Goat's milk, as the name implies, is the milk of sheep. Goat milk is regarded as a fine product in dairy products because of its rich nutrition and easy absorption. It is known as the "king of milk" and is recognized as the closest dairy product to human milk in the world. The fat particles of goat milk are one third of that of milk, which is more conducive to human absorption. Drinking goat milk for a long time will not lead to obesity.

Goat milk can be divided into goat milk and sheep milk. The dry matter content of goat milk is higher than that of human milk and milk, and the content of protein, fat and minerals is lower than that of human milk and milk. The smell of goat's milk comes from the smell of goat's fur and some chemical components in goat's milk, and the chemical components in goat's milk are sheep oleic acid (c 10 H2O 2) and sheep fatty acid (CH3(CH2)6COOH).

Nutritional value of goat milk

Fat: The fat content of goat milk is 3.6%-4.5%, the diameter of fat globules is about 2 microns, and the diameter of milk fat globules is 3-4 microns. Goat milk is rich in short-chain fatty acids, and low volatile fatty acids account for about 25% of all fatty acids, while milk is less than 10%. Goat milk fat globules are small in diameter and easy to digest and absorb.

Protein: The protein of goat milk 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 the casein content of goat milk is lower than that of milk, and the whey protein content is higher, which is close to human milk. Casein can form a larger clot under the action of gastric acid, and the higher the content, the more it can be digested by protein.

Minerals: The mineral content of goat milk is 0.86%, which is 0. 14% higher than that of milk. The elements with higher content of goat milk than milk are mainly calcium, phosphorus, potassium, magnesium, chlorine and manganese.