Goat Milk

Goat Milk

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 syndrome.


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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