Related Links: Dairy Goat Milk Composition 7 Bad Foods That are Good for Your Body   Cranretto Delights - Vanilla Wafers - Cranberry Amaretto - Dried Cranberries Place a thin layer of Cranberry Amaretto on top of each vanilla wafer, top with a few dried cranberries. Makes a nice appetizer or a light dessert.

Goat Cheese Nutritional Analysis Soft type goat cheese per 1 oz. Calories 76 Protein 5.25 Total Fat 5.98 g Carbohydrate .25 g Sugars .25 g Calcium 40 mg Magnesium 5 mg Semi-soft type goat cheese per 1 oz. Calories 103 Protein 6.12 g Total Fat 8.46 g Carbohydrate .72 g Sugars .72 g Calcium 84 mg Magnesium 8 mg Hard type goat cheese per 1 oz. Calories 128 Protein 8.65 g Total Fat 10.09 g Carbohydrate .62 g Sugars .62 g Calcium 254 mg Magnesium 15 mg Information from USDA website

Source of information: American Dairy Goat Association

"Got goat's milk?"

   On a worldwide basis, there are more people who drink goat's milk than from any other single animal. Over 440 million goats (worldwide) produce an estimated 4.8 million tons of milk annually.

"The other white milk."

• Goat milk has the same amount of protein, vitamins C, and D as cow milk; but, goat milk has more vitamins A, B, Riboflavin. Goat milk is higher in minerals, calcium, potassium, magnesium, thiamin, niacin, iron, and phosphorus.
• Goats also convert all carotene into vitamin A, creating a whiter type of milk.

"Goat milk, it does a body good!"

• Goat milk is non-allergenic.
• Goat milk has more acid buffering capacity than cow milk, soy infant formula and nonprescription antacid drugs.
• Goat milk does not have the protein that is the main stimulant of allergenic reactions, b-lactoglobulin.
• Children fed goat milk surpass those on cows milk for weight gain, stature, skeletal mineralization, bone density, blood plasma vitamin A, thiamine, riboflavin, niacin and hemoglobin concentrations.
• Glycerol ethers are much higher in goat then in cow milk, which appears to be important for the nutrition of the nursing newborn.
• Goat milk also has lower contents of orotic acid, which can be significant in the prevention of fatty liver syndrome.
• Naturally homogenized goat's milk is a safer product because there is very little absorption of xanthine oxidase. The mechanical process required for cow's milk releases the enzyme, xanthine oxidase, which has been shown to invade the blood stream and create scar damage to the heart and arteries. This damage stimulates the body to release cholesterol to lay protective fatty material on scars, causing arteriosclerosis.

"Behold, the awesome power of chevre."

• A Greek historian named Zenophon, born in 349 BC, wrote about a goat cheese that had been known for centuries in Peloponnesus. The oldest cheese is the Arabian Kishk, which was made from coagulated goat's milk and then dried. This is probably the cheese that David carried with him when he heard about Goliath. We would like to speculate that his healthy diet had something to do with winning the battle.
• Goat cheese (chevre) is easier to digest than many other cheeses.
• The high digestibility of goat cheese results from the unusual structure of its component fats, which are generally small molecules, made up of short-chain fatty acids. Their small size makes them easier to break down and digest than the larger-chain fats of cow's milk and cheese.