goat milk

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Goat milk, milked by hand
Goat milk in sales packaging labeled in Galician

Goat milk is the milk of domestic goats .


Goat milk is obtained in Central Europe mainly from goat breeds (milk goats) Colorful German noble goat , white German noble goat , pied Dutch goat , Toggenburg goat , Thuringian forest goat and Saanen goat . Animals with a high milk yield produce 900 to 1200 liters per year, and goats produce around 600 liters per year on average. Depending on the size of the herd, the goats are milked manually or mechanically (with milking machines ).

Milking machine on goats in Israel

Taste and consumption

Goat's milk has a distinctly different taste than cow's milk . It is described as slightly sweet, aromatic or strict, for which the higher content of capric acid and the rapid absorption of foreign odors (in earlier times often from the stable or the goat itself) are responsible. Most goat milk is consumed in the form of goat cheese . In the Middle East and North Africa and the processing is to Laban frequently.


Structural formula of β- D - lactose , the most important saccharide (sugar) in goat's milk

Goat milk contains 2.8 to 3.5% protein , 2.7 to 3.5% fat and 4.4% lactose . In terms of nutritional value and dry matter, goat's milk differs only slightly from cow's milk .

Goat milk contains more short and medium chain fatty acids than cow milk. These fatty acids are more easily assimilated by the body than long-chain ones and are therefore easier to digest. In addition, the fat globules in goat's milk are smaller than those in cow's milk. The many small fat globules result in a larger total surface area and thus a larger attack surface for enzymes, which further improves digestibility. It is also said that goat milk is already “naturally homogenized”. A homogenization (mechanical splitting the fat globules) as in cow's milk is not in the aspect of digestibility in goats milk therefore required. This eliminates the health disadvantages that are sometimes associated with homogenization.


The proteins in goat's milk are particularly easy to digest. Goat milk has a lower casein content and a higher proportion of water-soluble whey protein than cow's milk. In many places, sheep and goat milk are recommended as an alternative for people with a cow's milk allergy. Studies show that many people who are allergic to cow's milk can tolerate goat's milk. However, a general recommendation for allergy sufferers cannot be made, rather those affected should test themselves with small amounts to see whether they can tolerate goat milk.

Baby food

The European Food Safety Authority has considered infant formula Goat Milk in 2012 as safe and suitable for feeding healthy infants: After testing submitted long-term studies there were no doubts about the suitability of infant formula based on goat's milk.


Since the sales of goat milk in Bavaria and Switzerland have increased significantly in recent years, there is an excess of goat meat there .

Individual evidence

  1. Agroscope Liebefeld-Posieux (ALP) currently 2006, No. 24.
  2. Sheep and goat milk production in Europe, brochure of Austria. Federal Ministry of Agriculture, Forestry, Environment and Water Management, p. 24.
  3. http://www.efsa.europa.eu/de/efsajournal/pub/2603 .
  4. Eva Huber: Kid meat at Easter: Slow-moving young goats? In: br.de . April 10, 2020, accessed April 13, 2020 .
  5. Raphael Bühlmann: Cheese is booming, but not meat - the unsolved problem of goat's milk. In: luzernerzeitung.ch . July 31, 2019, accessed July 31, 2019 .
  6. Raising kids is not profitable. In: Zentralplus.ch . April 12, 2020, accessed April 13, 2020 .