New to goat milk or just want to learn more? You’ve come to the right place for a brief introduction to the world of goat milk.
Goat milk is real dairy.
Dairy refers to milk produced by an animal, specifically a mammal such as goats, sheep, cows or even camels and water buffalo. All mammalian milk is considered dairy but there are differences in butterfat content, lactose, and protein. That is why some people that are allergic to cow dairy or lactose sensitive to cow dairy can use goat dairy successfully and enjoy the many goat dairy products available**.
Goat milk is easy to digest.
While fresh goat milk and fresh cow milk have comparable flavor and nutrient content, goat milk has smaller size fat particles which produce a smaller and softer curd in the stomach. Small, soft curds are more rapidly broken down by stomach enzymes which make goat milk more easily digestible*. It is not uncommon for people who have trouble with cow milk to successfully switch to goat milk**.
Sensitive to lactose? Goat milk may work for you.
Goat milk (like all natural milk) does contain lactose, but many people who react poorly to lactose don’t have the same problem with goat milk**.
Goat milk has hypoallergenic value.
Casein is a natural protein that is found in all milk, and many people have difficulty with the Alpha S1 casein found in cow milk and so are allergic to cow dairy. Studies have shown that goat milk is very low in Alpha S1 casein and primarily contains Alpha S2 casein. Research studies suggest that 40% or more of patients allergic to cow milk tolerate goat milk well*.
Goat milk has high levels of short and medium-chain fatty acids.
In fact, goat milk contains significantly higher levels of short and medium-chain fatty acids than cow milk. It is suggested that these fatty acids are more rapidly digested, provide quick energy for the body and are associated with a variety of other health benefits*.
Goat milk is easy on the environment.
Dairy goats need less water per gallon of milk produced than most other livestock raised for dairy. In addition, goats produce nearly 20 times less methane per kilogram of body weight than dairy cows***.
Goat milk is naturally homogenized.
Unlike cow milk, goat milk does not separate if left to settle. Goat milk dairy is less processed because homogenization, the process of forcefully breaking up fat globules in milk to achieve emulsification, is not necessary.
Our goat milk has a clean and mild flavor.
We use only the freshest milk possible, and by chilling it rapidly and minimizing agitation, we achieve a very clean and mild flavor.
Goat milk is world famous.
More people in the world drink milk from goats than from any other species*. Join the tribe!
* Young W. Park, George F.W. Haenlein: Handbook of Milk of Non-Bovine Mammals. Blackwell Publishing (2006).
** If you have been clinically diagnosed with either true cow milk allergy or lactose intolerance be sure to consult your medical profession before drinking goat milk.
*** Paul J. Grotzen, Ingo Aselmann & Wolfgang Seiler: Methane Production of Domestic Animals, Wild Ruminants, Other Herbivorous Fauna, and Humans. Max-Planck-Institute for Chemistry, Department of Air Chemistry, Germany (1986)