Although milk is a healthy drink it also has different types mainly milk we get from cows and milk we get from goats. One must be thinking that there would be no difference between milk and milk products we get from cows or goats.
But when milk from a cow is poured into a cream or milk separator, butter produced from cow’s milk is much heavier in fat content if compared with butter produced from goat’s milk.
Although milk from cow or goat does not seem to differentiate from one another if it is examined on the basis of role that it plays in various stages of the human body, cow’s milk and goat’s milks belong to different poles. First of all, the fat molecules present in goat’s milk are much smaller as compared to fat molecules present in cow’s milk. Fat molecules in goat’s milk contains a higher amount of medium chain triglycerides as compared to fat molecules found in cow’s milk. It is important to note that medium chain triglycerides have smaller structures as compared to other types of fats.
This implies that the small size of fat molecules in goat’s milk could be beneficial for the human body because they can be easily broken down into much smaller pieces and then gets absorb in the gut. Another major difference between goat’s milk and cow’s milk is the type of casein proteins found in both type of milks. To elaborate, the proteins found in milk can be divided into two categories known as caseins and whey proteins.
The casein proteins can be further divided into four subcategories known as alpha, beta, gamma and kappa caseins. Beta caseins are present in goat’s milk in a large quantity whereas the number of alpha caseins is large as far as cow’ milk is concerned. Cow’s milk allergy is caused by the excessive presence of alpha caseins.
Lastly, the number of oligosaccharides is five times greater in goat’s milk as compared to cow’s milk. Oligosaccharides are a type of prebiotics which is responsible for supporting normal gut health and function.