According to nutrition experts, goat milk is known as the “King of Milk†in the international nutrition academic community. The volume of fat particles of goat milk is one-third of that of milk, which is more conducive to human body absorption, and long-term consumption of goat milk does not cause weight gain. . The vitamins and trace elements in goat milk are significantly higher than those in milk. Some countries in the United States and Europe regard goat milk as a nutritional product. The price of fresh goat milk in Europe is seven times that of milk. Experts recommend that people with allergies, gastrointestinal diseases, bronchial inflammation or frailty, and infants are more likely to drink.
(A) The flavor of goat's milk The smell of goat's milk comes from the smell of the sheep's own fur and certain chemical components of goat's milk. The chemical components of goat milk, such as sheep oleic acid (C6:0), sheep fat acid (C8:0), and kaleic acid (C10:0), are the main causes of the special flavor of goat milk. Goats collective captivity (2) The nutritional value of goat milk
Dry matter, calories: The dry matter content of goat milk is similar to or slightly higher than that of milk. The calories per kilogram of goat milk is 210 kJ higher than that of milk. Fat: Goat milk fat content of 3.6% -4.5%, fat ball diameter of 2 microns, milk fat ball diameter of 3-4 microns. Goat milk is rich in short-chain fatty acids. Low-grade volatile fatty acids account for about 25% of all fatty acids, while milk is less than 10%. Goat milk fat ball diameter is small, making it easy to digest and absorb. Protein: Goat milk protein is mainly casein and whey protein. The ratio of casein to whey protein in goat milk, milk, and human milk is approximately 75:25 (goat milk), 85:15 (milk), and 60:40 (human milk).
It can be seen that goat's milk has lower protein content than cow's milk and has a high whey protein content and is close to that of human milk. Casein can form larger concretions under the action of stomach acid. The higher the content is, the lower the protein digestion is, so the digestibility of goat's milk protein is higher than that of milk. Minerals: Goat milk mineral content is 0.86%, 0.14% higher than milk.
The elements of sheep's milk with higher milk content are mainly calcium, phosphorus, potassium, magnesium, chlorine and manganese. Vitamins: Studies have shown that the total amount of 10 major vitamins per 100 grams of goat milk is 780 micrograms. The content of vitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid and niacin in goat milk can meet the needs of infants. Acidity, Buffering: The natural acidity of goat milk (11.46) is lower than the natural acidity of milk (13.69), and the hydrogen ion concentration is 190.5 and 239.9 nanomoles/liter (PH6.72 and 6.62), respectively. The main buffers for goat milk are proteins and phosphates.
The superior buffering properties of goat milk make it an ideal food for treating gastric ulcers. Cholesterol: The cholesterol content is 10-13 milligrams per 100 grams of goat milk and 20 milligrams per 100 grams of human milk. The low cholesterol content of goat milk has certain significance for reducing the incidence of arteriosclerosis and hypertension in humans. Nucleic acid: Goat milk is higher in both nucleic acid (deoxyribonucleic acid and ribonucleic acid) than milk and human milk. The basic unit that constitutes a nucleic acid is a nucleotide. In the nucleotides of goat milk, the content of adenosine triphosphate (ATP) is considerable. Nucleic acid is the basic component of a cell, and it occupies an extremely important position in the life activities of the organism.
Compared with milk, there are fewer people drinking goat milk. Many people do not understand its taste, and they do not understand its nutritional value. In fact, as early as in the "Compendium of Materia Medica," it was mentioned: "The sheep's milk is warm, non-toxic, moistens the heart and lungs, and nourishes the lungs and kidneys." Traditional Chinese medicine has always regarded goat milk as a particularly beneficial food for the lungs and trachea.
Goat milk PK milk
Nutrient content inventory:
1. There are more than 200 nutrients and bioactive factors in goat milk, in which the total content of protein, minerals and various vitamins is higher than milk.
2. The milk solid content, fat content, and protein content of goat milk were 5%-10% higher than those of milk.
3. The content of 12 vitamins in goat milk is higher than milk, especially vitamin B and niacin are twice as high.
4. The natural calcium content per 100 grams of goat milk is twice that of milk.
5. The iron content per 100 grams of goat's milk is twenty-five times that of milk.
Absorption and competition:
1. The fat globules and protein granules of goat milk are only 1/3 of that of milk, and the granules are of uniform size, so they are more easily digested and absorbed by the human body.
2. The milk protein content of goat milk is high, so the protein clot is thin and soft, and it also helps to be absorbed and utilized by the body.
3. In the fat structure of goat milk, the carbon chain is short, the content of unsaturated fatty acids is high, and it is in a good emulsified state, which is more conducive to the direct use of the body.
4. The casein structure of goat milk differs from that of milk; goat milk mainly contains α-2S casein and β-casein; these two casein proteins are easily decomposed by yeast; while milk contains mainly α-1S. Protein, therefore, is completely acceptable to goats with milk allergies and weak constitutions.
5. High levels of immunoglobulin in goat milk. The role of immunoglobulins in the human body is that they cannot be replaced by antibiotics. Usually due to cold, flu, pneumonia and other diseases caused by viruses, antibiotics can not only effectively kill the virus, but on the contrary will bring many side effects to the human body, while immune globulin can effectively eliminate the virus and protect the human body from harm.
PK results:
The nutritional value of goat milk is higher than that of milk, and goat milk is more beneficial to human body than milk.
Goat Milk VS Breast Milk
1. The protein structure of goat milk is the same as that of breast milk, and it contains a large amount of whey protein, and it does not contain the opposite sex protein that can cause allergies in milk. Therefore, goat's milk is more easily digested and absorbed than other dairy products, and does not cause gastric allergy or diarrhea and other dairy product allergy symptoms. It is a dairy product acceptable to anyone with a constitution.
2. The fat structure of goat's milk is the same as that of breast milk, and drinking more will not form fat accumulation in the body.
3. The goat milk contains rich minerals, trace elements, multivitamins, taurine, docosahexaenoic acid and the like that are similar to breast milk.
4. Goat milk is rich in epithelial cell growth factor (EGF), which is the same as breast milk. It has good repair effect on human nasal cavity, blood vessels, throat and other mucous membranes. It can improve the body's ability to resist viruses such as colds and reduce the occurrence of diseases.
Contrast:
Goat milk is the milk product that is closest to breast milk and has the most complete nutritional content and is most easily absorbed by the body.