Goat Milk is similar to cow milk in its
basic composition. However it also has differences that sets it apart
for special purposes. Goat milk has a more easily digestible fat and
protein content than cow milk. Besides that it is higher in certain
vitamins and possesses a better buffering quality which is good for the
treatment of ulcers.
Although the protein composition of cow
and goat milk is fairly similar and the latter forms finer flakes more
rapidly than cow milk when added with strong acid just like the reaction
that occurs in the stomach. This explains its better digestibility.
One of the more significant differences
form cow milk is found in the composition and structure of fat in goat
milk. Glycerol ethers are much higher in goat milk which appears to be
important for the nursing newborn. Furthermore goat milk also has lower
contents of orotic acid, significant in the prevention of fatty liver
Goat milk has greater amounts of
vitamin A than cow milk. Also goat convert all carotenes into Vitamin A,
creating a white type of milk. It is higher in B levels especially
riboflavin and niacin.
Although cow milk is higher in lactose
levels, the difference is minor.
Ash (Minerals) and buffering
Goat milk contains more minerals,
calcium, potassium, magnesium, phosphorus, chlorine and manganese, but
it is lower in sodium.
Given its easier digestibility and
absorption, goat milk is an ideal alternative food for those allergic to
cow milk, children and sick people.
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