Goat milk compares quite favorably to cow milk with dramatically more vitamin A and the B vitamin niacin, a higher amount of calcium, and less cholesterol - all without extra calories! The following chart illustrates some benefits of goat milk.

Constituent	Goat	Cow	Human
Protein (%)	3.0	3.0	1.1
Fat (%)	3.8	3.6	4.0
Calories (per 100 mL)	70	69	68
Cholesterol (mg/100 mL)	12	15	20
Vitamin A (IU/gm fat)	39	21	32
Vitamin B1 (Thiamin) (ug/100 gm)	480	400	140
Vitamin B2 (Riboflavin) (ug/100 gm)	138	162	36
Vitamin B3 (Niacin) (ug/100 gm)	200	100	200
Calcium (mg/100 gm)	130	120	35

Goat milk is a healthy alternative to cow milk. Goat milk contains essential fatty acids that rice and soy-based products lack.

Facts About Goat Milk

Q: Is it true that goat milk is more “digestible” than cow milk?
A: Long considered an alternative for those with cow milk sensitivities, goat milk's ease of digestion is due in part to smaller, naturally-homogenized fats. Goat milk also tends to form smaller curds than cow milk while undergoing digestion due to its lower level of the protein casein. Smaller curds are digested more readily and more completely.

Q: Is goat milk really “naturally homogenized?
A: Fat does not naturally mix with water - the cream portion of milk floats to the top of the water portion of milk. Cow milk is homogenized at the processing plant by forcing the milk through tiny pores under high pressure, breaking down the fat molecules into smaller chains to increase dispersion of the fat throughout the water portion of the milk. Goat milk already has a high percentage of small fat globules, making it naturally homogenized. Additionally, cow milk contains the protein agglutinin which causes fat globules to stick together. Goat milk lacks agglutinin making the fat globules less likely to stick to one another.

Q: Can I cook with goat milk in the same ways that I cook with cow milk?
A: Yes. Just substitute goat milk in the same measure of milk in any recipe.