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People living in places such as France have been consuming high-quality goat cheeses for thousands of years and have a low rate of coronary disease. Both cow and goat milks have similar amounts of fat, but the fat globules found in goat milk are smaller and tend to be easier to digest. Compared to cow’s milk, goat’s milk has a higher proportion of medium-chain fatty acids (MCFAs), including caproic, caprylic and capric acids. These MCFAs are responsible for the tart and slightly tangy flavor that is found in goat's milk products.
by Joanne Perez, MS, RDN, LD

People living in places such as France have been consuming high-quality goat cheeses for thousands of years and have a low rate of coronary disease. Both cow and goat milks have similar amounts of fat, but the fat globules found in goat milk are smaller and tend to be easier to digest. Compared to cow’s milk, goat’s milk has a higher proportion of medium-chain fatty acids (MCFAs), including caproic, caprylic and capric acids. These MCFAs are responsible for the tart and slightly tangy flavor that is found in goat's milk products.


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