Comparative Analysis of Nutritional Composition and Functional Health Attributes of Cow, Goat, and Sheep Milk and their Powdered Forms

Abstract

Ruminant milk from cattle, goats and sheep remains a cornerstone of global food security and infant, clinical and everyday nutrition, yet the three species differ markedly in macronutrient density, protein and lipid architecture, mineral load and downstream processing behaviour once converted into powdered form. This review synthesises the current scientific literature comparing the nutritional composition and functional health attributes of cow, goat and sheep milk in both liquid and powdered states. Compositional analysis confirms that sheep milk carries the highest total solids, protein and fat concentrations of the three species, while goat milk occupies an intermediate position characterised by smaller fat globules, a distinctive casein polymorphism and lower allergenic potential relative to cow milk. Functional attributes reviewed include protein digestibility and gastric coagulation behaviour, bioactive peptide generation, milk fat globule membrane composition, conjugated linoleic acid content, oligosaccharide diversity and clinical evidence regarding lactose tolerance and cardiometabolic outcomes. The conversion of each milk type into powder through spray drying introduces species-specific challenges in stickiness, protein denaturation, lipid oxidation and rehydration behaviour that are addressed in a dedicated processing section. Comparative summary tables are provided for macronutrient and mineral composition, functional bioactive attributes, and powder processing characteristics. The review concludes that although cow milk remains the dominant global commodity, goat and sheep milk and their powders offer distinct compositional and functional advantages that merit targeted product development, particularly for infant, elderly and dairy-sensitive populations, while highlighting persistent gaps in standardised human clinical evidence across species.