Goat milk has 1-3% of as1-casein, which is the protein that causes allergy while cow milk got 40-44%. Hence, when compared with cow milk, goat milk will have the lesser chance of causing allergy.
Yes, because the total surface area of goat milk is smaller than cow’s milk. It forms curds less dense and easier to break down.
No, it is not advisable. Fresh goat’s milk is very different from formulated goat’s milk. Fresh milk contains complex minerals and protein that are not suitable to be digested. Fresh goats milk also have too little iron and folic acid and other nutrients needed for physical and brain development.
Unfortunately, it does. The unique taste of goat milk is due to medium chain fatty acid. Goat milk contains MCF which is an easier fat to digest, hence can produce energy more efficiently. However, our milk has been formulated to contain very less fat which in return decrease that unique taste of goat milk.
According to the Chinese compendium of materia medica, goats milk is rated as warm hence it won't cause heaty-ness.
Bubbling is a natural occurrence. Milk contains protein and when protein is shaken bubbles will be formed. Same principles apply to the egg when its beaten it becomes foamy. But if this is an unusual case the bubbling might be due to a few things:
If the water temperature is hot, the structure of the protein will change hence forming more bubbles.
The more violent the bottle was shaken, more bubbles will be produced due to the natural reaction.
As our packaging is not vacuum sealed. It still contains moisture but in very low content, 0.1%. If stored under dry condition, it should not have such problems but when stored in a humid environment even if you have not opened the tin there will be some minor clumping. However, as our packaging is tightly heat sealed, the clumps should not pose a problem.
