After a visit to a cheese farm, I started to remind myself of the lactose intolerance and then I thought about the differences between cow, sheep and goat.

One of the advantages of cow’s milk is the cream separates from the liquid – hence, you get butter. But because the fat globules are bigger, the main reason why the cream separates, makes cow’s milk harder to digest. It takes your body about two hours to digest cow’s milk, even if it’s raw, and goat’s milk 30 minutes. Cows milk for 1/3 of all children has side effects. There is obviously a problem with the beta casein protein. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Possibly in the newer breed of Holstein there is some kind of mutation.

Goat’s milk is closest in structure to human milk. The fat globules are smaller, which aids in digestion. The ease of digestibility is also due to the high amount of medium-chain fatty acids. Goat’s milk also contains less lactose (milk sugars) than cow’s milk, which is great because it helps those who suffer from lactose intolerance. Goat’s milk is slightly alkaline, unlike cow’s milk which is slightly acidic.

While there’s some debate on the actual amounts of fat soluble vitamins in sheep’s milk, they still produce the creamiest milk out of these three.Like goats their milk is also naturally homogenized milk. as the fat globules are smaller and more medium-chain fatty acids. This aids in digestion, just like goat’s milk.