Goat milk is considered a fundamental food in the diets of many cultures. Milk provides an easily accessible matrix, rich in a large variety of essential nutrients and proteins with balanced amino acid profiles, as well as minerals and vitamins that are important in supporting many body functions. The consumption of goat milk products is also associated with beneficial health effects beyond their nutritional value. Compared to other types of milk, goat milk reportedly possesses unique bioactive properties, such as high digestibility, distinct alkalinity, high buffering capacity and certain therapeutic values in medicine and human nutrition (Park, 1994, Park and Haenlein, 2007 and Silanikove et al., 2010). These aspects of goat milk form an excellent matrix for the development of innovative health promoting products.