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One of the more significant differences of goat milk from cow milk is in the composition and structure of fat in goat milk.
The smaller size fat globules in goat's milk provide a better dispersion and a more homogenous mixture of fat in milk.
The natural homogenization of goat milk is, from a human health standpoint, much better than the mechanically homogenized
cow milk product. It appears that when fat globules are forcibly broken up by mechanical means, it allows an enzyme associated
with milk fat, known as xanthine oxidase, to become free and penetrate the intestinal wall. Once xanthine oxidase gets through
the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn
may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred
areas. This can lead to arteriosclerosis. It should be noted that this effect is not a problem with natural (unhomogenized)
cow milk. In unhomogenized milk this enzyme is normally excreted from the body without much absorption.
...Excerpted from "Goat Milk versus Cow Milk," by G.F.W. Haenlein and R. Caccese, University of Delaware, Newark,
in the Extension Goat Handbook, fact sheet E-1, 1984
Goat has more easily digestible fat and protein content than cow milk.
The increased digestibility of protein is of importance to infant diet (both human and animal) as well as to invalid and
convelescent diets.
Goat milk tends to have a better buffering quality, which is good for the treatment of ulcers.
In under-developed countries, where meat consumption is low, goat milk is an important daily food source of protein, phosphate
and calcium not available otherwise because of a lack of cow milk.
Goat milk can successfully replace cow milk in diets of those who are sensitive to cow milk.
The value of goat milk as an alternative food for children and sick people, is because it is more easily digested, and
extends also to feeding animals, young dogs, foals, even calves.
Some people think of goat milk as having a strong, "goaty" flavor. If you buy your goat milk, the stuff in
the cans or cartons is not the taste of real farm-fresh goat milk. If you buy your goat milk fresh you will be surprised
at how little it differs from the taste of fresh cow's milk. Goat milk, when handled properly has a wonderful, mild and sweet
taste that most people enjoy. Goats are browsers, not grazers, (they prefer to eat what's above them) so sometimes may get
into something that partakes a flavor to the milk, yet most dairy farm goats have a controlled diet that makes their milk
flavor consistent.
Goat milk is the most commonly drunk milk in the world.
The goats ability to convert feed to milk is twice as effecient as a cow's. This means lower feed bills and more milk.
Goats are naturally a very hardy animal that rarely gets sick so medical intervention is very low and preventative antibiotics
are unnecesary.
Goat dropping are like rabbit pellets so their dung is not difficult to manage which leads to a cleaner milking environment.
Goats are very easy on the environment. Their lighter hooves do not tear up a pasture and their picky sensibilities keep
them out of the mud. You will never see a goat standing in feces contaminated mud up to their hocks like you do cows.
Goats are naturally neat. They won't even eat hay that has fallen to the ground. This keeps them from contracting worms.
Goats have a lot of personality and bond with their owners like a pet dog which makes them easy to handle, although they
are also famous for being stubborn as well when they want to.
Goats and goat milk are all around the BEST!
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