Benefits of Goat Milk


RAW Goats Milk

We are licensed to sell RAW Goat Milk as “Pet Food”


What is Pasteurization?

Pasteurization is the sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable bacteria/organisms. The process is named for the French scientist Louis Pasteur, who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 135°F (57°C) for a few minutes. Milk is pasteurized by heating it to about 145°F (63°C) for 30 min or by the “flash method” of heating to 160°F (71°C) for 15 sec, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored. In milk, after pasteurization, the harmless lactic acid bacteria survives, but if the milk is not kept cold, they multiply rapidly and cause it to turn sour. (1)

Why is Raw milk better?

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, alters vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. (2)

Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in societies that drink pasteurized milk has been linked with diabetes. (3)

Pasteurization destroys all the enzymes in milk — in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. (3)

Butterfat has a cortisone-like factor which is heat sensitive (destroyed by heat) that prevents stiffness in the joints. Raw Milk contains beneficial bacteria as well as lactic acids that allow these beneficial bacteria to implant in the intestines. Once heated, milk becomes rotten, with precipitated minerals that can’t be absorbed (hence osteoporosis), with sugars that can’t be digested (hence allergies), and with fats that are toxic. (4)

Raw milk has been used as a therapy in folk medicine. It has been used in the pre-insulin days to treat diabetes, as well as eczema, intestinal worms, allergies, and arthritis, all for reasons which can be understood when we realize just what is in milk — such as the cortisone – like factor for allergies and eczema.(4)

What is Homogenization?

Homogenization is a mechanical process that breaks down butterfat globules so they do not rise to the top. Mechanically homogenized milk has been linked to heart disease. (2)

Info about goat milk:

Normal goat milk fat has a much higher concentration of so called medium chain fatty acids (MCT), caproic, caprylic, capric, lauric, myristic (33%) verses cow milk fat (17%), and lower in stearic and oleic (27%) lower than cow milk fat (45%) . Much documentation exists showing the uniquely beneficial effects of those MCT, medium chain fatty acids in various medical problems, disorders and diseases, such as those suffering from malabsorption syndromes chluria, steatorrhe, hyperlipoproteinemia intestinal resection, coronary bypass, premature infant feeding, childhood epilepsy, cystic fibrosis, gallstones, angcontributeto general thriftiness of children. (5)

Goat milk provides 13% more calcium, 25% more Vit B-6, 47% more Vit A, 134% more potassium and 350% more niacin than cow milk. Goat milk is higher in chloride, copper and manganese and none of the controversial bovine growth hormone (BGH) (5)

Lactose intolerance, allergies and goat milk:

Goat milk, like cow’s milk and human milk, contain lactose, but many people (but not all) with lactose intolerance and cow milk allergies can drink goat’s milk. Why? It is because of goat milks superior digestibility. Goat milk is more completely and easily absorbed than cow’s milk leaving fewer residues behind in the colon where it can literally ferment and cause problems. The digestibility of goat milk can be attributed to its casin curd, which is both softer and smaller, thus easy to digest. Another big difference between cow and goat milk is found that the average goat milk fat globule is about 1 1/2 to two microns compared to cow at 2 1/2 to 3 1/2 microns another factor in ease of digestion. Goat milk contains more essential fatty acids (linoleic & archidoic acids) and higher proportion of short chain and medium chainfatty acids than cow’s milk. The fat can be more readily digested and absorbed because lipases attack ester linkages of these fatty acids more readily than those of longer chains (cow) and unlike cow’s milk, goat milk does not contain agglutinin; as a result the fat globules in goat milk do not cluster, again allowing the ease of digestion and absorption. (6)

What about fat content?

Not all fat is bad; there are “good fats” and “bad fats”. You need some fat in your diet, but you need to keep in mind that too much of anything (including a good thing) can be bad for you.

Butterfat contains vitamins A and D needed for the assimilation of calcium and protein in the water fraction of the milk. Without them, protein and calcium are more difficult to utilize and possibly toxic. Butterfat is rich in short and medium chain fatty acids which protect against disease and stimulate the immune system. It contains glycospingolipids which prevent intestinal distress, and conjugated linoleic acid which has strong anticancer properties.(2)


1)Fias Co Farm, Info on Dairy Goats
2) The Columbia Encyclopedia, Sixth Edition. 2001.
3) Campaign for Real Milk Web Site a project of The Weston A. Price Foundation – What is Real Milk Web Page
4) More About Raw Milk by Sally Fallon – Reprinted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, Available from NewTrends Publishing (877) 707-1776)
5) Raw Milk by Tom Cowan, MD, Reprinted from the Price-Pottenger Nutrition Foundation Health Journal Vol 21, No 2 (619) 574 7763
6) GOAT MANAGEMENT: Alternatives in Dairy Goat Product Market By George F. W. Haenlein, Cooperative Extension Dairy Specialist University of Delaware
7) GOAT MANAGEMENT: Why Goat Milk? By George F. W. Haenlein Cooperative Extension Dairy Specialist University of Delaware



Benefits of Goat Milk in Soap

Many people are still washing their skin with soap made with water. Switching to soap made with goat milk can truly benefit your skin’s health. Goat milk soap is wonderful for people with dry or sensitive skin, or conditions such as eczema and psoriasis. It is also perfect for healthy skin that wants to stay that way. Unprocessed goat milk (not powdered or canned goat milk) fresh from the farm contains many benefits.

Alpha Hydroxy Acid: Goat milk contains alpha-hydroxy acids such as lactic acid which help remove dead skin cells from your skin’s surface. This leaves new cells on the surface of your skin that are smoother and younger looking. The alpha-hydroxy acids are so effective because they break down the bonds that hold the dead skin cells together. Removing dead skin cells will help many skin conditions by removing irritation. Water-based soaps may use harsh chemical acids to accomplish this, frequently with skin-damaging results.

Vitamins:  Goat milk contains many vitamins, but is particularly high in Vitamin A, which is necessary to repair damaged skin tissue, and maintain healthy skin. There have been several medical studies showing that creams made with Vitamin A reduce lines and wrinkles, control acne, and provide some psoriasis relief

Cream:  Fat molecules are an important part of making good soap. The cream that is present in goat milk helps boost the moisturizing quality of goat milk soaps. Since many people suffer from dry skin, particularly in the winter months, this is an important quality for soap. Goat milk soap will not dry your skin out like many other soaps. This is important because keeping skin naturally moisturized helps keep skin healthy.

Minerals:   Goat milk contains important minerals for the skin such as selenium. Selenium is believed by scientists to have an important role in preventing skin cancer. Selenium can also help prevent damage to the skin from excessive time in the sun.

Skin Nourishment:  Goat’s milk contains many healthy ingredients to nourish skin. These include vitamins A, C, E and some B vitamins, along with amino acids, citric acid, enzymes, unsaturated fatty acids and zinc.

Glycerin:  In the commercial soap manufacturing process, glycerin is typically removed because the substance is valuable to sell for its moisturizing properties. Goat’s milk soap contains glycerin for luxurious skin softening.

pH Considerations: Goat’s milk also contains caprylic acid, making goat’s milk soap an alkaline product with a low pH, close to the pH of human skin. This allows better delivery of moisture and nutrients from the soap and prevents dryness and other negative skin reactions.