A new question that seems to preoccupy people that take into consideration healthier methods for their life is “Does goat milk have casein protein and is it beneficial to our body”.

Casein is a protein present in milk products and it represents 80 % of the protein found in milk.

In its structure it has a wide range of amino acids is almost identical to whey protein, which is a by-product obtained from cheese.

This complex amino acid – casein is rich in essential amino acids responsible for muscle protein synthesis.

When ingested, casein forms a kind of a protection dressing in the stomach, which slows the absorption of amino acids in the blood. In other words, casein is digested in the stomach harder, by slowing the absorption of amino acids in the small intestine.

This slow flow of amino acids leads to a slower muscle protein synthesis.

That makes casein the ideal protein supplement taken before bedtime or for longer periods of time where you do not have a chance to “fill up” with protein.

Like whey protein, casein is found in several forms, the most effective of which is micellar casein.

Goat’s milk is much healthier compared to cow’s milk, being known since antiquity and benefits both as food and as medicine. It is invigorating and nourishing.

Goat’s milk contains calcium that strengthens bones. Strengthens naturally the immunity, especially in cases of pulmonary disease (TB).

It has a beneficial effect on anemia, weight loss, hormonal imbalances, incipient cancers, convalescence, parathyroid disorders that generate spasmophilias that don’t respond to classical treatments, muscle atrophy, fatigue spring.

Experts say that goat milk prevents the intake of minerals, anemia and bone demineralization.

Acts as a drug, removing weakness, providing energy and optimism and helps the body to fight the disease.

Preventive administration makes the sickly becoming more resistant to seasonal colds or it makes it easier to bear any contagious illness, prevents adolescents from physical exhaustion and helps children to develop normally.

Goat’s milk, unlike cows’ milk, contains a strong organic acid, which has been demonstrated to stop the development of early cancer, but also has beneficial effects in some terminal cases with bone metastasis.

Goat’s milk is closer to the human one and can be consumed without risk.

Casein of cow’s milk is made up of 55%a, 30%b and 15% k-casein, while in goat’s milk has a different distribution: 19%, 21% and 60%b -casein.

Curd of goat milk is less dense than cow’s milk and therefore easy to digest.

Due to the lower in a-casein content and higher for b -casein, goat milk coagulates in the stomach at a rate of up to 2% compared to the cow, which precipitates in an amount of about 10%.

Regarding the content of protein and essential amino acids semi essentials, goat milk has the highest biological value.

For this reason it is recommended to feed it to children, the elderly, and the sick, particularly those suffering from diabetes. Although values are very close, it has been determined that the amount of lactose is higher in the cow milk.