The smell of goat's milk comes from the smell of goat's fur and some chemical components in goat's milk. The chemical components in goat's milk, such as octanoic acid (C6: 0), octanoic acid (C8: 0) and sunflower acid (C 10:0: 0), are the main reasons for the special flavor of goat's milk.
nutritive value
Dry matter and calories: The dry matter content of goat milk is basically similar to or slightly higher than that of milk. The calorie per kilogram of goat milk is 2 10KJ higher than that of 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 about 75: 25 (goat milk), 85: 15 (milk) and 60: 40 (breast 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 than that of milk, which is close to human milk. Casein can form larger clots under the action of gastric acid, and the higher its content, the lower the protein digestibility, so the digestibility of goat milk protein is higher than that of milk.
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.
Vitamins: According to research, the total amount of 10 main vitamins contained in100g goat milk is 780 micrograms. The contents of vitamin A, vitamin B 1, vitamin B2, vitamin C, pantothenic acid and nicotinic acid in goat milk can meet the needs of infants.
Acidity and buffering: The natural acidity of goat milk (1 1.46) is lower than that of milk (13.69), and the hydrogen ion concentrations are 190.5 and 239.9 nmol/L (PH6.72 and 6.62) respectively. The main buffering components of goat milk are protein and phosphate. Goat milk's excellent buffering performance makes it an ideal food for treating gastric ulcer.
Cholesterol: The cholesterol content of goat's milk is 0/00g100g13mg, and it can reach 20mg100g of human milk. The low cholesterol content in goat milk is of certain significance to reduce the incidence of arteriosclerosis and hypertension.
With the progress of milk powder production technology, there is little difference in nutritional value between cow milk powder and goat milk powder on the market. If it is a sheep raised in the mountains, the trace elements in goat's milk and milk will be different because of the grass quality of mountain water sources.
The small molecules of goat milk are as small as 2.658 microns, and the absorption rate of goat milk is as high as 95%.