Oakridge 2017-18 GIF
Kitchener Market 2017

Milk,Goat

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Available

January 1 - December 31

Harvest Period

N/A - N/A

Milk is a white, liquid, highly nutritious food produced by all mammals for the purpose of feeding their young.  Humans are the only mammal to consume the milk of other species such as cows, sheep, goats, camels, yak, water buffalo and reindeer. While most people associate milk with cows, more people around the world drink goat milk than cow milk. Goat milk provides the basis for a whole dairy case of food products like fluid milk and cream, plain and fruit bottom yogurts, ice cream, skim milk powder and unsalted butter.

What to Look For

Always check the best before date to make sure you are getting the freshest product. If you are concerned about fat content, look for lower fat choices like skim or 1% milk. Children should drink whole milk until they are 3 years of age to ensure that they are getting enough fat calories for brain development and growth.  As long as they are getting sufficient calories from other foods, three year olds can then begin consuming lower fat varieties.

Since there is no law requiring goat milk to be fortified with extra vitamins, it may or may not contain added vitamin D, so check the label.

Storage

Milk should always be refrigerated since higher temperatures can cause it to turn sour rather quickly. Avoid storing milk in the refrigerator door since temperature fluctuations occur each time the door is opened and closed; the best place is on the bottom shelf at the back. If desired, seal or close the milk container to prevent the milk from absorbing the aromas of other foods in the refrigerator.

Milk bags can be frozen and thawed for later use.  As separation of milk solids may occur, stir or shake before using.

Comparison of Cow and Goat Milk

Compared to cow milk, goat milk has similar amounts of protein, fat, iron, and vitamin C. Unlike cow milk, goat milk does not contain agglutinin, which means that the fat globules in goat's milk do not cluster together and are therefore easier to digest. Goat milk protein forms a softer curd (the term given to the protein clumps that are formed by the action of your stomach acid on the protein), which makes the protein more easily and rapidly digestible.

 Goat milk contains only trace amounts of an allergenic casein protein, alpha-S1, found in cow milk. However, both cow milk and goat milk contain similar levels of another allergenic protein, beta lactoglobulin. Goat milk contains about 13 percent less lactose than cow milk.

Although the mineral content of goat milk and cow milk is generally similar, whole goat milk contains 10 percent more calcium and vitamin B-6, 32 percent more vitamin A, 26 percent more potassium, and 27 percent more of the antioxidant selenium than whole cow milk. It is also four times higher in copper and contains twice as much niacin. Cow milk, on the other hand, contains five times as much vitamin B-12 as goat milk and ten times as much folic acid.

Nutritional Information

One cup of whole goat milk provides 144 calories, 7.5g protein, 7.8g fat and 11g carbohydrate.  One cup of 2% milk provides 104 calories and 5.3g fat.

How to Use

If you aren’t a milk drinker, or want to increase your consumption of milk, try the following ideas:

Add milk to pureed soups to make creamy versions.

When making risotto, replace the last cup of stock with milk.

Thin mayonnaise or sour cream dressings with milk to make them go further.

Substitute milk for hot water in hot chocolate, instant oatmeal, cake mixes etc.

For dessert, make custards, rice pudding or bread pudding.