Goat Milk is More Beneficial to Health then Cow Milk.

In many parts of the world, goat milk is preferred to cow milk. And even in the United States, the goat is gaining popularity. Goats eat less and occupy less grazing space than cows, and in some families the backyard goat supplies milk for family needs. Goat milk is believed to be more easily digestible, less likely to contain hormones and additives and less allergenic than cow milk. Allergy to cow milk has been found in many people with conditions such as recurrent ear infections, asthma, eczema, and even rheumatoid arthritis. Replacing cow milk with goat milk may help to reduce some of the symptoms of these conditions. A cup of goat milk provides 32.6% of the daily value for calcium along with 27.0% of the daily value for phosphorus, whereas, a cup of cow milk provides 29.7% of the daily value for calcium and 23.2% of the daily value for phosphorus.

Goat milk contains around ten grams of fat per eight ounces compared to 8 to 9 grams in whole cow milk, and it is much easier to find low fat and non-fat varieties of cow milk than it is to purchase low-fat goat milk. Unlike cow milk, goat milk does not contain agglutinin. As a result, the fat globules in goat milk do not cluster together, making them easier to digest. Like cow milk, goat milk is low in essential fatty acids, because goats also have EFA-destroying bacteria in their ruminant stomachs. Yet, goat milk is reported to contain more of the essential fatty acids, known as conjugated linoleic acid (CLA) and arachnodonic acids, in addition to a higher proportion of short-chain and medium-chain fatty acids which have been suggested as protective components in colon cancer besides easier for intestinal enzymes to digest.

Goat milk protein forms a softer curd which makes the protein more easily and rapidly digestible. Theoretically, this more rapid transit through the stomach could be an advantage to infants and children who regurgitate cow milk easily. Goat milk may also have advantages when it comes to allergies. Goat milk contains only trace amounts of an allergenic casein protein, alpha-S1, found in cow milk. Goat milk casein is more similar to human milk, yet cow milk and goat milk contain similar levels of the other allergenic protein, beta lactoglobulin. Scientific studies have not found a decreased incidence of allergy with goat milk, but here is another situation where mothers observations and scientific studies are at odds with one another. Some mothers are certain that their child tolerates goat milk better than cow milk. Generally,  mothers are more sensitive to children reactions than scientific studies. However, if your baby is under one year of age and allergic to cow milk-based formulas, consult your doctor or a pediatric nutritionist for best alternative.

Goat milk, like cow milk, contains the milk sugar, lactose, and may produce adverse reactions in lactose-intolerant individuals. Goat milk is only slightly lower in lactose than cow milk, with 4.1% milk solids as lactose versus 4.7% in cow milk, which may be a small advantage in lactose-intolerant persons.

How to Select and Store Goat Milk



When purchasing goat milk, always use the ‘Best before’ date as a guide to the shelf life of the goat milk. Smell the top of the container to make sure that the milk does not smell of spoilage, normally occurs when stored for a period of time outside of the refrigerator or in a storage room. Select goat milk from the coldest compartment in the refrigerator, which is usually the lower section.


Goat milk should always be refrigerated since higher temperatures can cause it to turn sour more rapidly. Always seal or close the milk container when storing it to prevent it from absorbing the aromas of other foods in the refrigerator. Avoid storing goat milk near or in the refrigerator door since this exposes it to too much heat each time the refrigerator is opened and closed.

How to Enjoy Dairy Goat Products

A Few Quick Serving Ideas :

  • Next time you want a glass of milk, try Goat  Milk instead.
  • Goat milk yogurt makes a wonderful base for savory dips. Simply mix in your favorite herbs and spices and serve with crudites.
  • Crumble some Goat milk cheese on a salad of romaine lettuce, pears and pumpkin seeds.
  • Crumbled Goat milk cheese is a wonderful rich topping for split pea soup.
  • Add extra taste and protein to a vegetable sandwich by including some goat cheese.
  • Soft, spreadable goat milk cheese is an exceptional accompaniment to crusty whole grain bread or crackers and fruit.
  • Top sliced tomatoes with crumpled goat milk cheese and fresh basil. Drizzle with balsamic vinegar and extra virgin olive oil.

Unpasteurized Goat Milk

Folks have been drinking raw goat’s milk since the 8th or 9th century B.C. In fact millions do around the globe on a daily basis. Raw milk is known to contain very rich fat and protein. Raw goat milk contains immunoglobulins, and the enzymes lipase and phosphatase and these are normally inactivated when pasteurizing milk. Also many beneficial bacteria, proteins and enzymes are also destroyed.

Raw goat milk Advocates claim that unpasteurized milk cures or prevents disease. But, many issues arise out of raw goat milk induced illness, one is animal husbandry and the other major one is dairy parlor cleanliness and sanitization regimes. Contamination can occur at the time of collection, processing, distribution or storage of milk. Hence, prudent and clean practices yield clean milk.

“Out of the box”  Generally, milk and dairy products are cornerstones of a healthy diet. However, if those products are consumed unpasteurized, they can present a serious health hazard because of possible contamination with pathogenic bacteria. Pasteurization is the process of heating milk to a high temperature for a short period and then rapid cooling, this kills off the various pathogens that can include campylobacter, escherichia, listeria, salmonella, yersinia, brucella and others. So, the choice is yours.

Lactose Intolerance

Basically, humans were never meant to digest cow milk or goat milk. Our bodies are meant to consume  mother’s milk for the first several months or years, and then move on to other foods. Many people only become lactose-intolerant as teens or adults, when the enzymes to digest any kind of milk stop being produced by the human digestive system.

Goat milk, like cow milk, contains the milk sugar, lactose, and may produce adverse reactions in lactose-intolerant individuals. Goat milk is only slightly lower in lactose than cow milk, with 4.1% milk solids as lactose versus 4.7% in cow milk, which may be a small advantage in lactose-intolerant persons.

The common symptoms of lactose intolerance are nausea, vomiting, abdominal distension, abdominal cramps and passing of flatus. The degree of symptoms depends on the amount of milk consumed specifically, the amount of lactose and the degree to which our body is deficient in lactase enzyme. Intolerance adverse reactions are not life-threatening but may result in life long discomfort.

We must consider both milk allergy and lactose intolerance when adverse reactions occurred because both milk allergy and lactose intolerance can exist simultaneously. A correct diagnosis must be made and properly followed up, as the treatment, dietary avoidance, is often very difficult and if incorrectly applied can lead to vitamin deficiencies or malnutrition.