Milk obtained from goats, which, like cow’s milk, should be pasteurized before use. Goat’s milk differs from cow’s milk in that is has a higher fat content, and is deficient in folacin and vitamin B12.
Compared to certain types of cows’ milk, goats’ milk contains a higher fat and protein percentage, which contributes to its slightly stronger flavor. This milk variety is commonly utilized for cheese production, including the production of Saint Maure, and in Scandinavia, it serves as a primary ingredient in cheeses like Gjetost. Goats’ milk can also serve regular household purposes. Moreover, it proves useful for feeding infants who are allergic to cows’ milk, although its composition must be adapted to suit their specific needs.