What are the differences between goat milk and cow milk?
There are key nutritional differences between cow milk and goat milk that make goat milk easier for many people to digest:
- The average size of the fat globules in goat milk is smaller than in cow milk and forms a smaller, softer curd in the stomach. This allows stomach enzymes to break down the curds faster, making it more easily digestible.1
- Unlike cow milk, goat milk is “naturally homogenized”, meaning that the cream does not separate when left to settle. Goat milk dairy is less processed because we don’t need to perform the extra step of homogenization.
- Approximately 7% of children in the U.S. have symptoms of cow milk allergy, which can be attributed to reactions to alpha S1 casein or whey proteins in milk. Depending on the breed, goat milk contains negligible levels of alpha S1 casein. Research studies suggest that 40% or more of patients allergic to cow milk tolerate goat milk well.1
- Goat milk contains significantly higher levels of short and medium-chain fatty acids than cow milk (this is also what gives goat milk its unique and delicious flavor). Research suggests that these fatty acids are more rapidly digested, providing quick energy for the body.1
- Goat and cow milk both contain many important vitamins and minerals. Goat milk is higher in calcium, potassium, magnesium, vitamin A, and vitamin C than whole cow milk. It contains less vitamin B-12, folate, selenium, and riboflavin than cow milk.
Many people also prefer the flavor of goat milk to cow milk. It has a grassy, earthy, sweet flavor that is simply delicious. We use only the freshest milk possible, resulting in a clean and mild flavor, without the “goatiness” some people associate with goat products. Give it a try and see why more people in the world drink goat milk than any other milk!