Whole Goat Milk as a Source of Fat and Milk Fat Globule Membrane in Infant Formula

Abstract

Cow milk is the most common dairy milk and has been extensively researched for its functional, technological and nutritional properties for a wide range of products. One such product category is infant formula, which is the most suitable alternative to feed infants, when breastfeeding is not possible. Most infant formulas are based on cow milk protein ingredients. For several reasons, consumers now seek alternatives such as goat milk, which has increasingly been used to manufacture infant, follow-on and young child formulas over the last 30 years. While similar in many aspects, compositional and functional differences exist between cow and goat milk. This offers the opportunity to explore different formulations or manufacturing options for formulas based on goat milk. The use of whole goat milk as the only source of proteins in formulas allows levels of milk fat, short and medium chain fatty acids, sn-2 palmitic acid, and milk fat globule membrane (MFGM) to be maximised. These features improve the composition and microstructure of whole goat milk-based infant formula, providing similarities to the complex human milk fat globules, and have been shown to benefit digestion, and cognitive and immune development. Recent research indicates a role for milk fat and MFGM on digestive health, the gut–brain axis and the gut–skin axis. This review highlights the lipid composition of whole goat milk-based infant formula and its potential for infant nutrition to support healthy digestion, brain development and immunity. Further work is warranted on the role of these components in allergy development and the advantages of goat milk fat and MFGM for infant nutrition and health.

Compositional and functional characteristics of goat milk and relevance as a base for infant formula

“…The low levels of oleic, linoleic acid, and α‐linolenic acid and only trace amounts of docosahexaenoic or arachidonic acid in milk fat mean that formulas must have an additional source of these fatty acids, predominantly from vegetable oils (Delplanque, Gibson, Koletzko, Lapillonne, & Strandvik, 2015; Wei, Jin, & Wang, 2019). Although a formula made with goat milk can use vegetable oils only (Maduko & Park, 2007), it is also possible to use a mixture of goat milk fat and vegetable oils to meet the required fatty acid profiles when formula is made from whole goat milk (Gallier, Tolenaars, & Prosser, 2020; Prosser et al., 2010). Including milk fat reduces exposure of the infant to phytosterols (Claumarchirant, Matencio, Sanchez‐Siles, Alegría, & Lagarda, 2015), while retaining milk fat globule membrane components that are lacking in vegetable oils (Gallier et al., 2020; Hageman, Danielsen, Nieuwenhuizen, Feitsma, & Dalsgaard, 2019; Heird, 2007).…”

Development of the digestive system in early infancy and nutritional management of digestive problems in breastfed and formula-fed infants

“…In addition, there are infant formulas, including formulas with bovine cream or anhydrous milk fat and whole goat milk formulas, that contain milk fat blended with vegetable oils to provide total and sn -2 palmitic acid without the use of palm oil or structured triglycerides. 46,77 Manios et al 78 found that infants fed a formula with up to 50% of its lipids as milk fat had lower excretion of palmitate soaps, total fatty acid soaps and calcium compared to infants fed a control vegetable oil-based formula.…”

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

“…The utilization of whole goat milk as the sole protein source in infant formulas maximizes the level of fat, milk fat globule membrane, sn-2 palmitic acid, and medium and short chain fatty acids. These characteristics enhance the microstructure and composition of whole goat milk-based infant formula, emulating the complex fat globules seen in human milk fat, and have been demonstrated to aid digestion, as well as cognitive and immunological development ( 132 ). Goat milk, particularly in developing nations, is a viable dairy alternative for meeting the nutritional needs of children, infants, and adults ( 1 ).…”