Travis
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- Joined
- Jul 14, 2016
- Messages
- 3,189
Travis, what are the benefits of raw goat milk/cheese compared to pasteurized? Just curious, as I'm doing really well on my near-daily half gallon of pasteurized goat milk, and certainly would not be able to afford the same amount of raw goat milk.
I don't think that should matter much unless you're a die-hard raw foodist. The criticisms I levy against the common brands of milk have more to do with its prior homogenization and the cow's genetics, and even goat milk that'd been pasteurized should still be far less immunogenic if not more so. Milk from goats and sheep also have a lower opiate activity, and the fact they'd hadn't been injected with Monsanto's rBGH also means lower IGF-1. I do believe that raw cow's milk is better than common processed varieties, but that's only because this proves that it hadn't been homogenized. Since homogenization traps milk proteins into small liposomes, the fact that cow's milk is raw also means that it should be less immunogenic. If goat's milk were also homogenized I think it would be more problematic, yet the naturally small size of it's liposomes precludes the necessity for such. What is said about goat milk applies equally well to sheep, whose milk goes into making the popular pecorino Romano—perhaps the easiest to find non-cow cheese.