A review on nutritional advantages and nutraceutical properties of cow and goat milk

Milk is considered a wholesome food and largely consumed globally. The bovine caprine are the foremost source of milk, which also played noteworthy role in social-economic development both developed under-developed countries. composition milk significantly depends upon environmental conditions, genetics, type breed, other internal external factors. protein, carbohydrate, lipid vitamin mineral content together makes into nutritious fluid. Bovine majorly among from species. On hand, goats or were first domesticated animals by humans regard as “poor man cow”. varieties highly have potential benefits. amount water somewhat similar while on hand cow comparatively higher carbohydrate than goat milk. casein whey protein (WPs) ratio almost i.e., 80:20. Lipid an essential factor that regulates physical sensory values Goat known for its better digestibility compared to due existence small-sized globules. poly-unsaturated fatty acids (PUFA) account their anti-cancerous properties. In context bioavailability minerals, preferred high levels A recorded It has lesser B9, B12 E Emerging evidence scientific research suggests comprised adequate number bioactive constituents viz immunoglobins, lactoferrin, lysozyme others offer medical application prevention pre-treatment numerous ailments.