Goat milk is naturally homogenized so it does not require mechanical homogenization. Homogenizing allows an enzyme associated with milk fat known as xanthine oxidase to become free and penetrate the intestinal wall. Once through the intestinal wall and into the bloodstream, it is capable of creation scar damage to the arteries, which in turn may stimulate the body to release cholesterol into the bloodstream in an attempt to lay protective fatty material on the scarred areas. This can lead to arterioxclerosis. In un homogenized milk this enzyme is normally excreted from the body without much absorption. Goat milk is naturally homogenized, so it needs to be shaken well before pouring, otherwise a little cream will settle on top.

Goat milk is more easily digested, having finer curd and smaller fat globules. Some children who can't tolerate cow milk, standard, meat-based or soy formulas can easily tolerate goat milk. The fat content of goat milk varies with the animal and the feed used, but goat milk has a higher percentage of short and medium chain fatty acids than does cow milk.

       From a practical point of view, the principal difference between human, goat and cow milk is the proportions of energy derived from lactose and protein. They all have an adequate balance of essential amino acids that exceeds WHO requirements. The difference being that goat milk is closer in protein composition to human milk.

COMPARISON

       Any comparison will vary depending on the dairy. This is only an average, however goats have to be fed high fiber in order to boost the fat content to 3.5 which is required by the FDA.

       The lipid composition of goat milk contains more of the essential fatty acids (linaleic and arachidonic) and higher proportions of short and medium chain fatty acids.

      Beta Caseins are the major proteins in human milk and goat milk as opposed to Alfa-Caseins predominant in cow milk. The Casein in goat milk contains Glucine, less Arginine and fewer sulfur containing amino acids than cow milk.

      Alfa S-1 Casein is absent in goat milk and present in cow milk, which is responsible for the bitterness of cheese made from cow milk and for the softer curd and easier digestibility of cheeses made with goat milk.

      Goat milk does not contain Agglutamin, as a result goat milk fat globules do not cluster.