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 Introduction to sheep milk 
 The goat is one of the first training support animals can be traced back to about 6000-7000 BC, and its gentle temperament, hyperactivity, like clean. The world has more than 50 dairy goat breeds and varieties group, which the Swiss Saanen sheep (Saanon), and spit with the Fort goats (Toggenburg) the oldest and the distribution of the most widely used. Saanen goat is the world's most famous varieties of its high milk production, breeding and strong, long duration of use, many countries use it to improved local varieties. In the past, inadequate understanding of the nutritional value of people's goat's milk, milk goats have not been given due attention and development. With the in-depth understanding of the nutritional value of goat milk, there is a growing emphasis on the development of the dairy goat, in Europe and the United States and other developed countries and the Middle East Muslim countries attach great importance to the consumption of goat milk and its dairy products. With the changes in consumer attitudes of our people and the improvement of living standards, people will tend to the health and safety of dairy products, dairy goat industry in China has great potential for development. Goat's milk is the main the Ruyuan one, of the human around the world have about half the population consumption of goat's milk. Goat milk, the main composition is similar, and some nutrients are much higher than in milk. Containing milk does not have some special substances, such as: EGF epidermal growth factor, immunoglobulin. Without milk caused by allergens, alpha-S1 casein. In the past, the smell of the soil goat goat heavier, most consumers do not meet the limited development of goat's milk. Today, through hybridization quality breeding, the use of advanced production technology in the world, to smell success at home and abroad the habit of drinking goat's milk is formed. 
 Precautions need to drink 
 Food can not be consumed at the same time: a goat's milk and chives (or spinach) can not eat goat's milk and chives (or spinach) containing oxalic acid mixed with food, it will affect the absorption of calcium. (2) goat's milk and juice can not eat more than 80% of the protein in goat milk casein in acidic pH, casein easy agglutination easily lead to indigestion and diarrhea after the consumption of goat's milk or dairy products is not recommended immediately edible fruit. 3 oranges and goat's milk can not eat one hour before and after drinking goat's milk should not be oranges. Because goat milk protein with Orange in the acid met occurs solidification, thus affecting the digestion and absorption of the goat's milk, in this time period should not be eating other acidic fruits. 4. Goat's milk, goat milk with sucrose contains lysine in the heating conditions can react with fructose, fructose-lysine to generate toxic, harmful to the human body. Fresh goat's milk without sugar when boiled, cooked goat's milk cooler temperatures before further by adding an appropriate amount of sucrose. 5 goat's milk and chocolate goat's milk is rich in protein and calcium, chocolate contains oxalic acid, both with the food will be combined to form insoluble calcium oxalate, which greatly affect the absorption of calcium. Even dry hair, diarrhea, slow-growing phenomenon. 6. Goat's milk and medicine was like to use goat's milk instead of drinking water medication, in fact, goat's milk will significantly affect the body's absorption of drugs. The goat's milk is easily formed in the surface of the drug release and absorption of a covering membrane, the milk of calcium, magnesium and other minerals and drugs react chemically to form a non-water soluble substances, thus affecting the efficacy. Therefore, one hour before and after medication, do not ingest goat's milk. Goat's milk and tea to drink goat's milk should not be at the same time drinking tea, tannic acid in tea will hinder the absorption of calcium in the goat's milk is best not to drink milk one hour before and after. 
 Compared with the characteristics of goat's milk and other animal milk, mainly in the following areas: a high content of dry matter and energy: goat's milk dry matter, protein and fat were 0.9% higher than milk, 0.7%, 0.5 %. More moderate fat, easily digested and absorbed: goat's milk fat globule diameter is small, usually about 2 microns, only milk 1/2 or even 1/10, and evenly distributed in the milk, contact with the digestive juices in the digestive tract large, easy to absorb. Milk is easy to form Naipi, fat globules are very easily broken, so associated with enzyme inactivation absorbed by the small intestine Once in the blood can cause damage of the heart and arteries, stimulating the body to release more cholesterol into the bloodstream. easy guide arteriosclerosis. Goat's milk fat contains over 200 kinds of different fatty acids (Rennner, 1982), its composition and milk, goat's milk fat content higher medium chain fatty acids (33%), while the milk was 17% (Haenlein, 1992a). The medium chain fatty acids can reduce blood cholesterol, and resist the deposition of cholesterol in the organization to dissolve gallstones. 3. Excellent protein, essential amino acids comprehensive: Goat milk protein casein and albumin, goat's milk, milk, human milk, three casein and Qing proteins than the roughly as follows: 75:25,85:15,60 : 40. Casein may be due to gastric acid to form a large coagulum, which might affect the protein digestibility lower than milk casein content in goat's milk and human milk, goat's milk in protein digestibility than milk, more suitable infants, the elderly's health food. Also contains goat's milk in the human body needs 8 essential amino acids (lysine, tryptophan, phenylalanine, methionine, threonine, leucine, isoleucine, cystine) and young animals 10 kinds of essential amino acids required. Mineral content: goat's milk calcium, phosphorus, iron than milk, sodium, chlorine, potassium, lower than that of milk, speaking from a nutritional point of view, better than milk, goat's milk and goat's milk of calcium, phosphorus content is 4-8 times that of milk, rich in minerals and vitamins, increase health, disease prevention to a certain extent. Rich in vitamins: the vitamin content of goat's milk than milk, the total amount of the vitamin per 100 g goat's milk than cow milk 79.2 micrograms of vitamin C content is 10 times that of milk, five times that of human milk. Levels of vitamin D than milk. Goat carotene into the ability of the colorless vitamin A and carotene content in goat's milk is minimal, cream white. 6. Low acidity, buffer: goat milk PH 7, the acidity for the 12-15T, milk PH for the acidity of about 6.7 for the 17-18T. Containing a variety of phosphate and proteins, is an excellent buffer, an ideal food for gastric ulcer patients. Easily infected with tuberculosis, is safe to drink: cows susceptible TB can be transmitted to humans. Sheep not easily infected with the disease, so in areas of poor conditions for epidemic prevention, drinking goat's milk is safer than milk. In addition, the sheep tail is short, the stool was solid granular, and ox tail, thin manure easily contaminated breast, abdomen and buttocks. Goat health conditions better than milk. Are unlikely to cause an allergic reaction: goat's milk are unlikely to cause allergic reactions, Sweden: milk feeding for children under 3 months, their allergic reactions and milk, and sometimes even lead to death (Lotheetal, 1982), while the commonly used Goat milk treatment. This may be because milk lactalbumin higher specificity (Hill, 1939), β-lactoglobulin is the main reason for that is causing the allergy. Goat milk fly in the ointment there is a smell. Goat's milk itself does not smell, the smell of milk to absorb the breeding season rams distributed a strong smell, coupled with his three fatty acids (bitterness, have been counted, decanoate), special taste, affecting sheep the flavor of dairy products, reducing the desire of it is consumed. However, through proper feeding and diet supply and control of milk processing conditions, the smell can reduce or eliminate, such as milk production during the public ewes cluster feeding, diet ratio, loss of effective pasteurization and lipase live and so on.