Consumers of MEYENBERG Goat Milk Products know that dairy is an important source of calcium and protein which are essential for growth and good health. Most people, however, never stop to think there is an equally healthy alternative to cow’s milk. Consider goat milk. Even though cow milk is the most highly consumed milk in North America, goat milk is the milk most widely consumed worldwide.
Goat milk is easier to digest than cow milk for those who are protein sensitive! Goat milk contains more of the essential fatty acids and a higher proportion of short-chain and medium-chain fatty acids than cow’s milk. The fat in goat milk is more readily digested and absorbed than cow milk because the fat globules in goat milk are smaller and do not cluster, facilitating digestion and absorption. Goat milk has only trace amounts of the alpha S1 casein, which is the major protein found in cow milk to which many people are sensitive or allergic to.
While some switch to goat milk for dietary reasons, many people have discovered that they prefer its taste and consistency. Originally marketed as an important alternative to mothers with children sensitive to cow milk and soy beverages, consumer awareness of goat milk and consumer demand has expanded dramatically. From the green valleys of Central California, MEYENBERG produces millions of pounds of fresh Grade A quality goat milk, and is completely natural – no preservatives, gluten-free and GMO free.
Due to the popularity of goat milk in products—like goat cheese—many well-known chefs have been incorporating goat milk into their culinary repertoires. Goat milk can be substituted for cow milk in any recipe with superb results. It imparts a creamy, nutty base for cold or hot creamed soups, salad dressings and pasta sauces. The light texture and quick blending properties of goat milk make it a natural for custards, candies and rich, moist cakes and cookies.
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