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September 5th, 2005
This morning the girls
were in the garden very early picking that beautiful purple
stemmed
plant
with
the green leafy veil. Laloo's Mom says that Cinnamon Basil
is mostly a decorative herb, but we use it to cook with
since we try to cook with everything that grows out here
on the
farmette. The sweetness of the basil is ever so slightly
perfumed by cinnamon which is the perfect companion for
a tomato based ice cream.
Yep, you heard me.... "Laloo's Roasted
Cherry Tomato Cinnamon Basil Goat's Milk Ice Cream" is
the flavor of the week and just in time for the 9th annual Kendall
Jackson Heirloom Tomato Festival held right here
in Sonoma County. It's been a cold summer with even colder
nights, so the tomatoes aren't as plentiful but the ones
we picked sure were sweet. I'm banking on a second picking
now that indian summer is upon us, pretty soon we'll be getting
sunflower stalks to spice up our alfalfa - yummy! Don't forget
to check out the event calendar, there's a lot going
on this harvest season!
That's all the goat goodness for now....naaaaaaaaaah,
-Blossom |
Health
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 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.
Flavor Fresh
goat's milk has a mildly tangy flavor. This flavor is due
to the
presence of
short-chain fatty acids: capric, caprylic
and dcaproic
acid. Fresh, correctly treated goat's milk usually
has a very neutral flavor.
Composition
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
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
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.
Milk Fat 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.
Cholesterol 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.
Vitamins 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.
Minerals 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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