Goat milk as a functional food: Recent advances in product development and health benefits

Abstract

Goat milk occupies a distinctive niche among dairy foods by virtue of its superior digestibility, hypoallergenic nature, and dense micronutrient profile. Compared with bovine milk, caprine milk is characterised by smaller fat globules (<3.5 μm), a lower proportion of ás1-casein, an abundance of medium-chain fatty acids (caproic, caprylic, and capric acids), and highly bioavailable minerals. These attributes collectively make it a valuable dietary alternative for individuals affected by cow-milk protein allergy and gastrointestinal sensitivities. A growing body of evidence confirms the presence of bioactive peptides, prebiotic oligosaccharides, conjugated linoleic acid, taurine, and immunomodulatory compounds in goat milk, each contributing to tangible health outcomes improved gut-barrier function, cardioprotective lipid profiles, antihypertensive activity, and enhanced immune responsiveness. On the processing front, technologies such as ultrafiltration, high-pressure processing, microencapsulation, ultrasound, and probiotic fermentation have substantially elevated product quality, safety, and shelf life, facilitating diversification into cheese, yoghurt, kefir, lactose-free milk, infant formula, nutraceuticals, and cosmetic preparations. Emerging industry directions towards A2 goat-milk formulations, nanoencapsulation of bioactives, AI-assisted quality monitoring, and sustainable caprine farming which signal continued expansion of the global goat-milk sector. Despite these advances, challenges concerning low-yield breeds, seasonal supply fluctuation, limited organised-market infrastructure, and consumer-awareness gaps still warrant targeted research and policy support.