Goat milk differs from cows’ milk in color, taste and smell. Goat milk contains less sodium and more potassium and chloride. It contains less iron, folate and vitamin D, so infants on diet who drinks only goat milk may suffer from a form of anemia, etc. megaloblastic anemia, which occurs as a result of lack of folate and vitamin B12. Because of the danger of brucellosis, goat milk should be boiled immediately after milking.
Compared to cows’ milk, goats’ milk contains more essential fatty acids and is easier to digest because its fat is composed of smaller particles, unlike the fat of cows’ milk, which is difficult to digest. Calorific value of goats’ milk is almost identical to that of the cow.
Goat milk is a good source of minerals, which are needed by the human body. It is also an excellent source of vitamins. One liter of goats’ milk contains the daily requirement of vitamins for the human body.
Protein from goats’ milk is similar to the protein in cows’ milk.
Goats’ milks’ cheese is very healthy. Worldwide, there are 450 types of goat cheese.
Goats’ milk and cheese are recommended for purification of the body and increasing immunity.