Fw: [thoughtfulhousecenterforchildren] Cow Casein vs Goat Casein

[Guest guest]

Hey guys. I wanted to share this info. with the newbies her or anyone that

doesn't know the difference between cow & goat's milk. Jenn & Kali 9 months SCD

[thoughtfulhousecenterforchildren] Cow Casein vs Goat Casein

FYI...

Goat milk contains A2 Beta-Casein, not the A1 Beta-Casein that cow's

milk

Composition of Fat globules: One of the more significant differences

from cow milk is found in the composition and structure of fat in

goat milk. The fat globules are 1/5th the size of those in cow's

milk. These smaller sized fat globules provide a better dispersion,

and a more homogeneous mixture of fat in the milk

Higher Amount of shorter-chain fatty acids in the milk fat of

goats:. Furthermore, glycerol ethers are much higher in goat than in

cow milk which appears to be important for the nutrition of the

nursing newborn.

Alkalinity vs. Acidity: The reaction of goat milk is alkaline, the

same as Mother's milk. Cow milk produces an acid reaction. An acid

environment promotes the growth of bacteria, fungi, and virus.

Goat milk protein is more easily digested than cow milk protein:

The curd in goat milk is small and light, hence easily digested.

The curd in cow milk is large and dense. Goat milk is 2% curd (which

precipitates in the stomach) as compared with 10% curd in Cow milk.

This difference in curd tension is attributed to the low levels of

alpha-s1-casein in goat milk, compared to cow milk. This is a key

reason why goat milk is considered more easily digestible than cow

milk. A softer casein curd with smaller flakes could be expected to

result in more rapid digestion of milk proteins, and this was

confirmed in vitro by Jasinka (1995). Human casein was completely

hydrolysed, compared with 96% of goat casein and 76-90% of cow

casein. This was attributed to the greater level of beta-casein, and

lower level of alpha-s1-casein, in human and goat milk casein.These

results are not surprising when the impact of alpha-s1-casein is

considered on cheese manufacture. A firmer curd is required for

cheese manufacture in order to achieve desired consistency and

yields, as with cow milk and its high level of alpha-s1-casein.