Dynamic Changes in Milk Composition: Insights from Lactational Stages in Dairy Goats: Comprehensive Review

Dynamic Changes in Milk Composition: Insights from Lactational Stages in Dairy Goats

Abstract

Goat milk has long been a significant component of human nutrition owing to its resemblance to human milk, softer curds, and higher fat content. However, specific dietary deficiencies limit its suitability for infants. Variations in protein, fat, and enzymes between goat and cow milk have prompted investigations into somatic cell counts, which naturally tend to be higher in goat milk. Milk production and composition are influenced by a range of factors, with the stage of lactation being particularly critical. As lactation progresses, there is a decrease in protein, lactose, fat, and total solids, accompanied by a decline in milk output. Understanding these physiological shifts is vital for dairy animal nutrition and supporting management decision-making systems to optimize goat dairy flock production. This review delves into the composition of goat milk, elucidates its structural components, and identifies the functional groups present at different lactation stages. This research aims to enhance our understanding of goat milk properties across the lactation cycle and their potential impact on milk quality. Such insights can inform strategies to improve milk production and overall quality.