Lactose Intolerance - Which Milk is Good? Goat Milk, Camel Milk, Cow Milk or Buffalo Milk YouTube Lecture Handouts
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Lactose Intolerance - Which Milk is Good? Goat Milk, Camel Milk, Cow Milk or Buffalo Milk
Goat, Camel, Cow or Buffalo
Cow | Goat | Buffalo | Camel | |
Flavor | - | Flavor can be strong in comparison | Similar to cow milk | Sweeter than other milks |
Cholesterol | Higher than buffalo or camel milk | Higher than buffalo or camel milk | Lower cholesterol than cow or goat milk | Lower cholesterol than cow or goat milk |
Vitamins and minerals | Higher fat and protein than human milk | Low in B6 and B12 Higher in calcium than cow milk | Similar to cow՚s milk, although higher in calcium | 3 times higher in vitamin C than cow՚s milk 10 times higher in iron Less vitamin A and B2 |
Protein | 3.29% | 3.56% | 4% | 2.2 - 5% |
Lactose | 4.7% | 4.1% | 4.8% | 4.8% |
Fat | 1 - 3% | 3 - 6% | 7 - 8% | 3 - 5% |
Cross reactivity of milk protein | Casein antibody cross-reactivity with goat and cow. 2 - 3% infants allergic to milk proteins. | Similar casein structure to human milk and different from cow. Those allergic to cow milk might also be allergic to goat milk in about 25% of the cases | Some protein antibody cross-reactivity with goat and cow. Very less case of Buffalo milk tolerance when allergic to cow milk | Little or no cross-reactivity between cow and camel milk proteins. This indicates that those allergic to cow milk can drink camel milk. |
Fat characteristic | Needs to be homogenized or fat rises to the top Large fat molecules with tendency to clump | Larger number of small fat molecules than cow milk Smaller softer curd No cream formation No agglutinin, so the fat do not clump together & is easier to digest. Has more essential fatty acids such as linoleic and arachnodonic, and higher medium chain fatty acids | Smaller molecules which don՚t clump together like in cow՚s milk Contains lower levels of agglutinin compared to cow՚s milk but has similar digestibility. | Does not contain enough agglutinin and therefore fat molecules do not clump together Size of the fat molecules are similar to cows |
Butte or Curd | Fat separates easily, butter made by churning | Lacks agglutinin, difficult to make butter by churning | Yogurt is thick and creamy | Butter is made using a centrifuge. Easily made into yogurt |
Health | Rich in calcium & vitamin D | Easy to digest & alkaline Better for those with lactose intolerance. | Low in cholesterol Good source of calcium and other vitamins and minerals | Used to treat type 1 diabetes (contains insulin like molecules) Strengthens cellular immune response High in lactoferrin which has antimicrobial activity Reduces allergic response in children |
Problems | Lactose intolerance & milk allergies like atopic dermatitis, diarrhea, and constipation. | Better tolerated better than cow՚s milk | Can lead to lactose intolerance | Better tolerated than cow՚s milk |
Free Fatty Acids
amount of free fatty acids released followed the order: goat ~camel > cattle > buffalo. The higher digestibility of goat and camel whole milk was believed to be due to the small size of their fat globules, as the fat globule sizes of the different milks were in the order: buffalo (3.9 – 7.7 μm) > cattle (1.6 – 4.9 μm) > goat (1.1 – 3.9 μm) ~camel (1.1 – 2.1 μm) .
✍ Mayank