Goat's milk cheese: it is good for health and the environment
One of the pillars of healthy modern food is based on the discovery that eating foods that consumed our ancestors is the right way to protect themselves from tumors, aging, obesity and cardiovascular diseases.
Among the varieties of milk, that of goat was the first to be consumed by man in many civilizations in the Mediterranean basin and was the main nourishment of children and newborns. Today we know that, by chemical composition, goat's milk is the one more similar to breast milk, although over time has been supplanted by vaccine milk.
Among the varieties of milk, that of goat was the first to be consumed by man in many civilizations in the Mediterranean basin and was the main nourishment of children and newborns. Today we know that, by chemical composition, goat's milk is the one more similar to breast milk, although over time has been supplanted by vaccine milk.
But what are the differences between goat's milk and cow's milk?
Let's say that in an ideal competition between the two subjects goat's milk comes out of winner: it is more digestible, less allergenic and even less harmful to the environment. In fact goat's milk has a different composition in caseins, ie the proteins of milk difficult to digest and cause intolerances, compared to cow's milk.
The fresh goat cheese is also produced without adding rennet: raw milk coagulates spontaneously and, for this reason, all vitamins and lactic ferments remain unchanged!
Based on the type of feeding the animal, goat's milk can have a high content of linoleic acid which, according to a series of recent studies, exercises a powerful antitumor and anti-inflammatory action.
Is the goat cheese more grease than vaccine cheese?
No, in reality it is not, indeed, it is a little less fat than that of cow also for the way it is produced, because the fat particles of goat's milk are smaller and remain in the serum: for this reason the Ricotta that has more serum is a little more fat of seasoned cheese.
And lactose?
Lactose is a sugar naturally also present in goat's milk and therefore not recommended for lactose intolerants. However, as described above, in the goat cheese that is produced from bacteria fermentation, lactose is transformed into lactic acid and this makes it more digestible.
Cheese and goat's milk? The environment thanks
Goat's milk seems to be more sustainable for the environment than the cow's milk: goats occupy less space, they use less resources and require fewer medical treatments than cattle in the production of their milk. Furthermore, the dairies that produce goat milk rarely rely on hormone-based treatments to increase milk production.
Dr. Anna Cosentino - Nutritionist biologist
