An increase of interest in goat milk and its products has recently been observed after demonstration of the new relatively beneficial effects of goat milk on human health. In this article it was aimed to evaluate the current importance of goat milk in infant and child nutrition by reviewing the physical and chemical characteristics of goat milk in comparison to human breast milk and cow milk. Digestion and absorption of goat milk is easier as it contains high levels of small fat globules and low levels of αs1-kazein. It has low levels of trans-fatty acid and cholesterol levels which carry atherogenic risk. It contributes to conservation of gastrointestinal health via its high buffering capacity resulting from high levels of protein, non-protein nitrogen and phospate content. It is less allergic in comparison to cow milk, and it has antimicrobial, immunomodulator and anticancer properties. Because of all those positive properties goat milk can be preferred to cow milk, when breast milk is not sufficiently provided in newborn, infant and child nutrition and when it is enriched with elements which are deficient such as iron, folate, vitamin B12, C and D and high electrolyte content is balanced (not freshly milked but technologically processed goat milk).

Keywords: breast milk, cow milk, nutrition, goat milk