Introduction

Goats produce only about 2% of the world's total annual milk supply.[1] However, their global contribution to the nutritional and economic well-being of humanity is tremendous. Worldwide, more people drink the milk of goats than the milk of any other single species. Goat milk differs from cow or human milk in having higher digestibility of protein and fat, alkalinity, buffering capacity, and certain therapeutic values in medicine and human nutrition. Goat milk and its products are important daily food sources of protein, phosphate, and calcium in developing countries where cow milk is unavailable. Goat milk and cow milk contain substantially higher protein and ash, but lower lactose, than human milk. Specific constituents and physicochemical properties differ between goat and cow milks.

Interest in dairy goats and goat milk products is a part of the recent trend in health food demand and consumption in several developed countries.[2] Goat milk is also of great importance to infants and patients who suffer from cow milk allergy. Such unique properties of goat milk contribute to the sustainability of the dairy goat industry.

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