Goat milk seems to be an undervalued source of nutrition among people as little knowledge about the tremendous wonders of this milk is known. A short description about this product will broaden horizons on the usefulness of this kind of milk.
INTRODUCTION
GOAT milk is one of the most commonly consumed types of diary in the world. Nearly three-quarters of the world’s population consumes goat milk.
Goat milk embodies several types of protein which includes casesins,whey proteins and immunoglobulin. As several studies conducted revealed that goat milk possess anti-inflammatory effects, which seems to be of benefit to people who suffer from conditions like arthritis, asthma, and allergies.
Out of all of them, casein, which makes up up to 80% of the total protein composition, is the abundant protein found in goat's milk. A class of proteins known as casein exhibits a high degree of digesting resistance, rendering it a slow-releasing protein source capable of delivering prolonged energy and fullness. 94% of the world's population, or one billion people, live in Africa.
HEALTH BENEFITS OF GOAT MILK
Beneficial for lactose intolerant: Research has shown goat milk to contain lower concentration of lactose compared to cow milk, making it a viable option for those suffering from Lactose intolerance. The lower lactose content in goat milk makes it relatively easier to digest depending on the severity of each case.
Protein galore : Goat milk is a great source for body growth, healing, and development because it contains fewer allergenic proteins. It is also readily absorbed, which is advantageous for diets aimed at losing weight. Proteins and tiny fat globules work together to support the body's ability to break down fat more quickly and efficiently, improving the digestive system and turning fat into energy rather than body fat.
Anecdotal evidence: Goat milk proteins also exhibit antimicrobial and anticancer properties (Atansova & Ivanova 2010; Dhasmana et all), and fresh goat's milk offer potential health benefits due to the presence of bioactive compounds in these products. Milks have been shown to be capable of producing antimicrobial peptides, of which lactoferin-derived peptides are the best known. In addition to being mostly in charge of iron transport, lactoferin also affects a number of physiological processes, including immune response and iron absorption regulation.
Digestibility: includes both the avoidance of malabsorptive diseases and gastrointestinal function.
Allergy Management and Immunomodulatory Effects:antioxidant and storied qualities (Jirillo & Magrone, 2014; Ahmed et al., 2015). Goat milk proteins have been demonstrated in numerous studies to have anti-inflammatory properties, which may help those with long-term inflammatory diseases like allergies, asthma, and arthritis. Caseins, whey proteins, and immunoglobulins are among the various types of proteins found in goat's milk. Of them, casein accounts for the majority (around 80%) of the total protein content in goat's milk. A class of proteins called caseins has a high degree of digesting resistance, rendering them a slow-releasing protein source capable of delivering prolonged energy and fullness.
CONCLUSION
In conclusion, goat milk stands out as a valuable dairy option with numerous health benefits. Its lower lactose content makes it suitable for those with lactose intolerance, while its abundance of proteins, including casein, supports body growth and development. Additionally, the anti-inflammatory properties found in goat milk proteins offer potential relief for individuals with conditions such as allergies, asthma, and arthritis. With its digestibility and potential antimicrobial and anticancer properties, goat milk emerges as a wholesome choice contributing to overall well-being.
REFERENCES
Nelson, N.K., Sivasabari, K., Anikitha, I.J., Deeping,K., Anjali, M.R., Akhil, P.R., Prank, K., Firzan, N., Praveen, S.V., Practise, S., Hitesh, C., Sandiacre, C., Abhijit, D., Kuldeep, D., & Deepak, C.(2023). Beneficial Impacts of goat milk on well-being of human beings: Anecdotal evidence. Journal of Experimental Biology and Agricultural Sciences, 11 (1):1-15.DOI:10.18006/2023.11(1).1.15
