Walory odżywcze i prozdrowotne mleka koziego

Despite high popularity in many European countries, goat milk and its products in Poland is only now gaining a larger number of consumers. Interest in this kind of milk results from its high nutritional value and its positive healthy influence on a number of the body’s functions. Goat milk has a higher content of some amino acids (especially sulfuric ones), saturated short chained fatty acids and minerals (mainly K, Ca, Mg, Fe, Cu and Mn), and consequently a higher buffer capacity. Furthermore, it has antibacterial and immunological properties and a higher digestibility than cow milk (high fat dispersion state). In comparison to cow milk, goat milk has different production properties, i.e. it is more sensitive to heat treatment and coagulates better under the influence of rennet, but the obtained curd is less firm and more susceptible to tearing, which reduces cheese yield. For these reasons goat milk is mainly used for soft cheese, yoghurt and kefir production.