Goat milk

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Goats produce about 2% of the world's total annual milk supply.[1] Some goats are bred specifically for milk.

Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cows milk; therefore, it does not need to be homogenized. Eventually, the cream will rise to the top over a period of a few days. Indeed, if the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk and the final quality and yield of cheese

Goat milk is thicker and creamier than cow milk or plant milks, and goat milk has more nutrients that may offer health benefits. For example:

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