Although apparent biological value of different kinds of milk is pretty much the same, yet goat milk and goat milk products are distinguished for having larger nutritional value and better body absorption than other types of milk and milk products. For instance, in comparison to cow milk, it has higher levels of medium chain fatty acids that play very important role in various processes in human body. Besides, goat milk has proven to be easier to digest than cow milk. Besides, goat milk has smaller fat globules so that during digestion, each fat globule, and individual fatty acid will have a larger surface-to-volume ratio thus facilitating digestion. Also, unlike cow’s milk, goat’s milk is naturally homogenized. It has a distinct smell as well as taste thanks to numerous short-chain and medium-chain fatty acids, especially capric and caprylic acid. These fatty acids transform much quicker into energy, which means they are not stored as body fats. This is very beneficial for artery walls since it prevents clogging. Furthermore, not only that goat’s milk has less fat (cholesterol-fighting food!) than cow’s, but it also contains alpha-linoleic acid which is reported to have antitumor activity.
Goat milk yogurt is even easier to digest than milk, and it has a distinguishing creamy texture. You can make your own, home-made yogurt too and add probiotic cultures to boost its nutritional value, which is of particular importance for those who are lactose intolerant and often suffer from stomach pains, in addition to other benefits we’ve already stated.
Translation: G. Dujmović