Nutritional properties and flavor
A very important food in the history of human nutrition, goat milk, after having registered a sharp decline in consumption at the beginning of the twentieth century, is now regaining its lost prestige. Its dietary-nutritional properties are in fact noteworthy, making it a valid substitute for traditional cow's milk.
Compared to the latter, the lipid fraction of goat's milk is distinguished by the smaller size of the lipid globules and by the higher content of short and medium chain fatty acids.
Another interesting nutritional aspect concerning this category of fatty acids typical of goat's milk (butyric, capric, caprylic, caproic, lauric), is the absence of the atherogenic power that characterizes long-chain fatty acids and in particular palmitic. In fact, although belonging to the saturated category, the short and medium chain fatty acids present in goat milk have no negative effect on the body's cholesterol level.
Goat's milk proteins are very similar to those of cow's milk; among the amino acids the higher content of taurine stands out (the same substance present in many energy drinks and whose role and needs have not yet been fully clarified).
As for the nutritional microelements, goat's milk has concentrations similar to those of cow's milk, with the exception of vitamin B12 which is present in much lower concentrations. Like its "opponent" it is therefore rich in calcium, phosphorus, potassium and riboflavin.
Goat's milk, food intolerances and allergies
The differences listed so far are exclusively of a qualitative type, since as a whole goat's milk has a content of proteins, fats and lactose very similar to that of cow's milk (for this reason it is not suitable for those suffering from intolerance to cow's milk). On the other hand, it should be emphasized that these characteristics also vary considerably according to the breed, the climate, but also the lactation stage and the foraging of the animal.
Like the cow's milk, goat's milk, as it is, is not suitable as a substitute for maternal milk in the infant's diet; in fact, there are considerable chemical and nutritional differences between the two.
In the presence of a "cow's milk allergy, the same problem almost always exists also for goat milk; misinformation can therefore generate a lot of confusion. It is good to know, in fact, that goat milk does not seem to have any advantages from this point of view. from an allergological point of view compared to that of cow (in literature there are only timid hints on the possible "antiallergic" role of particular proteins, but there is no scientific confirmation in this regard).
For what has been said so far, goat milk is far from "being that" miraculous food painted by producers and traders. To say that in practice it is equivalent to that of a cow certainly does not mean diminishing its nutritional properties, given the extraordinary richness of nutritional principles that unites them. When combined with individual preferences, goat milk can therefore become an integral part of a varied, balanced and healthy diet.
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