Why Goat Milk? Biochemical Differences

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Why Goat Milk? Biochemical Differences

JoAnn Guest

Dec 28, 2006 13:48 PST

 

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Moderator's Note:

Goat milk contains significant amounts of caprylic acid. Caprylic

acid found only in goat's milk whey has been proven effective for

alleviating candida. It is highly recommended by Dr. James F. Balch

for this very purpose in his book, " Prescription for Nutritional

Healing " .

 

Capric, caprylic acid and other MCT have been used effectively for

the treatment of

malabsorption syndrome, intestinal disorders,candida and the

majority of coronary diseases.

 

In many parts of the world, goat's milk is preferred to cow's milk.

Even in the United States, the goat is gaining popularity. Goats

consume

less, occupy less space and provide many families with their Dairy

needs.

 

Goat's milk is believed to be more easily

digestible and less allergenic than cow's milk. Does it deserve this

reputation? Let's disassemble goat's milk, nutrient-by-nutrient, to

see how it compares with cow's milk.

 

Unlike cow's milk, goat's milk does not contain " agglutinin " .

 

As a result, the fat globules in goat's milk do not " cluster "

together, making them easier to digest.

 

Like cow's milk, goat's milk is low in essential fatty acids,

because goats also have EFA-destroying bacteria in their ruminant

stomachs. Yet, in spite of this, goats milk is reported to contain

more of the essential fatty " linoleic " acid, in addition to a higher

proportion of " short-chain " and " medium-chain " fatty acids which are

considerably

easier for " intestinal enzymes " to digest.

 

Different protein. Goat milk protein forms a softer 'curd' (the term

given to the protein clumps that are formed by the action of your

stomach acid on the protein), which makes the protein more " easily "

and " rapidly digestible " .

 

Theoretically, this more rapid transit through the stomach could be

an advantage to infants and children who regurgitate cow's milk

easily.

 

Goat's milk may also have advantages when it comes to

allergies.

Goat's milk contains only 'trace amounts' of an allergenic " casein

protein " , alpha-S1, found in cow's milk.

 

Goat's milk casein is more similar to human milk, yet cow's milk and

goat's milk contain similar levels of the other allergenic protein,

" beta lactoglobulin " .

 

Scientific studies have not found a decreased incidence

of allergy with goat's milk, but here is another situation where

mothers' observations and scientific studies are at odds with one

another.

 

Some mothers are certain that their child tolerates goat's milk

better than cow's milk. We take note of the fact that mothers are

usually much more sensitive to children's " reactions " than

scientific studies.

 

Less lactose. Goat's milk contains slightly lower levels of lactose

(4.1 percent versus 4.7 percent in cow's milk), which may be a small

advantage in lactose-intolerant persons.

 

Different minerals.

 

Although the mineral content of goat's milk and

cow's milk is generally similar,

 

goat's milk contains 13 percent more calcium,

25 percent more vitamin B-6,

47 percent more vitamin A,

134 percent more potassium,

and three times more niacin.

It is also four times higher in copper.

 

Goat's milk also contains 27 percent more of the antioxidant

selenium than cow's milk.

 

In infants over one year of age, goat's milk can be readily used

instead of cow's milk. (Be sure to

buy goat's milk that is certified free of antiobiotics and bovine

growth hormone (BGH).

 

(For more information about goat's milk call

1-800-891-GOAT)

 

http://www.askdrsears.com/html/3/T032400.asp

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Post subject: Why Goat Milk?

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By George F. W. Haenlein

Cooperative Extension Dairy Specialist

University of Delaware

 

 

INTRODUCTION

Why goat milk? This is a critical question for all who are trying to

establish a dairy goat business and industry. The value of goat milk

in human nutrition has so far received very little factual and

academic attention (Haenlein, 1984, 1988, 1992; Park, 1991).

 

Despite a widespread absence of infrastructural organization for

goat milk in the United States, more commercial successes with goat

milk marketing are becoming known in recent years (Loewenstein et

al., 1980; Kapture, 1982; Haenlein, 1985; Pinkerton, 1991; Hankin,

1992; Jackson, 1992).

 

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MEDICAL RESEARCH EVIDENCE FOR GOAT MILK

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Powerful justification for goat milk can come from medical needs

(not just desires) of people, especially infants afflicted with

various ailments, including cow milk protein sensitivities.

 

Swedish studies have shown that cow milk was a major cause of colic,

sometimes fatal, in 12 to 30 percent formula-fed, less than 3-month-

old infants (Lothe et al., 1982).

 

In breast-fed infants, colic was related to the mother's consumption

of cow milk (Baldo, 1984; Cant et al., 1985; Host et al., 1988). In

older infants, the incidence of cow milk protein intolerance was

approximately 20 percent (Nestle, 1987).

 

Approximately 40 percent of all patients sensitive to cow milk

proteins tolerate goat milk proteins (Brenneman, 1978; Zeman, 1982),

possibly because lactalbumin is immunospecific between species

(Hill, 1939), but

beta-lactoglobulin appears to be the major allergen in cow's milk.

 

 

 

BIOCHEMICAL DIFFERENCES BETWEEN GOAT MILK AND COW MILK

 

Goat milk proteins have many significant differences in their amino

acid compositions from the milk of other mammalian species,

especially in relative proportions of the various milk proteins and

in their genetic polymorphisms (Jenness, 1980; Boulanger et al.,

1984; Addeo et al., 1988; Ambrosoli et al., 1988).

 

The major protein in cow milk is alpha-s-1-casein, but goat milk may

differ genetically by having either none ( " Null " type) or much

( " High " type).

Null types have shorter rennet coagulation time, less resistance to

heat treatment, curd firmness is weaker, pH is higher, protein and

mineralcontents in milk are lower, and cheese yields are less than

in high types.

 

This in turn indicates and may explain significant differences to

cowmilk in digestion by infants and patients (Mack, 1953),

which

traditionally have been explained by the naturally " homogenized "

nature of goat milk fat.

 

Actually, the " omposition " of goat milk fat may be much more

important than the prevalence of large numbers of small fat

globules,

because it too differs significantly from the composition

of cow milk fat under average feeding conditions (Haenlein, 1992).

 

The various components of milk fat, fatty acids, differ in carbon

chain length and saturation, which has nutritional and medical

significance.

 

Goat milk fat normally has 35 percent of medium chain fatty acids

(C6-C14) compared to cow milk fat 17 percent, and three are named

after goats:

 

Caproic (C6), caprylic (C, capric (C10), totaling 15 percent in goat

milk fat vs. only 5 percent in cow milk fat

(Table 1).

 

Besides their unique flavor, which has serious consequences in

improper handling of goat milk, these medium chain fatty acids (MCT)

have become of considerable interest to the medical profession,

because of their

unique benefits in many metabolic diseases of humans (Babayan,

1981).

 

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Capric, caprylic and other MCT have been used for treatment of

malabsorption syndrome, intestinal disorders,candida,

coronary diseases,

 

pre-mature infant nutrition, cystic fibrosis, gallstone problems,

because of their unique metabolic abilities of providing energy and

at the same time lowering,

inhibiting and dissolving cholesterol deposits

 

(Schwabe et al., 1964; Greenberger and Skillman, 1969; Kalser, 1971;

Tantibhedhyangkul and Hashim, 1975, 1978).

 

It seems apparent that in this lipid area is great potential for

identifying a unique importance and role for goat milk, specifically

goat milk fat and probably goat milk butter, which has not received

much attention at all.

 

And all this adds even more importance to the establishment of

acceptable practices and standards for quality goat milk production,

which so far has been lagging behind those for dairy cows, but which

require separate establishment because of the many unique

physiological and metabolic characteristics of goats compared to

cows (Haenlein, 1980, 1987a, 1991; Hinckley, 1991; Kalogridou-

Vassiliadou et al., 1992).

 

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Table 1. Comparison of Milk Fat Compositions in Goat, Cow and Human

Milk (weight%)

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Principal fatty acids in milk fat Goat milk fat Cow milk fat Human

milk fat Melting point o F

 

C4:0-Butyric 3 3 trace 18

C6:0-Caproic 2 1 trace 25

C8:0-Caprylic 3 1 trace 16

C10:0-Capric 10 3 2 31

C12:0- Lauric 7 2 6 44

C14:0- Myristic 13 10 9 54

Total Medium Chain Acids (C6-C14) 35 17

C14:1- Myristoleic 1 1 trace -

C16:0- Palmitic 28 26 23 63

C16:1- Palmitoleic 3 3 3 33

C18:0- Stearic 6 13 7 70

C18:1- Oleic 21 32 37 16

C18:2- Linoleic 4 3 8 23

C18:3- Linolenic and others 1 2 4 7

 

-http://ag.udel.edu/extension/information/goatmgt/gm-12.htm

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According to J. C. LeJaouen et al., 1981; J. R. Campbell et al.,

1975; S. K. Kon et al., 1961. GM-12

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Info regarding goat milk:

 

Normal goat milk fat has a much higher concentration of so called

medium chain fatty acids (MCT), caproic, caprylic, capric, lauric,

myristic (33%) verses cow milk fat (17%), and lower in stearic and

oleic (27%) lower than cow milk fat (45%) .

 

Much documentation exists showing the uniquely beneficial effects of

those MCT, medium chain fatty acids in various medical problems,

disorders and diseases, such as those suffering from malabsorption

syndromes chluria, steatorrhe, hyperlipoproteinemia intestinal

resection, coronary bypass, premature infant feeding, childhood

epilepsy, cystic fibrosis, gallstones, angcontributeto general

thriftiness of children. (5)

 

Goat milk provides 13% more calcium, 25% more Vit B-6, 47% more Vit

A, 134% more potassium and 350% more niacin than cow milk. Goat milk

is higher in chloride, copper and manganese and NONE of the

controversial BOVINE GROWTH hormone (BGH) (5)

 

http://fiascofarm.com/dairy/rawmilk.htm#goatmilk

 

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Composition of Cow milk and Goat milk

http://www.nwinfo.net/~milkmaid/goatmilk.html

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A special place for Goat milk

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Special characteristics that gives goat milk a place for special

purposes.

 

More easily digestible fat and protein content

 

Increased digestibility of protein inportant to infant diets

 

Better buffering quality, good for treatment of ulcers and other

stomach upsets

 

In under-developed countries or is low meat diets, can be an

important source of protein, phosphate and calcium

 

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What makes goat milk different?

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The average size of the fat globules is about 1/3 to 1/2 smaller in

goat milk than in cow milk.

 

This allows goat milk to be digested sooner causing less allegeric

reaction.

 

Also there is a agglutinin in cow milk that is not present in goat

milk. This will cause the cow milk to cluster in the stomach making

it more difficult to digest.

 

Therefore goat milk is easier and faster to digest.

 

Goat milk is naturally homogenized while cow milk has to be

mechanically homogenized.

 

There is an enzyme associated with milk fat, xanthine oxidase that

is set free when cow milk is homogenized.

 

In a free state this enzyme can penetrate the intestinal wall where

it gets into the bloodstream where it can cause scar damage to the

heart and arteries. In defense of this the body will release

cholestrol into the blood attempting to protect the scarred area.

 

Goat milk has greater amounts of vitamin A, and B, especially

riboflavin. But goat milk in lower in B6 and B12. Goat milk is

higher in minerals, calcium, potassium, magnesium, phosphorus,

chlorine, and maganese. It is lower in sodium, iron, sulphur, zinc,

and molybdenum.

 

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Post subject: How to Make Simple Soft Goat Cheese

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Recipes

 

 

http://www.utterlydivine.com/Recipes.htm

 

Simple Soft Cheese: This is an easy recipe that only requires 1/2

gallon raw goat milk, the strained juice of 2 medium lemons, a

thermometer capable of the 180-200°F range, some " cheesecloth " (many

cotton cloths will work for straining), and some coarse salt (kosher

or sea salt).

 

Heat goat milk on medium heat(in a stainless steel pot) to 185°F

Remove from heat and stir in the lemon juice

Stir for several minutes until milk has curdled

Add 1/2 tablespoon of coarse salt (optional)

Pour milk through cheesecloth

Wrap curds in cheesecloth and hang (using a rubber band works well)

in the refrigerator to drain

Drain for 4-8 hours, depending on how dry you want the curds

Scrape curds off cloth into bowl and stir

 

That's all there is to it! Use on toast, in salads, with pancakes -

whatever you wish. Experiment using herbs (added at the end when you

stir the cheese).

For larger curds, heat the milk well into the 190's before curdling.

 

Experiment with curdling temperature and drying time to get the

cheese that meets your needs.

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FAQs About Goat Milk...

http://www.utterlydivine.com/faq.htm

 

Q: Is it true that goat milk is more " digestible " than cow milk?

 

A: 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.

 

 

Q: Is goat milk really " naturally homogenized " ?

 

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. Platelet stickiness frequently leads up to

thrombosis.

_________________

 

Posted: Fri Jun 11, 2004 7:43 pm

What are the Health Benefits of goat's milk?

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1. What are the health benefits of goat milk over cow milk? Can we

use goat milk if we are sensitive to cow milk?

 

A. One of the more significant differences from cow milk is found in

the composition and structure of fat in goat milk. The average size

of goat milk fat globules is about 2 micrometers, as compared to 2

1/2 - 3 1/2 micrometers for cow milk fat.

 

These smaller sized fat globules provide a better dispersion, and a

more homogeneous mixture of fat in the milk.

 

The natural homogenization of goat milk is, from a human health

standpoint, much better than the mechanically homogenized cow milk

product.

 

It appears that when fat globules are forcibly broken up by

mechanical means, it allows an enzyme associated with milk fat,

known as xanthine oxidase to become free and penetrate the

intestinal wall.

 

Once xanthine oxidase gets through the intestinal wall and into the

bloodstream, it is capable of creating scar damage to the heart and

arteries,

which in turn may stimulate the body to release cholesterol into the

blood in an attempt to lay a protective fatty material on the

scarred areas. This can lead to arteriosclerosis.

 

Another significant difference from cow milk is the higher amount of

shorter-chain fatty acids in the milk fat of goats.

 

Furthermore, glycerol ethers are much higher in goat then in cow

milk which appears to be important for the nutrition of the nursing

newborn.

 

Goat milk also has lower contents of orotic acid which can be

significant in the prevention of " fatty liver " syndrome.

 

www.meyenberg.com

 

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REFERENCES

Addeo, F., Mauriello, R. and Luccia, A. di, 1988. A gel

electrophoretic

study of caprine casein. J. Dairy Res., 55: 413-421.

Ambrosoli, R., Stasio, L. di and Mazzocco, P., 1988. Content of

alpha-s-1-casein and coagulation properties in goat milk. J. Dairy

Sc. 71: 24-28.

Babayan, V.K., 1981. Medium chain length fatty acid esters and their

medical and nutritional applications. J. Amer. Oil Chem. Soc. 59:

49A-51

Boulanger, A., Grosclaude, F. and Mahe, M.F., 1984. Polymorphism of

caprine (Capra hircus) alpha-s-1 and alpha-s-2-caseins. Genetique

Selection Evolution 16: 157-175.

Cant, A.J., Bailes, J.A. and Marsden, R.A., 1985. Cow's milk, soya

milk

and goat milk in a mother's diet causing eczema and diarrhoea in her

breast fed infant. Acta Paediatr. Scand. 74: 467-468.

 

Greenberger, N.J. and Skillman, T.G., 1969. Medium chain

triglycerides.

Physiologic considerations and clinical implications. New Engld. J.

Med.

280: 1045-1058.

Haenlein, G.F.W., 1985. Dimensions of the goat milk industry in the

USA.

Proceedings International Seminar on Production and Utilization of

Ewe's

and Goat Milk, Athens, Greece, Sept. 23-25, IDF Bul. 202: 215-217.

Haenlein, G.F.W., 1988. Research on goat milk-not wanted? Dairy Goat

J.

66 (4): 243.

 

Haenlein, G.F.W., 1992. Role of goat meat and milk in human

nutrition.

Proceedings Vth International Conference on Goats, New Delhi, India,

March 1-8, ICAR Publ., New Delhi, 2 (II): 575-580.

 

Hill, L.W., 1939. Immunological relationships between cow's milk and

goat milk. J. Pediatrics 15: 157-162.

Kalser, M.H., 1971. Medium chain triglycerides. Adv. Internal. Med.

17:

301-322.

Lothe, L., Lindberg, T. and Jacobson, I., 1982. Cow's milk formula

as a

cause of infantile colic. A double-blind study. Pediatrics 70: 7-10.

Mack, P.B., 1953. A preliminary nutrition study of the value of goat

milk in the diet of children. Amer. Goat Soc. Inc., Mena, Arkansas,

Year

Book 1952-1953, 112-132.

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JoAnn Guest

mrs-

http://www.geocities.com/mrsjoguest

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