Whole Goat milk powder
China brand sterilized instant goat whole milk powder cheap price
goat milk in bulk 400g
PRODUCT INTRODUCTION:
The product is made of natural fresh goat milk, it is a formula
powder for children and students. Additionally, DHA, taurine, minerals ( Ca, Fe and Zn) ,folic acid and
Vitamin are added in this powder to provide the necessary nutrition for
children. It is the first choice for the children or students.
ADDRESS:No.52WanghuRoad,ChengguanTown,Fuping county,Weinan City,Shaanxi
Province,China.
MANUFACTURER:Shaanxi Hongxing Meiling Dairy Co.,ltd
WEBSITE:www.china-hxry.com.cn www.meilingdairy.com
The goat milk powder specifications as follows:
Goat Fat, % 26 min
Protein, % 23.5 min
Reconstituted Lactic Acidity, oT 18 max
Moisture, % 5.0 max
Insolubility Index, ml 1.0 max
Impurity Index, mg/kg 6 max
Yeast and Mold, cfu/g 50 max
Total Plate Count, cfu/g 20000 max
Coliform, mpn/100g 90 max
Pathogenic Germ Not present
Antibiotic Not present
Shelf life: 24 Months under normal temperature and sealed condition
Specification : 80%-98%
Appearance :Light red crystalline powder
Qualification: moisture≤5%
protein: ≥95%
Ash content: ≤1.5%
Total: :≤1000 cfu/g
coliform:Negative.
NUTRITON INFORMATION
| Items | Per100g | NRV% |
| Energy | 1800(Kj) | 21% |
| Protein | 21(g) | 35% |
| Fat | 22.0(g) | 37% |
| Carbohydrate | 50.0(g) | 17% |
| Dietary fiber | 4.0(g) | 16% |
| Sodium | 340(mg) | 17% |
| Vitamin A | 550(μ gRe) | 69% |
| Vitamin D | 7.5(mg a-TE) | 150% |
| Vitamin E | 4.00(mg a-TE) | 29% |
| Vitamin B2 | 1(mg) | 71% |
| Vitamin B6 | 0.6(mg) | 43% |
| Vitamin C | 60(mg) | 60% |
| Folic acid | 250(mg) | 63% |
| Calcium | 600(mg) | 75% |
| Iron | 9.0(mg) | 60% |
| Zince | 10.0(mg) | 67% |
| Taurine | 40.0(mg) | / |
Goat’s Milk Without the “Goaty” Taste!
Goat’s Milk Health Benefits
Goat Milk is as close to perfect food as possible in nature. Its
chemical structure is amazingly similar to mother’s milk. It is a
complete protein containing all the essential amino acids without
the heavy fat content and catarrh (mucus) producing materials of
cow’s milk. Goat’s milk is not only non-mucus forming but also
helps to neutralize mucus.
Goat’s Milk and Lactose Intolerance
The lactase enzyme provides for the digestion of lactose, or milk
sugar. Persons who do not possess this enzyme are
lactose-intolerant. Goat’s milk contains less lactose than cow’s
milk, and people can generally tolerate goat’s milk better than
cow’s milk.
Goat’s Milk and Allergies
Whether goat’s milk can be tolerated better than cow’s milk, will
depend on the specific protein involved in the allergy. Most people
with a cow’s milk protein allergy are allergic to b-lactoglobulin.
This protein is also present in goat’s milk and does not offer
these people an alternative. It is worth, however, trying goat’s
milk as an alternative to cow’s milk, in consultation with your
doctor.
Goat’s Milk and Respiratory Complaints
Drinking goat’s milk results in the production of less mucus than
when drinking cow’s milk. This can provide relief to people
suffering from respiratory complaint
Goat’s Milk and Digestibility
Goat’s milk offers superior digestibility to cow milk, due to the
following factors:
1. Size of fat globules: The fat globules of goat’s milk are finer
than those of cow milk, allowing for a greater surface to volume
ratio for enzymatic attack. This enables the fat of goat’s milk to
be broken down and digested more easily.
2. Medium Chain Triglycerides (MCT): Goat’s milk has more MCT's
than cow’s milk. Lipases attack the ester linkages of the
shorter-chain fatty acids more readily, enabling more rapid
digestion. MCT's are metabolically unique in that they can be
absorbed by a simpler mechanism than other fatty acids. MCT's,
which are higher in goat’s milk than cow’s milk, have a unique
ability to provide energy to the human metabolism, as well as an
ability to lower, inhibit and dissolve cholesterol deposits.
3. Curd strength. Goat’s milk casein forms a less tough and more
friable curd than the casein of cow’s milk. This means the
digestive enzymes can break it down more rapidly. Alpha-S1 casein
is the main casein in cow’s milk and this contributes to the firmer
curd; goat’s milk contains low levels of alpha-S1 casein.
