Goat milk, as well as the cheeses made from it, are easier for the human body to assimilate than cow milk. Nearer in composition to mother’s milk, it can often be tolerated by infants when cow milk is rejected. Goat husbandry has not become so industrialized as that of cows; therefore, chances are that the goats will be healthier and produce milk of higher quality.
Aside from their outstanding health value, goat milk, cheese, and yogurt can have a particularly “earthy” taste that many people covet (and others abhor).
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