With its smooth, creamy consistency, it is not surprising goat milk yoghurt is consumed more often worldwide than dairy cow milk based yoghurts, according to the American Dairy Goat Association. Due to its low levels of lactose, goat's milk yoghurt is easier to digest than yoghurt made from dairy cow milk. The nutrient and protein rich product is a healthy dairy option often used as a base for dips or eaten with fruit as a sweet treat.
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Easy to Digest
Goat's milk yoghurt does not contain agglutinin, which prevents the fat in goat's milk from clumping. This factor, in addition to high levels of essential fatty acids, linoleic and arachnodonic acids, makes goat's milk yoghurt easier for enzymes in the human stomach to digest than cow's milk based yoghurts.
People with sensitivities to dairy cow milk based products can also benefit from the lower lactose levels in goat's milk yoghurt. Dairy cow milk based products contain on average 4.7 per cent lactose, while dairy goat milk products, such as yoghurt, contain 4.1 per cent lactose.
Acidophilus and bifidus are often added to goat milk yoghurt blends to aid in healthy digestion. The naturally occurring lactobacillus acidophilus in goat milk makes the dairy treat easier to process after the digestive system has been disrupted with antibiotics.
High Nutrient Levels
Vitamins and essential nutrients abound in goat's milk yoghurt. When compared to dairy cow milk based yoghurt, goat's milk yoghurt contains 134 per cent more calcium, 47 per cent more vitamin A and 25 per cent more vitamin B-6. Goat's milk yoghurt is a good source of calcium, potassium, the amino acid tryptophan and phosphorus.
Source of Protein
Yoghurt made from goat's milk is a low-cost source of protein suitable for meat-eating and vegetarian (not vegan) diets. Yoghurt made from 1 cup of goat's milk can supply up to 17.4 per cent of the recommended daily protein intake as advised by the United States Department of Agriculture. The animal based protein supplies our bodies with much needed amino acids.
Since only trace amounts of the allergy-causing casein protein alpha-S1 is found in goat's milk, natural yoghurt made from the milk is easily digested by toddlers that are otherwise sensitive to cow's milk based dairy products. The casein found in goat-based dairy products more closely resembles the contents of human milk.
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