Andy Montoya
Cow's milk cheese and goat's milk cheese are both dairy products, but they have different nutritional profiles. Cow's milk is more commonly used in cheese, as it is affordable and mass-produced, whereas goat's milk is usually produced locally in small batches. Cow's milk cheeses are often described as grassy, whereas goat's milk cheeses tend to be softer and tangier. Goat's milk has a lower lactose level than cow's milk, and its fat molecules are smaller, making it easier to digest. It also has a different protein composition, with higher levels of A2 casein protein, which is less inflammatory and better for the digestive system. Goat's milk is also a good source of vitamins A, E, K, B6, and B3.
| Characteristics | Values |
|---|---|
| Taste | Cow's milk cheese is described as "grassy" or "mild and neutral-flavoured". Goat's milk cheese is described as "tangy", "citrusy", "barnyardy", or "earthy". |
| Texture | Cow's milk cheese is harder and better for slicing and grating. Goat's milk cheese is softer and creamier. |
| Meltability | Cow's milk cheese melts better due to higher moisture content. |
| Nutrition | Cow's milk cheese contains larger fat molecules and is harder to digest. Goat's milk cheese is lower in lactose and has a different protein makeup, making it easier to digest. Goat's milk cheese also contains more medium-chain fatty acids, which are broken down faster in the body and used for energy. |
| Availability | Cow's milk cheese is more common and affordable. Goat's milk cheese is typically produced locally in small batches. |
| Allergies and Intolerances | Goat's milk cheese is suitable for people with cow's milk intolerances or allergies. |
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What You'll Learn
- Goat cheese is lower in lactose and has a different protein make-up, making it easier to digest
- Cow's milk is more affordable and mass-produced, whereas goat's milk is produced locally in small batches
- Goat cheese is softer and tangier than cow's milk cheese
- Goat cheese is higher in vitamins A, E, K, B6 and B3
- Goat cheese has a distinctive flavour and smell from the medium-chain fatty acids it contains
Goat cheese is lower in lactose and has a different protein make-up, making it easier to digest
Goat cheese is made from goat's milk, which is lower in lactose than cow's milk. Goat's milk also has a different protein composition, which makes it easier to digest.
Goat's milk contains less of the protein casein, which causes curdling and can be difficult for some people to digest. Specifically, goat's milk contains less A1 casein, which is the most inflammatory type of casein, and more A2 casein, which is less inflammatory and less disruptive to the digestive system. This difference in protein composition means that goat's milk and goat cheese are generally easier to digest than cow's milk and cow cheese.
Goat's milk also has a higher amount of medium-chain fatty acids, which are broken down more quickly by the body and used for energy rather than being stored as body fat. Additionally, goat's milk is naturally homogenized, meaning the fat molecules are uniformly distributed and less likely to float to the top. This makes goat's milk and goat cheese easier to digest than cow's milk and cow cheese, which have larger fat molecules that can be harder to digest.
The difference in lactose and protein content between goat and cow dairy products can be significant for people with dairy intolerances or allergies. Many people who have difficulty digesting cow dairy may find that they can tolerate goat dairy products without experiencing the same allergic reactions or digestive issues. However, it is important to note that individual experiences may vary, and some people may still have difficulties with goat dairy despite its lower lactose and A1 casein content.
Overall, the lower lactose content and different protein makeup of goat cheese, specifically the higher levels of A2 casein and lower levels of A1 casein, contribute to its easier digestibility compared to cow cheese. These factors, along with the higher amount of medium-chain fatty acids and naturally homogenized fat molecules in goat cheese, make it a potentially healthier alternative for those with cow milk intolerances or allergies.
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Cow's milk is more affordable and mass-produced, whereas goat's milk is produced locally in small batches
Cow's milk cheese is more affordable and widely available than goat's milk cheese, which is typically produced locally in small batches. This is because cows produce much more milk per animal per day than goats, so there is simply more cow's milk on the market. Cow's milk is also favoured by the dairy industry due to the productivity of dairy cattle breeds.
Cow's milk is often favoured for cheesemaking because of its mild, neutral flavour and more cohesive protein structure. Cheesemongers describe cow's milk cheeses as 'grassy', saying that you 'can taste the pasture'. Common tasting notes include sweet cream, butterscotch, mushroom, and nuts.
Goat's milk cheese, on the other hand, tends to be softer and tangier than cow's milk cheese. It is often called "chèvre", and can be found in the form of soft, spreadable fresh cheese. Goat's milk cheeses generally fall into one of two camps: limestone-y and citrusy, or musky and barnyard-y.
Goat's milk is considered more difficult to procure than cow's milk, which may be one reason why it is produced in smaller batches. Goats are smaller and consume less feed than cows, making them easier to keep in developing countries. However, goat's milk is considered to have several health benefits over cow's milk. It is lower in lactose and has a different protein makeup, which makes it easier to digest for those with cow milk intolerances. Goat's milk also contains higher levels of vitamin A, along with vitamins E, K, B6, and B3 (niacin).
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Goat cheese is softer and tangier than cow's milk cheese
Cow's milk and goat's milk have different nutritional qualities, and these differences carry over into the cheeses produced from them. Cow's milk is produced in much larger quantities, making cow's milk cheese more common and affordable. It also has a mild, neutral flavour and a cohesive protein structure, which makes it popular for cheesemaking.
Goat's milk, on the other hand, is usually produced locally in small batches, and its cheese tends to be softer and tangier than cow's milk cheese. This is because goat's milk is low in casein, a milk protein that curdles, so it produces small, soft curds that are easily spreadable and crumbly. Young goat cheese is soft and tangy, while aged goat cheese tends to be chalky, crumbly, and earthy. Goat's milk also has less lactose and different forms of proteins, which means that goat cheese may be a healthier option for those with cow milk intolerances or allergies.
Goat's milk is also higher in fat and calories than cow's milk, and it contains more protein, vitamins, and minerals. It has higher amounts of vitamins A, E, K, B6, and B3 (niacin), and its distinctive flavour and smell come from medium-chain fatty acids, including caprylic and capric acid. These fatty acids are beneficial as they are broken down faster in the body to be used for energy rather than being stored as body fat. Goat's milk also has smaller fat molecules, which makes it easier to digest than cow's milk.
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Goat cheese is higher in vitamins A, E, K, B6 and B3
Goat cheese is often called "chèvre" in French and is any cheese made entirely from goat's milk. Goat's milk is low in casein, a milk protein that curdles, so it produces small, soft curds that crumble easily. Goat's milk also has less of a protein called casein, which causes many goat cheeses to be drier and crumblier than cow's cheese.
Goat cheese is also a good source of protein, calcium, potassium, phosphorous, and magnesium. It has about 1% less lactose than cow's milk, which makes it easier to digest for those with cow milk intolerances. Goat's milk contains more A2 casein protein, which is less inflammatory and less disruptive to the digestive system than A1 casein, which is found in higher amounts in cow's milk.
Goat's milk cheese tends to be softer and creamier like cream cheese, while cow's milk cheese is usually shredded. However, shredded goat cheese can be found in some grocery stores.
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Goat cheese has a distinctive flavour and smell from the medium-chain fatty acids it contains
The flavour of goat cheese can vary depending on factors such as breed, sex, age, and nutrition. The addition of vegetable oils to the diet of dairy goats can also influence the fatty acid profile of the cheese, increasing the levels of desirable fatty acids and polyunsaturated fatty acids. However, vegetable oils may also accentuate the rancid flavour characteristic of goat milk.
Goat cheese generally falls into one of two flavour camps: limestone-y and citrusy, or musky and barnyardy. In comparison, cow's milk cheeses are often described as "grassy," with tasting notes of sweet cream, butterscotch, mushroom, and nuts, depending on the style. The difference in flavour between goat and cow cheese is due in part to the higher content of short- and medium-chain fatty acids in goat cheese, which can range from 13.5% to 27.7%, with an average of 20.7%. In contrast, cow's milk cheese has a milder flavour due to its lower content of these fatty acids, ranging from 2.5% to 10%.
The higher content of medium-chain fatty acids in goat cheese contributes to its softer and creamier texture, similar to cream cheese. Goat cheese is also lower in lactose and contains less of the A1 casein protein, which is known to cause gut inflammation in people sensitive to dairy. Therefore, goat cheese is generally easier to digest for those with cow milk intolerances.
In summary, the distinctive flavour and smell of goat cheese are attributed to the medium-chain fatty acids it contains, which also offer potential health benefits due to their faster breakdown and utilisation for energy. The flavour and texture of goat cheese differ from those of cow cheese, and these differences are influenced by the varying levels of specific fatty acids present in the milk of goats and cows.
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Frequently asked questions
Cow's milk cheese is more widely available and affordable, whereas goat's milk cheese is usually produced locally in small batches. Cow's milk cheese is also more popular for cheesemaking due to its mild, neutral flavour and cohesive protein structure. Goat's milk cheese, on the other hand, tends to be softer, tangier, and easier to digest for those with cow milk intolerances.
It depends on individual preferences and health considerations. Goat's milk cheese is generally easier to digest, has lower lactose levels, and may be a suitable alternative for those with cow milk allergies or lactose intolerance. It also contains more medium-chain fatty acids, which are broken down faster for energy rather than stored as body fat. However, cow's milk cheese may be preferred by those who find goat's milk cheese too soft or dislike its tangier flavour.
Some well-known cow's milk cheeses include Swiss, Colby, Cheddar, Gouda, Edam, Gruyère, Comté, Emmental, Parmesan, and Provolone.
Goat's milk cheese is commonly found in fresh cheeses like farmer's cheese, ricotta, and labneh. Hard cheeses made with goat's milk include Bra. Blue cheeses such as Cabrales and Castelmagno also use goat's milk.
Goat's milk cheese is slightly higher in fat and contains more vitamins and minerals. It is also an excellent source of protein, calcium, potassium, phosphorus, magnesium, and vitamin A. Cow's milk cheese, on the other hand, has larger fat molecules, which can make it harder to digest for some individuals.
