Compared with cow's milk, goat milk has several advantages as a supplementary food for infants and children. Besides being more easily digested, goat milk contains more minerals necessary for growing children.Among the wider community, especially in developing countries, meaning more milk products based on cow's milk. In America alone no less than 10 million cattle reared and produced around 56.7 million tonnes of milk. In fact, besides cattle, other livestock are potential yield is goat milk. Currently goat milk became popular in Indonesia, although the provision has not been as many dairy cows.
If the known descendants of Holstein dairy cows as a major dairy producer, the "family" of goats known as producers of high quality milk with low fat content is the type of Saanen. Type Nubian produce little milk, but high in fat. Type of Toggenburg, LaMancha, Oberhasli, and Alpine including milk producing medium quality.
How does it feel? Goat milk with high fat content of course is much more delicious than the low fat. However, high-fat dairy consumption has the potential causes of obesity.
Goat's milk does have different characteristics with cow's milk or breast milk. Goat's milk have high protein digestibility and a very distinctive sour taste.
The smell of goats
There are people who argue that smelled like a goat's milk goat. It is not entirely correct. The existence of the disturbing smell depends on the way of processing the milk.
The smell of goats on the goat's milk is actually the impact of milk tainted with the scent produced by glands of goats. If the processing is done correctly, goat's milk will not have a scent that is too distracting.
Feed consumption settings also affect the quality of goat's milk. The same applies to milk cows. To add taste, especially for those who have a very sensitive sense of smell, the consumption of goat's milk can also be mixed with other flavors, like chocolate, vanilla, or strawberry.
Goat's milk is best to eat is in the form of fresh (raw milk) because of its nutrient content has not been lost due to processing. Unfortunately, not everyone can eat fresh goat's milk. Form of other dairy goat is pasteurized milk, yogurt, ice cream, dodol, or kefir (sour milk).
Goat's milk has a fat structure and smaller size compared with cow's milk so easy to dissolve fat and more evenly mixed (homogeneous). That's what's causing the goat milk was more smooth and soft. On the other hand, goat milk has a relatively higher fat content than cow milk.
Easily digested
In some ways, goat's milk also has advantages over cow's milk. Fatty acid content in goat milk is much higher than in cow's milk or soy milk. However, compared with fatty acid in cow milk, goat milk contains more short-chain fatty acids and medium.
This causes fat goat's milk easier to digest the body to produce energy so it does not piled up as fat or cholesterol. Thus, fears of being fat or from diseases associated with cholesterol does not need to happen.
From the results of Mack's research in 1953 proved, groups of children who were given goats milk has a weight, the mineralized skeleton, bone density, blood plasma vitamin A, calcium, thiamine, riboflavin, niacin, and higher hemoglobin concentration compared with a group of children treated dairy cows.
Additionally, goat's milk also has a better buffer capacity so beneficial for children who experience indigestion. However, goat milk also has a weakness, namely folic acid and vitamin B12 was lower than cow's milk.
Goat's milk also contains less orotic acid. Relatively low content of these compounds affect both the prevention of fatty liver syndrome. That causes the goat milk is very good for maintaining liver health.
Higher calcium
Calcium content in goat milk is much better than cow's milk or soy, which is in a 100 gram each containing 133, 100, and 15 mg (see Table 2). Similarly, the levels fosfornya. Levels of phosphorus in 100 grams of goat's milk, cow's milk, and soy milk are 110, 1990, and 49 mg.
Consumption of a glass of goat's milk can meet 32.6 percent of the body's need for calcium and 27 percent of the body's need for phosphorus each day. Conversely, a glass of cow's milk only meet 29.7 percent of the body's need for calcium and 23.2 per cent of phosphorus each day.
Calcium is essential for bone growth. In addition, calcium is also essential for protecting cells in the colon (large intestine) to avoid cancer. Calcium can also reduce the incidence of brittle bones (osteoporosis), especially the mothers who had entered menopause.
Another benefit of calcium is to prevent migraine and regulate blood pressure. According to a publication in The American Journal of Clinical Nutrition, a new girl menstruating goat milk intake should be given to maintain the content of calcium in the body.
Protein content of goat's milk is not much different from cow's milk. Consumption of one glass of goat's milk and cow's milk can meet their respective 17.4 and 16.3 percent body needs protein every day. Protein is a nutrient that is needed to support the growth process in children. In adults, protein is needed for network maintenance and replacement of damaged body cells.
Goat's milk is also believed to be able to overcome high blood pressure because high kaliumnya content. However, to note that cholesterol content is relatively higher compared with cow's milk. Therefore, goat's milk is not recommended for those who suffer from obesity and high cholesterol.
Like cow's milk, goat's milk also contains lactose which is quite high although slightly lower than cow's milk. Lactose content in goat milk and cow's milk reached 4.1 and 4.7 percent of total solids. Therefore, people with lactose intolerance should avoid the consumption of fresh goat milk in the state. Goat's milk can also be consumed in processed form, such as yogurt or kefir that has low lactose content.
Cow milk replacer
Often found in cases in infants allergic to cow's milk. Cow's milk is one food allergens most often occurs in children. Other potential allergens are eggs, shrimp, and fish.
Hippocrates first reported the existence of an allergic reaction to cow's milk around the year 370 AD. In recent decades, the prevalence of and attention to cow's milk allergy is increasing.
Some studies in several countries showed that the prevalence of cow's milk allergy in the first year of life of children around 2 percent. Approximately 1-7 percent of infants suffer from allergies to the protein contained in cow's milk. Keep in mind that about 80 percent of baby formula on the market was using the basic ingredients of cow's milk.
Allergy is a problem that should not be underestimated. Generated can interfere with the reaction of all organs of the body and the child's behavior so that it can inhibit the growth and development of children. In the first year of life of children, relative body immune system is still very weak and vulnerable.
Symptoms of allergies to milk protein usually occurs in infants aged two to four weeks and the symptoms will be more obvious when the age of six months. Parts of the body is attacked by the digestive tract allergies, respiratory tract, and skin. Symptoms that appear due to allergy to milk protein include vomiting, diarrhea, the absorption of nutrients is less than perfect, asthma, bronchitis, migraine, and hypersensitivity.
According Judarwanto (2000), 80 percent of cow's milk allergy will disappear or become tolerant before the three-year-old child. The handling of cow's milk allergy is to avoid the consumption of cow's milk and other foods that contain cow's milk. Instead, you can use soy milk or goat's milk.
Approximately 20-50 percent of the infants studied showed symptoms of intolerance to soy milk. Therefore, more goat's milk is recommended as a substitute for cow's milk in infants who suffer from allergies.
Goat milk is reported to have been widely used as a substitute foods or ingredients for making babies allergic to cow's milk. Infant allergy reported digestive tract gradually be cured after being given milk goats.
According to Noor (2002), about 40 percent of patients who are allergic to cow's milk protein has good tolerance to milk goats. Patients are most likely sensitive to laktoglobulin contained in cow's milk. It is inferred that laktogloglobulin (one component of milk protein) is the component most responsible for the occurrence of milk protein allergy.
According Judarwanto (2000), there are more than 40 types of proteins in cow's milk can cause allergies. Betalaktoglobulin addition, other protein components such as casein, alpha-laktalbumin, serum albumin, and immunoglobulin can also cause allergies.
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