Useful and sharable resources for animal-based foods... that aren't scary. LEARN MORE.

Why goat milk is superior to cow milk

written by

Marie Reedell

posted on

August 2, 2018

Cow milk is undoubtedly the most common type of milk in America. However, if you consider milk consumption globally, goat milk comes out on top. Why? 

The reasons are multifaceted. Here are four reasons why goat milk is better than cow milk. Some apply to us, and some don’t. 

1. Goat milk is less allergenic. 

In the US, the most common allergy for kids under three is cow milk. Why? It has to do with the protein content. Human milk contains 100% A2 beta-casein protein. Due to genetic mutation, most cow milk has a high concentration of A1 beta-casein protein, which is not fully digestible by the human body. 

Goat milk naturally has 89% less A1 beta-casein protein content than cow milk. In fact, in a study of infants allergic to cow milk, 93% of them could tolerate goat milk. 

Now, in the case of Miller’s Biodiversity Farm, this point it moot. Our cows produce milk with 100% A2 protein. 

2. Goat milk is naturally homogenized. 

What happens when you leave your gallon of fresh unprocessed cow milk sit? The cream rises to the top, and the skim milk sinks to the bottom. It is not homogenized. 

Mainstream Americans tend to like things tidy and standardized. The modern industrialized dairy industry homogenizes milk to make one nice consistency and a predictable fat content. 

The process of homogenization forces the milk through a tiny hole. It breaks down the fat globules and allows it to stay homogenous, with the fat suspended evenly in the skim milk. 

The problem with homogenization is that it releases free radicals into the milk. Free radicals cause a host of problems from DNA mutations to cancer! 

The fat in goat milk is naturally smaller. It allows the fat to stay evenly distributed in the skim milk without any scientific intervention. It’s naturally homogenized. 

3. Goat milk is easier to digest. 

Goat milk has smaller fat globules and higher levels of medium chain fatty acids. This means that there’s a larger surface to volume ratio, resulting in easier and quicker digestion.

Milk denatures and creates curds in the stomach. Goat curds are softer than cow curds. Your body can digest goat curds more smoothly and completely. 

4. Goat milk rarely causes lactose intolerance. 

All milk contains lactose (AKA “milk sugar”). Our bodies produce a special enzyme called lactase, which breaks down lactose. Without enough lactose, you can’t digest milk. 

As babies, we produce ample amounts of lactase. Babies are meant to live on their mother’s milk. But, as we get older, our bodies naturally produce less. For an unnerving number of Americans, they don’t produce nearly enough lactase – this is called lactose intolerance. 

Goat milk contains about 10% less lactose than cow milk. Although this difference is meager, it makes a difference. There are many people who can tolerate goat milk but cannot tolerate cow milk. 

It’s also important to note that raw milk – no matter what mammal it comes from – contains live lactase. It’s full of exactly what you need to digest it! 

Goat milk is creamy and sweet. It can be consumed just as you would any milk – by the glass and in countless recipes. Our goat milk comes fresh, directly from the farmer’s cousin.

Raw Dairy

Health and Nutrition

More from the blog

Useful and sharable resources for animal-based foods... that aren't scary

When did you go down the rabbit hole and learn about the benefits of eating clean, animal-based foods? For me, it was when I was pregnant with my first child. I thought I was eating healthfully... but then my eyes were opened to so much more than is taught in health class and is accepted as "common knowledge" of the time. And, come on, the internet can be such a scary place to learn about food. Eggs definitely give you high cholesterol. Drinking raw milk will definitely kill you. Lucky Charms are definitely healthier than grass-fed beef(anyone else see that NIH study about the new Food Compass rating system? Ugh). Who funds this stuff?But once you find trusted sources (you know, the ones backed with unbiased research and typically not served to you by Google), you can't unlearn it. And, the more you learn, the more you want to learn. And, once you gain your food confidence, you want to share it, too!Heck, if you're daring, maybe you even want to convert your friends that love fast food, are always on the latest trendy diet, or are vegan (gasp!).Diet can strangely be a tough topic of conversation. After all, what you choose to put in your body is such a personal choice. And once someone makes that choice, they often have strong convictions that are hard to break. In my personal experience, anything contrary to someone's reality will be received as a "conspiracy". But, hey, that doesn't mean you shouldn't start the conversation if you want to!And an important note: At Miller's Bio Farm, we support each person's food choices! It's something that you and only you can decide. And we hope that you transfer that same respect to others, even if your viewpoints differ 😊So, this week, I started an amazing resource for you (and maybe even your friends) ----- ANIMAL-BASED RESOURCE LIST MILLER'S BIO FARM BLOGOur blog is full of great animal-based articles. However, they're mostly about farming practices, the nitty gritty on food ingredients, and cooking techniques... not necessarily health (as those claims can be risky for a company to make). Here's a quick list of our most popular blog posts about health: The PUFA Predicament: A Look Into Healthy FatsWhat is milk kefir? How's it made? What are the health benefits?The Art of Fermentation: Exploring the Health Benefits of All-Natural SalamiWhat is bioavailability? How to get what you need to be healthy.How are primal carnivore urges affected when you're surrounded by tons of food?Heart health and dairy fat are linked in a very good way. WEBSITES (raw milk specific)Raw Milk Institute (raw milk specific)Weston A. Price Foundation Global Food JusticeDr. Kiltz SOCIAL MEDIA Lindasy - @animalbased bae (IG)Rachael Elizabeth - @ribeyerach (IG)Sustainable Dish (IG and FB)Weston A Price Foundation (IG and FB)Chris Irvin - @theketologist (IG)Dr. Gabeiwlle Lyon (IG)Dr. Bill Shindler (IG)Dr. Paul Saladino (IG)Nourishing Our Children (IG and FB)Strong Sistas (IG)Ancestral Health Society (FB)Joey Jurgovan - @joeysorts (IG)Lineage Provisions - @lineageprovisions (IG)Olivia Robertson-Moe, NTP - @revolveprimalhealth (IG)Judy Cho - @nutritionwithjudy (IG)Liz Haselmayer - @homegrown_education (IG)The Primal Bod - @theprimalbody (IG)Lily Nichols RDN - @lilynicholsrdn (IG)Animal Based Nutrition - @freddie_alves (IG) PODCASTS The Regaissance Podcast BOOKS Nourishing Traditions CookbookThe Untold Story of Raw MilkPottinger's Cats: A Study in NutritionEat Like a HumanThe Carnivore CodeThe Plant ParadoxSoil, Grass, and CancerThe Big Fat Surprise ----- Ok, I know I'm missing a lot here. Please, help! What animal-based, real food resources do you love? Have any suggestions to add to our list? Comment below (no account required - start typing for the guest option to appear) or contact us!

Separating cream at home. Here are some options and advice for success.

Want to separate the cream from your non-homogenized milk at home? Maybe you just want to have some fun in the kitchen. Maybe you want to learn about how to make homemade dairy products at home, like the olden days. Or, maybe you want more self sufficiency (which can sometimes be more affordable, too) and make as much as you can with your own two hands. Here are the 4 most common ways to separate cream at home, with tips for success.