Digestion

Casein produces a curd when in the stomach. It is well known that goat milk produces a very loose curd structure with a high proportion of water and is easily broken apart.1 A loose curd structure promotes the digestion of milk proteins.2 The structure of the curd is in turn influenced by the individual casein proteins.

There are 4 casein proteins – αs1-, αs2-, β- and κ-casein. In cow milk, αs1-casein makes up around 25% of the total protein.3 In goat milk from New Zealand αs1-casein makes up only 5-10% of the total protein. Similarly, around 5% of the total protein of human is αs1-casein.4Instead as1-casein, β-casein makes up 70% of casein in goat milk compared to 69% in human milk casein and 43% in cow milk.5

Low levels of αs1-casein are associated with a loose, more fragile, curd structure.6 It is probably the fragile curd of goat milk that changes how it is digested within the stomach and therefore how the infant may react during this process.

{section.alt}
  • 1Storry et al 1983; Ambrosoli et al 1988; Remeuf et al 1989; Park 2007; Mestawet et al, 2014
  • 2Ye et al, 2016
  • 3Martin et al. 2002; Caroli et al, 2009
  • 4Martin et al, 1996; Poth et al, 2008
  • 5Marletta et al, 2007; Cebellos et al, 2009; Salem et al, 2009; Ham et al, 2010
  • 6Pierre et al 1995; Martin, Ollivier-Bousquet and Grosclaude 1999; Park et al, 2007

Find out more

Spray Drying

DGC’s spray drying plant has been designed specifically to process goat infant formula.

Spray drying is the process of removing water from the milk, producing the beginning of the fine powder that is eventually found in the finished product.

Our spray dryers are kept meticulously clean and the most recent, second spray dryer was built in 2015.

Dairy Goat Co-Operative Trust

The Dairy Goat Co-operative’s 72 shareholders farm in some of New Zealand’s premium farming regions – Northland, Waikato and Taranaki. Their ability to do what they do, is enabled by the strength and resilience of the communities which they support, and which support them.

Blending

Our state of the art blending plant enables us to add the additional nutrients required to meet regulatory and specific product requirements where necessary.

An infant goat milk formula made without palm oil

The fat content of formula must be modified to include several essential fatty acids. Many formulas are based on skim milk where the milk fat is replaced by vegetable oils, including palm oil.1

DGC has adopted an alternative approach, using whole goat milk to retain milk fat. Vegetable oils are still added to top up the essential unsaturated fatty acids in goat milk, but it is not necessary to use palm oil if milk fat is included in the formula.

Our research has also shown that there is also no need to use highly modified ingredients such as OPO.2

1 Delplanque et al, 2015
2 Prosser et al, 2010