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Milk contains high amount of calcium (most common mineral) that strengthens
bones and teeth. Less intake of calcium source causes rickets in early life (Heaney
et al. 2000). Grass-fed cow’s milk have a rich source of omega-3 fatty acids that is
good cholesterol improves heart health and prevent from different heart problems
like heart attacks or strokes (Haug et al. 2007).
It is important to note that cow milk contains low amount of vitamin D. Vitamin
D (vitamin D-2, vitamin D-3) is synthesized in the human skin in the presence of
sunlight. It acts as a hormone and regulates the calcium and phosphorus concentration in the blood serum. It also helps in muscle development because vitamin D
receptors present on muscle. Main source of vitamin D is sun exposure but now a
day people do not have enough sun exposure because they live most of the time in
shadowed or congested homes, working place also have less sun exposure that’s
why bones and muscles are weak. Vitamin D deficiency be averted by the use of
vitamin D fortified milk (Schmid and Walther 2013).
Khan et al. (2019) reported that milk have antioxidant properties because milk is
rich in sulfur-containing amino acids such as carotenoids, cysteine, phosphate, zinc,
selenium, vitamin A, E, enzymes, superoxide dismutase, catalase. Milk products
such as yoghurt and cheese have oligosaccharides and peptides that also have antioxidant property that can neutralize and act as free radical scavengers. They help
protect the human body from harmful effects. These free radicals lead cancer, cardiovascular diseases, and diabetes and increase the ageing process because they
cause oxidative stress which disrupts biochemical compounds like DNA, protein
and lipids (Khan et al. 2019).
Goat milk is almost similar in nutrient composition as cow milk, but it differs in
several characteristics. Goat milk is completely white in colour, as a result of the
conversion of the beta-carotene (ingested from feed) to vitamin A. Goat milk has
also been shown to have good nutritional value. It contains fat (3.8%), protein
(3.5%), lactose (4.1%) unlike in cow which has higher lactose content (4.6%) but
less protein (3.3%) and fat (3.6%) contents (Park 2010). Fat globule size is a factor
that affects digestion value. Goat milk fat globule diameter is less than cow milk fat
globule diameter which implies that its digestion rate is more due to its small size
(Gantner et al. 2015).
According to Zenebe et al. (2014), the medicinal and nutritional values of goat
milk are quite promising. Goat milk contains medium-chain triglycerides that helps
in nutrient absorption and provide energy to the body. Goat milk also have bioactive
component like gangliosides, glycolipids, cerebrosides and glycosphingolipids.
These bioactive lipids act as antibodies and help detect antigens and bacterial toxins
such as cholera toxin and enterotoxins. They also help to maintain cells to cell interaction. Alpha1-casein is a protein that increases the digestion time period of which
goat milk has fewer amounts compared to than other sources of milk. Taurine is a
free amino acid that is present in goat milk and plays an important role in brain
development, growth and bile salt formation. Its deficiency causes epilepsy, retarded
growth and cardiomyopathy (Zenebe et al. 2014).
Goat milk induces less allergic reaction in infants than cow milk because it is
easily digestible due to its less percentage of lactose (lactose is a major carbohydrate). Several studies report that the use of goat milk resolves 30% and 40% of the
M. Akram et al.
Milk contains high amount of calcium (most common mineral) that strengthens
bones and teeth. Less intake of calcium source causes rickets in early life (Heaney
et al. 2000). Grass-fed cow’s milk have a rich source of omega-3 fatty acids that is
good cholesterol improves heart health and prevent from different heart problems
like heart attacks or strokes (Haug et al. 2007).
It is important to note that cow milk contains low amount of vitamin D. Vitamin
D (vitamin D-2, vitamin D-3) is synthesized in the human skin in the presence of
sunlight. It acts as a hormone and regulates the calcium and phosphorus concentration in the blood serum. It also helps in muscle development because vitamin D
receptors present on muscle. Main source of vitamin D is sun exposure but now a
day people do not have enough sun exposure because they live most of the time in
shadowed or congested homes, working place also have less sun exposure that’s
why bones and muscles are weak. Vitamin D deficiency be averted by the use of
vitamin D fortified milk (Schmid and Walther 2013).
Khan et al. (2019) reported that milk have antioxidant properties because milk is
rich in sulfur-containing amino acids such as carotenoids, cysteine, phosphate, zinc,
selenium, vitamin A, E, enzymes, superoxide dismutase, catalase. Milk products
such as yoghurt and cheese have oligosaccharides and peptides that also have antioxidant property that can neutralize and act as free radical scavengers. They help
protect the human body from harmful effects. These free radicals lead cancer, cardiovascular diseases, and diabetes and increase the ageing process because they
cause oxidative stress which disrupts biochemical compounds like DNA, protein
and lipids (Khan et al. 2019).
Goat milk is almost similar in nutrient composition as cow milk, but it differs in
several characteristics. Goat milk is completely white in colour, as a result of the
conversion of the beta-carotene (ingested from feed) to vitamin A. Goat milk has
also been shown to have good nutritional value. It contains fat (3.8%), protein
(3.5%), lactose (4.1%) unlike in cow which has higher lactose content (4.6%) but
less protein (3.3%) and fat (3.6%) contents (Park 2010). Fat globule size is a factor
that affects digestion value. Goat milk fat globule diameter is less than cow milk fat
globule diameter which implies that its digestion rate is more due to its small size
(Gantner et al. 2015).
According to Zenebe et al. (2014), the medicinal and nutritional values of goat
milk are quite promising. Goat milk contains medium-chain triglycerides that helps
in nutrient absorption and provide energy to the body. Goat milk also have bioactive
component like gangliosides, glycolipids, cerebrosides and glycosphingolipids.
These bioactive lipids act as antibodies and help detect antigens and bacterial toxins
such as cholera toxin and enterotoxins. They also help to maintain cells to cell interaction. Alpha1-casein is a protein that increases the digestion time period of which
goat milk has fewer amounts compared to than other sources of milk. Taurine is a
free amino acid that is present in goat milk and plays an important role in brain
development, growth and bile salt formation. Its deficiency causes epilepsy, retarded
growth and cardiomyopathy (Zenebe et al. 2014).
Goat milk induces less allergic reaction in infants than cow milk because it is
easily digestible due to its less percentage of lactose (lactose is a major carbohydrate). Several studies report that the use of goat milk resolves 30% and 40% of the
M. Akram et al.