NUTRITIVE ADVANTAGES OF GOAT MILK AND POSSIBILITIES OF ITS PRODUCTION IN REPUBLIC OF MACEDONIA
Nikola Pacinovski, Gordana Dimitrovska, Ljupčo Kočoski, Goce Cilev, Mirjana Menkovska, Biljana Petrovska, Apostol Pacinovski
Ss. Cyril and Methodius" University in Skopje, Institute of Animal Science, Blvd. Ilinden 92A, 1000 Skopje, Republic of Macedonia
npacinovski@yahoo.com
With certain exceptions, goat milk is similar to sheep and cow milk and, particularly, to human milk in respect to its composition, biological traits and nutritive value. In relation to some parameters goat milk has more advantages than the milk of other species. Due to its specific composition, milk is used in the production of variety of cheese and different types of milk drinks. In some countries of western Europe are produces reputable types of goat cheese which reach significantly higher price than the cheeses from cow milk. The people from Mediterranean and Middle Eastern countries, have a tradition for regular usage of drinks made of fresh or processed goat milk in people’s diet. Due to the goat’s ability to transform carotene into vitamin A, the fat in goat milk has exceptionally white color. Goat milk fat drops are smaller and more evenly distributed in the milk, allowing faster and easier digestion in human organisms. This is the reason why people with digestive problems prefer consuming goat milk. Fat in goat milk contains large amount of caprylic and caproic acids. According to the literature data a few of these acids are in free form, contributing to the specific odour and flavor of goat milk. Many researches characterize goat milk as a drink for convalescent but also as basic detoxifier of human organism. This work attempts to describe the actual situation of goat breeding in Macedonia, nutritive value of goat milk and the advantage in relation to the milk of other animal species and human milk.
Keywords: goat milk; cow milk; sheep milk; human milk; nutritive value; detoxifier
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