Milk and cheese or goat milk

Cheeses are a food product of animal origin, containing almost all ingredients necessary for our body.Goat cheese is often obtained from goat milk grazed on natural pastures or fed with sweet hay harvested from ecological meadows.Goats cheeses are found in Poland by more and more consumers.These are people who are not afraid to try something new, interesting, or forcing them to do so allergy or health care.

The interest in goat products is definitely lower in our country than in Western European countries.Goat cheese, you could say new products’ on our market.


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Few people tried to drink goat’s milk.The pursuit of a healthy diet has increased the interest in goat’s milk, considered a raw material with high nutritional value.In comparison with non-fermented milk, goat milk is about 1/3 less lactose, it can be a source of bacteria valuable to the human body

Thus, people who, for example due to allergy, can not tolerate cow’s milk, can try healthy and easily digestible, goat’s milk diet.

A goat is a little animal requiring life.It is no secret that goat’s menu may even consist of spiny thistles, which nevertheless may become for her the main supplier of vitamins, proteins and microelements

Goat milk obtained from such common food can be an excellent remedy for all lung diseases, including tuberculosis.Today’s goat products are by no means a rarity, but they have a beneficial effect on our bodies. \ NThe kitten’s milk is easy to digest and very rich in protein.It has an appetizing, slightly yellow color and a spicy, slightly salty taste.Ideally suited for makingcheese, because the fat globules are smaller than in cow’s milk.It also contains more mineral salts, mainly calcium, phosphorus, potassium and chlorine.The yellow color gives it carotene.The most valuable property of milk and goat cheese is protein, which does not cause allergies even in people allergic to cow’s milk protein or eggs.


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Goat milk is much more often recommended for consumption by doctors and dieticians than cow’s milk.It has not only nutritional but also healing properties.Eating adults, healthy people and convalescents with goat’s milk has a beneficial effect on their body.It contains a percentage less fat and more protein and vitamins compared to cow’s milk.Therefore, products made on the basis of goat’s milk, including goat cheese, are less greasy, richer in high-percentage protein, vitamins and mineral salts.

Goat products are recommended for people suffering from protein blemishes, cardiovascular diseases and hypertension, as well as children and allergies, because they do not cause allergies.Its beneficial effects are also valued in peptic ulcer disease, asthma, tuberculosis and even cancer.It increases the effectiveness of treatment, and also positively affects the growth of the body’s resistance.Daily consumption of goat’s milk and its products reduces the risk of developing respiratory and digestive diseases.That’s why it’s worth to include them in your everyday menu.It is much easier to prevent than cure.

Goat milk is digested faster and more accurately by children than cow’s milk.Mackenzi (1967) writes that according to a recent study on children with asthma, it was found that 90% of them were cured as a result of consuming, for 6 weeks, only goat’s milk which had been replaced with previously given cow’s milk.Many patients who are allergic to cow’s milk can expect favorable changes after replacing cow’s milk with goat’s milk in their diet.

The basic component of cheeses is protein constituting over 20% of cheese mass

THE PROTEIN of goat milk does not contain the main globulin fractions found in cow’s milk and acting allergenically on the human body.The structure and composition of goat milk protein are more beneficial for the human body.Goat milk protein has a high biological value, contains all the essential amino acids for humans.Goat milk contains casein in a form similar to breast milk.

The distinguishing feature of goat products is that the goat fat globules are smaller than other milk fats, thanks to which it is better emulsified, and this makes it easier to digest and absorb with easily digestible amino acids.

In its composition, goat cheeses also have exogenous fatty acids, vitamins (A, B1, B2 and PP) and especially folic acid important for young women.Due to the aforementioned advantages, goat cheeses are recommended for sufferers, includingfor cardiovascular disease or hypertension.

In addition to water, protein, fat and mineral salts, goat cheese contains vitamins A, D and E, the amount of which depends on the fat contained in the cheese, and vitamins B and C – depending on the content of whey.

The fat in goat’s milk is in the form of small and homogeneous particles (opposite to cow’s milk), thanks to which it is easily digested and digestible in the human small intestine.This causes the goat’s milk to be naturally homogenized, easily digestible and dietary.And this causes goat’s milk to lower cholesterol.

Cheese, as the only one among food products, is the richest source of calcium.The consumption of 10 dkg full-fat goat cheese fully covers the daily human demand for this ingredient.

Goat’s cheese belongs to the group of high nutritional value food products.Their nutritional value depends not only on the content of high-value nutrients, but also on their very high absorption by the human body.

Goat cheese proteins contain all the essential amino acids for the body (leucine, isoleucine, lysine, threonine, methionine, phenylalanine, tryptophan, valine), which the body can not produce, but takes from the food.They are therefore full-value products.Proteins in goat cheese are particularly easily absorbed by the body.A daily consumption of approximately 10 dkg of cheese is enough.

The advantages of goat milk and milk products can not be counted.The health properties of milk are proven and used in medicine (among others, as I mentioned in allergies).So, it’s not enough that it’s healthy and tasty.Systematic consumption of cheese from goat’s milk strengthens the human body, makes it resistant to stress and diseases, increases libido and vitality, prevents osteoporosis, positively affects the nervous system, strengthens memory and supports the learning process.

A number of doctors prescribe goat’s milk as a natural remedy for many disease states and as a preventive measure.

To sum up, goat milk is an excellent substitute for cow’s milk, especially in cases of malabsorption, digestive disorders (including infant collection), cow’s milk protein intolerance, food allergies, especially stomach and duodenum.Goat milk is also used in all disease states (eg asthma and even early stages of cancer) and weakness of the body.Goat milk protein has a high biological value, it contains all the amino acids necessary for human beings.It contains casein in a form similar to breast milk.As I have already mentioned, fat in goat milk is in the form of small and homogeneous particles (unlike in cow’s milk), thanks to which it is easily digested and assimilated in the small intestine of a human.This causes the goat’s milk to be naturally homogenized, easily digestible and dietary.

On a global scale, goat milk drinks more people than any other animal.And around the world there are over 4 million goats, which on average produce about 4.8 million tons of milk.Goat milk has the same amount of protein, vitamin C and D as milk from a cow.However, it contains more vit.A and B group vitamins. It is also richer in minerals, i.e. calcium, potassium, magnesium, iron, phosphorus.Goat’s cheese is also more easily digestible and less calorific than its cow’s counterpart.

Although the taste of goat cheeses is quite new for Polish consumers and our palates have to get used to it, Poles are more and more willingly trying new cheeses.They also drink goat milk more often.


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