Goat Milk as a Nutrient-Dense Functional Food: Composition, Bioactive Components, Health Potential and Product Innovation

Abstract

Goat milk is increasingly investigated as a nutrient-dense food matrix with potential functional applications. This narrative review examines its macronutrient and micronutrient composition, bioactive constituents, health-related evidence and processing opportunities, while distinguishing findings from laboratory, animal and human studies. Goat milk differs from cow milk in aspects of casein distribution, fat-globule characteristics and fatty acid composition; its proteins, minerals and oligosaccharides contribute to nutritional and technological interest. Protein digestion, enzymatic hydrolysis and fermentation can release peptides investigated for antioxidant, antimicrobial and angiotensin-converting enzyme-inhibitory activities. Experimental studies have also examined the interactions of goat milk oligosaccharides with intestinal inflammation and microbiota. However, evidence concerning isolated components and processed fractions should not be extrapolated directly to ordinary milk consumption. Human studies of nutritionally adapted goat milk infant formula primarily address growth and safety, whereas direct evidence supporting specific therapeutic effects remains limited. Fermentation, membrane fractionation and enzymatic hydrolysis provide pathways for product development, while emerging methods require goat-specific validation of sensory properties, component retention, stability and microbiological safety. Variation associated with breed, feeding, lactation and processing further complicates direct comparisons between studies. Overall, goat milk offers a versatile basis for nutritious foods and targeted ingredients, but clinical claims require clearly defined exposures, suitable comparators, reproducible measurements and well-designed human trials.