Allergies Dairy allergies can usually be attributed to a protein allergen known as Alpha s1 Casein, found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food.
Naturally homogenized Goat’s milk does not separate out into milk and cream layers, when left standing. This is because the fat globules in goat’s milk are much smaller and do not contain agglutinin – a compound found in cow’s milk which causes it to separate. Homogenising milk to stop the separation into milk and cream results in the breakdown of the fat cell walls; some studies have shown this process releases free radicals, which can cause DNA mutations. Goat’s milk does not need to be mechanically homogenized to stop it separating.
Ease of digestion The smaller fat globules and higher levels of medium chain fatty acids contained in goat’s milk allow for a faster, easier digestion process.
Lactose intolerance Lactose, or milk sugar, is present in all milk. Lactose digestion requires an enzyme called lactase to be present in the gut- lactose intolerance results from a deficiency of lactase. Goat’s milk contains about 10% less lactose than cow’s milk, and this combined with the ease of digestion of goat’s milk, means that many people who suffer from lactose intolerance can use goat’s milk with little or no ill effect.
Sustainable production Our small herd of goats produce enough milk to support our family on 14 ha. We keep outside inputs to a minimum and maintain our stock in excellent natural health. We operate a closed system where all organic waste is put back into the system. Where possible, we use organic systems throughout our operation. Meadowcroft’s sustainable approach to farming brings you a fresh, natural, delicious product of great nutritional benefit.