Abstract

In the present era, people are inclined toward consuming health promoting foods. Goat is a significant contributor of meat
as a part of non-vegetarian food in our country, its milk is less popular but quite significant because of its various nutritional
properties. Goat milk is also significant in terms of its potential as functional food. Various studies have shown its memory
improvement attribute. Its hypoallergenic traits, antioxidant contents, and various nutrients specific to only goat milk make it
a super food. Goat milk has higher level of calcium, potassium, and phosphorus than cow and human milk. Its digestibility is
better due to smaller fat globules. It also contains several bioactive peptides which enhance its antioxidant property. Goat milk
composition makes it a suitable food for vulnerable especially for dengue, for elderly in age related memory declining health
problems. Goat milk also has immune modulatory properties due to oligosaccharides and several bio peptides which have shown
their worth to modulate host inflammatory cytokines. Thus, goat milk has strong potential as a functional food with nutritional
significance and need to be experimented for its potential in various health problems.