Goat Milk?

Goat Milk? 

Goat milk is often preferred over cow's milk due to its easier digestibility and lower allergenic potential. It's naturally homogenized, has smaller fat globules, and contains less of the A1 casein protein, which can trigger sensitivities in some individuals. Goat milk also boasts a slightly different nutrient profile, with higher levels of some vitamins and minerals. 

• Digestibility: Goat milk's fat molecules are smaller, making them easier for the digestive system to break down. 

• Naturally homogenized: Goat milk is naturally homogenized, meaning the fat doesn't separate and rise to the top like in cow's milk, further aiding digestion. 

• A2 casein: A1 casein, a protein found in cow's milk, can cause digestive issues for some people.Goat milk naturally contains A2 casein, which is more easily tolerated. The lower levels of A1 casein in goat milk reduce the likelihood of allergic reactions in individuals sensitive to this protein. 

But what about flavor? 

Taste: Some people find the taste of goat milk to be slightly tangier or sweeter than cow's milk. 

Cream separation: Goat milk is naturally homogenized, so it doesn't separate into cream like cow's milk. You get all the taste and texture in one bite!