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Fat: Small Details, Big Impact
Milk fat is another area where goat’s milk quietly does things its own way.
- Smaller fat globules: Goat’s milk fat globules are naturally smaller and stay evenly dispersed without needing homogenisation.
- Higher proportion of medium-chain fatty acids: These fats are metabolised more quickly and are used readily as an energy source.
- Support healthy cholesterol levels: there is a lot of research that shows the complex ways that goat’s milk actually supports healthy cholesterol levels. Think heart and brain-healthy ‘Mediterranean Diet’ – goat’s milk fits right in!
Many people have a specific taste in mind when they consider goat’s milk, and this is caused by the the fatty acids – capric and caprylic acids in particular. At Indezi, our goat’s milk is very carefully handled from farm to factory and beyond, to treat these fatty acids well. This is why many people will tell you that our goat’s milk products are ‘mild-tasting’.
What About Lactose?
There’s a common belief that goat’s milk is “lactose-free.” It isn’t, but it does contain about 1% less lactose than cow’s milk.
For people with lactose sensitivity, that small reduction (combined with differences in fat and protein digestion) may help explain why goat’s milk sometimes feels easier to tolerate. Processed dairy products contain much less lactose. If you find lactose problematic, it is a good idea to start your journey into real alt milk with goat’s milk cheeses and yoghurt, instead of whole milk.
Minerals and Absorption
Both milks are excellent sources of calcium and phosphorus, but research suggests that minerals in goat’s milk, such as calcium, zinc and selenium, may be more bioavailable, meaning the body can absorb and use them efficiently.