Nutritional Value
- Energy: 259 kJ / 62 kcal
- Fats: 3.5 g
- Of which saturated: 2.5 g
- Carbohydrates: 4.2 g
- Of which sugars: 4.2 g
- Proteins: 3.4 g
- Salt: 0.1 g
Composition
The composition of goat milk is not very different from cow’s milk and has a higher vitamin A content. The typical “goat taste” is caused by the short fatty acids present: capric, caprylic and capric acid. Normally, if goat milk is handled properly and hygienically, goat milk tastes very neutral.
Vitamin B12 or Folic acid
Goat’s milk contains less vitamin B12 than cow’s milk and no folic acid, unlike cow’s milk. If you only use goat dairy, there may be a deficiency here. This can be supplemented with other sources such as eggs and meat. Folic acid is also available loose to mix into milk. This is recommended for infants and vegans.
Allergy
Goat milk is often considered the conclusive alternative when there is a cow’s milk allergy. Unfortunately, this is far from always the case. Most people with cow’s milk protein allergy are allergic to the protein b-lactoglobulin. This protein is also present in goat’s milk, although to a lesser extent. The content of another protein, albumin, is the same in both cow’s and goat’s milk. So for these people, goat’s milk is not an alternative. However, the nature of the allergy can be considered in consultation with your doctor or dietician. Consideration may still be given to adding goat’s milk to your diet as a source of protein and calcium.
The production process of organic goat milk is as follows:
- Warm up milk
- Homogenization
- Stand Pasteurization
- Cooling
- Packaging
- Refrigerated storage
Because there is fat or cream in milk that can float to the top in the container, it is important that the milk be homogenized. This means that the milk is squeezed through very small holes so that the fat globules are distributed in very small droplets. They then no longer rise to the top and are evenly distributed throughout the milk.
Pasteurization involves briefly bringing the milk to 72°C so that all potentially pathogenic bacteria present are killed.
Our products undergo monthly inspections by Qlip for various aspects, including the presence of pathogenic bacteria. Apart from this, the COKZ performs safety and hygiene inspections anually at our dairy facility. In addition, our farm is visited and inspected annually by Skal, the Dutch regulator for the demonstrable reliability of organic products.