Goat milk is nutritionally closer to human milk than cow milk in several respects and is naturally easier to digest for many people.
1. Average Composition of Goat Milk (per 100 mL)
| Component | Amount | Energy Contribution |
|---|---|---|
| Water | 86–88 g | — |
| Total Solids | 12–14 g | — |
| Fat | 3.5–4.5 g (avg. 4.0 g) | 35–40 kcal |
| Protein | 3.0–3.8 g (avg. 3.4 g) | 12–15 kcal |
| Lactose | 4.1–4.8 g (avg. 4.4 g) | 16–19 kcal |
| Ash (minerals) | 0.8–0.9 g | — |
| Energy | 65–75 kcal | — |
2. Key Chemical Differences from Cow Milk
A. Milk Fat (3.5–4.5 %)
- Smaller fat globules (avg. 2–3 μm vs 4–5 μm in cow milk) → naturally homogenized, easier digestion
- Higher proportion of medium-chain fatty acids (C6–C10): caproic, caprylic, capric (6–10 % vs 3–5 % in cow milk) → gives characteristic “goaty” flavor when hydrolyzed
- More monounsaturated and polyunsaturated fatty acids than cow milk
- Contains conjugated linoleic acid (CLA) in slightly higher amounts
| Fatty Acid | Goat Milk (%) | Cow Milk (%) |
|---|---|---|
| C4:0 Butyric | 2.5–4.0 | 3–5 |
| C6:0 Caproic | 2.0–3.0 | 1.5–2.5 |
| C8:0 Caprylic | 2.5–3.5 | 1.0–1.5 |
| C10:0 Capric | 6–10 | 2–3 |
| C16:0 Palmitic | 24–30 | 25–30 |
| C18:1 Oleic | 20–25 | 20–30 |
B. Proteins (3.0–3.8 %)
| Feature | Goat Milk | Cow Milk |
|---|---|---|
| Total protein | Slightly lower | Higher |
| Casein profile | Lower αs1-casein (often zero in some breeds) | High αs1-casein |
| Whey : Casein ratio | ~25:75 | ~20:80 |
| β-casein | Higher proportion of A2 β-casein in many breeds | Mostly A1 in Holstein |
Result: Softer, smaller casein micelles → softer curd in stomach → better digestibility, lower allergenic potential for many people.
C. Lactose
4.1–4.8 % — slightly lower than cow milk (4.6–5.0 %) → small advantage for lactose-intolerant individuals.
D. Minerals & Vitamins
| Mineral | Goat Milk (mg/100 mL) | Cow Milk (mg/100 mL) |
|---|---|---|
| Calcium | 100–130 | 110–130 |
| Phosphorus | 90–110 | 90–100 |
| Potassium | 180–200 | 130–150 |
| Sodium | 40–50 | 40–60 |
| Magnesium | 12–15 | 10–12 |
| Zinc | 0.3–0.5 | 0.3–0.4 |
- Higher natural vitamin A (more β-carotene converted)
- Higher vitamin B3 (niacin), B6
- Slightly higher selenium
3. Quick Comparison Table: Goat vs Cow vs Human Milk
| Parameter | Goat | Cow | Human |
|---|---|---|---|
| Fat globule size | Small (2–3 μm) | Larger (4–5 μm) | Very small |
| Medium-chain fatty acids | High | Medium | Medium |
| Protein (g/100 mL) | 3.4 | 3.5 | 1.0 |
| αs1-casein | Low / often absent | High | Absent |
| Lactose (g/100 mL) | 4.4 | 4.8 | 7.0 |
| Oligosaccharides | Low (0.25–0.4 g/L) | Trace | High (8–15 g/L) |
| Calcium (mg/100 mL) | 120 | 120 | 30 |
| Digestibility | High | Moderate | Highest |
Summary – Why Goat Milk is Special
- Naturally homogenized (small fat globules)
- Easier-to-digest protein profile (low or zero αs1-casein, high A2 β-casein)
- High in medium-chain fatty acids (quick energy, antimicrobial)
- Slightly lower lactose
- Rich mineral and vitamin profile
These chemical characteristics make goat milk the preferred alternative for many people who experience discomfort with cow milk, and it is widely used in infant formulas, cheeses, and therapeutic dairy products worldwide.
Related Topics
Chemistry of Human Milk
Chemistry of Cow Milk
Chemistry of Buffalo Milk
Chemistry of Camel Milk
Chemistry of Sheep Milk
Chemistry of Donkey Milk