Comprehensive dynamic changes in milk composition: insights from lactational stages in dairy goats

Goat milk has long been a significant component of human nutrition owing to its comparative nutritional values with human milk, softer curds, and higher fat content. However, specific dietary deficiencies limit their suitability for infants; in addition, there are observed variations in protein, fat, and enzymes between goat and cow milk which have prompted investigations into somatic cell counts, which naturally tend to be higher in goat milk unlike cow milk. The production and composition of milk is being 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. Therefore, an understanding of these physiological shifts is vital for dairy goat nutrition and supporting management decision-making systems to optimize goat dairy band 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 contributed knowledge to enhance understanding of goat milk properties across the lactation cycle and potential impact of physiological stages on milk quality.