Got Milk?

            When most people think of milk, they automatically think of cow milk, as if cows alone possess the ability to create milk.  Is cow milk really the healthiest for human consumption, or is it just the most cost effective to mass-produce?  Many people would like to think that cow milk is the only type of milk that is consumed by humans, when really there are many different trade-offs between goat and cow milk.  In fact, more people worldwide drink goat milk than cow milk.  The United States is home to 10 million cows, which provide a never-ending source of fresh milk. They provide 125 billion pounds of milk each year.  Worldwide, more people consume goat milk than any other type. There are over 440 million goats producing about 4.8 million tons of milk worldwide, which is either consumed in local grocery stores, or processed into various assortments of cheeses.

            There are many reasons for the increased popularity of goat milk in the United States.  One reason is that raising a goat is more cost-effective than a cow.  A goat eats a smaller amount of food, and could actually live in a typical backyard, as long as it has a shelter.  A typical five-person family could be sustained with enough milk by a single milk goat.  A good producing goat has the ability to produce about a gallon, or more, a day.  The idea of maintaining a cow in a backyard is almost absurd.  Maintaining a cow is usually more than a homeowner is willing, or even capable, to handle.  Nigerian Dwarves are the “perfect” backyard breed.  They are small and easy to sustain on a smaller area of property.  They give less milk, but their milk is also high in butterfat.  When considering the size of a family, it is possible to own a few Nigerians to support the demand of milk.

            Another factor in the increased demand for goat milk is the increased awareness due to active promotion of goat milk.  The United States is slowly becoming more educated in the benefits to using goat milk, and thus they are giving it a try.  As they realize that it’s quite comparable to cow milk, they are more likely to continue using it, and possibly passing along their new knowledge.  We are also gaining a large number of third-world immigrants into the US.  Many (if not most) of these immigrants drink goat milk almost solely, so they are also increasing the demand for goat milk.  It is important that as the dairy goat industry we continue to “Promote the Goat,” and educate the public about our wonderful animals, and the benefits that they have to offer.

            One of the largest beliefs about goat milk is that it has a foul odor or taste.  One of the largest causes for foul odor/taste is due to improper heating/cooling methods, and also with management deficiencies.  Improper handling causes the bacteria both in the air and in the milk itself to become hyperactive and sour the milk.  This problem can also be produced by the presence of an intact buck.  The buck has scent glands, which are rather smelly and can cause a foul taste or smell to be present.  If the buck is near the does, especially at the time in which the does are being milked, it is possible to cause the milk to smell or even taste different from cow milk.  Does, on the other hand, do not have the powerful odor which the bucks possess.  Thus, milk produced while the buck is not present should not contain an objective odor.

            What a goat eats plays another large role in the taste of goat milk; this is also true in cow milk.  Cows are usually under strict regulation as to what they eat, and when they eat.  Goats, on the other hand, are often allowed to consume a great assortment of materials at any time, which includes grazing.  This practice of feeding may cause an off taste to be present in the milk, just as cow milk may taste "Garlicky" after eating certain grasses.  If goats and cows are similarly managed, the smell and taste of both milks are very similar.

             One of the reasons people drink goat milk, rather than cow milk is due to the medicinal values of goat milk. The main reason is that many infants/toddlers have allergic reactions to cow milk.  Some of the sudden deaths of infants are related to allergic type responses.  The result is anaphylactic shock.  Many infants are allergic to various components of cow milk.  Those that are allergic to the components of cow milk could also be allergic to dairy products that are made with cow milk.

            Other types of digestive problems can result from milk due to a lack of the lactose-digesting enzyme.  The presence of this enzyme is found in infants (up to three years-old), the presence of this enzyme in adults is quite irregular and genetically determined.

One of the largest differences between cow milk and goat milk is found in the composition and structure of fat in the two milks.  The average size of fat globules in goat milk is one and a half micrometers smaller than the fat globules in cow milk.  The smaller fat globules in goat milk make it easier to digest.  These smaller globules also cause goat milk to be easier to cream than cow milk.

            There are several vitamin differences between goat milk and cow milk as well.  Goat milk has greater amounts of vitamin A than cow milk.  Also, goats convert all carotenes into vitamin A, creating whiter milk than cows.  Goats are also higher in vitamin B, especially riboflavin, but vitamin B6 and B12 are higher in cow milk.  The milk levels of vitamins C and D are low and about the same for cows and goats.

            So who uses goat milk rather than cow milk?  The answer is people of all ages may prefer goat milk over cow milk.  The distinctive qualities of goat milk make it particularly suitable for young children and elderly people.  The easier ability of goat milk to be digested is beneficial to these two groups in particular.

            Allergies and lactose intolerance are two very different problems.  In an allergic type reaction, the symptoms are produced by histamines, which are stored in cells throughout the body.  Histamines are released when triggered by a stimulus.  People who display an allergic reaction are usually more sensitive to the release of a set amount of histamine and also tend to produce greater amounts of antibodies to certain proteins.  Goat milk is an easy choice for an alternative to cow milk, especially for those who are intolerant to cow milk.  Lactose intolerance results from an inability to digest lactose.  Since lactose is present in all types of milk, goat milk can not be substituted for cow milk in cases of lactose intolerance.

Especially in the first year of life, infants can be susceptible to cow milk protein intolerance.  While many infants are able to overcome this allergy, it continues into later years for some children.  Swedish studies have proven that cow milk was a major cause of colic, sometimes fatal, in 12 to 30 percent of less than three-month-old infants.  In breast fed infants, colic has shown to be related to the mother’s consumption of cow milk.  In older infants, the presence of cow milk protein intolerance is about 20 percent.  About 40 percent of all patients sensitive to cow milk proteins tolerate goat milk proteins.

            Elderly people are another group who benefit from the use of goat milk just as often as infants and children.  As a person grows older, difficulties with the digestive system and dermatological problems can become worse.  The softer curd in goat milk can be applicable in this situation.  Goat milk can also lower the probability to produce dermatological reactions.

            Typically the type of symptoms which goat milk can be helpful in overcoming can be categorized into three groups; gastrointestinal, respiratory, and dermatological.  Gastrointestinal problems include vomiting, diarrhea, abdominal discomfort, colic, and constipation.  Respiratory problems include asthma, inflammation of the nose, and bronchitis.  Finally, dermatological problems include eczema, dermatitis, and rashes.  While it is not a cure for all of these, drinking goat milk may help relieve the symptoms.

            Goat milk is used for many of the same products that cow milk is used; it even surpasses cow milk in some products.  Major amounts of goat milk are processed each year into dried milk, evaporated milk, cheese and yogurt as well as being sold as bottled whole milk.  The use of goat milk to produce cheese has become very widespread around the world, especially in France.

            One of the largest difficulties that must be faced by many small dairymen and women, and especially common in goat herds, is meeting government standards of sanitation for a commercial product.  Many small dairymen have been forced out of the business due to the expense and time commitment involved in satisfying health standards.  Many of these dairymen now raise goats only as a hobby or for noncommercial distribution of their products.

            It is foreseen by many experts that goat dairying is a business that is capable of producing a product that contests the more generally purchased cow milk.  Yet, goat dairying is less intense in its energy, along with land requirements.  These characteristics make goat dairying more appealing for many individuals who wish to become involved with dairying.  Many individuals who wish to start a commercial dairy don’t have either the time or the space to raise cows, causing them to look more closely into goats.

            Now you may be wondering which breed of dairy goat is the best.  The simple answer is that each breed is equal in its own right, and each has its own advantages.  Some are chosen for an esthetically pleasing look, while others are chosen to produce lots of milk.  Still others are chosen for butterfat, or for size.  If you desire a goat that is noted for producing high quantities of milk, then you’ll probably be most pleased with the Saanen or Alpine.  However, if you’d like to have lower amounts of milk, with higher fat content, you’ll either choose the Nigerian Dwarf or the Nubian.  The Sable, Toggenburg, LaMancha, and Oberhasli are breeds that fall somewhere in between, and each with its own unique contribution. 

            My aim within this article is not to say that one is necessarily better than another, simply to show the differences between the two, but with a slight emphasis on goat milk.  I hope that with active promotion of our product we can eventually see goat milk sold more readily in large-scale grocery stores, next to cow milk.  It is also my hope that we can once again sell milk, no matter what kind, at our own discretion.  It is the consumer’s choice, and they know the risks that can tag along with any food product, so it should be their choice to buy milk fresh off the farm, or in a grocery store.  The world of free enterprise has slimmed considerably, which is a shame for the small producer.  With continued efforts from our associations and with a stable support within our industry, I think that eventually both of these dreams will come true.