GENTLE ON THE STOMACH
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.
RICH IN NUTRIENTS
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.