Medicinal properties of goat milk
The importance of feeding of infants with goat milk has been recognized since ancient days. In developed countries like U.S and South Africa, the goat milk is specifically marketed for the infants. The milk allergy problem common in infants fed with cow milk is rarely encountered when replaced with goat milk and it plays an important role in the formulation of infant formula. This is a proof of the medicinal property of goat milk.
The symptoms like gastrointestinal disturbances, vomiting, colic, diarrhoea, constipation and respiratory problems can be eliminated when goat milk is fed to the infants. The reason cited for the relief in respiratory problems when fed with goat milk can be attributed to the structure of casein micelle of the goat milk. Pasteurized goat milk is well tolerated by the infants with gastro intestinal or respiratory symptoms. Fermented goat milk products are ideal for the persons allergic to cow milk.
The goat milk is naturally homogenized. It forms a soft curd when compared to cow milk and hence helps in easy digestion and absorption. Regular intake of goat milk significantly improves the body weight gain, improved mineralization of skeleton, increased blood serum vitamin, mineral and haemoglobin levels. These points are considered advantageous when compared to consumption of human milk.
The other medicinal property of goat milk is higher concentration of medium chain fatty acids which play an important role in imparting unique health benefits in mal-absorption syndrome, steatorrhoea, chyluria, hyperlipoproteinaemia and during conditions of cystic fibrosis, gall stones and childhood epilepsy. The medium chain fatty acids minimize cholesterol deposition in the arteries, aid in dissolving cholesterol and gallstones and significantly contribute to normal growth of infants.
People (adult as well as children) suffering from eczema, asthma, chronic catarrh, migraine, colitis, hay fever, stomach ulcer, epigastric distress and abdominal pain due to allergic reaction to cow milk protein or milk substitute naturally prefer goat milk because of its less allergic nature.
Similar is the case with cheese prepared from goat milk, which showed little or no reaction to sensitive persons. Certain infants suffering from allergies (with eosinophilia) associated with gastrointestinal tract also showed improvement after administration of goat milk. There is a report of chronic enteropathy in infants due to feeding of cow milk formula being cured by shifting to goat milk.