Breast milk is the normal way to feed a baby and is important for baby’s health. Professional advice should be followed before using an infant formula. Introducing partial bottle feeding could negatively affect breast feeding. Good maternal nutrition is preferred for breast feeding and reversing a decision not to breast feed may be difficult. Infant formula should be used as directed. Proper use of an infant formula is important to the health of the infant. Social and financial implications should be considered when selecting a method of feeding.
The natural goodness of whole goat milk
Like cow milk, goat milk requires the addition of lactose to reduce levels of protein and minerals. Some added essential fatty acids, folic acid, vitamins B12, C, D, E, iron is also necessary.
DGC’s research confirms formula made from goat milk does not require the addition of whey. Goat milk only requires the addition of essential amino acids and semi-essential amino acids necessary for infants2. Unlike other formulas, DGC’s formula is minimally processed and does not replace fat from milk with vegetable oils3.
DGC’s process begins with whole goat milk, retaining the milk fat, followed by adding lactose, essential fatty acids, vitamins, minerals and is then topped up with vegetable oils4. By avoiding the removal of goat milk fat, we retain the medium chain saturated fatty acids in goat milk,5 which are more readily absorbed by infants than long-chain saturated fatty acids6. This natural source of milk fat means there is no need to add nucleotides, unlike cow milk7. Milk fat is one of the essential nutrients in breast milk. By preserving whole milk, our formula provides a natural source of milk fat and milk fat globule membrane (MFGM). MFGM contains bioactive lipids (phospholipids, sphingolipids, and cholesterol) and membrane specific proteins. Research has shown these have physiological benefits for growing infants. This makes our formula naturally rich in sn-2 palmitic acid 8.
Typical formula making process
The manufacturing of cow milk formula requires the addition of unnecessary extra processing and heat steps to remove and replace the milk fat, extract, and add whey proteins to improve the supply of essential and semi-essential amino acids and extra ingredients1.
Our gently processed formula
At DGC heat treatment is kept at a minimum and at lower temperatures to safeguard the natural nutrients and proteins of whole goat milk. As goat milk formula naturally supplies most of the amino acids required by infants, it does not need the addition of whey protein to improve the supply of amino acids. This mean unnecessary and extra heat steps are not introduced keeping our formula gently processed and at its most natural state9.
Preserving the quality of nutrients and proteins
DGC’s formulations are made using the whole of the milk. DGC’s manufacturing has been specifically designed to be able to process at lower temperatures to protect the proteins and keep the level of AGEs low and comparable to breast milk.8
This protects the proteins, limiting protein glycation. Thermal processing can alter the quality of nutrients. In particular, the essential amino acid lysine can bind with sugars and become blocked and unable to be absorbed by the intestine.10 Higher and more frequent heat steps are more likely to damage proteins and cause protein glycation, forming advanced glycation end products (AGEs) making proteins harder to digest.10,11). The undigested protein can cause gas and discomfort.10 Consumption of AGEs from foods has been linked to inflammation, oxidative stress, and insulin resistance.
|1||Janas et al. 1987; Lönnerdal and Chen, 1990; Karlsland Åkesson et al, 1998|
|2||Rutherfurd et al. 2006; Rutherfurd et al. 2008; EFSA 2012|
|3||Delplanque et al, 2015|
|4||Prosser et al, 2010|
|5||Prosser et al, 2010|
|6||Jensen et al 1986; Lindquist & Hernell, 2010|
|7||Prosser, McLaren et al. 2008; Gill, Indyk and Manley-Harris, 2012|
|8||Gallier S, et al. Nutrients. 2020; 12(11):3486.|
|9||Zhou SJ, et al. Br J Nutr. 2014; 111:1641-1651.|
|10||Zenker HE, et al. Food Funct. 2020; 11:358-369.|
|11||Prosser CG, et al. Food Chem. 2019; 274:886-890.|
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