Goat Milk

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The following  are all your question about milk answered:

Milk is important for kids, but what about adults?

As I had mentioned earlier in my previous updates that Milk is important for your nutritional well-being, no matter how old you are and what lifestyle you lead. Milk as the richest source of calcium that can be readily absorbed, as well as other important nutrients, milk should always be considered as part of one’s daily diet across all ages. For toddlers and young children, milk is essential as it provides energy and nutrients for growth and development. During the teenage years kids need plenty of calcium as bones are developing quickly, while adults need calcium and dairy products for bone maintenance.

Can drinking milk give you more energy?

Not known to many, milk contains the same amount of energy as an energy drink. This is derived mostly from carbohydrate in the form of lactose. Besides providing energy for replenishment, the high protein content in milk contributes to the building and repair of muscles, therefore, improving muscle protein balance in active individuals.

Is is true that milk makes you fat?

An average glass of whole milk contains around 10 grams of fats, and goat milk  does not contain agglutinin. As a result, the fat globules in goat milk do not cluster together, making them easier to digest. And if you consume 2 - 3 servings of milk and other dairy products everyday as recommended by nutritionists, there is no need to avoid milk in order to stay in shape. In fact, no particular food product can make one fat. Instead, it is the total calorie intake a day that counts, whereby, if you consume more calories than you burn, weight gain will result.

How can milk last without the addition of preservatives?

To improve its shelf life without preservatives, milk is heat treated in various processing techniques that also kill harmful bacteria. The result is different types of milk like UHT, Pasteurized, Sterilized or Powdered Milk that can be stored for longer periods if left unopened.

What is the difference between UHT, Pasteurized, Sterilized Milk and Milk Powder?

The difference is in the way that it is processed, yet delivering all the same goodness of milk. How you choose depends on your preference for convenience, taste or storage choices.

UHT (Ultra High Temperature) is a process that uses temperatures no lower than 135° C to kill all bacteria in milk. This allows an unopened pack to be kept for as long as 10 months.

Pasteurized milk is processed at temperature not lower than 73° C for at least 30 seconds, followed by rapid cooling at which temperature it is stored. In goat milk, after pasteurization, it kills the pathogenic bacteria - those that make you sick, the harmless lactic acid bacteria survives, but if the goat milk is not kept cold, they multiply rapidly and cause it to turn sour. So it has to be kept refrigerated at all times - even if left unopened and its shelf life is short - approximately 4 weeks.

On the other hand, Sterilized Milk is treated with temperature of more than 100° C, and since it is packaged in bottles, additional treatment is required to ensure the sterile condition of the product. If unopened, sterilized milk can be kept for 8 months at room temperature.

Powdered Milk is manufactured by evaporating milk to dryness so that it can sustain a longer shelf life than liquid milk. It does not need to be refrigerated, due to its low moisture content.

How do I choose between Whole milk, Low fat milk and Skimmed milk?

The fat in milk is necessary for the body to develop hormones, structural components of cells and act as a transporter for vitamins. And since an average glass of whole milk contains  around 10 grams of fats, there is no real need to opt for milk with lower fat content to stay in shape. But for those who wish to limit their fat intake, they can choose skimmed milk where nearly all the fat has been removed or low fat milk which has a fat content of 1 - 2%. Generally, whole milk contains at least 3.25% of milk fat.

There is an inherent belief that chilled milk in the morning causes phlegm, how true is this?

Many people confuse the temporary, slight thickening of saliva after drinking milk with mucus. In actual fact, there is no scientific research that shows milk produces mucus in the airways or the throat.

Now that you have all your question about milk answered, go ahead and spread the goodness of goat milk!

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Certain applications may require the use of a goat milk powder with a lower fat content. Therefore skimmed goat milk powder is developed.

Skimmed goat milk powder is manufactured by spray-drying the skimmed goat milk that remains subsequent to the separation of the fat from the whole goat milk.

Skimmed goat milk powder is suitable for use in a wide variety of foods such as, for example, dairy drinks and desserts, cheese, ice-cream, infant and follow-on formulae, nutritional supplements and tablets.

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Homemade  Goat Milk Yogurt Recipe:

Yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Start with fresh, unpasteurized, goat milk that has been produced in a sanitary manner. Heat goat milk to 108 degrees Fahrenheit. As a starter culture (good bacteria), you can either use plain yogurt or a freeze-dried culture purchased from a health or natural food store. In addition, use yogurt from a new cup and use a clean spoon to add it to the goat milk. Use l Tablespoon per quart of goat milk or if using a freeze-dried culture, follow package directions. After the culture has been added, you must incubate the goat milk at 104-108 degrees.

To do this, you can use a home yogurt maker or devise something on your own. Some people use a heating pad wrapped around a jar, put it in the oven on low, or a jar in a crock-pot. What ever you use, experiment with water and a thermometer before you actually make the yogurt to be sure you can hold the goat milk at the required temperature. Incubate for 6-8 hours depending on your taste. When done incubating, chill the yogurt before eating being careful not to agitate or move the yogurt much until it is well chilled.

Goat milk yogurt will not get as thick as cow milk yogurt. One of the main problems in manufacturing of goat milk yogurt is weak or lack of consistency in curd tension or viscosity upon agitation compared with cow milk yogurt. This is due in part to the difference in protein composition between the two milks, especially in casein contents. Use a small amount of tapioca flour or you can use whatever suits you to thicken the yogurt or enjoy a yogurt drink.

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Goat Milk is also used to make Mexican Caramel Candy known as Cajeta. Mexican Caramel Candy  is something fun and easy to do and more importantly,  you get to taste  it, if you have not tried them.

Cajeta Recipe:

• 3 quarts  Goat Milk

• 2 tablespoons Cornstarch

• 3 cups Sugar

• ¼ teaspoon Baking Soda

Dissolve baking soda and cornstarch into 1 cup milk. Stir well to dissolve any lumps. Add rest of milk and add sugar. Bring mixture to boil, stirring constantly while cooking. Cook until the mixture is thick and looks like caramel sauce. Pour into jars, cool, and refrigerate. This makes a great topping for ice cream and makes a delicious apple dip!

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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.