Milk obtained from goats, which, like cow\u2019s milk, should be pasteurized before use. Goat\u2019s milk differs from cow\u2019s milk in that is has a higher fat content, and is deficient in folacin and vitamin B12.<\/p>\n
Compared to certain types of cows\u2019 milk, goats\u2019 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\u2019 milk can also serve regular household purposes. Moreover, it proves useful for feeding infants who are allergic to cows\u2019 milk, although its composition must be adapted to suit their specific needs.<\/p>\n
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Milk obtained from goats, which, like cow\u2019s milk, should be pasteurized before use. Goat\u2019s milk differs from cow\u2019s milk in that is has a higher fat content, and is deficient in folacin and vitamin B12. Compared to certain types of cows\u2019 milk, goats\u2019 milk contains a higher fat and protein percentage, which contributes to its […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-184265","post","type-post","status-publish","format-standard","hentry","category-g"],"yoast_head":"\n