Enhanced Digestibility

Goat milk offers superior digestibility to cow milk, due to the following factors:

1. Medium Chain Triglycerides (MCT): Goat milk has more MCT's than cow milk. Lipases attack the ester linkages of the shorter-chain fatty acids more readily, enabling more rapid digestion. MCT's are metabolically unique in that they can be absorbed by a simpler mechanism than other fatty acids. MCT's, which are higher in goat milk than cow milk, have a unique ability to provide energy to the human metabolism, as well as an ability to lower, inhibit and dissolve cholesterol deposits.
   
2. Curd strength. Goat milk casein forms a less tough and more friable curd than the casein of cow milk. This means the digestive enzymes can break it down more rapidly. Alpha-S1 casein is the main casein in cow milk and this contributes to the firmer curd; goat milk contains low levels of alpha-S1 casein.

Goat milk reduced allergenicity

Research on goat milk has confirmed some of its characteristics and further recent research suggests potential mechanisms for the observed reduced allergenicity of goat milk:

1. Goat milk has a unique protein profile which gives rise to unique curd formation and digestive properties.
- Resistance to digestion is a key determinant of a protein's allergenicity. Beta-lactoglobulins have been shown to be the milk proteins most resistant during digestion. Goat milk contains similar levels of beta-lactoglobulins to cow milk, but the beta-lactoglobulins present in goat milk are digested more rapidly than those present in cow milk, resulting in less intact protein remaining in the intestine after ingestion.
- It is thought that the reduced level of alpha-s1-casein in goat milk may also facilitate the digestion of beta-lactoglobulins.

2. Goat milk naturally contains nucleotides. Several studies suggest nucleotides can modulate the immune system and suppress response to food allergens.

3. Repeated consumption of goat milk has been shown to have some positive effects on the small intestine. By maintaining a healthy gastrointestinal system, it may be possible to reduce the opportunity for food allergens to pass intact in to the blood stream.

Goat milk is a natural alternative to cow milk. It is widely used by people who seek to avoid cow milk products. However, individuals who are highly sensitive to cow milk proteins, or other food allergens, are recommended to consult their allergy specialist prior to consuming goat milk.


Enhanced micronutrient absorption

Several recent studies have shown that micronutrients in goat milk can be absorbed better than cow milk. In 2000, Aliaga et al compared the influence of goat and cow milk on digestion and utilisation of calcium in rats. They found that goat milk enhanced calcium content of femur, sternum and Longissimus dorsi muscle over cow milk. In addition, they found a beneficial effect of goat milk on iron uptake. Likewise, Park et al (1986) showed that anemic rats fed goat milk had higher liver weights and efficiency of haemoglobin regeneration than those given cow milk, consistent with greater bioavailability of iron in goat milk. Further, Barrionuevo et al (2002) demonstrated the beneficial effect of goat milk, compared with cow milk, on the metabolism of iron and copper.

Natural source of nutrients
Goat milk is a natural source of nutrients important to the diets of people of all ages. Goat milk provides protein (including amino acids), fat (including essential fatty acids), carbohydrate (lactose), and various vitamins and minerals (including calcium, phosphorus and iodine).

Maintainence of gastro-intestinal health
Research in New Zealand has shown that regular consumption of goat milk helps to maintain gastro-intestinal health. The gastro-intestinal epithelium peforms an important barrier function to keep micro-organisms from passing in to the blood. Breakdown of this barrier results in an increase in permeability which can lead to various problems. Studies have shown that consumption of goat milk can prevent the loss of intestinal barrier function that follows stress from heat or other sources.

Enhanced buffering capacity
Buffering capacity is the ability of a solution to resist change in pH levels when subject to changes in alkali or acid. Goat milk has a higher buffering capacity than cow milk at the pH conditions which exist in the stomach.