Health - Digestibility - Lactose Intolerant Information
It Does a Body Better
Goat's milk is as close to a perfect food as is possible in nature. Its chemical structure is amazingly similar to mother's milk. It is a complete protein containing all the essential amino acids without the heavy fat content and catarrh (mucus) producing materials of cow's milk.
Goat's milk and Digestibility
Goat's milk offers superior digestibility to cow's milk, due to the following factors:
- Size of fat globules: The fat globules of goat's milk are finer than those of cow's milk, allowing for a greater surface to volume ratio for enzymatic attack. This enables the fat of goat's milk to be broken down and digested more easily.
- Medium Chain Triglycerides (MCT): goat's milk has more MCT's than cow's milk. Lipases attack the ester linkages of the shorter-chain fatty acids more readily, enabling more rapid digestion. MCT's are metabolically unique in that they can be absorbed by a simpler mechanism than other fatty acids. MCT's, which are higher in goat's milk than cow's milk, have a unique ability to provide energy to the human metabolism, as well as an ability to lower, inhibit and dissolve cholesterol deposits.
- Curd strength. goat's milk casein forms a less tough and more friable curd than the casein of cow's milk. This means the digestive enzymes can break it down more rapidly. Alpha-S1 casein is the main casein in cow's milk and this contributes to the firmer curd; goat's milk contains low levels of alpha-S1 casein.
Goat's milk and Lactose Intolerance
The lactase enzyme provides for the digestion of lactose, or milk sugar. People who do not possess this enzyme are lactose intolerant. Goat's milk contains less lactose than cow's milk, and people can generally tolerate goat's milk better than cow's milk.Goat's milk and Allergies Whether goat's milk can be tolerated better than cow's milk will depend on the specific protein involved in the allergy. Most people with a cow's milk protein allergy are allergic to b-lactoglobulin. This protein is also present in goat's milk and does not offer these people an alternative. It is worth, however, trying goat's milk as an alternative to cow's milk, in consultation with your doctor.
Goat's milk and ProBiotics - What are live and active cultures?
Most of us by now have seen some type of wording on yogurt containers about live and active cultures. But what does it all mean and how does it work? You have taken the first step toward digestive health by choosing Laloo's ® over traditional ice cream. Let us explain how these little cultures stay live and active when they're frozen inside of our spoon lickingly delicious frozen yogurt.
Live and active cultures refer to the living organisms Lactobacillus bulgaricus and Streptococcus thermophilus, (the friendly bacteria) which convert milk to yogurt during fermentation. Anything officially called 'yogurt' is required to be made with these two cultures. If it doesn't say yogurt, it isn't friendly to your g.i. flora. Laloo's ® goes one step further by adding Lactobacillus acidophilus and Bifidus cultures (more friendly bugs) for maximum health benefits.
During the freezing process the cultures go into a dormant state, like bears hibernating, but when eaten and returned to a warm temperature within the body, they wake up and return to "live and active" status. Here, inside your body these friendly bacteria are capable of providing all the same benefits of cultures in refrigerated yogurt products like Dan Active or Yakult.
Additionally, the live and active cultures found in yogurt break down lactose in milk. This allows lactose intolerant individuals who commonly experience gastrointestinal discomfort when they consume cow milk products to eat yogurt and receive the nutrients contained in the milk product without the side effects of abdominal cramping, irritable bowel and bloating. Laloo's ® frozen yogurt has more easily digestible fat and protein content than cow milk frozen yogurt. In most cases goat milk products can successfully replace cow milk in diets of those who have sensitivities to cow's milk.
When our founder (Laloo) was pregnant she insisted on smoothies made from frozen yogurt to get her daily dose of probiotics for her changing digestive system and the growing baby. Today she gets emails regularly from pregnant women from all over who not only gush over the low fat ice cream but who sing the praises of probiotics and that along with some studies and reports published that probiotics can play a role in: reducing the development of allergies in children, decreasing certain types of ulcers in the stomach, helping patients cope with side effects of antibiotic therapy, managing relapse of some inflammatory bowel conditions, decreasing the risk of certain cancers, decreasing tooth decay and periodontal disease, and keeping healthy people healthy - it seemed like a good idea.
In fact, Laloo is such a believer in the power of probiotics that she named the newest flavor in the frozen yogurt line after her daughter - Tuilerie.
Look for Cherries Tuilerie this June, 2008 - coming soon to a store near you!
Goat's milk and Respiratory Complaints
Drinking goat's milk results in the production of less mucus than when drinking cow's milk. This can provide relief to people suffering from respiratory complaints.
Laloo's ® has a rich creamy texture and a mild neutral flavor when it is made as the simple sweet cream base with no additives like vanilla or chocolate. All of our flavors are formulated to appeal to the traditional super premium ice cream connoisseur but with the benefit of much lower fat and greater nutrition function.
The flavor professional chefs request most often is our meyer lemon chiffon because it is made with a fresh goat's milk chevré and is constructed to have a tangy taste and extremely thick and creamy profile.
The composition of goat's milk does not differ greatly from that of cow's milk. Both kinds contain about 13% dry solids. Milk sugar, also known as lactose, is the main constituent of goat's milk. The other main ingredients of goat's milk are milk fat, protein, and minerals. One hundred ml of goat or cow's milk has a calorific value of about 280kJ (67 kcal). The composition of the milk depends largely on the breed of goat and the season. In the summer the milk yield is high, and the fat and protein contents are low. Conversely, in the winter the milk yield is low, and the fat and protein contents are higher.
Lactose is the most important carbohydrate present in milk. The lactose content of goat's milk is about 10% lower than that of cow's milk.
Milk protein is comprised of about 80% caseins and 20% whey proteins. This is applicable to both cow's milk and goat's milk. The caseins are present in the form of micelles: these are large aggregates of protein and calcium phosphate. The number of small micelles is much greater in goat's milk than cow's milk.
The fatty-acid composition of goat's milk exhibits substantial differences from that of cow's milk. Goat's milk fat contains more short-chain and medium-chain fatty acids. The seasonal variation in the fatty-acid composition is lower than that of cow's milk. This is due to the relatively consistent diet fed to goats.
Goat's milk has a cholesterol content of between 10 and 15 mg/100 g milk (depending on the fat content), comparable to the levels in cow's milk.
Goat's milk contains more vitamin A and D than cow's milk. The folic acid and vitamin B12 content is lower than that of cow's milk.
The composition of minerals in goat's milk and cow's milk are different in a few ways. The potassium, copper and manganese content of goat's milk are a little higher than those in cow's milk. Goat's milk also contains a little less zinc than cow's milk.
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