One may prefer using raw cow milk when making butter, sour cream, and similar items due to the ease of separating the cream from the milk. Goat milk is an excellent alternative to cow milk. The smaller fat globules in goat milk result in a smaller and softer curd, enabling digestive enzymes to break it down more rapidly.
Goat milk also has higher levels of short- and medium-chain fatty acids, rendering a faster and easier digestion process as well as producing quicker energy. Many people prefer goat milk for these reasons. The sugar in milk is called lactose. Goat milk contains less lactose than cow milk, which may make it a better option for those with mild lactose sensitivities. Individuals concerned about lactose tolerance are advised to consult with their health care practitioners regarding the advisability of consuming any dairy products.
A milk allergy is a physical reaction to one or more of the proteins within milk, the most common being alpha S1-casein, found in both goat and cow milk. Most milk found in stores has been pasteurized, killing the live enzymes and nutrients needed to aid in digestion and absorption of the milk. Allergic individuals may also react to any hormones or antibiotics contained in the milk.
Since allergies are generally quite protein-specific, there have been cases where those who are allergic to cow milk have been able to tolerate raw goat milk as a substitute.
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By Katherine Gillen Aug. Follow PureWow on Pinterest. Milk S is predominately found within sulpho-amino acids of milk proteins. Not surprisingly, therefore, a positive correlation between milk protein concentration and Ca, Mg, P and S was previously shown for cow milk [ 20 ].
In the current study for goat milk, Ca and S were positively correlated with milk protein, whereas the inverse was true for Mg and P data not shown. This may relate to the closer affinity of Ca and S to protein and the higher proportion of Mg and P contained within the soluble fraction of milk, which are essentially diffusible and therefore more easily influenced by dietary intake.
Dunshea et al. When comparing goat versus cow milk for these three macro-minerals, the current study found lower Ca, and higher concentrations of P and Mg, whereas other work reported higher concentrations of Ca for goat milk [ 21 , 56 ].
These lower concentrations of Ca, but also S, in goat milk in the current study likely relate to the association with milk protein, which was also lower in goat milk. In the previous comparative studies, showing higher concentrations of Ca in goat milk, the protein content in goat milk was also higher than that in the current study [ 33 ].
Milk Ca concentrations in the current study were lower than those reported for Greek and Portuguese goat milk [ 58 , 59 ] whereas P and Mg were comparable, thus further emphasizing the association with milk protein. Temporal differences of Ca and P were previously reported, but with no significant change in Mg from a single Greek goat herd, with differences linked to stage of lactation and nutrition [ 59 ].
For Italian goat breeds, similar values for Ca were found as in the current UK study, but with lower levels of P and Mg, which also varied significantly across breeds [ 10 ].
Although the current study cannot reflect changes within a single herd or across breeds, as the milk represents many herds which may be at different stages of lactation, the temporal variation for Ca and P was higher than that for Mg, and higher for goat than cow milk.
This may reflect the similarity of husbandry practices including calving patterns and diet in UK dairy goat production highly intensive , compared to more diverse dairy cow production systems within the UK, and its subsequent influence on milk minerals. K and Na are the main solely diffusible liquid milk cation macro minerals in milk and they exist mainly as free ions, with the rest being associated with citrate, inorganic phosphate and chloride [ 19 ].
The concentrations found in the current study are similar to previous work [ 5 , 10 , 21 , 56 , 60 ], but in contrast with other studies [ 59 , 61 ], which reported higher concentrations for Na and lower for K within goat milk.
In contrast within cow milk, Dunshea et al. Se, I, and Zn [ 18 ] are all predominately found within the liquid diffusible portion of milk, with some Se also found within milk protein as seleno-amino acids [ 19 ]. The concentration of Se reported here and that of Park et al. However, for Zn the current study reported concentrations of approximately 1. Whereas, Trancoso et al. Our current assessment showed contrasting results, with Se being similar in milk from the two species, whereas Zn was higher in cow milk.
In cow milk, Se was shown to be highly correlated with concentrate and mineral intake, whereas Zn showed little response to supplementation [ 20 ]. An improved Se transfer into milk has been reported with supplementation of organic sources, such as selenised yeast, through provision of selenomethionine [ 63 ]. Although, other supplementation approaches, such as the recently reported nano-Se, may also provide valuable sources for incorporation into product, especially on conserved forage diets [ 64 ].
It is therefore highly likely that concentrations of Se and Zn reflect the amounts and type of mineral supplements provided but these data are not available in the current retail survey. Similar to the cow milk study of Dunshea et al.
However, Kondyli et al. Curro et al. Few studies report I in goat milk with the concentrations reported by Park et al. In another recent study [ 65 ], goat milk collected from commercial farms in Italy had Milk I status is related to dietary intake, and as most I would be provided in supplementary feeds and mineral supplements, this would explain the lower concentrations in the summer, when the contribution of fresh grass to cow diets is increased.
This also agrees with our current findings as most UK dairy goat herds are confined and fed on indoor mixed rations with supplementary minerals and feed [ 33 ].
For the remaining micro minerals, B, Cu and Mn were higher in goat than cow milk, whereas no difference was found for Co, Fe, Mo and Ni. Previous work [ 21 , 56 ] reported no difference between cow and goat milk for Fe but at over twice the concentration reported here 0. Whereas, Curro et al. For Cu and Mn, in terms of trend towards higher levels in goat milk and total milk concentration values for both species, the current study agrees with previous comparative studies [ 21 ].
For goat milk, seasonal differences were previously shown for Cu and Mn concentrations but with no difference for Fe [ 59 ]. Trancoso et al.
The same study also assessed Ni and Co status within goat milk, but levels were below the detection limit of 4. The current study detected Ni and Co in goat milk at 0. The concentration of isoflavones, lignans and coumestants in milk from cows and goats is influenced mainly by i animal diet, which determines the amounts of plant lignans, isoflavones and coumestants entering the digestive tract, and ii rumen microbial activity, which determines the extent of synthesis of mammalian lignans and isoflavones using the dietary phytoestrogens as substrates [ 68 , 69 , 70 , 71 ].
Milk phytoestrogens concentrations have been reported more extensively for dairy cows [ 34 ], than for dairy goats only one study in France [ 70 ]. The concentrations of equol, its precursors formononetin and daidzein, in goat milk are substantially higher than in cow milk, whereas the opposite was seen for enterolactone and its precursors secoisolariciresinol, lariciresinol and matairesinol.
There are several studies investigating the effect of equol synthesis from rumen bacteria by using dietary isoflavones as precursors [ 68 , 72 , 73 ]. Yao et al. In addition, Kasparovska et al.
In the absence of similar studies in goats, it is not possible to compare whether the bacterial conversion of plant isoflavones to equol differs between species. However, Wang et al. Higher amounts of equol escaping the rumen would be absorbed in the small intestine and transferred into the mammary gland, and eventually milk [ 74 ]. It is therefore not surprising that goat milk contains high amounts of equol. The higher concentrations of the dietary origin daidzein, genistein and formononetin in goat milk indicate a higher dietary supply of these in goat diets.
Soybean Glycine max L. Clover pastures and silages are not very common in conventional dairy and goat production systems in the UK, but soybean meal is expected to be a contributor of protein in dairy diets for both species. In general, dietary supply of soybean meal tends to be higher in more intensive production systems in order to meet the higher requirements of high-yielding animals for good quality protein.
Given that goat milk contained more daidzein, genistein and formononetin, it would not be surprising if this was an effect of higher soybean meal supplementation in the diet of dairy goats than in the diets of dairy cows, because they represent an overall more intensive production system [ 30 , 33 ].
However, in the absence of background data of the dietary practices for the production of the retail samples in the present study, it is rather difficult to identify the exact origins of these differences.
Moreover, there is also high variation in the concentrations of formononetin 0. The higher concentrations of glycitein and naringenin in goat milk may also be a result of higher intakes of soybean meal, as these are also components in soybean although minor [ 76 ].
Opposite to isoflavones, the concentration of lignans were lower in goat milk than in cow milk. The major source of lignans, such as secoisolariciresinol, matairesinol, lariciresinol and hydroxymatairesinol, are grains such as wheat Triticum aestivum , oat Avena sativa and barley Hordeum vulgare , which are the main constituents of concentrate diets in the UK.
However, the contribution of these concentrates into the diets of dairy cows and goats in the supply chains of the brands that were sampled in the present study is not known. It is possible that a higher contribution of soybean meal in the concentrate part of the diet of the dairy goats may have resulted in lower contribution of these cereals than in dairy cow diets.
This potentially lower intake would reduce the amounts of plant lignans transferred in goat milk, as well as the substrate for enterodiol synthesis in the rumen [ 69 ]. However, potential genetic effects on this finding cannot be excluded. For example, it is possible that cows are more efficient in producing enterolactone than goats because Prevotella spp. However, the concentrations of the other mammalian lignan eneterolactone was not significantly different between cows and goats, and higher in goats in four months throughout the year.
Notably, the variation in lignan concentrations of goat milk was much smaller than in isoflavones. This may indicate that the nutritional and genetic influences that affect lignan concentrations are more stable throughout the year, than those influencing the concentrations of isoflavones. Due to compositional differences identified within our retail evaluation, if a consumer switches from cow to goat milk, this will also influence the intake of fatty acids, minerals and phytoestrogens.
On the contrary, beneficial changes will also be observed. Some of these FA have been reported to have beneficial effects on human health, including antiviral activity C and delaying the growth of tumours C [ 16 ].
Although a reduction to the contribution of milk to the upper recommended intakes for trans FA by consuming goat milk from 8. When VA is not taken into account, trans FA content in cow and goat milk are similar. These are nutrients highly relevant to human health [ 18 ]. Cu enhances haemoglobin and pigments formation and enzyme function, Mg is a major enzyme co-factor and essential for muscle and nerve function, P is essential for acid-base balance, protein and energy metabolism and membrane structure, K is required for nerve conduction, muscle contraction and maintenance of water and acid-base balance, Mn is a catalytic co-factor and activator for a number of enzymes, and B has been for a long time considered only an essential element in plants but recently has been shown to affect many mammalian enzymes, bone development, mineralization and energy metabolism [ 80 ].
The most striking difference in the mineral content between cow and goat milk was for I, an essential co-factor in thyroid hormone formation controlling metabolic rate. A switch to goat milk will increase the contribution of milk to I dietary requirements for children years 1—18; from An extra supply of I from milk which is the main source of I in many countries [ 83 ] may have a beneficial impact on consumer I intake and reduce I deficiency prevalence.
However, the fine line between meeting the requirements and the upper tolerable limits in children may raise concerns. A switch to goat milk would also increase the contribution of milk to the dietary requirements for Cu, Mg, P, and K, which can be considered nutritionally beneficial, although the extent of these differences are smaller from 0. This switch to goat milk would therefore reduce the contribution of milk to the dietary requirements for Ca, Na and Zn, but the extent of these differences is small from These nutrients are also highly relevant to human health [ 18 ].
Ca is required for bone development and growth. Na, similar to K, is required for nerve conduction, muscle contraction and maintaining water and acid-base balance. Zn is an essential co-factor for more than enzymes involved in digestion, metabolism reproduction and wound healing. S is a major co-factor and component of sulpho-amino acids and vitamins. However, the concentrations and ratios of Na to K may influence consumer purchase decisions towards buying goat milk, especially for people suffering from high blood pressure or under dialysis, conditions in which a lower Na to K ratio is recommended [ 85 ].
Cow and goat milk had similar concentrations of Co responsible for the formation of vitamin B12 in the rumen , Fe demonstrating enzyme and protein functions and participating in the formation of haemoglobin , Mo demonstrating enzyme functions, including xanthine, aldehyde and sulphite oxidases , Ni having a role in membrane and nucleic acid metabolism and rumen microbial enzyme activation and Se being an essential constituent of more than 20 seleno-proteins with a critical role in reproduction, thyroid hormone metabolism, DNA synthesis and protection from oxidative damage and infection [ 18 ].
Therefore, switching between cow and goat milk consumption is not expected to affect the consumer intakes of these nutrients. Cow and goat milk contain negligible amounts of heavy metals because the concentrations found within goat and cow milk in the current study were well below the maximum permissible limit stipulated by the European Commission Regulation directive EC for milk e. The most striking anticipated effect on isoflavones intakes, by switching to goat milk, was therefore estimated to be the potentially higher intakes of equol, as differences in the other isoflavones were numerically small.
Potential health benefits from an increased consumption of equol include decreased risks of breast, prostate and colon cancers, osteoporosis, cardiovascular diseases and hormone-dependent conditions [ 87 ]. This can be considered undesirable because enterolactone and its precursors have also been associated with beneficial health effects similar to equol [ 22 ].
However, it is not possible to draw any conclusion about the potential effect of the differences between cow and goat milk on the phytoestrogen concentrations. This is partly due to the relatively low numerical differences for most of them although statistically significant but, most importantly, because of limited research on their effect on health and the consequent absence of relevant nutritional recommendations [ 25 ]. This is the first study to present the nutrient composition of goat milk in the UK and model the subsequent effect of nutrient intake in UK consumers, by switching from cow to goat milk.
This information can be used by health organisations and nutritionists when public nutritional advice is developed. The impact of goat milk consumption on nutrients intake has been assessed for the different age groups and revealed that characteristics which are considered desirable in adults e. The present work covered a month period, thus capturing and investigating the seasonal variation in milk composition, a process that revealed that nutritional advice should also account for temporal milk composition changes.
The main limitation of the current study is that it relies on milk samples collected solely in the UK.
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