Goats are one of the first animals domesticated by humans, and the milk obtained from them accompanies us for about 10 thousand years. Today, around the world is bred 220 million goats for dairy needs. Europe responds for just 5% of the global herdbut production is growing – 18.7 billion liters of goat milk are produced annually, which is 2% of the entire world milk production. India dominates with over 6 billion liters, while in Europe the leaders are France, Spain and Greece.
The legend of Cleopatra dipping her body in goat’s milk is well-founded in historical sources, although some records also mention donkey’s milk. Significantly, the queen of Egypt traveled with her own herd of animals, to have constant access to fresh milk. Her rituals were not just a symbol of luxury, but a well-thought-out strategy of body care, which is clearly echoed in contemporary trends in wellness and cosmetology based on natural raw materials.
Numerous scientific studies confirm that this ritual had real care significance. Analysis published in 2025 by the University of Southern California at work “Cleopatra’s Milk Baths: The Origins of Lactic Acid Exfoliation” points out that fermented milk is a natural source lactic acid – alpha-hydroxy acid with documented exfoliating, brightening and supporting skin cell renewal effects.
Goat milk has a pH close to the natural reaction of the skin, therefore it supports it rebuilding the hydrolipid barrier and soothing irritations and allergic reactions. Vitamins A, C and D, bioactive fatty acids and prebiotic compounds support the skin’s microbiome, which is increasingly recognized as one of the pillars of its healthy appearance. It is for this reason baths in goat milk are now back in the offer of renowned SPA offices as regenerating and calming treatments, combining the effect of skin smoothing with improved circulation and deep muscle relaxation.
However, the history of goat milk does not end at the palaces of rulers. Archeology confirms its presence in diet and medicine as early as the Neolithic, and traditional healing systems – both Ayurveda and Persian medicine – described it as easily digestible product with easy-to-absorb fat. Modern educational studies devoted to Ayurveda emphasize that smaller fat globules and naturally lower lactose content support digestive processes, so goat milk may be a good alternative for people with food hypersensitivity.
Contains goat milk from 2.5 to 7.1 percent fatand its structure is clearly different from the fat present in cow’s milk. The energy value is in the range 69-84 kcal per 100 mlwhich depends primarily on the fat proportion. Goat milk has significantly more ingredients medium-chain MCT fatty acidswhich are metabolized faster and do not require intensive enzymatic activity. In the case of seniors and people with a sensitive digestive tract, this is of great importance, because MCTs provide energy without overloading the intestines. In a review published in International Journal of Clinical Studies & Medical Case Reports in 2025, research teams from Yas Clinic Hospital in Abu Dhabi and the University Hospital of Sharjah emphasize that the structure of lipids in goat milk is closer to human milk, which directly translates into its higher digestibility.
Equally important differences concern proteins. It is found in goat milk kazeina type A2and in cow’s milk – especially from high-yielding breeds – we can find it much more often A1 expenditureassociated in scientific literature with a greater risk of digestive problems and hypersensitivity reactions. A 2025 Michigan State University analysis cited in the report Whose Milk Is Better, Goat or Cow?indicates that the protein profile of goat’s milk promotes a milder immune response of the body.
The mineral composition is also noteworthy: USDA data from 2025, cited in the study Goat Milk vs Cow Milk: Nutrition & Health Comparisonconfirm higher content of calcium, potassium and vitamin A in goat milk. These are not just numbers in tables – bioactive forms of calcium and phosphorus support bone mineralization, and the presence of selenium strengthens antioxidant mechanisms that protect cells against oxidative stress.
In July 2025 in Food Science & Nutrition Another important study was published, which drew attention to the impact of goat’s milk on the health of older people. The authors suggest that his Regular consumption may support muscle condition better than cow’s milkbecause it limits inflammatory processes and slows down the degradation of muscle proteins – and these two mechanisms contribute most to the loss of strength with age.
Goat milk due to the content of easily digestible fats, natural oligosaccharides and bioactive ingredients supports the intestines, improves peristalsis and helps maintain the balance of the microbiota. published by Northeast Agricultural University of China indicate that goat milk oligosaccharides significantly improved growth and development in growth-suppressed mice, increased body weight, bone length, organ mass and bone density, and also supported the processes of building bone tissue. They clearly modified their intestinal microbiota, increasing its diversity and the share of beneficial bacteria of the genus Bacteroides. Similar effects can therefore be expected in humans.
Goat milk contains more medium chain fatty acids, our body quickly uses them as a source of energy instead of being stored in fat tissue. They can also have a beneficial effect on the blood lipid profile, strengthening metabolic processes and the workload on the heart. We can also find it in goat milk natural fatty acids, including caprylic and caproic acidswith antibacterial and antifungal properties that limit the development of, among others, E. coli bacteria or Candida yeasts. Also noteworthy are bioactive peptides that support the body in the fight against infections.
Compared to other dairy products, goat’s milk impresses with its unique bioavailability of minerals – calcium, magnesium and phosphorus are absorbed from it with extraordinary ease, almost “without loss”. High bioavailability translates into real benefits: stronger bone structure, more efficient tissue regeneration and a better functioning immune system. Goat milk also has a beneficial effect on the condition of the skin: has a soothing, moisturizing effect and supports regeneration. Its composition is closer to human milk than cow’s milk, which is why it is better tolerated by children, although experts emphasize that it should not be given before the age of 12 months.
The highest quality goat milk tastes slightly sweet and slightly salty. It has a very creamy consistency and a distinctive but subtle flavor, so it may be perfect base for fermented products – yogurts, kefirs and buttermilk. Fermentation breaks down lactose faster, so goat’s milk yogurt can be gentler on the stomach than traditional dairy products, while still providing a full spectrum of amino acids and minerals. Goat milk is also used to produce soft cottage cheese and ripening cheeses. Interestingly, A liter of goat’s milk yields more cheese than a liter of cow’s milk – this is the result of a different fat structure and higher dry matter content.
We can also add them to cream soups, cocktails or puddings. We can also easily prepare goat’s milk kefir at home. It has special importance in the Ayurvedic tradition drinking warm, unhomogenized goat’s milk on an empty stomachbecause it gently stimulates the body and provides it with easily digestible energy.
In Poland, the market for goat milk products is growing dynamically – according to industry data production exceeds 8 million liters per year, and an increasing part comes from certified organic farms. Consumers pay attention to the purity of the raw material because goats effectively filter heavy metals. Shopping directly from producers is also becoming more and more popular – fresh milk, cheese and yogurt can be ordered with home delivery. Pasteurized goat milk costs about PLN 10/l, UHT – PLN 8/l, unpasteurized – PLN 13/l, organic from PLN 9 to 24/l, lactose-free – PLN 11/l, and powdered milk from PLN 40 per 300 g.
Sources: Terazoguje.pl, IJCMR, PubMed
