Although cow's milk dominates in the U.S., goat's milk is actually the world's preferred milk. It's noted for its sweet taste and somewhat salty undertone. When consumed, it's usually in whole milk or evaporated milk form, but can also be eaten as a cheese. According to World's Healthiest Foods, a website run by the George Mateljan Foundation, goat's milk can be used as a substitute for cow's milk.
Calcium and Phosphorous
Like cow's milk, milk produced by goats contains high amounts of calcium and phosphorous. In fact, the content ranges from approximately 0.78 mg to 0.83 mg per 100 grams of milk, states the University of California's Dairy Research and Information Center. That's actually higher than the percentage found in cow's milk. In fact, every one cup of goat's milk contains 32.6 percent of an adult's daily required value of calcium and 27 percent of daily phosphorous needs. Calcium helps build stronger bones, protects colon cells, reduces premenstrual syndrome symptoms and prevents migraine headaches.
Promotes Energy Production
Goat's milk is a good source of vitamin B2, which is also referred to as riboflavin. Riboflavin is key to the body's ability to gain and maintain energy. It does this by attaching to protein enzymes that allow for oxygen-based energy production. In addition, it actually protects energy already stored in the body so that it can be used in the future. According to the World's Healthiest Foods site, one cup of goat's milk contains 20 percent of the daily value for riboflavin.
Easy to Digest
Some anti-inflammatory compounds are found in goat's milk. One such major anti-inflammatory compound are oligosaccharides, also referred to as short-chain sugar molecules. These molecules make it easier for humans to digest the milk. In some cases, people who experience allergic reactions to cow's milk may not be affected negatively by goat's milk. That includes infants and children.