The answer is goat’s milk undoubtedly has a upper hand over cow’s milk. Goat milk is used in varied forms in America. The primary reason for goat milk popularity in America as per American Dairy Goat Association, is that goat milk contains more calcium, vitamin A, B2 (riboflavin) and B3 (niacin) than cow milk. Moreover goat milk is easily digestible than cow’s milk. I still remember drinlking the sticky goat milk in my infancy, it was given to me as I did not complain of a full stomach when served dinner. The reason is that the fat blobules in goat’s milk does not stick together making it easy to digest.
The benefits of goats milk area as follows:
1.Fresher – It stays fresh even after 48 hours of milking, due to the presence of bioactive components.
2.Safer – It is easily digestible, no antibiotic residues and it does not have properties that supresses the immune system.
3.Alkaline – It is alkaline in nature an hence used for the treatment of ulcers.
Other products of goat milk are goat cheese and goat milk is used as a substitute for many desserts, cakes and beverages. Goat’s milk is bought fresh, evaporated in powdered form. They give out a sweet caramelized flavor when heated and are used in tender desserts. Goat’s milk makes eggs creamier and gives bread a coarser texture and a lighter crust. It tastes like condensed milk and can be used in pancakes, cookies, dessert sauces, candies, cakes and custards.
Goat cheese or Chevre is used in many restaurants in US as a pizza topping, in panni, ravioli and sauces. It goes well with white wine. You can have goat cheese on toast or bagels, as a substitute for cream cheese in dips, green salad, lasagna, on chocolate sauce or the goat cheese can be had as a appetizer with a basil vinaigrette.
The tangy taste of goat cheese makes its application universal, just as the caramelized taste of goat’s milk in desserts.
Goat’s Milk:Newsday
