Dairy
Goat
Goat’s milk has naturally small fat globules and a tangy, sometimes “goaty” aroma that varies with breed, feed, and freshness. It suits drinking for those who prefer it to cow’s milk and makes excellent fresh chèvre, aged logs, and caramel sauces. Pure white colour is normal—it lacks the carotene yellow of cow cream. Heat gently; cheese-making proteins differ slightly from cow’s milk. Fresh, well-handled milk tastes clean; old or poorly cooled milk exaggerates animal notes.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.63 g
- Saturated Fat 6.14 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.84 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 29.8 mg
- Sodium 76.6 mg
- Salt 0.19 g
- Total Carbohydrate 5.18 g
- Dietary Fibre 0 g
- Total Sugars 5.05 g
- Complex / starch 0 g
- Protein 7.54 g
- Water 71.6 g
- Energy 155 kcal
- Water 71.6 g
- Carbohydrates 5.18 g
- Sugars 5.05 g
- Protein 7.54 g
- Fat 9.63 g
- Saturated Fat 6.14 g
- Monounsaturated Fat 2.84 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 31.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
- Minerals 438 mg
- Major Minerals 437 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 29.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 8.7 · vitamin-d: 0.5 · vitamin-e: 0.11 · vitamin-k: 0.5 ·
Minerals
Goat of Milk: composition reflects this culinary part relative to the whole ingredient.
History
Goat dairying paralleled early herding cultures across the Near East and Mediterranean.
Fresh goat cheeses and bottled goat milk entered wider European and American specialty markets.