What is the function of goat milk powder?

Goat milk powder is a kind of milk powder made from goat's milk. It contains a large amount of protein and is relatively nutritious. It also contains certain fatty acids. Regular consumption can supplement the vitamins, calories, minerals, etc. needed by the body. Especially newborns can consume goat milk powder, which can supplement the nutrients needed by the baby's body, as well as the vitamins needed by the body.

What is the function of goat milk powder?

Goat milk powder refers to milk powder made from goat milk. Dairy products include cow's milk, horse's milk, goat's milk, etc.

Goat milk flavor

The muttony smell of goat milk comes from the smell of the sheep's fur and certain chemical components in goat milk. The chemical components in goat milk, such as capric acid (C6:0), capric acid (C8:0), and capric acid (C10:0), are the main reasons for the special flavor of goat milk.

Nutritional Value

Dry matter and calories: The dry matter content of goat milk is basically similar to or slightly higher than that of cow milk. The calorie content of goat milk per kilogram is 210 kilojoules higher than that of cow milk.

Fat: The fat content of goat milk is 3.6%-4.5%, the diameter of the fat globules is about 2 microns, and the diameter of the cow's milk fat globules is 3-4 microns. Goat milk is rich in short-chain fatty acids, and low-level volatile fatty acids account for about 25% of all fatty acids, while in cow's milk it is less than 10%. The small diameter of goat milk fat globules makes it easy to digest and absorb.

Protein: Goat milk protein is mainly casein and whey protein. The ratio of casein to whey protein in goat milk, cow milk and human milk is roughly 75:25 (goat milk), 85:15 (cow milk) and 60:40 (breast milk). It can be seen that the casein content in goat milk is lower than that in cow milk, but the whey protein content is higher, which is close to that in human milk. Casein can form larger coagulants under the action of gastric acid. The higher the casein content, the lower the protein digestion rate. Therefore, the digestibility of goat milk protein is higher than that of cow milk.

Minerals: The mineral content of goat milk is 0.86%, which is 0.14% higher than that of cow milk. The elements that goat milk has higher content than cow milk are mainly calcium, phosphorus, potassium, magnesium, chlorine and manganese.

Vitamins: Studies have shown that the total amount of 10 main vitamins contained in every 100 grams of goat milk is 780 micrograms. The content of vitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid and niacin in goat milk can meet the needs of infants.

Acidity and buffering capacity: The natural acidity of goat milk (11.46) is lower than that of cow milk (13.69), and the hydrogen ion concentrations are 190.5 and 239.9 nmol/L respectively (PH6.72 and 6.62). The main buffering components of goat milk are proteins and phosphates. The superior buffering properties of goat milk make it an ideal food for treating gastric ulcers.

Cholesterol: The cholesterol content in every 100 grams of goat milk is 10-13 mg, and the cholesterol content in every 100 grams of human milk can reach 20 mg. The low cholesterol content in goat milk is of certain significance in reducing the incidence of arteriosclerosis and hypertension in humans.

Nucleic acid: The nucleic acid (deoxyribonucleic acid and RNA) content in goat milk is higher than that in cow milk and human milk. The basic unit of nucleic acid is nucleotide. Among the nucleotides in goat milk, the content of adenosine triphosphate (ATP) is quite high. Nucleic acid is the basic component of cells and plays an extremely important role in the life activities of organisms.