Goat Milk

 

 

 

Wisconsin has initiated a mandatory milk testing program for avian flu virus H5N1 across its dairy farms. This measure aligns with the U.S. Department of Agriculture’s national surveillance strategy aimed at early virus detection while minimizing milk wastage.

The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) announced that milk samples would be collected during routine quality checks to ensure minimal disruption. The state-specific strategy enables faster identification and response compared to other states that conduct testing at processing plants.

With the capability to process approximately 1,250 samples per week, the Wisconsin Veterinary Diagnostic Laboratory plays a critical role in this effort. To date, over 6,000 tests have been conducted since April 2024, with no cases of H5N1 reported among the state’s dairy cows. Officials state that finding no virus for three consecutive months could allow for reduced testing frequency.

Industry groups, including Voice of Milk, endorse the state’s approach for its efficiency in safeguarding both the farm environment and consumer supply. Officials emphasize that pasteurized milk remains safe, reiterating the importance of the testing program for public health and farm safety.

 

 

 

 

China officially banned the use of reconstituted milk in the production of sterilized milk under the latest revision of its national food safety standards.

China has approved new food safety standards that will ban the production of drinking milk from dry milk powder from September 19, 2025. From then on, only raw milk will be allowed to be used to make sterilized milk.

The innovation is intended to increase the level of control over the quality of dairy products and support domestic producers.

Reconstituted milk, also known as recombined milk, refers to a milk emulsion made by mixing dry dairy products with water in specific proportions.

“Put simply, it’s just milk powder mixed with water,” said an expert. The expert noted that the revisions align with both industry demands and consumer expectations for higher-quality dairy products

The ban on reconstituted milk is also expected to drive up demand for raw milk. Since sterilized milk will be made directly from raw milk — naturally rich in bioactive nutrients — it is expected the move will improve both the nutritional value and taste of the final product.

The decision became part of the updated regulatory framework, including 50 new standards and nine amendments approved as part of the state food security strategy. Previously, similar restrictions were already in force in the EU, Japan, and were also supported by the WHO and the UN FAO.

Powdered milk is also the second most frequently adulterated product in the world after olive oil. In the history of the food industry, there have been cases of adding urea, formalin, alkalis, acids and melamine to imitate full-fledged milk.

The ban in China may significantly change the structure of international trade in dairy products. According to analysts, exporting countries, primarily New Zealand and the EU, will be forced to redistribute supplies of powdered milk and adapt product lines to the new rules.

In the United States, reconstituted milk may only be used for sterilized milk production in regions with limited milk supply.

China remains the largest consumer and importer of dairy products in the world. Tighter standards are expected to reduce demand for imported milk powder, increase the share of domestic whole milk production and affect global price trends in the sector.

 

 

 

 

 

When we think about digestion, a simple analogy helps: imagine eating rice versus porridge. Both are nutritious, but porridge is easier on the stomach — softer, smoother, and more comforting. Similarly, not all infant formulas digest the same way in a baby’s tummy. And the difference lies not just in ingredients, but in protein structure and how it behaves during digestion. 

A study from New Zealand suggests that goat’s milk provides better digestion and nutrient absorption for infants compared to cow’s milk.

Infant formula primarily contains two types of proteins: whey protein and casein protein. Whey is known for its high solubility and rapid digestibility. Casein, however, behaves differently. When it meets stomach acid, it coagulates into curds, similar to how cheese is formed. These curds, depending on their texture and density, influence how easily a baby’s stomach can process the formula.

The most critical distinction between cow milk and goat milk lies in the type and amount of casein, especially alpha-S1 casein. Cow milk typically contains around 38% alpha-S1 casein, which tends to form firmer, denser curds, slowing gastric emptying and leading to a delayed digestion pattern

In contrast, goat milk contains only about 6% alpha-S1 casein, forming softer, looser curds that support smoother and more stable digestion from the beginning. Interestingly, studies show that nearly 4 out of 10 babies with cow milk sensitivity may tolerate goat milk better, thanks to its unique protein profile and lower allergenic potential.

New Zealand researchers have conducted a study exploring the benefits of using goat’s milk over cow’s milk in infant formulas. The study suggests that goat’s milk might offer superior digestive benefits, helping infants better absorb nutrients. One of the key findings of the study indicates that goat’s milk formula significantly reduces the frequency of regurgitation in infants transitioning from breastfeeding to formula.

Researchers suggest that cow’s milk protein can take up to 2–3 times longer to break down in the early digestion phase compared to goat milk protein, due to curd density and enzymatic accessibility.

Insight from Experts:

Leading the study, Professor Sirinuch Chomtho from Chulalongkorn University emphasizes the advantages of goat’s milk in infant digestion and stress markers. The research highlights that regurgitation instances decrease up to six times weekly in infants consuming goat’s milk formula, compared to those on cow’s milk, who show a reduction of less than twice weekly.

The study employed a double-blind method, involving 80 infants who were given either goat’s or cow’s milk formulas and 59 infants who continued breastfeeding. Dr. Elisabeth Weichselbaum of Dairy Goat Co-operative notes that goat’s milk formula naturally includes easily digestible proteins and fats.

These findings align with previous research, suggesting goat’s milk as a promising alternative for families opting for a natural formula without thickening agents, contributing to reduced regurgitation and vomiting.

Dr. Elisabeth Weichselbaum is a distinguished figure in the dairy industry, recognized for her extensive research and contributions, particularly in the realm of goat’s milk products. As a professional affiliated with the Dairy Goat Co-operative, her work emphasizes the natural benefits of goat’s milk formulas, especially their easily digestible proteins and fats.

This highlights the formula’s suitability for individuals with digestive sensitivities and its role in promoting better health outcomes. Her research continues to influence product development strategies within the industry, enhancing both the industry’s understanding and consumer awareness of these alternatives to traditional cow’s milk.

Here’s what DGC has to say about it:

Looking forward, Dairy Goat Co-operative aims to increase its market presence, particularly in Asia and other emerging markets where demand for alternative dairy products is rising. The company plans to enhance its production capacity and invest further in research and development to innovate new products that meet consumer needs while maintaining environmental and ethical standards.

DGC remains committed to delivering high-quality, sustainable, and scientifically-backed dairy solutions worldwide, with a focus on health and nutrition.