Goat Milk products health benefit by Ray Sahelian, M.D. review of allergy and composition

Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk, alone or as a mixture. The fat and protein composition of the milk of the various animal species differs only slightly.

Goat milk allergy
Cow's milk allergy is the most frequent cause of food allergy in infants, and caseins are probably the main allergens. Most children who are allergic to cow's mik are also sensitized to whey proteins and/or to the casein fraction and many of them cannot tolerate goat's milk or sheep's milk either. Therefore, the majority of people with cow's milk allergy are likely to be allergic to goat's milk also. The use of goat's milk cannot be recommended to patients with cow's milk allergy without investigation of possible tolerance by a specialist.

Goat milk for infants
Growth of infants fed goat milk formula is not different to that of infants-fed cow milk formula.

Goat milk composition
Chemical composition of milk from a herd of Norwegian goats.
J Dairy Res. 1986.
The chemical composition of Norwegian bulk collected goats' milk from the University herd was analysed during one lactation period (30 weeks, 20 samples during 1983). There was considerable variation in chemical composition during the year. Fat content decreased over the first 4 months of lactation and increased during the mountain pasture period. Protein concentration decreased during the first 4 months, and then increased until the end of lactation. Lactose concentration decreased throughout lactation. Casein nitrogen (casein N) was highest at mid lactation and lowest at the beginning and end of lactation. beta-Lactoglobulin N showed the opposite trend. Citrate content showed a significantly quadratic decrease and total ash content an increase with advancing lactation. Mutual significant correlations between total P, K, Na, Ca and Mg were calculated, and all increased throughout lactation. There was significant positive correlation between concentrations of individual medium-chain fatty acids and stage of lactation. They remained more or less constant during the first part of the lactation, decreased to minima when the goats were on pasture, and increased during the last phase of lactation. Concentration of C16 fatty acid was negatively correlated with C18 and C18:1. Goat flavour intensity score and quality flavour score were highest at mid lactation, and positively correlated with the acid degree value.