Goat milk Qualities
Goat milk quality is determined by its composition, with high levels of protein, fat, calcium, and phosphorus being desirable. It is also evaluated by its low somatic cell counts and bacterial levels, and by its ability to withstand processing. Factors like a goat's diet, breed, and lactation stage, as well as proper milking procedures, significantly impact overall quality and nutritional value.
Nutritional quality
Macronutrients : Goat milk has slightly higher levels of protein and fat compared to cow's milk, with an average protein content of around \(3.3\%\) and fat content of about \(4.0\%\)
Minerals : It is rich in minerals like calcium, magnesium, and phosphorus.
Vitamins : It contains beneficial levels of vitamins A, B12, and thiamine, but lower amounts of vitamin D, folic acid, and vitamin C compared to cow's milk.
Fatty acids : Goat milk contains higher levels of medium-chain fatty acids, which are more easily digested.
Health and safety aspects:
Digestibility : The smaller fat globules and different protein structure in goat milk make it easier to digest than cow's milk, making it suitable for infants and people with sensitive stomachs.
Allergenicity : It may be a good alternative for people with cow's milk allergies, although caution should still be exercised as it contains some of the same allergens.
Microbial content : Low bacterial counts and somatic cell counts are crucial indicators of milk quality and safety.
Factors affecting quality
Diet : The diet of a goat can affect the quality and flavour of its milk, as can the specific forage it consumes.
Breed :Certain breeds, such as Nigerian Dwarf goats, are known for producing milk with a higher quality profile.
Lactation stage : The composition of the milk changes throughout the lactation period, particularly in terms of total solids, fat, and protein.
Milking practices : Cleanliness during milking is paramount to prevent contamination and ensure the quality and safety of the final product.
