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Goat milk

Goat milk

 

During goat maturity produce high quality milk. Goats produce about 2% of the world total annual milk supply. Some goats are bred specifically for milk purposes and diet on farm in Indjija is designed for higher milk yield. If the strong smelling buck is not separated from the does, his scent will affect the milk. Therefore on farm milk is stored in special tanks and process according to needs of buyers in specific products. Full pasteurization process in not obtained since by this process most of nutritive values from goat milk is lost.

Goat milk naturally has small, well emulsified fat globules, which means the cream remains suspended in the milk, instead of rising to the top, as in raw cow milk, therefore, it does not need to be homogenized. Indeed, if the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture ability to coagulate the milk and the final quality and yield of cheese.

Dairy goats in their prime, generally around the third or fourth lactation cycle average 2.7 to 3.6 kg of milk production daily. The milk generally averages 3.5% butterfat used as main part of milk feed.


There is no reason to cook or boil goat milk, in order to preserve good nutritious value

Healthy reasons for using goat milk:

  • In pulmonary disease, in the case of various allergies
  • To increase immunity
  • To help the work of the digestive tract

Goat milk is more and more attention, because it is a food that has additional features in terms of positive impact on health. It in addition has a high nutritional value and medicinal properties. Therefore, it is used as food, as well as prevention and as therapy

Goat milk is not a cure, but it is a healthy food with a great advantage because of an easily digestible curd softer and smaller, more suitable for the absorption of fatty droplets. Therefore, goat milk is extremely suitable for sensitive and slow digestive systems, goat milk is digested for about 40 min, a cow about 2.5 hours.

 

However, many people who were diagnosed lactose intolerance can consume goat milk due to its good digestibility. Rapid passage through the digestive system, goat milk leaves less undigested remains in the colon to ferment, which, otherwise, causes unpleasant symptoms of lactose intolerance.

 

Proteins of goat milk are easier to digest than cow milk proteins and absorption of amino acids is more effective. If you are allergic to protein alpha s 1 casein which causes allergic reactions in many people, which is in contrast to the cow in goat found only in trace amounts, can freely use goat milk. In children fed goat milk to a greater immunity higher resistance to diseases, various viruses, faster growth, higher body weight and better bone mineralization.

Milk fat of goat milk contains conjugated linoleic acid which has been shown anticancer activity. There are numerous studies showing that goat milk has anticancer properties. Although the mineral content in goat and cow milk is similar, goat milk contains 13% more calcium and consider him champion in Ca - because it provides better absorption of Ca when you drink goat milk than using tablet Ca, 25% more vitamin B6, 47% more vitamin A, potassium over 134%. 

Packing in 350ml and in 750ml

 

Table of quality

100 g of milk products contains

Lactose

4.2g

Proteins

3.0 g

Milk fat

2.8 g

Energy value

56 kcal

Keep at temperature

From +1 to +6 C

 

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