Goat Milk: A Versatile Dairy Alternative with Unique Health Benefits and Functional Properties

Globally goat milk ranks as the third most produced milk, following cow and buffalo milk. It is distinguished by a unique nutritional profile enriched with bioactive components that offer numerous therapeutic benefits. Its distinct protein, such as low αs1-casein as well as higher β-casein, and fat composition, like smaller fat globules and higher concentrations of medium-chain triglycerides, taurine, polyamines, oligosaccharides, bioactive peptides, essential minerals, and vitamins, contribute to enhanced digestibility and nutrient absorption. Research reports indicate that aforesaid unique features of goat milk collectively impart hypoallergenic, antioxidant, antipathogenic, immune-modulating, anti-inflammatory, and anti-proliferative effects, supporting brain health, cardiovascular function, and gut health. Because of these properties, goat milk and components are being applied for different physiological and health-boosting potentials. Also, the bioactive constituents of goat milk are currently under investigation for their therapeutic potential and have facilitated the development of a range of specialty products. This review explores goat milk’s exceptional composition, physiological functionality, and medicinal value, highlighting its expanding role in consumer health and wellness.