To read this content please select one of the options below:

Nutritional evaluation of goat’s milk

Fiona S.W. McCullough (Division of Nutritional Biochemistry, University of Nottingham, Loughborough, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 May 2003



On a world‐wide basis more people drink goat’s milk than any other type. Cow’s milk products are increasingly excluded from the diet for personal and/or health reasons. Milk is one of the most common allergens from either the milk sugar lactose or the protein components. Goat’s and cow’s milk contain similar amounts of milk sugar and protein. There are structural and immunological protein differences, e.g. lactalbumin. The fat globule size in goat’s milk is smaller than cow’s milk. Goat’s milk contains shorter chain fatty acids such as caproic and caprylic acid. The energy derived from medium chain triglycerides in goat’s milk is negligible. The difference in cholesterol level between goat’s and cow’s milk is also negligible. Presently there is insufficient evidence to substantiate the claim that goat’s milk lowers cholesterol. This paper confirms that goat’s milk is as good as, and in some cases superior to, cow’s milk.



McCullough, F.S.W. (2003), "Nutritional evaluation of goat’s milk", British Food Journal, Vol. 105 No. 4/5, pp. 239-251.




Copyright © 2003, MCB UP Limited

Related articles