When it comes to fat and calories, goat cheese has the advantage over cheese made from cow’s milk. Goat cheese clocks in at eighty calories and six grams of fat per ounce, compared to cow’s milk cheese, which generally has around 100 calories and 10 g of fat per ounce. This means goat cheese is the better choice for staying fit and thin.
Diets higher in calcium have been proven to assist the body’s burning of fat after meals. The need for hormone release to maintain calcium levels is banished, which correlates with a higher rate of fat oxidation.
Dairy plays an important role in the brain’s functioning. A 2012 study found those who regularly have dairy products such as milk, cheese and yogurt score better in tests of mental ability than people who never, or rarely, consume dairy products.
There are five grams of protein in a single ounce of goat cheese! Goat’s milk is a good source of low-cost high-quality protein, providing 8.7 grams of protein (17.4% of the daily value for protein) in one cup versus cow’s milk, which provides 8.1 grams.
The amount of calcium in goat cheese can vary from around forty grams in soft cheese up to 240 grams in hard goat cheese. This clocks in slightly higher than cow’s milk cheese, which has about 200 grams in the hard version. Lower in calories and higher in the good stuff? We like it.
What does calcium do, anyway?
Calcium is vital to these activities, so when dietary intake of calcium is too low to maintain adequate blood levels of calcium, calcium stores are drawn out of the bones to maintain normal blood concentrations. And calcium from dairy foods is more effective than that gained from a supplement, according to a study by the American Journal of Clinical Nutrition.
Goat’s milk and goats milk cheese are great sources of a number of important nutrients and vitamins:
People who are lactose intolerant (about a quarter of the American population!) are sometimes able to tolerate goat cheese even if they have problems digesting cheese made from cow’s milk. The levels of lactose are similar, but the fat molecules in goat cheese are shorter, making them more digestible. Even people who don’t have a lactose intolerance will find that goat cheese appears to be more easily digested than conventional dairy products.
Sardinia, a Mediterranean island 120 miles off the coast of Italy, is a blue zone, an area with a high rate of healthy citizens.
Sardinians drink goat’s milk, which is high in calcium and good for your heart. “Plus, researchers believe it could protect against Alzheimer’s and heart disease,” Dr. Oz says.
Not only is goat’s milk healthy, it’s easier for your stomach to digest and is also good for people who are lactose intolerant. “It has tryptophan, that same sort of mellowing agent that turkey has,” Dr. Oz says. “The fat particles in goat milk are much smaller than in cow milk, so you don’t have to mix it up. And when you mix up fat globules, in some people it makes enzymes that irritate your stomach.” Goat’s milk is available in most grocery store dairy departments, just look for it in a smaller size than a gallon. (Source: http://www.oprah.com/health/The-Secrets-of-the-Blue-Zones/8)
Our goat cheese has no additives, preservatives, or bovine growth hormones that can be found in cow’s milk cheeses. All of Country Winds Creamery Cheeses are gluten free!
Goat cheeses contain moderate levels of probiotics, the “good” bacteria that aid gastrointestinal health in the human body. Just what do probiotics do?
It is illegal to sell raw milk in the state of Michigan. It is legal to drink the milk from your own animal. A farm will offer to sell you part or a whole goat and then you board the animal on the farm. The board pays for the feeding, watering, sheltering, handling of goat and milk, and milking of the goat. You come to the farm to pick up your milk.
Goat milk should taste like good milk if it is handled right. That is why we do farm tours and taste tests. If you would like to join we have you come out for a farm tour. When you are here you can taste the milk. You also can see our operation and see with your own eyes what we are about. If you have any questions we can answer them at that time. You will be able to read and sign the boarding contract at that time also.
We sell gallon jars and half a gallon jars. They are glass with metal or plastic covers. The gallon jars are $4 and the half a gallon jars are $2. You buy double the amount of jars because we do a rotation of jars for pickup. You go home with a jar full of milk when you join and leave one behind to be picked up the next week. When you return the next week you bring back the jar you had clean and dry for the following weeks pickup.
We both agree on a day that works for you to pick up your milk. The farmer will fill your jar the day before and you can pick it up the next day anytime from 8 am to 11 pm. Pick up days are Monday through Saturday. If you some reason you cannot pick up your milk on your day it may be picked up in the next few days.
One share is a one time fee of $50 and it gets you 1/5th or 20 percent of a goat which gets you a gallon of milk per week. Half of a share is $25 and that gets you 1/10th or 10 percent of a goat and that will get you a half of a gallon of milk per week. This is a purchase of part of a goat and is a one time fee for as long as you want to be in the share program. This is NOT yearly. To drink your own milk from your own goat you need to purchase the goat. Coops do not do that and are illegal in the state of Michigan. The amount of shares you need is determined by how much milk you need per week. This just buys you part of a goat and now you have to pay board for taking care of your goat on our farm.
If you own one share then you would get one gallon of milk per week for a boarding fee of $8 per week. Half a share gets you half a gallon of milk per week and the boarding is $5 per week. If you need 2 gallons per week the board is $16 per week. The board is determined by the amount of milk you need per week. Boarding is paid monthly.
In the US most common food allergy for children under 3 is cow's milk. It can be vomitting, diarhea, & skin rashes. Serious reaction anaphylactic shock. Reaction can be blamed on a protein allergen known as Alpha S1 Casein found in high levels in cow's milk. Goats milk has 80% less Casein than cow making it less allergenic. A study showed that 93% of infants allergic to cow can drink goat milk with no side effects.
Cow milk has agglutinin and it causes it to seperate. To keep it together the processor homongenizes it by forcing the fluid milk through a tiny hole under tremendous pressure which destorys the fat globule cell wall and allows the milk and cream to stay homogenous or suspended and well mixed. Problem with homogenization is that once the cell wall of the fat globule has been broken it releases a superoxide (free radical) known as Xanthine Oxidase. Free radicals cause DNA mutations which often lead to cancer. Goat milk has smaller fat globules and does not contain aggultinin which allows it to stay naturally homogenized thus eliminating the dangers associated with homogenization. Raw cow milk will still seperate which makes it easier to get the cream, but the agglutinin will still make particles in the milk congeal into clumps or masses and seperate causing reactions to the elements in the milk. This allows Casein or Lactose (and others) to come together in large quantities which causes reactions.
All milk contains certain levels of lactose which is also known as "milk sugar". A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to, you guessed it, digest lactose. This deficency results in a condition known as lactose intolenrance (bloating, nausea, flatulence, and diarrhea) which is a fairly common ailment. (Lactose intolerance and cow's milk allergy (CMA) are two distinct conditons. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.) Goat's milk contains less lactose than cow's milk and therefore is easier to digest for those suffering from lactose intolerance. Interesting enough is that goat is only 10% lower in lactose yet, countless lactose intolerant patients are able to thrive on goat's milk. The hypothesis is since goat's milk is digested and absorbed in a superior manner, thers is no "leftover" lactose that remains undigested which cause the painful and uncomfortable effects of lactose intolernce.
This issue is both an issue of biochemistry as well as therodynamics. The biochemistry issue we know that goat's milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cow's milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat's milk is also a far superior source of the vitally important nutrient potassium. The extensive amount of potassium causes goat's milk to react in an alkaline way within the body whereas cow's milk is lacking in potassium and ends up reaction in an accidic way. Therodynamically goat's milk is beter for human consumption. A baby usually starts life at arund 7-9 pounds, and baby goats (kids) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. A kid goat and a baby calf have very different nutrional needs for both maintenance and growth requirements. A calf needs to go from 100 pounds to 1,200 pound cow. A kid goat needs to go from 7-9 pounds to 100-200 pound goat and goat milk and human milk are designed and created to transform children and kids into adults. This discrepancy with many others, is manifesting on a national level as obesity rates sky rocket in the U.S.
Goat's milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that during digestion, each fat globule and individual fatty acid will have a larger surface to volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow's milk. This allows the body to digest the protein more smoothly and completely than when digesting cow's milk.