~ 101 ~ ISSN Print: 2394-7500 ISSN Online: 2394-5869 Impact Factor: 8.4 IJAR 2021; 7(10): 101-105 www.allresearchjournal.com Received: 25-08-2021 Accepted: 28-09-2021 Shivani Chauhan PG Scholar, Amity Institute of Biotechnology, Amity University Rajasthan, India Pratik Powar PG Scholar, Amity Institute of Biotechnology, Amity University Rajasthan, India Rahul Mehra Research Scholar, Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan, India Corresponding Author: Rahul Mehra Research Scholar, Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan, India A review on nutritional advantages and nutraceutical properties of cow and goat milk Shivani Chauhan, Pratik Powar and Rahul Mehra DOI: https://doi.org/10.22271/allresearch.2021.v7.i10b.9025 Abstract Milk is considered a wholesome food and is largely consumed globally. The bovine and caprine are the foremost source of milk, which also played a noteworthy role in the social-economic development of both developed and under-developed countries. The composition of milk significantly depends upon the environmental conditions, genetics, type of breed, and other internal and external factors. The protein, carbohydrate, lipid and vitamin and mineral content together makes milk into a wholesome nutritious fluid. Bovine milk is majorly consumed among milk from other species. On the other hand, the goats or caprine were the first domesticated animals by humans which also regard as “poor man cow”. Milk of both varieties is highly nutritious and have potential benefits. The amount of water in the milk of both varieties is somewhat similar while on the other hand cow milk have a comparatively higher carbohydrate content than goat milk. The casein and whey protein (WPs) ratio in cow and goat milk is almost similar i.e., 80:20. Lipid content is an essential factor that regulates the physical and sensory values of milk. Goat milk is known for its better digestibility as compared to cow milk due to the existence of small-sized lipid globules. The poly-unsaturated fatty acids (PUFA) in goat milk account for their anti-cancerous properties. In the context of the bioavailability of minerals, goat milk is preferred and high levels of vitamin A is also recorded in goat milk. It has lesser content of vitamin B9, B12 and vitamin E than cow milk. Emerging evidence from the scientific research suggests that both goat and cow are comprised of an adequate number of bioactive constituents viz immunoglobins, lactoferrin, lysozyme and others that offer the medical application in the prevention and pre-treatment of numerous ailments. Keywords: cow milk, Goat milk, composition, species, nutrition 1. Introduction Cattles are the most important species in the production of milk. According to the statistics given by the National Dairy Development Board (NDDB), the annual milk supply of the world by various species are cow milk 85%, buffalo milk 11%, goat milk 3.4%, sheep milk 1.4% and camel milk constitutes about 0.2% of the total supply (NDDB 2021.) [1] . India is the world’s largest milk producer with around a 187.7 million tons of production (per capita availability of 394 grams per day). About 18 per cent of the total milk production is contributed by Uttar Pradesh making it the highest milk-producing state of India. While Rajasthan, Andhra Pradesh, Gujarat and Punjab contribute about 11%, 10%, 8% and 7% in India’s total milk production respectively (MOFPI 2021) [2] . Dairy based and its derivatives products play a significant role in the social-economic development for both developed and underdeveloped countries (Dogra et al. 2021) [3] . Milk is known as almost a complete food as it contains a good amount of proteins, fats and major minerals (Bhattarai 2012) [4] . Besides these nutritional components both milk sources i.e., cow and goat milk is adequate source of bioactive components viz immunoglobulins (IgG, IgM, IgA), lactoferrin (LF), enzymes, growth factors and hormones (Mehra et al. 2021d, c) [5, 6] . Milk is considered as one of the principal nutritious food sources as it is linked to various health benefits like lowering body weight, blood pressure, decreasing the risk of osteoporosis, stroke and colon cancer (Kumar et al. 2014b, 2016; Turkmen 2017) [7-9] . Milk components are responsible for providing various health benefits. Milk proteins are known to play an important role in regulating food intake, satiety and metabolic disorders International Journal of Applied Research 2021; 7(10): 101-105