1. Goat milk contains more than 2 kinds of nutrients and bioactive factors, among which the total contents of protein, minerals and various vitamins are higher than milk. 2. The solid content, fat content and protein content of goat milk are 5%-1% higher than that of milk. 3. The content of 12 vitamins in goat milk is higher than that in milk, especially vitamin B and niacin, which are twice as high. The natural calcium content of goat milk per 1g is twice that of milk. 5. The iron content of goat milk is lower than that of milk. Competition of absorption and utilization: 1. The fat globules and protein granules of goat's milk are only 1/3 of that of milk, and the particle size is even, so they are more easily digested and absorbed by human body. 2. The milk protein content in goat milk is high, so the protein clot is thin and soft, which is also helpful to be absorbed and utilized by the human body. 3. In the fat structure of goat milk, the carbon chain is short, the unsaturated fatty acid content is high, and it is in a good emulsified state, which is more conducive to the direct utilization of the body. 4. The casein structure of goat milk is different from that in milk; Goat milk mainly contains α-2S casein and β-casein, which are easily decomposed by yeast. However, milk mainly contains α-1S casein. Therefore, people who are allergic to milk and have weak constitution can completely accept goat milk. 5. The content of immunoglobulin in goat milk is very high. The role of immunoglobulin in human body is irreplaceable by antibiotics. Usually diseases caused by viruses, such as colds, flu, pneumonia, etc., antibiotics can not effectively kill viruses, on the contrary, they will bring many side effects to the human body, while immunoglobulin can effectively kill viruses and protect the human body from harm. The nutritional value of goat milk is higher than that of milk, and goat milk is more conducive to human absorption than milk. 1. The structure of protein in goat milk is the same as that in breast milk, which contains a lot of whey protein, and does not contain allergenic foreign protein in milk. Therefore, goat's milk is easier to digest and absorb than other dairy products, and will not cause allergic symptoms of dairy products such as stomach discomfort and diarrhea. It is a dairy product acceptable to people of any physique. 2. The fat structure of goat milk is the same as that of breast milk, and it will not form fat accumulation in the body if you drink more. 4. Goat milk is rich in the same epithelial growth factor (EGF) as breast milk, which has a good repair effect on human nasal cavity, blood vessels, throat and other mucous membranes, and can improve the human body's ability to resist viruses such as colds and reduce the occurrence of diseases. 1. Goat milk contains more than 2 kinds of nutrients and bioactive factors, among which the total contents of protein, minerals and vitamins are higher than milk. 2. The solid content, fat content and protein content of goat milk are 5%-1% higher than that of milk. 3. The content of 12 vitamins in goat milk is higher than that in milk, especially vitamin B and niacin, which are twice as high. The natural calcium content of goat milk per 1g is twice that of milk. 5. The iron content of goat milk is lower than that of milk. Competition of absorption and utilization: 1. The fat globules and protein granules of goat's milk are only 1/3 of that of milk, and the particle size is even, so they are more easily digested and absorbed by human body. 2. The milk protein content in goat milk is high, so the protein clot is thin and soft, which is also helpful to be absorbed and utilized by the human body. 3. In the fat structure of goat milk, the carbon chain is short, the unsaturated fatty acid content is high, and it is in a good emulsified state, which is more conducive to the direct utilization of the body. 4. The casein structure of goat milk is different from that in milk; Goat milk mainly contains α-2S casein and β-casein, which are easily decomposed by yeast. However, milk mainly contains α-1S casein. Therefore, people who are allergic to milk and have weak constitution can completely accept goat milk. 5. The content of immunoglobulin in goat milk is very high. The role of immunoglobulin in human body is irreplaceable by antibiotics. Usually diseases caused by viruses, such as colds, flu, pneumonia, etc., antibiotics can not effectively kill viruses, on the contrary, they will bring many side effects to the human body, while immunoglobulin can effectively kill viruses and protect the human body from harm. The nutritional value of goat milk is higher than that of milk, and goat milk is more conducive to human absorption than milk. 1. The structure of protein in goat milk is the same as that in breast milk, which contains a lot of whey protein, and does not contain allergenic foreign protein in milk. Therefore, goat's milk is easier to digest and absorb than other dairy products, and will not cause allergic symptoms of dairy products such as stomach discomfort and diarrhea. It is a dairy product acceptable to people of any physique. 2. The fat structure of goat milk is the same as that of breast milk, and it will not form fat accumulation in the body if you drink more. 4. Goat milk is rich in the same epithelial growth factor (EGF) as breast milk, which has a good repair effect on human nasal cavity, blood vessels, throat and other mucous membranes, and can improve the human body's ability to resist viruses such as colds and reduce the occurrence of diseases.