Advantages of goat’s milk.
Goat’s milk is rich in nutrients, has a long shelf life and is a great substitute for cow’s milk. It is especially beneficial for people with digestive disorders, babies with colic and anyone who is unable to tolerate cow’s milk.
The protein in goat’s milk is rich and contains all necessary amino acids as well as caseins which are similar to humans. The proteins makes soft, smooth curd which is easily digested by both adults and children.
The milk does not contain large globulin which is present in cow’s milk and can be the cause of allergies.
The fat in goat’s milk is rich in unsaturated fatty acids. It is naturally homogenized which means that all globules are the same size and this enables easy digestion. Because the fat is naturally homogenized the milk is also low in cholesterol.
As in all milk the main carbohydrate is lactose but in contrast to cow’s milk, there is a lower amount in goat’s milk.
The main minerals are phosphorus, potassium, chlorine, it contains also magnesium and some trace elements like molybdenum and iodine.
Vitamins: A, B1, B2, PP, C and some others are also present.
| Water | 87 g |
|---|---|
| Calcium (mg) | 114-163 mg |
| Energy | 260/62 kJ/kcal |
| Phosphorus | 84-122 mg |
| Proteins (Nx 6,38) | 2,9 g |
| Iron | 0,01-0,07 mg |
| Casein: lactoalbumins | 85:15 % |
| Molybdenum | l,25 µq |
| Fat | 3,8 g |
| Iodine | 8-30 µg |
| Carbohydrates | 4, l g |
| Vitamin A | 22-60 µg |
| Sodium | 35-42 mg |
| Vitamin C | 9 µg |
| Data from Economical University of Krakow 1993. | |
