Advancing Nutrition through Value-Added Goat Milk Products

M.B. Chaudhary*, Bornalee Handique, Da U Ruhi Pde, Palmei Gaibimei & A. K. Balange

Abstract
Goat rearing plays a pivotal role in enhancing rural livelihoods, nutritional security, and income generation, particularly in developing countries like India. Goat milk is highly valued for its superior digestibility, rich nutrient composition, and therapeutic properties. This article reviews the composition, functional attributes, and post-harvest processing technologies associated with goat milk, along with emerging value-added products. Goat milk contains bioactive components such as short-chain fatty acids, oligosaccharides, and bioactive peptides that contribute to improved gut health, immunity, and metabolic functions. Its lower allergenicity and higher mineral bioavailability make it an ideal alternative to cow milk, especially for sensitive populations. Advances in processing techniques, including fermentation, ultrafiltration, and spray drying, have enabled the development of diversified products such as cheese, yoghurt, butter, ice cream, and milk powder. Additionally, integration into traditional dairy products enhances its acceptance in local markets. The growing demand for functional foods and nutraceuticals has further amplified the importance of goat milk-based products. This review highlights the scope of post-harvest processing and value addition in improving product quality, shelf life, and economic returns, thereby contributing to sustainable livestock development and rural entrepreneurship.