Goat milk that’s raw has not been heated to get rid of bacteria or altered in any way.
Proponents of raw goat milk suggest that it’s easier to digest and offers health benefits that processed bowls of milk do not. It has become a controversial topic in the health food world.
However, raw milk poses food safety concerns, and government health organizations suggest avoiding it.
Given its purported benefits and confirmed risks, you may wonder whether raw goat milk is healthy.
This article reviews raw goat milk’s nutritional content, supposed benefits, and downsides.
Raw goat milk does not go through pasteurization, the process of heating milk to destroy harmful bacteria (1Trusted Source).
You can think of it as milk produced by goats that have not been processed or altered before getting to consumers. However, depending on how it’s produced, raw goat milk may be chilled, tested, filtered, or otherwise lightly processed.
There’s some debate about what level of processing is acceptable for a product to be considered “raw” milk.
Raw goat milk may be difficult to find. It also varies in price, depending on where you purchase it.
Because raw kinds of milk are not pasteurized to remove bacteria that can potentially make people sick, many U.S. states ban the sale of raw milk from goats and other animals. The availability of raw milk in other countries varies, depending on the laws (2Trusted Source).
According to the Centers for Disease Control and Prevention, selling raw milk in retail settings is illegal in 20 states and legal in 13, while 15 states allow farms to sell raw milk directly to consumers (2Trusted Source).
Some states, such as Minnesota, allow farms to sell raw milk but prohibit them from bottling it. Consumers who go to farms to purchase raw milk must bring their own containers (3).
Consider the world of raw goat milk a complicated and potentially illegal branch of health food culture. The dubious legal status and difficulty of purchasing raw milk make it a more serious commitment than merely going to your local supermarket.
Raw goat milk has many purported benefits, but little research exists to back them. If you’re intrigued by the idea of drinking raw goat milk, consider the facts in the debates.
Raw vs. pasteurized milk
Proponents of raw milk claim that it boasts more nutrients and is easier to digest than pasteurized milk. Some contend that pasteurization degrades nutrients and changes the composition of milk in ways that make it harder on your stomach (1Trusted Source).
Raw milk is also believed to contain enzymes that help people process lactose — the sugar in milk that some people cannot digest — and “good bacteria” that contribute to a healthy gut (1Trusted Source).
Finally, raw milk proponents suggest that drinking it reduces your chances of developing allergies and respiratory problems such as asthma. Some have even claimed that it boosts immunity (1Trusted Source).
However, these claims have not held up to clinical tests. Any changes to milk composition caused by pasteurization are considered negligible and do not affect milk nutrition and related benefits (1Trusted Source, 4Trusted Source).
For example, research suggests that the vitamin and mineral content of milk remains stable and undergoes a minimal change after pasteurization. Nutrients present in high levels in milk, such as riboflavin and calcium, do not degrade (4Trusted Source).
However, most research on raw versus pasteurized milk has focused on cow milk, not goat milk. This may be an important distinction.
Spotlight on goat milk
When it comes to raw goat milk, in particular, some health claims focus on its nutritional composition as compared with that of cow milk.
Goat milk has a slightly lower lactose content than cow milk. It also contains smaller fat molecules and different protein compositions. As a result, you may find it easier to digest than cow milk (5Trusted Source, 6Trusted Source, 7Trusted Source).
Research does back the claims that goat milk is easier to digest and less allergenic for some people. However, these benefits are not exclusive to raw goat milk (7Trusted Source).
Pasteurization does not significantly change the structure or nutritional composition of goat milk. Thus, any related benefits cannot be proven to come only from raw goat milk (6Trusted Source).
Goat milk is also a good source of nutrients. It provides protein, fat, and carbohydrates, as well as important minerals such as calcium and potassium. But again, the nutrient content of raw milk is not superior to that of pasteurized milk (5Trusted Source).
The potential downsides and dangers outweigh the possible benefits of raw goat milk.
Bacteria can get into milk through any of these mechanisms (1Trusted Source):
- a blood or udder infection in the animal
- contamination with faecal matter during or after milking
- contamination from humans handling the milk
Even raw milk from animals that appear healthy and live on farms with sanitary practices may be contaminated (1Trusted Source).
Contaminated raw milk may lead to foodborne illness with symptoms such as vomiting, diarrhoea, and stomach cramping, as well as larger complications.
While some people have mild symptoms after exposure, others may experience a serious illness that may require hospitalization and even lead to death (8Trusted Source).
Certain populations are at an increased risk of serious illness and death if they consume raw milk that contains harmful bacteria. These include (8Trusted Source):
- infants and young children
- pregnant and breastfeeding people
- older adults
- people with compromised immune systems, such as those with cancer, organ transplants, or HIV
Notably, fewer than 1% of reported foodborne illness outbreaks are caused by milk or dairy products. But 96% of those outbreaks are the result of raw milk or cheese consumption, according to a 2017 study conducted by the CDC (1Trusted Source, 9Trusted Source).
In other words, unpasteurized dairy has been linked to 840 times as many illnesses as pasteurized products (9Trusted Source).
Therefore, as an unpasteurized dairy product, raw goat milk comes with the possible downside of causing foodborne illness. Consider the potentially serious consequences before you consume raw goat milk.
Raw goat milk is often discussed in comparison to raw cow milk.
As discussed, the fat and protein in goat milk have different compositions than those in cow milk. As a result, you may find that goat milk is easier to digest if you have trouble with cow milk (5Trusted Source, 6Trusted Source, 7Trusted Source).
However, if you have an allergy to cow milk, you should not consider goat milk as an alternative. Most people with this allergy will also react to goat milk (10Trusted Source).
Differences in digestibility aside, goat and cow milk boast similar nutritional profiles.
|Whole goat milk||Whole cow milk|
|Protein||8.7 grams||8 grams|
|Fat||10.1 grams||7.81 grams|
|Carbs||10.9 grams||11.4 grams|
|Calcium||25% of the Daily Value (DV)||23% of the DV|
|Potassium||11% of the DV||8% of the DV|
|Riboflavin (vitamin B2)||26% of the DV||26% of the DV|
|Vitamin B12||7% of the DV||55% of the DV|
Goat milk has more calories and fat, slightly more protein, and more calcium and potassium. Cow milk, on the other hand, packs more vitamin B12.
Keep in mind that these are the nutritional values for pasteurized goat and cow milk. Nutritional info for raw varieties is not available but should look similar.
Some people claim that raw goat milk is healthier and more beneficial than pasteurized goat milk.
However, based on the available research, there’s no reason to believe that raw goat milk offers any health benefits that you cannot get from pasteurized goat milk.
On top of that, you may be taking a serious risk by drinking raw goat milk. Bacteria that cause foodborne illness are much more likely to be present in unpasteurized dairy and can be particularly dangerous for people with compromised immune systems.
Consider just drinking safe, legal pasteurized goat milk, which appears to have an identical nutritional profile.