Unique Molecular Structure
Unique Molecular Structure
Milk proteins consist of whey and casein proteins. 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. 4 Instead 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
Goat milk protein contains low levels of αs1-casein and more β-casein, associating with a loose, more fragile, curd structure. 6 Its unique structure allows better digestion of goat milk protein, protecting baby’s sensitive gut.
(1) Storry et al 1983; Ambrosoli et al 1988; Remeuf et al 1989; Park 2007; Mestawet et al, 2014
(2) Ye et al, 2016
(3) Martin et al. 2002; Caroli et al, 2009
(4) Martin et al, 1996; Poth et al, 2008
(5) Marletta et al, 2007; Cebellos et al, 2009; Salem et al, 2009; Ham et al, 2010
(6) Pierre et al 1995; Martin, Ollivier-Bousquet and Grosclaude 1999; Park et al, 2007
The Key to Better Digestion
In general, cow milk formula needs additional processing to make its milk protein smaller or easier to be digested, such as adding whey or hydrolyzing it. As goat milk proteins are naturally fine and delicate, no additional processing is required and thus more natural.
Goat milk fat contains essential nutrition that supports baby’s growth: More Medium Chain Fatty Acids (MCFA) makes milk fat easier to be digested and converted to energy faster. Natural Sn-2 PA is easily absorbed & digested and does not cause hard stools & calcium soap formation. Natural Sphingolipid, Vitamin A, D, E, K are naturally inherent and rich in goat milk.
Find Out More
New Zealand is the kingdom of best quality dairy products. It is known for its balmy weather – the summer is warm, moist and sunny, and the winter is pleasant. Waikato region, where Karihome originates from, has its longest river in New Zealand. With this nourishing environment, pasture thrives and our goats are particularly well bred, producing rich nutritious milk.Learn More
There are several lines of evidence that the strength and type of the immune response to goat and cow milk might differ. For example, children allergic to cow milk required nearly five times more goat milk to trigger an adverse reaction.Learn More
Milk proteins consist of whey and casein proteins. 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.Learn More