This milk may be the milk of choice for children who are allergic to cow’s milk. The difference in the proteins mean the goat’s milk does not cause an allergic response.
The chemical composition of goat milk varies with breed and other factors, but goat milk contains approximately 11.0-13.0% total solids, 3.0-5.5% fat, 2.9-4.6% protein, 3.8-5.1% lactose and 0.69-0.81% ash.
Even though goat’s and cow’s milk have some similar nutritional features, goat’s milk differs in many basic qualities including taste, mineral content, and chemistry in general.
Smaller fat molecules and shorter fatty acid chains result in milk that is easier to digest and can even tolerated by some people who are lactose intolerant as well as others who are allergic to regular cow’s milk.
Goat’s milk is one of the best fluorine sources, nearly ten times higher than cow’s milk. Dietary fluorine helps build immunity, protect teeth, and strengthen bone.
Goat’s Milk
