Goat milk protein forms a softer curd, which makes the protein more easily and rapidly digestible. Goat’s milk may also have advantages when it comes to allergies. It contains only trace amounts of an allergies casein protein, alpha-S1, found in cow’s milk.
Apart from less allergenic it also doesn’t suppress the immune system. It is also rich in mineral selenium.
Goat’s milk differed from cow milk or human milk in higher digestibility, distinct alkalinity, higher buffering capacity and certain therapeutic values in human medicine and nutrition.
Another feature of goat milk is the rareness of tubercle bacillus, although it can occurs. Goat milk has low lactose content, thereby making it good for lactose intolerant people.
Although nutritionally similar to cow’s milk in overall denseness, goat’s milk is slightly higher in retain, total lipids, some minerals and many of the vitamins.
Goat’s milk also exhibits significant nutritional and therapeutic functions in abnormal or doses conditions of human nutrition and health due mainly to some of its biologically active compounds.
It has been shown that therapeutic and nutritional advantages of goat milk over cow milk come not come from its protein or mineral differences, but from lipids.
Because of the nature of its fats structure, goat’s milk is already homogenized in its natural state; however, it is often pasteurized commercially. For maximum benefit and flavor, it should be fresh.
Nutrition of Goat’s Milk
