The importance of goat rearing in providing nutritional and financial sustenance to the economically weaker sections of the society is well recognized in developing countries. Goats have the ability to thrive under diverse climatic conditions and withstand extreme vagaries of nature. As per the FAO statistics 1998, India possesses the largest number of goats (120.56 million), which contribute three million metric ton of milk.

Adequate processing of raw milk of goat followed by value addition will result in doubling of return from goat milk apart from increased shelf life and reduced volume of the product resulting in lower transportation cost than that is obtained as of now.

However, certain peculiar characteristics of goat milk like relatively smaller size of the fat globules, lower heat stability, soft curd and the typical “goaty odour” have to be taken care of while dealing with goat milk especially in processing and marketing.

1)Composition and physico-chemical properties of goat milk

2)Constituents of goat milk

Goat Milk Lipids

Goat Milk Proteins

3)Goat Milk Products

4)Medicinal properties of goat milk