1. Goats milk have six common prebiotic oligos vs. standard cows milk have only one

· Urashima T,Taufik E. Oligosaccharides in Milk: Their Benefits and Future Utilization. Media Peternakan – Journal of

Animal Science and Technology 2010 (December): 189 – 197.

· Silanikove, Leitner G, Merin U, Prosser C. Recent advances in exploiting goat’s milk: Quality, safety and production

aspects.  Small Ruminant Research 2010; 89: 110 – 124. 

2. Goats milk naturally contains up to 6 x the prebiotic oligos of standard cows milk*

*Goats milk contains .25-.39 g/L; Cows milk 0.03-0.06 g/L

· Urashima T,Taufik E. Oligosaccharides in Milk: Their Benefits and Future Utilization. Media Peternakan – Journal of

Animal Science and Technology 2010 (December): 189 – 197.

· Silanikove, Leitner G, Merin U, Prosser C. Recent advances in exploiting goat’s milk: Quality, safety and production

aspects.  Small Ruminant Research 2010; 89: 110 – 124.

3. Goats milk is naturally higher* in Magnesium for normal growth and development in children

*Goats milk has 33% more magnesium than standard cows milk

· Holvik, S. 2013. Happy Days Dairies Ltd. Article Series, Article1 Goat Milk – From Perception to Perfection.

4. Goats milk is naturally higher* in vitamin A than standard cows milk for normal eye and vision development

*Goats milk has 46% more vitamin A than standard cows milk

· Holvik, S. 2013. Happy Days Dairies Ltd. Article Series, Article1 Goat Milk – From Perception to Perfection.

5. Goats milk is naturally higher in vitamin C than standard cows milk for growth and development in children

*Goats milk has 37% more vitamin C than standard cows milk

· Holvik, S. 2013. Happy Days Dairies Ltd. Article Series, Article1 Goat Milk – From Perception to Perfection.

6. goats milk may assist with digestion compared to cows milk*

*Nutritional and therapeutic values of goat milk Digestibility and Micronutrient absorption The most appearing property of goat milk is its rather superior digestibility and absorption of micronutrients. Digestibility of goat’s milk is highly enhanced by nature of the proteins and the fat molecules. The digestibility of goat milk can be attributed to its casein curd which is both softer and smaller than that produced by cow milk. This makes it more easily accepted by the human digestive system (Park, 2007) [12]. The size of the fat globules also affects the digestibility since it provides a better dispersion and a more homogenous mixture of fat. The large total surface area of the globules makes it easier for enzymes to reach and get in contact with the lipids (Attaie, 2000) [35]. The high proportion of short and medium chain fatty acids in goat milk contributes to easier and faster digestion

· Kavita Banjare, Manikant Kumar, Rajnikant Kumar, S Kartikyen, BK Goel, Sudhir Uprit. Perspective role of goat milk and products: A review. Int J Chem Stud 2017;5(4):1328-1338.