More people worldwide consume goat milk than cow milk. Goat milk’s chemical structure is amazingly similar to mother’s milk. Goat milk is a complete protein containing all of the essential amino acids without the heavy fat content and catarrh (mucus) producing materials of cow milk.

Goat milk is more easily digestible than cow milk.
Goat Milk’s fat globules are finer than those of cow milk, enabling goat milk fat to be broken down and digested more easily. Goat milk also has more medium chain triglycerides and a more friable curd than cow milk, leading to more rapid digestion.

Goat milk is more nutritious than cow milk.
Goat milk contains more vitamins and minerals than cow’s milk, and has a lower bacteria and sediment content. In addition, the nutrition and safety benefits of organic goat milk continue to amplify with the increasing danger of bovine encephalitis, avian flu and hormone concerns associated with cow, egg and soy producers.

Goat Milk has a low allergic reactivity and less lactose than cow milk.
Goat milk protein is the perfect solution for many children and adults who suffer from cow or dairy soy allergies. Goat Milk contains only trace amounts of the allergenic casein protein, alpha-S1, found in cow’s milk. Goat milk also contains slightly lower levels of lactose, providing advantages to lactose-intolerant individuals.

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