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goat milk

Here's some useful information on the quality of goat's milk!
Goat's milk has a high variability in both the composition and the dairy processing in attitude in relation to the specific characteristics of the race, order of birth, environmental factors, techniques of breeding and feeding, even at the stage of lactation. Its typical composition makes it preferable to milk produced by other livestock species for direct human consumption.

As regards the composition, goat milk has some different characteristics than other livestock species.

The fat globules are smaller than those of cow's milk, with a greater exposed surface which favors the processes of lipolysis, making it easier to digest milk goat. This peculiarity, however, involves major problems in the making of goat's milk, because the fat globules are more easily incorporated in the lattice casein, resulting in lower yields, more easily and cause rancidity, resulting in faster ripening of goat cheese. Goat milk also contains higher percentages of fatty acids to short and medium chain (C10 to C14, goat, caprylic, goats), responsible for the characteristic odor and taste of goat cheese.

nitrogenous substances are made up mostly of protein (95-96%) and non-protein fraction of substances (4-5%). The protein fraction contains casein (αs1, αs2, β and κ) and whey protein (α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins). The casein micelles are in the form of suspension and fall when the milk is acidified (lactic coagulation) or by enzymatic treatment with rennet (rennet coagulation) or high speed centrifugation. These treatments are based on processes of cheese production. The average diameter of casein micelles of goat milk is lower than that of cow's milk and this causes the formation of a clot softer and more crumbly. This makes goat milk easier to digest, but less likely to undergo the process of cheese making.
Goat's milk has a protein composition more similar to that of humans than to the vaccine. The rate of casein is lower than beef, while whey protein is superior to, more easily digestible than casein and higher biological value.

Lactose is the sugar (disaccharide), milk and its concentration is directly correlated with the amount of milk produced. It is the least variable component, although present in minor amounts in the milk of late lactation or in the presence of mammary gland suffering from mastitis.

As for minerals, goat milk has concentrations of potassium (K) and iron (Fe) are significantly higher than those of human milk and beef, which is less than the content sodium (Na), which is more suitable for feeding of patients with high blood pressure.

The content of vitamin A, ascorbic acid and vitamin B12 goat's milk is on average lower than that of human milk, it is also deficient in folic acid compared to other livestock species. The presence of vitamin A as such and not in the form of β-carotene, as in cow's milk, goat milk and makes cheese derivatives especially whites.

The characteristic smell of goat's milk is actually less pronounced than that of its transformation products: about 30 components detected in the cheese, only 18 were found in the milk of origin. The intensity of this aroma is influenced by stage of lactation, the somatic cell count (CCS), the content of free fatty acids and the type of power.