Goat Milk Info
Worldwide more people drink milk from goats than from any other single animal. Over 440 million goats (worldwide) produce an estimated 4.8
million tons of milk annually.

Often patients are misdiagnosed with lactose intolerance, when they actually may have an intolerance to cow milk only.

The protein in goat milk differs from cow milk, and provides an alternative for some individuals with cow milk allergies.

Goat milk contains lactose; however, the milk fat particles or fatty chains in goat milk are smaller and shorter and make it easier for your body
to digest than cow milk.

Goat milk has 13% less lactose than cow milk, and 41% less than human milk.

Goat milk does not have the protein that is the main stimulant of allergenic reactions, b-lactoglobulin.

The naturally homogenized goat's milk is a safer product because there is very little absorption of xanthine oxidase. The mechanical process
required for cow's milk releases the enzyme, xanthine oxidase, which has been shown to invade the blood stream and create scar damage to
the heart and arteries. This damage stimulates the body to release cholesterol to lay protective fatty material on scars, causing

Goat milk fatty acids have a unique metabolic ability to limit cholesterol deposits in body tissues.

Goat milk also has lower contents of orotic acid, which can be significant in the prevention of fatty liver syndrome.

Goat milk has superior ease of digestion and buffering properties, making it an ideal convalescent diet for people with digestive upsets or

Due to the overall benefits, drinking goat milk will not weaken your immune system and therefor your body will be able to fight off many
diseases. Especially young children suffering from eczema or constant ear infections or colds will improve drastically by simply switching from
cow milk to goat milk. It can take as little as 2 weeks on goat milk for a child with eczema to be almost symptom free.

Children fed goat milk surpass those on cow's milk for weight gain, stature, skeletal mineralization, bone density, blood plasma vitamin A,
thiamine, riboflavin, niacin and hemoglobin concentrations.
Why Raw milk is better?

Public health officials warn that raw milk poses the risk of transmitting bacteria, but pasteurizing the milk kills these bacteria while extending the
milk's shelf life, which is also more profitable for the dairy industry.

While it is possible to become sick from drinking contaminated raw milk, it is also possible to become sick from almost any food source.

During a study in California, millions of people consumed commercial raw milk and not a single incidence was reported. During the same
period, there was many instances of contamination in pasteurized milk. You can find more information on raw milk @

While pasteurizing the milk will destroy germs and bad bacteria, the pasteurization Process completely changes the structure of the milk
proteins. It also destroys the milk's beneficial bacteria along with many of its nutritious components.

Pasteurizing milk destroys enzymes, diminishes vitamin, denatures fragile milk proteins, destroys vitamin B12, and vitamin B6, kills beneficial
bacteria and promotes pathogens. Raw milk left out will sour naturally but, pasteurized milk will rot. Beneficial bacteria in raw milk helps to keep
putrefactive bacteria under control. Pasteurized milk, however, does not have any of the beneficial bacteria left to keep it from rotting.
Milk Comparison
                                     Goat            Cow         Human
Protein %                                                3.0               3.0          1.1
Fat %                                                      3.8               3.6          4.0
Calories/100 ml                                        70                69           68
Vitamin A (i.u./gram fat)                            39                21          32
Vitamin B1/thiamin (µg/100 ml)                 68                45          17
Riboflavin (µg/100 ml)                             210              159          26
Vitamin C (mg ascorbic acid/100 ml)           2                  2            3
Vitamin D (i.u./gram fat)                           0.7               0.7         0.3
Calcium %                                              0.19             0.18       0.04
Iron %                                                     0.07             0.06       0.2
Phosphorus %                                        0.27             0.23       0.06
Cholesterol (mg/100 ml)                            12                15          20

Source of information:
American Dairy Goat Association
Special Thanks goes to the ADGA Products Committee
Goat Milk for the skin!

Goat milk contains over 50 nutrients, minerals, acids and
enzymes that nourish and revitalize dehydrated skin.
The benefit of goat milk for the skin has been known since
ancient times. We can't all bath in milk like Cleopatra, but we
can give our skin a special treat using goat milk lotions,
creams and butters.

Our products are available in a few different varieties. We only
use essential oils and never fragrance oils. We hope you love
our products as much as we do.
Goat Milk Facts
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