Small ruminant milks have composition different from cow milk. Goat and Sheep milks are natural functional milks mainly because of its high nutritional value, digestibility and therapeutic and dietary characteristics. Goat’s milk also contains more free amino acids, minerals (calcium, magnesium, potassium and phosphorus, selenium) and vitamins than cow’s milk which are essential for bone growth and the proper development of newborns. In the whey protein content about 55% of all milk whey proteins are albumins, which include α-lactoalbumins and β- lactoglobulin, a rich source of bioactive peptides with extra physiological activity. Goat and Sheep milk is a good source of conjugated linoleic acid and α-linolenic acid. It is claimed to inhibit the occurrence and development of cancer, in the prevention of coronary heart disease and atherosclerosis, inhibits the development of osteoporosis and stimulates the immune system.

Download this article as