Tuesday, 29 April 2014

Comparision of buffalo, goat and sheep milk

Buffalo milk
Buffalo milk is totally natural product that can be consumed like any other milk. Buffalo milk is very white and beautifully smooth. It is significantly lower in cholesterol and higher in calcium than cow’s, sheep’s and goat’s milk. Buffalo milk contain 58% more calcium, 40% more protein and 43% less cholesterol than cow’s . Buffalo milk is also rich source of iron, phosphorus, vitamin A and off course protein. Buffalo milk contains high levels of the natural antioxidant tocopherol. Peroxidate activity is normally 2-4 times that of cow’s milk. Buffalo milk is suitable for many suffering from cows milk allerge (CMA). The high milk solids of buffalo milk is ideal for processing in to superb dairy products and contributes to significant energy savings. Buffalo mozzarella –smooth texture and richness is simply the best.
Goat milk
Goat milk is as close to a perfect food as possible in nature. Goat milk is a highly compatible nursing natural food for people who are allergic to cow’s milk. Goat milk helps to neutralize mucous. The fat content in goat milk is very low compared to cow milk. The fat globules are 1/9 the size of cow milk, making it a very easy natural food to breakdown. Goat milk digest easily making it the perfect food for children, the elderly and pets that have been weaned from their mother. Goat milk neutralizes acids and toxins. Goat milk is high in healing enzyme and has a superior form of calcium that cow milk. Goat milk is compatible with most Abunda life powder formulas.
Sheep milk is the most nutritious milk. Nutritionist says that vitamin and mineral contents of sheep’s milk is superior to that of other commercial available milk. The 45% mono or polyunsaturated fats it contains are beneficial to the circulatory system. Sheep milk to be beneficial in the treatment of a range of ailments from asthma to eczema. Sheep are used to produce pharmaceuticals in their blood and milk. Some of the world’s most famous cheeses are originally made from sheep’s milk. Roque fort, Feta, Ricotta and Pecorina Romano. Sheep milk is also made in to yogurt, butter. Sheep’s milk is commonly used to make cultured dairy products well known cheese mad from sheep milk include the “Feta”. Sheep milk is richer in fat, solids and minerals. This makes it ideal for cheese making process. Most people who are allergic to cow milk products or who are lactose intolerant can use sheep milk products. Sheep milk is more acceptable to the human digestive system in comparison to cow’s milk. Sheep milk does not have such a strong smell and taste as goat’s milk. Large consumption of sheep milk is thought to lead to longevity because of high calcium content, sheep milk is also good for the prevention of osteoporosis. Sheep milk is ideal for cheese production as it contains double the amount of solids as compared to cow or goat milk. Sheep milk have abundant of zinc which is essential for a healthy skin. Sheep milk contain double the amount of butter fat in comparison to goat’s and cow’s milk. The fat globules in sheep milk are smaller than those in either cow or goat milk. Sheep milk is more homogenous. The smaller fat globules more easily digested and are less likely to cause high cholesterol. Sheep milk contain three times more whey proteins, which contributes to better digestibility. It is proved that the lactose in sheep milk is more acceptable to people than that of other type of milk. Vitamins like B-complex and especially vitamins like A, D and E occurs naturally in large quantities in sheep milk. Sheep milk is especially high in folic acid and Vitamin B12.

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