Goat yogurt

Goat yogurt

Fermentation of lactose by bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic. Cow milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk used may be homogenized or not milk distributed in many parts of the world is homogenized, but it is not recommended for goat yogurt, both types may be used, with substantially different results

Most people who are intolerant of cow milk are actually sensitive to one of the proteins found in it, A1 casein, and lack the ability to digest A1. Additionally, cow milk is the number one allergy among children and can persist throughout adulthood. That is because it contains more than 20 different allergens including A1 casein that can cause allergic reactions often confused for seasonal allergy symptoms which can range from hives and runny noses to abdominal cramping and colic in babies.


A1 casein protein is highly inflammatory for some people, and inflammation is at the root of most diseases. A1 casein can contribute to gastrointestinal issues like irritable bowel syndrome, Crohn, leaky gut and colitis and some less obvious problems, like acne, autoimmune diseases and skin issues like eczema

While cow milk is often touted as one of the main calcium rich foods, there fact is that goat yogurt is richer in mineral content with about 33 percent of the daily recommended value versus 28 percent in cow milk.

Goat milk also has high levels medium chain fatty acids, from 30 to 35 percent as opposed to 15 to 20 percent in cow milk. These fatty acids provide an energy boost that is not stored as body fat, help lower cholesterol, and can even help treat conditions like coronary diseases and intestinal disorders.

Goat yogurt helps increase good cholesterol levels while reducing the bad ones. It has healing properties similar to olive oil and is recommended for keeping high cholesterol in check

Probiotic goat yoghurt can be successfully used:

  • To improve lactose tolerance
  • In caries prevention
  • For improved absorption of minerals in milk
  • In the treatment of diarrhea caused by antibiotics
  • The prevention of many viral and bacterial infections
  • In the treatment of viral gastroenteritis caused by rotavirus and norovirus
  • The prevention and treatment of infections of the digestive system
  • In the treatment of cirrhosis of the liver
  • To maintain normal blood pressure
  • The reduction of risk factors for the formation of colon cancer
  • The prevention of weight gain


Probiotic bacteria can be added in the production of yogurt in the milk itself or in combination with traditional starter cultures, but in both cases probiotic bacteria. Operation of probiotic bacteria in the body hosts is realized directly through the functioning of living cells of microorganisms or indirect operation by means of products of metabolism of probiotic cells.

Probiotic goat yoghurt raises the defensive power of our immune system, especially in children. Probiotic goat yoghurt enhances subjective feeling of good health and fitness of the individual


Table of quality

100 g of milk products contains




3.0 g

Milk fat

2.8 g

Energy value

56 kcal

Keep at temperature

From +1 to +6 C


Packaging: 350ml, 500ml and 750ml


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