Goat’s milk products

Goat’s milk products consist a great alternative to those suffering from allergies or asthma.

It was many decades before since every household had its own goat. Goat’s milk and its products are still very famous and getting even more as their beneficial properties for human beings are constantly getting known.

The supporters of goat’s milk would never taste the slightest amount of cow’s milk. The lower lactose content makes it light, easily digestible and therefore considered by many as irreplaceable.

Compared to cow’s milk, the goat’s milk contains higher amounts of inositol, a substance relevant to the metabolism of fat acids that is why it is more easily digestible.

At the meantime goat milk’s products consist of a great alternative to everyone suffering from allergies or asthma compared to other milk types.

Flavour and colour

Are you suffering from iron deficiency or osteoporosis? Goat’s milk is the ideal solution for you, as it contributes to better absorption of minerals, such as calcium, phosphorus, and iron.

Three fatty acids are responsible for the taste of the goat’s milk: capric, caprylic, and caproic acid. The lack of carotenoid pigments is responsible for this all white colour. In fact, the goat milk’s composition depends on the goat’s breed. It also depends on the year’s period when the goat is milked. During summer, milk is more and its fat and protein content is lower, compared to winter.

One should take into account that goat’s milk must never be consumed unboiled (right after milking) and must always be pasteurized. Therefore standardized products are the most trustworthy.

Many goat’s milk types are mainly found in the market. Among these the certified biological products are the best choice, as they offer more security concerning the animals’ nutrition.

The inland production is also remarkable relevant products can be found in most of the supermarkets. The milking goats are often bred in free-range farms, whilst during the dry or wet seasons are fed with non-genetically modified plant-origin feed.

The fact is that goat’s milk does not burden human organism with calories, contrary to many people’s belief: it has the same calories as cow’s milk.

Cheese from your own region.
Did you know that the vast majority of cheese produced in Greece is from goat’s and sheep’s milk? Today there are nearly 20 Greek cheese types of protected designation of origin. All the licensed cheese types as well as the nearly 50 types of cheese produced in Greece are made of sheep’s or goat’s milk or a mixture of both.