For most people in developed countries, the term “milk” is perceived as cow’s milk, as if only cows have the ability to milk secretion. But on a global scale, many people consume goat’s milk in greater quantities than the milk of any other animal. More than 440 million goats (worldwide) produce approximately 4.8 million tons of milk, which is mostly consumed locally or processed into various types of cheese. A goat eats little, occupies a small area and produces enough milk for an average family, while keeping a cow is much more difficult to manage. Therefore, goat’s milk is consumed almost everywhere, but most of all in Central Asia, the North Caucasus, Transcaucasia, and the Crimea. A lot of goat milk is consumed by residents of Italy, Greece, and the countries of the Middle East. Seventy-two percent of all milk produced in the world is goat’s milk. The nutritional properties and benefits of any milk are usually compared with cow’s. The goat will probably never replace the cow for commercial milk production, but goat’s milk will always be a popular product due to its nutritional and medicinal properties. Goat’s milk is not a magic elixir, but compared to cow’s milk, it has several unique properties:
1. The taste of goat’s milk is comparable to cow’s milk, but goat’s milk has a milder taste.
2. Goat milk is valuable as an alternative food for children and sick people because it is easier to digest. The ancient Greek myth says that the Thunderer Zeus was fed with goat’s milk.
3. Goat milk has a natural homogenization, which is much more beneficial for human health than mechanically homogenized cow’s milk. Fat globules in goat’s milk are 5-8 times less than in cow’s. A more homogeneous mixture of fat in milk ensures its almost complete digestibility.
4. Goat milk does not form mucus, so it is better tolerated by asthmatics and allergy sufferers. Unlike cow’s milk, goat’s milk does not contain complex proteins, which are the main stimulants of allergic reactions.
5. Goat milk contains more chlorine, fluorine and silicon than any other livestock milk. Chlorine and fluoride are natural germicides, and fluoride also helps prevent diabetes.
6. Under the influence acid cow’s milk in the human stomach tends to form large curd lumps and slower. Goat milk forms thin curd flakes, so it is easier and faster to digest. Cow’s milk contains 10% cottage cheese, goat’s – only 2%.
7. The main antacid (reducing the acidity of gastric juice) components of milk are proteins and phosphates. The good antacid and coating properties of goat’s milk make it ideal for the prevention and treatment of stomach ulcers.
8. Goats have a natural immunity to tuberculosis, so goat milk is used in third world countries to treat tuberculosis due to the antibodies present in it.
9. Goat milk contains more beta-carotene (provitamin A). It is believed that beta-carotene plays an important role in the prevention of cancer.
10. Freshly milked goat’s milk has bactericidal properties, which keeps it fresh for a long time. At room temperature, it does not sour for 48 hours, and in the refrigerator it can be stored for more than a week.
11. Goat’s milk does not create additional burden on the diseased liver due to the smaller size of naturally homogenized fats.
12. Goat milk has the ability to “sweeten” the gastrointestinal tract and helps with constipation.