International Journal of Engineering Science Invention

ISSN (Online): 2319 6734, ISSN (Print): 2319 6726

www.ijesi.org Volume 2 Issue 1 January. 2013 PP.07-10

Comparative Aspacts of Goat and Cow Milk

Rashmi Arora1, N Bhojak2* Rajani Joshi3
1

Research scholar Singhania University, Jhunjhunu, Rajasthan

GCRC, Govt Dungar College (A Grade), MGS University, Bikaner
3
Animal health department govt. Veterinary College Bikaner

2*

ABSTRACT: The aim of this study is to show the importance and significance of goat milk . Goat is known as
poor mans cow .It play a vital role in the socio-economic structure of rural poor. Goat milk contains higher
amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B 12 and folate contents are less.
Although fat and protein is somewhat low in goat milk than cow milk, but there is a non significant difference
between fat ,protein and lactose content of cows and goats milk ., but fat globule are smaller in goat milk so
they are easily digestable. Goat milk is recommended for infants, old and convalescent people. In this review the
neutrative value and medicinal value of goat milk is discussed in comparision with cows milk.

Keywords Goatmilk, poormans cow, fat, protein, lactose, folate.

I.

INTRODUCTION

Goats form an important component of livestock industry and play a vital role in the socio-economic
structure of rural poor. India has the second highest goat population in the world which is around 120 million
constituting about 15% of Worlds goat population only next to China (FAO, 2004). There are twenty well
defined breeds of goats in India, although 70% population are non-descript and meat type. Some of the breeds
such as Jamunapuri, Barbari, Beetal, Surti, Jakhrana produce fairly good amount of milk. Goats in India produce
around 2.76 million tonnes of milk which is 22.28% of Worlds production and 3% of total milk produced in the
country (FAO, 2004(1)
Goats produce about 2% of the world's total annual milk supply. (2) Dairy goats in their prime
(generally around the third or fourth lactation cycle) average 6 to 8 lb (2.7 to 3.6 kg) of milk production daily
(roughly 3 to 4 US quarts (2.7 to 3.6 liters)) during a ten-month lactation, producing more just after freshening
and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5%
butterfat. (3)

II.

MATERIAL AND METHOD

Material: (a) Milk: Forty raw milk (twenty cows and twenty buffalos) samples were collected from different
private dairy of Bikaner in sterile bottles,
Method of analysis
(a)
Chemical Analysis: The process of chemical analysis of milk samples was based on ISI standard
methods. For the chemical analysis of milk Fat, Gerber method was used (IS 1224-1958). Protein in the milk
samples was estimated by Kjeldahls Method (ISI Handbook of food analysis Part-I, 1980)(4). Lactose was
estimated by Fehling solution (ISI Handbook of Food Analysis Part-11, 1981)(5). The pH value was measured
by using digital pH meter (Labtronics Model No. LT11). Acidity was measured by titration method (ISI
Handbook of Food Analysis Part-11, 1981) in terms of lactic acid percentage. All these readings were cross
checked by Milkoscan (FT 120).
(b)
Statistical analysis: The statistical analysis was carried out using T-Test method. The significant
difference between means was calculated.

III.

RESULT AND DISCUSSION

This study shows that fat of cows milk was in the range of 3.79% while the goat milks fat was in the
range of 3.73%.The protein of cow and goats milk was respectively in the range of 2.98and 3.02.the Lactose
was in the range of 4.55 and 4.45% for cow and goats milk, so their is no significant difference between cow
and goat milk composition but different studies shows that goat milk is still better and easily digestable because
of size of its fat globule and type of amino acid present in its protein.
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Comparative Aspacts Of Goat And Cow Milk

The differences in physico-chemical, medical, nutritional, biological, radioactivity and immunological
aspects of goat and sheep milk was studied by J.M. Jandal.The Solids in goat milk can range from 12 to 18%,
and Proteins within the solids are between 3 and 4.5% in Goa t milk.(6)
The fat of goat milk is more digestible than that of cow milk because the fat globules of goat milk are
smaller and have a greater surface area, and lipases in the gut are supposedly able to attack the lipids more
rapidly. However, almost 20% of the fatty acids of goat milk fall into the short-chain fatty acids category (C4:O
to C12:O) compared with l0- 20% for cow milk. Lipases attack the ester linkages of the shorter-chain fatty acids
more readily, so these differences may contribute to more rapid digestion of goat milk fat (7).
The proteins in goat milk are digested more readily and their constituent amino acids absorbed more
efficiently than those of cow milk (8)
A Metabolism trials were carried out with two groups of male, weaned Wistar rats to determine the
Nutritional value of the goat and cow milk protein. The food intake, growth rates and protein efficiency ratio did
not differ significantly between the two groups (P > 0.05). However, nitrogen digestibility and balance of diets
were higher (P < 0.05) in the group given the goat milk protein diet.So E. Ramos Morales et al concluded by
this paper that the nutritional value of goat milk protein is higher than that of cow milk.(9)
Mauro Fisberg et al have carried out to evaluate the effect of the daily intake of goats milk with
modified protein or lipid profile on the health and nutritional status of preschoolers. Children receiving
treatments MFGM and GM presented significantly higher weight gain (6.443.54% and 6.465.08%,
respectively) than the others. In addition, children receiving treatment MFGM showed an increase in
hemoglobin from 11.711.03 g/dL to 12.290.43 g/dL (p=0.023). Children fed goats milk showed an increase
in red blood cells. Treatment MFGM was the best alternative to replace regular goats milk, with an
improvement in haematological parameters. (10)
The possible differences between goats and cow milk, the importance and usefulness of processed goats milk
and products were discussed by Omo Ohiokpehai, the acidity of that of goat milk is slightly lower than that of
the cow, i.e. pH 6.4 as compared to pH 6.7 the four major components of goat milk are lactose, fat, nitrogen
compounds and minerals. These components are also similar to that of cows milk. However, the goat milk
contains more small fat globules, i.e. globules of less than 1.5 mm in size. These small globules are compared
to that of the cow the percentage is 28 and 10 respectively. It had been showd that goat milk is better digested
than cows milk. Therefore, consuming goat milk is very useful for both adult and growing children; Processing
of goat milk will preserve and improve the nutritive value of the milk; (11)
IV.
TABLES
Table 1 BASIC COMPOSITION OF VARIOUS MILKS (MEAN VALUES PER 100G)(12)

Constituent

Doe (Goat)

Cow

Fat (g)

3.8

3.6

Protein (g)

3.5

3.3

Lactose (g)

4.1

4.6

Ash (g)

0.8

0.7

Total solids (g) 12.2

12.3

Calories

69

70

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Comparative Aspacts Of Goat And Cow Milk

Table 2 MILK COMPOSITION ANALYSIS, PER 100 GRAMS (13)
CONSTITUENTS

UNIT

COW

DOE
(GOAT)

Water

87.8

88.9

Protein

3.2

3.1

Fat

3.9

3.5

Carbohydrate

4.8

4.4

Energy

kcal

66

60

Energy

kJ

275

253

Sugars (lactose)

4.8

4.4

Cholesterol

mg

14

10

Calcium

IU

120

100

Saturated fatty acids

2.4

2.3

Monounsaturated fatty acids g

1.1

0.8

Polyunsaturated fatty acids

0.1

0.1

These compositions vary by breed, animal, and point in the lactation period.
Table 3: chemical composition (%) of goats and cows milk samples
Item
Cows milk
Goats milk
Mean SD
Mean SD
Fat
3.79 0.202245
3.73 1.972332
T.P.
2.98 0.373432
3.02 0.590274
Lactose
4.55 0.72112
4.45 0.519626
Table 4: T Test for cow and goat milk FAT
Parameter
Fat
Source of Milk
Cow
Goat
No. of Samples
20
20
Min-Max
3.33 4.09
1.17_3.92
Mean
3.79
3.73
S.D.
0.202245
1.972332
Combined SD
0.454857
T Value
0.118719
Min. = Minimum, Max. = Maximum, SD = Standard Deviation.
T>1.96 Significant, T <1.96 Non-Significant
Table 5: T Test for cow and goat milk protein
Parameter
Protein
Source of Milk
Cow
Goat
No. of Samples
20
20
Min-Max
2.2 3.57
2.10 4.33
Mean
2.9815
3.0215
S.D.
0.373432
0.590274
Combined SD
0.160242
T Value
0.249619
Min. = Minimum, Max. = Maximum, SD = Standard Deviation
T >1.96 Significant: T<1.96 Non-Significant:

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Comparative Aspacts Of Goat And Cow Milk

Table 6: T Test for cow and goat milk Lactose
Parameter
Lactose
Source of Milk
Cow
Goat
No. of Samples
20
20
Min-Max
2.2 3.57
2.90 5.19
Mean
4.5545
4.451501
S.D.
0.721121
0.519626
Combined SD
0.203913
T Value
0.505112
Min. = Minimum, Max. = Maximum, SD = Standard Deviation>
1.96 Significant: t<1.96 Non-Significant:

V.

CONCLUSION

It is concluded by above study that nutritive value of goat milk and cow milk is not significantly
different but the size of fat globule is smaller for goat milk which increases the digestibility and nutritive
importance of goat milk.

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