Petite Chèvre
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Interesting facts about Goat's milk

 

Goat's milk

Compared to the rest of the world, dairy goat products are relatively unknown in South Africa and the biggest challenge that Goat Farmers face is to educate the general public as to what the advantages of goat products are.

 

 

 

 

THE AMAZING BENEFITS OF GOAT'S MILK PRODUCTS

Goat's milk is as close to a perfect food as possible in nature. Its chemical structure is amazingly similar to mother's milk. It is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow's milk.

  • Goat's Milk is udderly delicious and the natural choice for those sensitive or intolerant to cow's milk and/or soy milk.
  • Goat's milk is non-allergenic. Goat's milk does not have the protein that is the main stimulant of allergenic reactions (B-Lactoglobulin).
  • Goat's milk is a healthy addition to the diet of the whole family.
  • Goat's milk has the same amount of protein, vitamins C, and D as cow's milk; but goat's milk has more vitamins A, B, Riboflavin. Goat's milk is higher in minerals, calcium, potassium, magnesium, thiamin, niacin, iron, and phosphorus.
  • Goats also convert all carotene into vitamin A, creating a whiter type of milk.

 

IS GOAT'S MILK DIFFERENT FROM COW'S MILK? Milk varies between different breeds of goats in the same way as it does between different breeds of cows. The most popular breed of dairy goats in the world is the Saanen, derived from goats that originated in the Saanen valley in Switzerland. The milk of this breed of goat is very similar to that from Friesland cows in terms of butterfat and protein analysis. Saanen milk is white and has a creamy texture, and tastes a little sweeter than cow's milk.Goat's milk is similar nutritionally to cow's milk, but it contains smaller fat globules and as a consequence it is easier for some people to digest and it does not require homogenization. Goats' milk contains lower levels of lactose, which may be an advantage in lactose-intolerant persons. Goat's milk can sometimes be used as a replacement for cow's milk-based infant formulas for infants who have difficulties with dairy intolerances (a.k.a., colic). This is because goat milk's chemical structure is amazingly similar to human milk. A complete protein containing all the essential amino acids, goat's milk doesn't have the heavy fat content and catarrh (mucus) producing materials of cow milk.

WHO CAN BENEFIT FROM DRINKING GOAT'S MILK?

  • People with delicate digestive systems. The fat particles in goats milk are smaller than those in cow's milk, therefore the milk is easier for people to digest.
  • The elderly - many of our customers are senior citizens who find goat milk to be the nutritious, easily digestible, natural source of calcium for their diet.
  • Infants - many babies who have difficulty digesting cow milk find goat milk the soothing natural alternative.
  • Expectant and nursing mothers - many mothers rely on the natural benefits of goat milk for themselves and their children.
  • Health conscious individuals who like to know where their food is produced - you are welcome to make an appointment to visit Petite Chèvre and meet the animals who produce our quality products.

Please note : No changes to your or your child's diet should be made without first consulting a dietician, pediatrician or family physician.

LACTOSE INTOLLERANCE

Lactose is the name given to the sugar in milk (milk sugar). Lactose is only found in milk and thus only made by mammals.Lactose is not as sweet as other more common sugars and is also less soluble. It is converted to lactic acid by the normal souring of milk caused by enzymes of Streptococcus Lactis and other organisms. The Lactose content of milk again varies from species to species. Human milk has rather a large percentage ranging from 6.5% to 7.5%. Both Goats and Cows have less than 5% (though the range is greater) resulting in some form of sweetness being added when babies are reared on either of these two milks.

Distinguishing between allergies and lactose intolerance:
Allergies and lactose intolerance are different things.  An allergic reaction is the body's response to a foreign body (antigen), typically proteins. Goat milk proteins have slightly different amino acid structures than cow milk proteins. Thus, a person who produces antibodies to cow milk proteins, may not produce antibodies to goat milk proteins. However, there is no guarantee that a person who is allergic to cow milk will not be allergic to goat milk, because the milks are similar. Lactose intolerance or lactose maldigestion result from a person's inability to completely digest lactose. Because microorganisms in the gut will produce gas, symptoms of lactose intolerance include cramps, flatulence and bloating. Lactose is present in all milks. Thus, goat milk can not successfully be substituted for cow milk in cases of lactose intolerance.

Interested readers, please follow these links for more information regarding Lactose Intollerance and the value of goat's milk.

http://www.milkgoats.co.za/milkgoat_production/index.php?p=18

http://www.dairygoat.co.za/lactose_intolerance/index.asp

PASTEURIZATION Pasteurization of milk is the process of heating raw milk for a specific time and temperature.

Pasteurization greatly reduces the possibility of food-borne illness.

At Petite Chèvre we pasteurize at 63 degrees Celsius for 20-30 minutes.

We want the benefits of pasteurization while still keeping our milk tasting as fresh as possible.

You will notice a fresh flavour with milk that is pasteurized at a lower temperature.

Many people comment that our milk tastes fresh from the farm. Try it and see what you think.

HOMOGENIZATION Perhaps you've heard that goat milk is 'naturally homogenized'
Because fat is lighter than water, the cream portion of milk floats on top of the skim portion of milk. Most cow's milk in the store are homogenized so that we do not see the two phases of milk. The milk is forced through tiny pores under high pressure to break the fat into smaller sized globules. Small globules distribute in milk and do not float as readily. One reason goat milk does not have to be homogenized is because it has a high proportion of small fat globules. The other reason is that goat milk lacks the protein agglutinin. Agglutinin makes fat globules stick together and float.

 

©2010 Petite Chèvre