Although milk from goats is not as widely consumed today as cow's milk, it captures a significantly larger international population due to its ability to consistently be produced in arid and semi-arid regions, which are favorable environments for goats. This contributes to the natural safety in these areas.
Production of goat milk in Australia already exists, but it remains comparatively much smaller than cow milk production. Goats produce about 5 liters of milk per day, while cows can reach up to 28 liters.
According to research, goat milk is considered a healthy alternative to cow milk, especially for people suffering from allergies to dairy products or lactose intolerance. Studies note that goat milk does not contain beta-lactoglobulin, which is a primary cause of allergies in some people.
Research conducted at Edith Cowan University in Australia showed that goat milk possesses amazing nutritional properties and contains higher levels of beneficial natural components compared to cow's milk.
Researchers noted that these components have antimicrobial properties and aid in lowering blood pressure, making it beneficial for health-conscious consumers and may help reduce the risk of cardiovascular diseases in the future.
Goat milk contains less lactose, making it an appropriate choice for people with lactose intolerance. Additionally, it has been established that it contains higher levels of biologically active peptides compared to cow's milk.
According to studies, cow's milk consists of 85–87% water, contains between 3.8% and 5.5% fat, 2.9–3.5% protein, and 4.6% lactose per 100 milliliters of milk.
In contrast, goat milk contains 87–90% water, 2.15–4.90% protein, 1.2–4.5% fat, and 3.5–4.5% lactose per 100 ml of milk.
Researchers note that the results of the studies open the way for further investigations into the influences of biologically active peptides in goat milk, which may lead to the development of food and pharmaceutical products based on them.
Research also examines the health and economic opportunities of goat milk. Increasing its production and consumption can strengthen local economies in regions where suitable conditions for goat farming have been created.
The findings of the research were published in the journal 'Food Chemistry'. Currently, goat milk makes up only about 0.4% of the global milk production, while goats occupy leading positions, contributing 81% of production.
