INTRODUCTION:
Goat milk is the milk of domestic goats. Goats produce about 2% of the world’s total annual milk supply. Some goats are bred specifically for milk.
NUTRITIONAL VALUE:
Goat milk proteins contain lower levels of α‐s1‐casein, the protein responsible for most allergic reactions to cow’s milk. Studies have shown that goat’s milk is superior to cow’s milk in relieving symptoms of colic, minor digestive problems, asthma, and eczema.
Goat milk proteins also have anti‐inflammatory and antioxidant properties.
For infants and children who are sensitive to cow’s milk, goat milk is best substitute.
for them as its light on tummy.
Goat’s milk contains an average of 12.2% total solids, consisting of 3.8% fat, 3.5% protein, 4.1% lactose, and 0.8% ash. Compared to cow’s milk, goat’s milk is higher in fat, protein, and ash and lower in lactose.
USAGE:
Drink goat milk. We generally drink water at our home, but there are just some times (often involving chocolate) when a glass of cold, raw goat milk is just right. Pour goat milk on cereal or granola, Goat Milk Yogurt, Goat Milk Cheese, Kefir, Goat Milk Fudge,
Goat Milk Caramel Candies.
STORAGE:
Once the raw goat milk is received boil the milk immediately then cool down & keep in fridge without lid for 7 hours approx to get cream/ malai, the milk will last for 4 to 5 days approx in +2 +3 celcius
