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Disadvantage of cow's dairy versus goat dairy

Monday, November 17 2003 - Filed under: General

I think one of the main disadvantages of cow's milk is the huge amounts of ''glue'' in the milk: The (alpha-s-1-)casein.
This casein, like the gluten in wheat and the soy-protein in soy is the cause of many intolerances and allergies in both humans and animals (pets).

Interesting read:

I also think the molecule size doesn't differ (a saturated fat is a saturated fat with a fixed molecular size I think), but the flake size does differ:


16 Protein
The protein composition of cow and goat milk is fairly similar,
although the typical major alpha-s-1- casein in cow milk is absent in
goat milk and the formation of casein curd under rennin action is
different. The quality of curd is judged on two criteria:

1. Curd tension - a measure of the hardness or softness of the
curd. The softer the material, the more easily digestible it is. This
tension is largely a breed characteristic. Holsteins generally have
the softest curd in the bovine family. Cow range = 15-200 g, avg = 70
g. Goats range = 10-70 g, avg = 36 g.

2. Relative size of flakes - formed by the addition of strong acid
to milk, causing curd flakes to precipitate. It can be seen that goat
milk forms finer flakes more rapidly than cow milk, which tends to form
large lumps and more slowly. This test tends to duplicate reactions
that occurs in the stomach, and demonstrates why goat milk is more
easily and rapidly digested.''

Also, I think this disadvantage has more impact in relatively high-protein dairy foods like cheese, but also yogurt and milk. Butter is quite low in protein, so this problem doesn't apply too much there.
There are probably other disadvantages to cow's dairy, but I think this is the most important one.

The Netherlands

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