With four* goats now producing milk I’m having to be more and more creative on how to utilize it. Unfortunately, most of my goat milk “projects” – soap making and cheese – take more time than I have to spare currently. Ice cream is quick and easy but it doesn’t take long to run out of freezer space. I love milk but even I can’t consume more than about a quart a day. Luckily I have hogs and dogs, both of which are also getting milk on a regular basis. So, in an effort to reduce the overload in my refrigerator, from now through the end of October I am offering a special on goat shares. Please contact me for more information.
*will be five in another couple of weeks when I start milking Nutmeg again.
More information on goat milk (the highlighted phrases are links to the source material):
Here are 5 reasons goat milk is better than cow milk.
1. Goat’s milk is less allergenic.
2. Goat’s milk is naturally homogenized.
3. Goat’s milk is easier to digest.
4. Goat’s milk rarely causes lactose intolerance.
5. Goat’s milk matches up to the human body better than cow’s milk.
Differences between goat and cow milk:
Fat composition – The fat globules found in goats’ milk are typically smaller than those found in other animal milks, this makes them easier to ‘break down’ and digest in the gut. Furthermore, there is a higher amount of ‘medium chain triglycerides’ found within the fat globules present in goats milk when compared to cows’ milk. Medium chain triglycerides are a type of fat that is digested, absorbed and used within the body more easily than fats with longer structures.
Protein composition – The proteins found in milk can be divided into two main groups: caseins and whey proteins. For both cows’ milk and goats’ milk, around 80% of the protein present is casein based and around 20% is whey based. The casein proteins found in milk can be divided into four major types: alpha, beta, gamma and kappa caseins. There is a subtle difference in protein composition between the two milks with regards to the proportion of each type of casein they contain. Goats’ milk contains more beta caseins than cows’ milk, whereas cows’ milk contains more alpha caseins, particularly alpha-s1-casein which is understood to be one of the proteins responsible for cows’ milk allergy*.
Prebiotics – Prebiotics are non-digestible food ingredients that encourage the growth and activity of the ‘friendly’ bacteria in the digestive system, therefore supporting normal gut health and function. Oligosaccharides are a type of naturally occurring prebiotic found in a number of food stuffs. There are thought to be 4-5 times more oligosaccharides in goats’ milk compared to cows’ milk.
There’s a difference in fat molecule size – The fat molecules in goats’ milk are much smaller than the fat molecules in cows’ milk. Think about it this way: imagine boiling a big pot of water and adding broccoli to make soup. If you were to add large florets vs. small florets, your body would have to work a lot harder to digest (bite, chew, and swallow) the bigger chunks of broccoli vs. the smaller ones. The simple difference in the size of the milk’s fat molecules makes it easier to digest.
It’s naturally homogenized – Homogenized simply means “to make uniform in consistency.” Fresh cows milk, if left sitting on the shelf, will naturally separate where the fat will float to the top – something that we find to be less desirable. To avoid this lumpy texture, we process our milk to homogenize it. The great thing about goats’ milk, is that it’s naturally homogenized – smooth and consistent without it undergoing a man-made process.
It contains less lactose (milk sugar) – Our bodies produce enzymes to help break down our foods, especially sugar. Goat milk contains less lactose (milk sugar) than cows’ milk, which makes it easier on our stomachs simply because we need less of a particular type of enzyme to break down the lactose.
It’s less allergenic due to the protein contents – One of the most common allergies in children under the of age of 3 in the United States is a dairy-allergy and it has a lot to do with a particular protein in the milk called Alpha s1 Casein. The levels of Alpha s1 Casein are about 89% less in goats’ milk. – which is one of the main reasons why people who have dairy sensitivities may get away with consuming goats’ milk as an alternative.