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Q: |
Is it true that goat milk is more “digestible”
than cow milk?
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A:
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Long considered an alternative for those with cow
milk sensitivities, goat milk's ease of digestion is due in part to
smaller, naturally-homogenized fats. Goat milk also tends to form
smaller curds than cow milk while undergoing digestion due to its lower
level of the protein casein. Smaller curds are digested more readily
and more completely.
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Q:
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Is goat milk really “naturally homogenized”? |
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A: |
Fat does not naturally mix with water - the cream
portion of milk floats to the top of the water portion of milk. Cow milk is homogenized
at the processing plant by forcing the milk through tiny pores under
high pressure, breaking down the fat molecules into smaller chains to
increase dispersion of the fat throughout the water portion of the milk.
Goat milk already has a high percentage of small fat globules, making it
naturally homogenized. Additionally, cow milk contains the protein
agglutinin which causes fat globules to stick together. Goat milk lacks agglutinin making the fat globules less likely to stick to one another. |
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