Health-Promoting Ingredients in Goat’s Milk and Fermented Goat’s Milk Drinks

**Background:** Goat's milk is recognized as a nutritious alternative to cow's milk, particularly for individuals with cow milk allergy, malabsorption syndrome, or other dietary sensitivities. It contains bioactive compounds including fatty acids, minerals, and folates that contribute to health maintenance. The content of these compounds varies depending on factors such as breed, feeding, lactation phase, and production methods. Despite growing consumer interest in goat's milk products, knowledge of their complete nutritional composition remains incomplete.

**Methods:** The study analyzed organic and commercial goat's milk and fermented goat's milk drinks purchased in March 2021 from the Polish market. Organic products included raw milk, natural yoghurt, probiotic yoghurt, Greek yoghurt, and kefir. Commercial products included UHT milk from two producers and natural yoghurts from two producers. Fatty acid composition was determined using gas chromatography after fat extraction by the Folch method and conversion to fatty acid methyl esters. Mineral content (magnesium, calcium, sodium, potassium, phosphorus, copper, manganese, iron, zinc) was analyzed using Flame Atomic Absorption Spectrometry and Atomic Emission Spectrometry after wet mineralization. Folates (5-methyltetrahydrofolate and tetrahydrofolate) were analyzed using HPLC after solid phase extraction. Statistical analysis used one-way ANOVA with Duncan's test at p < 0.05.

**Key Results:** Saturated fatty acids (SFAs) were the predominant fatty acid group, with the highest content in organic natural yoghurts (604.77 mg/g fat). Raw organic goat's milk had significantly (p < 0.05) higher CLA content (3.26 mg/g fat) compared to commercial UHT milk (2.88 and 2.54 mg/g fat). Among fermented products, commercial natural yoghurts (producer 2) had the highest CLA content (4.39 mg/g fat), while organic natural yoghurts had the lowest (3.28 mg/g fat). The n-6/n-3 ratio ranged from 3.00 (organic Greek yoghurt) to 8.37 (commercial natural yoghurt, producer 1). Mineral analysis showed potassium (1117.4–1965.3 µg/g), calcium (1125.5–2324.4 µg/g), and phosphorus (1130.5–11,309.9 µg/g) were the most abundant minerals. Commercial products had significantly higher levels of calcium (1322.9–2324.4 µg/g), phosphorus (8148.1–11,309.9 µg/g), and copper (0.072–0.104 µg/g), while organic products had higher manganese content (0.067–0.209 µg/g). Phosphorus levels were 6–10 times higher in commercial products compared to organic products. Folate content was highest in organic Greek yoghurt (9.18 µg/100 g), several times higher than other fermented products. Raw organic milk had 3.16 µg/100 g folates, while commercial UHT milks had 1.87 and 2.24 µg/100 g. The lowest folate content was found in organic kefir (0.99 µg/100 g).

**Clinical Implications:** Goat's milk and fermented goat's milk products represent a valuable dietary source of bioactive fatty acids (including CLA with anti-carcinogenic and anti-inflammatory properties), essential minerals (calcium, phosphorus, magnesium), and folates. The significant variation in nutrient content based on production methods suggests that product selection (organic vs. commercial, type of fermentation) can influence nutritional intake. Organic Greek yoghurt showed particular promise as a source of folates and CLA. The findings support the recommendation of goat's milk products as part of a health-promoting diet, especially for populations with cow milk sensitivity. However, further research is needed to optimize starter culture selection and processing conditions to maximize bioactive compound content.