General Information - Goat vs Cow Milk
What to choose? Cow Milk vs Goat Milk?
Goat milk contains a greater amount of essential fatty acids such as linoleic acid and arachidonic acid, potassium, vitamin A, vitamin B6 and vitamin B3. Due to its high potassium content, it allows goat milk to react in an alkaline way within the body as compared with cow milk which has lesser potassium making it reacting in an acidic way.
Goat milk is easier to digest because it contains less alpha s1 casein, a protein allergen, and when ingested, their protein contents are broken up into smaller particles. Since it contains less casein, it is less allergenic. However, goat milk is not recommended for anyone who has past history of cow milk allergy. Cross-reactivity may happens wherein some proteins found in cow milk is similar to those found in goat milk. Although goat milk has lesser lactose content compared to cow milk, it is still not recommended for those who have been diagnosed with lactose intolerant. As compared to cow milk, goat milk has a much stronger taste and you may need some time to get used to it.
Goat milk contains plenty of calcium. 1 cup of goat milk contains 33% of an adult’s reference intake of calcium. (3 cups make almost 100%!) Whilst goat milk contains more Vitamin A, Vitamin B6, Vitamin C, potassium and magnesium, it has lesser Vitamin B2, B12, folate and selenium than cow milk.
Goat milk is naturally homogenized. To homogenize simply means to make it uniform in consistency. This is done by forcing the milk fluid through a tiny hole under extreme pressure which destroys the fat globules and allows milk and cream to be well mixed. If both goat milk and cow milk was left sitting in the table, you will notice cow milk will separate into two distinct phases wherein the fat will float on top while goat milk stays the same.
Making goat milk kefir is basically the same as making any other milk kefir. The one exemption is that goat milk is naturally homogenized, meaning that the cream will not separate during the kefir-making process. Goat milk kefir can be used as an alternative in my kitchen recipes like heavy cream, mayonnaise and butter