According to nutrition experts, goat milk is known as the “King of Milk†in the international nutrition academic community. The volume of fat particles of goat milk is one-third of that of milk, which is more conducive to human body absorption, and long-term consumption of goat milk does not cause weight gain. . The vitamins and trace elements in goat milk are significantly higher than those in milk. Some countries in the United States and Europe regard goat milk as a nutritional product. The price of fresh goat milk in Europe is seven times that of milk. Experts recommend that people with allergies, gastrointestinal diseases, bronchial inflammation or frailty, and infants are more likely to drink.
Before we talk about goat milk, we must first look at the nutritional value of milk.
The term "milk" was first seen in China in the "Shen Nong's Herbal Classic." It has a history of more than 1,800 years. Chinese medicine believes that milk is sweet and slightly cold, with thirst, nourishing the intestines, clearing away heat and constipation, tonic and spleen and other effects. Today, the main milk source for the Chinese is milk.
The protein in milk contains all the essential amino acids needed by the human body and is a good quality protein for the human body. Protein is the main component of milk, including casein and whey protein. A half kilogram of milk can supply 20% to 25% of the daily protein requirement of the human body or 40% to 45% of the animal protein requirement. The milk protein contained in it has a high digestibility and can be well absorbed by the human body, ensuring the normal human needs, and can promote the growth and development of children, but also the source of energy.
99.8% of sugars in milk are lactose, with a very small amount of glucose, fructose and galactose. Lactose in milk is almost completely dissolved. Lactose has a role in regulating gastric acid, promoting gastrointestinal motility and secretion of digestive glands, but also promote the absorption of calcium, as well as the role of the entire intestine, laxative.
The types and amounts of minerals in milk are abundant, mainly calcium, phosphorus, magnesium, potassium, sodium, sulfur, zinc, manganese and so on. Among them, calcium is the most important. Milk contains 120 mg/100 ml of calcium, which is a good source of calcium.
Calcium in milk is mostly in the form of casein calcium, with a calcium to phosphorus ratio of 1.4..1. Both vitamin D and lactose in milk help calcium absorption and increase calcium absorption.
Li Li, director of the Department of Nutrition of the First Affiliated Hospital of Xinjiang Medical University, introduced goat milk as one of the three major sources of human milk. Its nutritional value is high. It has a heart and lung function, a large intestine, nourishing the kidney, nourishing yin, nourishing the stomach, and treating thirst. The function of diet. Goat milk is hailed as the "King of Milk" in the international nutrition industry, and the nutritional value of goat milk is also recorded in ancient China. In "Compendium of Materia Medica", it is mentioned that "the sheep's milk is warm, non-toxic, moistens the heart and lungs, and strengthens the kidney's vitality". .
Goat milk has low casein content and high whey protein content. The ratio of casein to whey protein in goat milk is 75..25, milk is 85..15, and human milk is 60..40. It can be seen that the proportion of milk protein in goat milk is closer to that of human milk.
Goat milk fat ball diameter is about 1/3 of milk. Goat milk is rich in short-chain fatty acids (about 5 times that of milk) and does not contain fat lectin (containing milk). The total amount of 10 vitamins per 100g of goat milk is 780μg, which is 80μg more than milk and 285μg more than human milk. In particular, vitamin C is 10 times that of milk, niacin 2.5 times that of milk, vitamin B6 25% more than milk, vitamin A 47% more than milk, and niacin 35% more than milk. The content of inorganic salt in goat milk is slightly higher than that of milk, in which calcium is 30% more than milk, selenium is 27%, potassium is 13%, and cobalt is 6 times that of milk. Goat's milk is also rich in taurine and its content is 47.7mg/L, which is 10 times that of milk.
It can be concluded that the advantages of goat milk over milk are:
Goat milk is more easily digested and absorbed than milk. Goat milk contains more whey protein and less casein than milk, and the clot formed by the protein in the stomach is more easily digested and absorbed. Goat milk fat balls only 1/3 of milk, but also contains more unsaturated fatty acids, more easily absorbed by the small intestine.
Goat milk can avoid allergic reactions caused by most milk proteins. Certain proteins in milk, such as α-S1 casein and β-lactoglobulin, are currently recognized as allergens. Under normal circumstances, these two proteins can be digested and absorbed by the body, but if the body's digestive capacity is insufficient, undigested proteins can cause allergic reactions. In general, the infant 0 to 6 months is the most sensitive period, manifested as a rash or diarrhea.
The disadvantage of goat milk over milk is that:
Milk is more accessible and can meet the needs of the general population. The milk industry is well developed and has a high market share. People can easily purchase qualified milk every day. Compared to milk, goat milk has a limited source and is less likely to be purchased.
Lack of folic acid in goat's milk, iron content is also low, fresh milk is also the case, so the choice of sheep milk or milk for artificial feeding or mixed feeding infants, should be fed adequate amount of folic acid or iron supplement food.
Therefore, milk is suitable for the general population; goat milk is suitable for infants, milk allergies and the elderly.
King Oyster Mushroom,King Trumpet Mushrooms,French Horn Mushrooms,Oyster Mushrooms
Guangyun Agricultural Biotechnology (Jiangsu) Co., Ltd , https://www.7-mushrooms.com