12/11/2021
Goat milk and sheep milk are gaining strong consumer interest because of their perceived better nutrition and digestion properties. However, relatively little scientific research has been conducted to demonstrate how the digestion behaviour of goat and sheep milk differs from that of cow milk.
Debashree Roy, a Riddet Institute researcher investigated the dynamics of digestion of cow, goat and sheep milk using an artificial stomach model (a human gastric simulator). She studied the phenomenon of curd formation in these milks in the stomach and explored the potential implications of curd structure in the delivery of nutrients to small intestine during digestion. She has shown that similar to cow milk, goat and sheep milk form a curd (coagulated caseins) and liquid phase (soluble nutrients such as whey) during digestion.
The knowledge generated will help to develop value-added milk products with scientifically validated nutritional and health outcomes for different age groups. If you would like to read more about this article, visit our website https://goatandsheepmilk.nz/exploring-the-digestion-behaviour-of-goat-and-sheep-milk/
While there, why not download the Oct/ Nov issue of our latest magazine.
https://goatandsheepmilk.nz/
Debashree Roy setting up of the artificial stomach (Human Gastric Simulator).