Goat milk

Compared with cow milk, goat milk is closer to human milk, forms a softer curd and contains a higher proportion of small fat globules, with different allergenic properties. Nutritional deficiencies limit its use for infants1. These food data do not measure any effect on the skin.

The main fatty acids are capric, myristic, palmitic, stearic and oleic, with clear differences between breeds. All the fats melt below body temperature8.

The review describes milk proteins (caseins, β-lactoglobulin, α-lactalbumin, lactoferrin, immunoglobulins, lysozyme) and compares their composition across cow, goat and sheep6.

Milk-based products are presented as actives that may provide a hydrating, protective and softening effect. The review does not measure goat milk alone6.

The authors attribute cosmetic interest to compounds such as lactoferrin, lysozyme and β-casein, and suggest genomic research avenues. The abstract reports no trial on skin7.

The authors describe anaphylaxis to goat cheese that occurred after skin sensitization by a moisturizer containing goat milk5. An isolated case: it does not give the frequency, but it justifies a clear mention of the ingredient.

An allergy to goat milk without an allergy to cow milk is rare. Goat proteins are highly homologous to cow proteins and show cross-reactions: goat milk is not recommended for infants allergic to cow milk3.

Goat milk offers no clear nutritional advantage over cow milk and is not less allergenic2. The reviews therefore differ on this point.

A woman developed hives after goat cheese while tolerating cow milk. Skin tests were positive to goat milk and negative to cow milk; allergens other than casein may be involved and small amounts are enough4.