There are four types of casein proteins in milk, αs1-casein, αs2-casein, β-casein and κ-casein.1 Caseins form a curd under acidic conditions, such as in the stomach. The structure of the curd is influenced by the type of caseins. This is due to the lower levels of αs1-casein in both human and our whole goat milk compared with cow milk.4
Our whole goat milk formula and human breastmilk form similarly a soft curd structure in the stomach. This is due the lower levels of αs1-casein in both human milk and our whole goat milk.4 The soft structure of our formula allows digestive enzymes access to the milk proteins allowing for an easier release of nutrients for digestion.5 The soft structure also facilitates gastric emptying of the milk and reduces the likelihood of regurgitation and spit ups.6
Easy digestion and absorption of lipids
Our formula has no added palm oil. Most cow formulas are made using skim and whey proteins, with vegetable oils as the main lipid source.10,11 Vegetable oils such as palm oil predominantly contains palmitic acid in the sn-1 and sn-3 positions. During digestion, sn-1/sn-3 palmitic acid is released as free fatty acid that binds with calcium forming an insoluble soap which cannot be absorbed by the intestine. This causes hardened stool, constipation, and crying.9,11
Because our formula is made using whole goat milk as a source of milk fat, it is naturally rich in palmitic acid, including sn-2 palmitic.10 Palmitic acid, particularly in the sn-2 position, is one of the most abundant fatty acids in breast milk.11 Sn-2 palmitic is released as a monoglyceride during digestion in the intestine and easily absorbed, preventing hardening of the stools and constipation.11
| 1 | Martin et al. 2002; Caroli et al, 2009 |
| 2 | Martin et al, 1996; Poth et al, 2008 |
| 3 | Marletta et al, 2007; Cebellos et al, 2009; Salem et al, 2009; Ham et al, 2010 |
| 4 | Pierre et al 1995; Martin, Ollivier-Bousquet and Grosclaude 1999; Park et al, 2007 |
| 5 | Ye A, et al. Int Dairy J. 2019; 97(29):76-85 |
| 6 | Jiang H, et al. Food Funct. 2022; 13:1062-1077 |
| 7 | Ho S, et al. Eur J Clin Nutr. 2014; 68(9):994-1000 |
| 8 | EFSA Scientific Report. 2009; 231:1-107 |
| 9 | Innis SM. Crit Rev Food Sci Nutr. 2015; 56:1952- 1959 |
| 10 | Gallier S, et al. Nutrients. 2020; 12:3486 |
| 11 | Bourlieu C, et al. Eur J Lipid Sci & Tech. 2015; 117:1500-1512 |
| 12 | Van Leeuwen SS, et al. J Agric Food Chem. 2020; 68:13469-13485 |
| 13 | Vandenplas Y, et al. Gut Microbes. 2014; 5(6):68 |
| 14 | Tannock GW, et al. Appl Environ Microbiol. 2013; 79:3040-3048 |