Attributes of milk and their relevance in ksheerapaka formulation:
After understanding the relevance of this formulation in such a wide range of physical ailments it is important to consider the attributes of the milk and the ingredients used in various preparations of ksheerapaka.
Cow milk is generally preferred for the preparation of ksheerapaka. The attributes of cow milk include madhur rasa (attributes of the sweet taste as per ayurvedic principles), madhur vipaka (properties of the substances expressed post digestion as per ayurvedic principles) and shiita veerya (~ explicitly expressed attribute of cold), jiivaniya (~revitalizing), rasaayana, medhya (~ enhancing the intellect), balya (~ imparting physical strength), stanyakara (~ galactogouge) and sara (~ attribute contributing to the effective elimination of bodily wastes). It is important to note that the use of ksheerapaka is particularly recommended in ailments which also require the use of the attributes of milk to combat disease and enhance healing process for example, the sandhaanakara (~helps in the fusion/ healing of bones and injuries) attribute of milk is applicable in ksheerapaka preparations meant for treatment of bhagna, and kshata (~injury caused due to external factors); similarly the Charaka samhita emphasizes on the use of milk, known for attributes like shiita, balya and madhur vipaaka for treatment of jvara, particularly associated with burning sensation and excessive thirst. Milk also proves a better option because of its rasayana attribute in jirna jvara (~chronic fever) which is characterized by emaciation of dhaatus.
Milk is a natural source of most of the vitamins, minerals and is also used as a general tonic. The infusion of optimum quantities of phytoconstituents, with addition of drugs in milk, surely adds to the inherent nutrient properties of milk. Milk, which is a rich source of calcium, also contains important minerals like P, Na, K, Cl, Mg. etc. The carbohydrate content of milk i.e. lactose, is said to aid the optimum absorption of calcium. 
Use of goat milk as a base in preparation of ksheerapaka is indicated in specific conditions. The attributes of...