Goat’s milk is very nutritious and offers many health benefits; these nutrients are present in both raw and pasteurized milk. However, raw goat’s milk can contain dangerous pathogens properties that can result in serious health risks. Many of them are bacteria such as E. coli, listeria and salmonella. Pasteurization does not diminish the nutritional value of milk and it is not true that pasteurization cause lactose intolerance or allergy.

Benefits of goat’s milk

Nutrients in goat milk

Protein

Goat’s milk is a good source of protein. One cup has almost 9 grams of protein, a little more than a glass of cow’s milk containing 8 grams. If you are allergic to cow’s milk, there is also the chance you may be allergic to goat’s milk because the protein content is very similar, according to an article in the October 19, 2009 edition of The Los Angeles Times.

Fat

One cup of goat’s milk has 10 grams of fat, of which 6.5 grams are saturated fat. One cup of milk cows has 8 grams of fat, of which 4.5 grams are saturated fat. The amount of fat in goat’s milk varies depending on the breed of goat, food, genetics and stage of lactation.

Lactose

The main carbohydrates in goat milk are lactose, the sugar that creates gas, bloating and diarrhea in people suffering from lactose intolerance. Goat’s milk has less lactose – 10 grams per glass compared to cow’s milk containing 12 grams.

Vitamins and minerals

Goat’s milk is an excellent source of calcium, providing 327mg per cup. Cow’s milk provides 276mg per cup. Goat’s milk contains less vitamin B-6 and B-12 as compared to cow’s milk, but is richer in vitamin A.

If you choose to consume goat’s milk, pasteurized varieties are significantly safer than raw ones.

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Goat’s milk is very nutritious and offers many health benefits; these nutrients are present in both raw and pasteurized milk. However, raw goat’s milk can contain dangerous pathogens properties that can result in serious health risks. Many of them are bacteria such as E. coli, listeria and salmonella. Pasteurization...