Young Parents (Singapore) - - SCHOOL HOLIDAY ISSUE -

There are two kinds of pro­tein in milk – ca­seins and whey. Com­pared to cow’s milk, the type of ca­sein that’s present in goat’s milk re­sults in a softer curd that’s eas­ier for di­ges­tive en­zymes to ac­cess.

To put things into per­spec­tive, trypsin – an en­zyme present in the stom­ach – breaks down 96 per cent of goat ca­sein, as com­pared to just 76 to 90 per cent of cow ca­sein.

Fats are also a key com­po­nent of milk. There are three types of fatty acids – namely sat­u­rated, monosat­u­rated and polyun­sat­u­rated – which are metabolised to pro­vide en­ergy. Goat’s milk is said to con­tain a high pro­por­tion of short to medium chain sat­u­rated fatty acids that al­lows in­testi­nal en­zymes to di­gest the fat eas­ier.


Goat’s milk packs as much cal­cium as cow’s milk, and is a rich source of vi­ta­mins A and B12, and min­er­als such as potas­sium, niacin, cop­per and se­le­nium. It also con­tains tryp­to­phan, an es­sen­tial amino acid which the body uses to help make sero­tonin, which is said to pro­duce healthy sleep and a sta­ble mood.

Goat’s milk is known for con­tain­ing more oligosac­cha­rides (a form of car­bo­hy­drates) than cow’s milk1, which are said to be ef­fec­tive pre­bi­otics, help­ing to guard against in­fec­tions and main­tain good di­ges­tive health. Re­searchers have also found that goat’s milk may pre­vent dis­eases like anaemia and bone dem­iner­al­i­sa­tion2.

With the wide ar­ray of for­mula milk in the mar­ket, it may be a mind-bog­gling ex­er­cise to de­cide the best op­tion for your child. If you are un­sure about mak­ing the switch to goat’s milk, con­sult your fam­ily doc­tor or pae­di­a­tri­cian.

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