey protein and casein protein. Whey is known for its high solubility and rapid digestibility. Casein, however, behaves differently. When it meets stomach acid, it coagulates into curds, similar to how cheese is formed. These curds, depending on their texture and density, influence how easily a baby’s stomach can process the formula.

The most critical distinction between cow milk and goat milk lies in the type and amount of casein, especially alpha-S1 casein. Cow milk typically contains around 38% alpha-S1 casein, which tends to form firmer, denser curds, slowing gastric emptying and leading to a delayed digestion pattern

In contrast, goat milk contains only about 6% alpha-S1 casein, forming softer, looser curds that support smoother and more stable digestion from the beginning. Interestingly, studies show that nearly 4 out of 10 babies with cow milk sensitivity may tolerate goat milk better, thanks to its unique protein profile and lower allergenic potential.

New Zealand researchers have conducted a study exploring the benefits of using goat’s milk over cow’s milk in infant formulas. The study suggests that goat’s milk might offer superior digestive benefits, helping infants better absorb nutrients. One of the key findings of the study indicates that goat’s milk formula significantly reduces the frequency of regurgitation in infants transitioning from breastfeeding to formula.

Researchers suggest that cow’s milk protein can take up to 2–3 times longer to break down in the early digestion phase compared to goat milk protein, due to curd density and enzymatic accessibility.

Insight from Experts:

Leading the study, Professor Sirinuch Chomtho from Chulalongkorn University emphasizes the advantages of goat’s milk in infant digestion and stress markers. The research highlights that regurgitation instances decrease up to six times weekly in infants consuming goat’s milk formula, compared to those on cow’s milk, who show a reduction of less than twice weekly.

The study employed a double-blind method, involving 80 infants who were given either goat’s or cow’s milk formulas and 59 infants who continued breastfeeding. Dr. Elisabeth Weichselbaum of Dairy Goat Co-operative notes that goat’s milk formula naturally includes easily digestible proteins and fats.

These findings align with previous research, suggesting goat’s milk as a promising alternative for families opting for a natural formula without thickening agents, contributing to reduced regurgitation and vomiting.

Dr. Elisabeth Weichselbaum is a distinguished figure in the dairy industry, recognized for her extensive research and contributions, particularly in the realm of goat’s milk products. As a professional affiliated with the Dairy Goat Co-operative, her work emphasizes the natural benefits of goat’s milk formulas, especially their easily digestible proteins and fats.

This highlights the formula’s suitability for individuals with digestive sensitivities and its role in promoting better health outcomes. Her research continues to influence product development strategies within the industry, enhancing both the industry’s understanding and consumer awareness of these alternatives to traditional cow’s milk.

Here’s what DGC has to say about it:

Looking forward, Dairy Goat Co-operative aims to increase its market presence, particularly in Asia and other emerging markets where demand for alternative dairy products is rising. The company plans to enhance its production capacity and invest further in research and development to innovate new products that meet consumer needs while maintaining environmental and ethical standards.

DGC remains committed to delivering high-quality, sustainable, and scientifically-backed dairy solutions worldwide, with a focus on health and nutrition.

 

 

NUTRITIONAL BREAKDOWN OF GOAT MILK IN COMPARISON WITH COW AND HUMAN MILK

The nutritional breakdown of goat milk given in the following table which shows that goat milk is quite similar in nutritional breakdown to cow and human milk but there are some obvious exceptions.

Nutrients	Goat Milk	Cow Milk, whole 3.25%	Human Milk
Weight (edible portion)	244 g	244 g	246 g
Water	212.35 g	215.50 g	215.25 g
Calories	168 kcal	146 kcal	172 kcal
Protein	8.69 g	7.86 g	2.53 g
Total lipid (fat)	10.10 g	7.93 g	10.77 g
Fatty acids, total saturated	6.507 g	4.551 g	4.942 g
Fatty acids, monounsaturated	2.706 g	1.981 g	4.079 g
Fatty acids, polyunsaturated	0.364 g	0.476 g	1.223 g
Cholesterol	27 mg	24 mg	34 mg
Carbohydrates	10.89 g	11.03 g	16.95 g
Sugars	10.86 g	12.83 g	16.95 g
Calcium	327 mg	276 mg	79 mg
Iron	0.12 mg	0.07 mg	0.07 mg
Magnesium	34 mg	24 mg	7 mg
Phosphorus	271 mg	222 mg	34 mg
Potassium	498 mg	349 mg	125 mg
Sodium	122 mg	98 mg	42 mg
Zinc	0.73 mg	0.98 mg	0.42 mg
Copper	0.112 mg	0.027 mg	0.128 mg
Manganese	0.044 mg	0.007 mg	0.064 mg
Selenium	3.4 mcg	9.0 mcg	4.4 mcg
Vitamin C	3.2 mg	0.0 mg	12.3 mg
Thiamin	0.117 mg	0.107 mg	0.034 mg
Riboflavin	0.337 mg	0.447 mg	0.089 mg
Niacin	0.676 mg	0.261 mg	0.435 mg
Pantothenic Acid	0.756 mg	0.883 mg	0.549 mg
Vitamin B-6	0.112 mg	0.088 mg	0.027 mg
Vitamin B-12	0.17 mcg	1.07 mcg	0.12 mcg
Folate, total	2 mg	12 mcg	12 mg
Folic acid	0 mcg	0 mcg	0 mcg
Vitamin A, IU	483 IU	249 IU	522IU
Vitamin A, RAE	139 mcg RAE	68 mcg RAE	150 mcg RAE
Retinol	137 mcg	68 mcg	148 mcg
Vitamin E	0.17 mg	0.15 mg	0.20 mg
Vitamin D	29.28 IU	98.652 IU	9.84 IU
Vitamin K	0.7 mcg	0.5 mcg	0.7 mcg

*This breakdown is in per cup  (8 oz.) of milk.

Reference: USDA National Nutrient Database For Standard Reference.

 

Importance of Minerals Nutrition in Goat Milk

Having familiar with Goat Milk Nutritional Breakdown, and it’s comparison to Cow Milk and Human Milk. Let us learn the importance of each mineral and its content in goat milk. Now, for the details!

Firstly, calcium. Everyone knows that calcium is important for the healthy growth and is widely recognized for its role in maintaining the strength and density of bones and teeth.

However, calcium also has equal or lesser known roles in other health issues. When it comes to minerals nutrition, calcium is without doubt a real powerhouse.

Below is a list of some of the other proven benefits of calcium:

• helps protect against colon cancer
• improves blood clotting ability
• helps prevent anemia
• helps prevent muscle contraction
• helps maintain healthy blood pressure

 

Calcium stored in our bones will be utilized by our bodies if our calcium intake is insufficient. This is obviously not desirable, having the effect of weakening the skeletal structure.

Goat milk is a good source of calcium, containing approximately 13% more calcium per serving than cow’s milk, and making it one of the predominant natural minerals in milk.

 

Phosphorus works in conjunction with calcium and vitamin D to help build and maintain strong bones, but also plays a role in activities of the brain, kidney, heart and blood. Goat milk has a higher phosphorous content, provides 27.0% of the daily value for phosphorus per serving, whereas, cow milk provides 23.2% of the daily value.

 

Zinc functions as an antioxidant and is also important for a strong immune system and for healthy skin and production of hormones. Zinc levels in goat and cow’s milk are comparable.

 

Sodium in the body is important for maintaining fluid balances, but too much sodium has been implicated in high blood pressure for some people. One cup of both goat milk and cow milk provides about 1/5 of the recommended daily intake for adults, with reports varying of which product actually contains more.

 

Goat milk has a substantial advantage in potassium content over cow’s milk, containing about 134% more. Potassium is important in maintaining a healthy blood pressure and in muscle contraction.

All milk is notably low in levels of iron, a mineral used in the production of red blood cells, and copper, which is important for healthy skin and hair. However, in comparison, goat milk does contain more of these minerals than cow’s milk.

 

Magnesium is particularly beneficial to the heart, helping to maintain a regular heartbeat, preventing the formation of blood clots and raising good cholesterol levels. It also works with calcium and vitamin D to maintain healthy bones. Goat milk has a higher content of magnesium than cow’s milk.

 

Manganese is probably the least known of the minerals, but it too has important functions in the human body. Along with some of the other nutrients, it is an antioxidant, and it also complements digestion by helping the body convert protein and fat to energy. Manganese also helps the body absorb thiamin, one of the B vitamins. Goat milk is significantly higher in manganese than cow’s milk.

 

Lastly, selenium. Selenium is generally accepted as a powerful cancer prevention nutrient. In addition to its inclusion in antioxidant enzymes, it also is essential to helping the body produce its own antioxidant, Glutathione peroxidase.

Selenium also strengthens the immune system and plays a role in keeping the heart and blood vessels healthy. In a comparative study of human, cow and goat milk, researchers found that, although the amounts of selenium in each were comparable, selenium from goat milk resulted in more than twice the peroxidase activity of that from human and cow milk.

 

Conclusion, Goat milk is a good source for minerals nutrition, especially in calcium, potassium and selenium.