From a nutritional point of view, milk is one of the most complete and balanced food supplies. Although the composition of goat and cow milk is very similar, goats’ milk has significant dietary, nutritional and therapeutic benefits.
Lactose is a significant source of energy, it accelerates the activity of digestive content and increases the ability of the organism to bond phosphorus and calcium. It also gives a mild-sweet taste to milk.
Previous studies have shown that over 50% of people who experience allergic reactions to cows milk do not have these reactions when consuming goat milk. In children, the absence of allergic reactions to goats milk is even greater and exceeds 90%.
Goat Milk Proteins
Goat milk proteins are more digestible than cow’s milk proteins and are more efficient in absorption of amino acids. Casein is the main protein of milk. Non-casein protein fractions of milk proteins (so-called whey proteins) are lactalbumin, lactoglobulin, and proteosepeptone. Casein micelles of goat milk are less compared to cow’s milk, and the content of whey proteins is considerably higher. Whey proteins are the most important proteins. They contain the highest biological values, are quickly absorbed and directly supplied to muscle cells with energy and essential amino acids. They are also known to raise the organism immunity. They are very effective in regenerating the sick and protecting a healthy liver, as well as improving kidney function. They also affect the problems of reduced appetite, help in the prevention of osteoporosis, dental deposits and caries. Goat milk contains more free essential amino acids than cow’s milk, and most of all TAURIN, whose content is similar to human milk, and much higher than in cow’s milk. Taurine is extremely important in the diet of young children and babies, as it participates in the growth and development of the brain. In humans, cardiomyopathy is associated with a low concentration of taurine in the tissues.
Milk fat of goat milk
Milk fat of goat milk is more digestible than cow’s milk fat, because fat droplets are smaller, and short chains of fatty acids provide it. This ointment contains conjugated LINOLIC acid, in the fat-soluble vitamins (A, D, E and K) and phospholipids that contain CHOLINE. Conjugated linoleic acid is important in anti-cancer activity. Choline stimulates the oxidation of fat in the liver and maintains a balance of cholesterol. Goat milk contains less cholesterol than cow’s milk. The three fatty acids (caproic, caprylic and capric) make up about 20% of the total fatty acids and are metabolized similarly to sugars, i.e. They are converted much faster into energy and do not accumulate in the form of body stores, so they do not cause clogging of the arteries. These fatty acids give milk its specific taste and smell.
Nutritional values of goat milk
Goat milk contains all known vitamins and a number of organic and inorganic salts (phosphates, citrates and caseinates) and a significant amount of biodegradable calcium, phosphorus and magnesium.
All goat products have virtually all of the listed properties of goat milk.
When consuming these cheeses the fullness of the dominant flavor and aroma of goat’s milk will develop after but a few moments.
It is exceptional for preparation of “FONDUE” in combination with other Monte Goat cheeses.
Consistency of these cheeses is hard, similar to the famous parmesan, so it is also suitable for grating and using as an addition to pastas and various meat dishes.