It is naturally homogenized, with smaller fat molecules evenly suspend throughout the milk.
The gross chemical composition of goat’s milk can vary considerably and the total solids may range between 11.3 and 15, g /100g; the main cases of this variation are breed, stage of lactation, geographical location and diet.
In gross characterization of milk fat, goat milk contains 97-99% of free lipids and 1-3% bound lipids of total fat.
Free lipids of goat milk contained 96.8% triglycerides, 2.2% diglycerides and o.9% monoglyceride, whereas bound lipids contained 46.8% neutral lipids and 53.2% polar lipids.
Goat milk contains slightly less total casein but higher non-protein nitrogen than the cow counterpart.
Milk from goats is also high in vitamin A and niacin.
Goat milk taste varies a great deal by bred, by feed stuffs, by stage of lactation, by the age of the milk and especially by the way it’s handled.
Goat milk is more complex in flavor than cow’s milk. and is gaining popularity in the United States for those with allergies to cow’s milk and for those who choose to avoid cattle byproducts.
Goat milk
