Description

• The popular breeds of milking goats are Saanens and Toggenburgs. These are popular breeds mainly in Spain, Greece and France, but also in Switzerland and England. They produce 0.3∼3l milk daily, which contains 88.0 % water, 3.1 % protein, 3.6 % fat, 4.5 % lactose, and 0.8 % ash. Their milk has 62 kcal per 100g, and contains more protein, fat and ash than cow's milk. Also, the protein of goat's milk is rich in albumin. Goat's milk has small fat particles, which form curds, making it easy to digest. Goat's milk has less carotene than cow's milk, and thus looks whiter. Goat's milk is mostly consumed as a drink in Korea and Japan, whereas it is made into cheese and butter in Mediterranean countries. France in particular produces a great number of goat cheeses.



• Unlike cow's milk, goat's milk contains an extremely low level of S1-casein and a low level of lactoglobulin, and is less likely to affect allergic consumers. Goat's milk has a smaller size of fat particles, 1/3 or less, than that of cow's milk, and is rich in MCT, making digestion easy and smooth. Additionally, a high percentage of the natural functional ingredients in breast milk such as nucleotides, sphingomyelin, selenium and IGF are contained also in goat's milk, making it the most popular breast-milk substitute.

Details

• Goat's milk contained in the product moisturizes and softens your skin.