International Journal of Chemical Studies, Case Study by Kavita Banjare, Manikant Kumar, Rajnikant Kumar, S Kartikyen, BK Goel and Sudhir Uprit
The popularity of goat milk is increasing day by day due to its nutritional properties and lower allergenic in comparison to cow milk. In a recent study, PERSPECTIVE ROLE OF GOAT MILK AND PRODUCTS, it's reported that goat milk differs from cow milk in higher digestibility, low-fat content and has high medicinal value. Goat Milk as a functional food is increasingly becoming popular because of its nutritional and medicinal properties. It can be used as therapy against different problems.
India having the second largest goat population and some of the great milch breeds like Jamunapari, Beetal, Surti, Barbari is the highest producer of goat milk in the world. In spite of good efforts in dairy development, the organized sector processes only about 15% of total milk produced in the country. No such data is available exclusively for goat mil
Goat Milk has superior digestibility, the composition of fatty acids and its content of bio active compounds seem to provide properties suitable for treatment or preventing certain medical conditions. Refer to study given in below link for more reence
Goat milk is called as NEROGA(without ailments) by natives who are engaged in Goat rearing across India. Whenever you discuss about this milk, you get to hear multiple benefits and examples of other elderly who have lived long and healthy life because of their habit of having Goat Milk.