Goat's milk
Goat's Milk
Goat's milk (pronunciation: /ɡəʊts mɪlk/) is the milk produced by the mammary glands of domestic goats. It is often consumed by humans and is frequently used as an alternative to cow's milk.
Etymology
The term "goat's milk" is derived from the Old English word "gāt" meaning "goat", and "meoluc", which means "milk".
Composition
Goat's milk is rich in many essential nutrients including vitamins such as vitamin A, B1, B2, B3, B4, B5, and B6, and minerals like calcium, potassium, and magnesium. It also contains significant amounts of protein and fatty acids.
Health Benefits
Goat's milk is known for its potential health benefits. It is easier to digest than cow's milk due to its smaller fat globules and lower lactose content. It is also known to boost immunity and reduce inflammation.
Related Terms
- Lactose intolerance: A condition in which people are unable to fully digest lactose, a sugar found in milk and dairy products. Goat's milk is often a preferred choice for people with this condition.
- Pasteurization: The process of heating milk to a specific temperature for a set period of time to kill microorganisms. Goat's milk, like other types of milk, is often pasteurized before consumption.
- Cheese: A food derived from milk that is produced in a wide range of flavors, textures, and forms. Goat's milk is commonly used to make a variety of cheeses, including chevre and feta.
External links
- Medical encyclopedia article on Goat's milk
- Wikipedia's article - Goat's milk
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