Sugar free Goat milk powder for The middle and old age
Goat’s Milk Without the “Goaty” Taste!
LIST OF INGREDIENTS: Liquid Goat milk,Dietary fiber,calcium carbonate,fructo-oligose ,Folic acid,Complex mineral, Muti-Vitamins .
PRODUCT INTRODUCTION:
- Hongxing Meiling located in Fuping,the “Capital city of China milk
goat ’’, adopted the “moderate scale aquaculture, centralized in
mechanized milking, cold chain storage and transportation, paying
direct to farmers" , management mode of source quality in safe
,ensures the quality of source milk’s safety controllable.
- Raw goat milk flavor raw materials, According to the nutrition
needing for the old with scientific ratio, adopted the " Direct
steam sterilization, Flash evaporation off mutton”, Upward row of
low-temperature powder Tower, Agglomeration granulation", Which
specially design for goat milk powder production ,ensure the milk
power is fresh and flavor.
NUTRITION INFORMATION
| Items | Per100g | NRV% |
| Energy | 1970Kj) | 23% |
| Protein | 20.0(g) | 33% |
| Fat | 230(g) | 37% |
| Carbohydrate | 43.0(g) | 15% |
| Sucrose | 0 | / |
| Dietary fiber | 6(g) | 24% |
| Sodium | 400(mg) | 20% |
| Vitamin A | 550(μ gRE) | 69% |
| Vitamin D | 8.0(μ g) | 160% |
| Vitamin E | 12.0(mg a- TE) | 86% |
| Vitamin B6 | 0.8(mg) | 57% |
| Vitamin C | 40(mg) | 40% |
| Folic acid | 300(μg DFE) | 75% |
| Calcium | 800(mg) | 100% |
| Iron | 7.5(mg) | 50% |
| Zinc | 4.5(mg) | 30% |
Goat’s Milk Health Benefits
Goat Milk is as close to perfect food as possible in nature. Its
chemical structure is amazingly similar to mother’s milk. It is a
complete protein containing all the essential amino acids without
the heavy fat content and catarrh (mucus) producing materials of
cow’s milk. Goat’s milk is not only non-mucus forming but also
helps to neutralize mucus.
Goat’s Milk and Lactose Intolerance
The lactase enzyme provides for the digestion of lactose, or milk
sugar. Persons who do not possess this enzyme are
lactose-intolerant. Goat’s milk contains less lactose than cow’s
milk, and people can generally tolerate goat’s milk better than
cow’s milk.
Goat’s Milk and Allergies
Whether goat’s milk can be tolerated better than cow’s milk, will
depend on the specific protein involved in the allergy. Most people
with a cow’s milk protein allergy are allergic to b-lactoglobulin.
This protein is also present in goat’s milk and does not offer
these people an alternative. It is worth, however, trying goat’s
milk as an alternative to cow’s milk, in consultation with your
doctor.
Goat’s Milk and Respiratory Complaints
Drinking goat’s milk results in the production of less mucus than
when drinking cow’s milk. This can provide relief to people
suffering from respiratory complaint.
Goat’s Milk and Digestibility
Goat’s milk offers superior digestibility to cow milk, due to the
following factors:
1. Size of fat globules: The fat globules of goat’s milk are finer
than those of cow milk, allowing for a greater surface to volume
ratio for enzymatic attack. This enables the fat of goat’s milk to
be broken down and digested more easily.
2. Medium Chain Triglycerides (MCT): Goat’s milk has more MCT's
than cow’s milk. Lipases attack the ester linkages of the
shorter-chain fatty acids more readily, enabling more rapid
digestion. MCT's are metabolically unique in that they can be
absorbed by a simpler mechanism than other fatty acids. MCT's,
which are higher in goat’s milk than cow’s milk, have a unique
ability to provide energy to the human metabolism, as well as an
ability to lower, inhibit and dissolve cholesterol deposits.
3. Curd strength. Goat’s milk casein forms a less tough and more
friable curd than the casein of cow’s milk. This means the
digestive enzymes can break it down more rapidly. Alpha-S1 casein
is the main casein in cow’s milk and this contributes to the firmer
curd; goat’s milk contains low levels of alpha-S1 casein.
