Dry matter and calories: The dry matter content of goat milk is basically similar to or slightly higher than that of milk. The calories per kilogram of goat milk is 210 kilojoules higher than milk.
Fat: Goat milk has a fat content of 3.6% -4.5%, a fat ball diameter of about 2 microns, and a milk fat ball diameter of 3-4 microns. Goat milk is rich in short-chain fatty acids. Low volatile fatty acids account for about 25% of all fatty acids, and less than 10% in milk. Goats milk fat globules are small in diameter, making them easy to digest and absorb.
Protein: Goat milk proteins are mainly casein and whey protein. The ratios of casein to whey protein of goat milk, milk, and human milk are approximately 75:25 (goat milk), 85:15 (milk), and 60:40 (breast milk). It can be seen that goat milk has a lower protein content than cow cheese and a higher whey protein content, which is close to human milk. Casein can form a larger coagulum under the action of gastric acid, the higher the content of casein, the lower the protein digestion, so the digestibility of goat milk protein is higher than milk.
Minerals: The mineral content of goat milk is 0.86%, which is 0.14% higher than milk. The elements higher in goat milk than milk are mainly calcium, phosphorus, potassium, magnesium, chlorine and manganese.
Vitamins: Studies have proven that the total amount of 10 major vitamins per 100 grams of goat milk is 780 micrograms. The content of vitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid and nicotinic acid in goat milk can meet the needs of the baby. Acidity and buffering: The natural acidity of goat milk (11.46) is lower than the natural acidity of milk (13.69), and the hydrogen ion concentration is 190.5 and 239.9 nanomol / liter (PH6.72 and 6.62), respectively. The main buffering ingredients of goat milk are proteins and phosphates. The superior cushioning properties of goat milk make it an ideal food for treating gastric ulcers.
Cholesterol: Cholesterol content is 10-13 mg per 100 grams of goat milk and 20 mg per 100 grams of human milk. Low cholesterol in goat milk has certain significance in reducing the incidence of arteriosclerosis and hypertension in humans.
Nucleic acid: Goat's milk has higher levels of nucleic acids (DNA and RNA) than milk and human milk. The basic unit of nucleic acids is nucleotides. Among the nucleotides of goat milk, the content of adenosine triphosphate (ATP) is quite large. Nucleic acid is the basic component of cells, and it occupies an extremely important position in the life activities of organisms.
With the advancement of milk powder manufacturing technology, the nutritional value of milk powder and goat milk powder on the market is not much different. If the sheep are stocked in mountainous areas, the trace elements in goat milk and milk will be different because of the difference in grass quality of mountain water. A little different.
Source of this article: Shaanxi Kaida Dairy