DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0261

FROM TRADITION TO INNOVATION: GOAT’S MILK IN MODERN DAIRY

Ivan Vnučec1, Ivica Kos1, Darija Bendelja Ljoljić1
1 Division of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia

Goat's milk has long been used for human consumption and is now recognised as a food with high nutritional and functional properties and a low environmental footprint. It is rich in important nutrients such as protein, calcium, vitamins (especially A and B) and minerals such as phosphorus and potassium and offers a healthy alternative to conventional cow's milk. Goat's milk is known to be easier to digest, making it a favoured choice for people with lactose intolerance or a sensitive digestive system. Compared to cow’s milk, it contains higher levels of certain favourable fatty acids, including medium-chain triglycerides, which are associated with various health benefits. Due to its nutritional richness and unique composition, goat’s milk is increasingly recognised as a key ingredient in the production of innovative dairy products that meet the changing needs and dietary habits of consumers. In addition, goats are known to efficiently convert their feed into milk and require less land and resources compared to cows. Their adaptability to different climates and terrains makes goat farming a sustainable and environmentally friendly option for milk production. By combining the versatility and nutritional benefits of goat's milk, the dairy industry can appeal to health-conscious consumers looking for new flavours, functional ingredients and high-quality dairy products (artisanal cheese, yoghurt, butter, rich ice cream and other dairy desserts).

Keywords: goats, milk, health benefits, innovative dairy products

pages: 261-266, online: 2025



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