Goat milk
Goat Milk
Goat milk (pronunciation: /ɡəʊt mɪlk/) is the milk produced by the domestic goat (Capra aegagrus hircus). It is commonly used in many parts of the world due to its nutritional benefits and digestibility.
Etymology
The term "goat milk" is derived from the Old English word "gāt" meaning "goat", and "meoluc", which means "milk".
Description
Goat milk is a white, opaque liquid with a slightly sweet taste and no odor. It is rich in many essential nutrients including vitamins, minerals, proteins, and healthy fats. Compared to cow's milk, goat milk has smaller fat globules and higher levels of medium-chain fatty acids, which means it may be easier to digest for some people.
Nutritional Value
Goat milk is a good source of protein, providing all essential amino acids. It is also high in calcium, potassium, and vitamin A. Goat milk also contains a good amount of phosphorus, magnesium, and vitamins B2 (riboflavin) and C.
Health Benefits
Goat milk is often consumed for its potential health benefits. These include its ability to aid in digestion, reduce inflammation, improve bone health, and boost immunity. It is also often used as a substitute for those who are allergic to cow's milk.
Related Terms
- Goat Cheese: A type of cheese made from goat milk.
- Lactose Intolerance: A condition in which people cannot digest lactose, a type of sugar found in milk and dairy products. Goat 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 in order to kill microorganisms.
- Raw Milk: Milk that has not been pasteurized.
External links
- Medical encyclopedia article on Goat milk
- Wikipedia's article - Goat milk
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