Goat & cow milk is made up of protein, fat, carbohydrate, water, minerals and vitamins. Casein and whey are the two types of protein found in goat & cow milk. Whey is known as the “rapid” or “fast acting” protein, meaning that the body can break it down and absorb the nutrients quickly. Casein takes longer to digest and it releases amino acids into the bloodstream more slowly.

The casein in goat milk is mainly β-casein, the composition of which is very different from the casein found in cow milk. The curds formed in the intestines by β-casein is softer and easy to digest, easy to absorb and use, and can protect baby's sensitive gut. Also, the proportion of medium-chain fatty acids in goat milk is high, including caprylic acid and caproic acid, which can be absorbed and used by the body.

AgResearch, Ruakura, New Zealand