Most of us have no idea what happens to cows milk when it goes through the standard homogenizing process that all commercially-produced cows milk goes through prior to sale.     Here is an excerpt from an article comparing cows and goats milk, written by Prof G F W Haenlein PhD and R Caccese, University of Delaware, Newark, which is reproduced in full on this site HERE.
"It appears that when fat globules are forcibly broken up by mechanical means, it allows an enzyme associated with milk fat, known as xanthine oxidase, to become free and penetrate the intestinal wall. Once xanthine oxidase gets through the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred areas. This can lead to arteriosclerosis. It should be noted that this effect is not a problem with natural (unhomogenized) cow milk. In unhomogenized milk this enzyme is normally excreted from the body without much absorption.
"The natural homogenization of goat milk is, from a human health standpoint, much better than the mechanically homogenized cow milk product.
"One of the more significant differences from cow milk is found in the composition and structure of fat in goat milk. The average size of goat milk fat globules is about 2 micrometers, as compared to 2.5 to 3.5 micrometers for cow milk fat. These smaller sized fat globules provide a better dispersion, and a more homogeneous mixture of fat in the milk. Research indicates that there is more involved in the creaming ability of milk than merely physical size of the fat globules. It appears that their clustering is favoured by the presence of an agglutinin in milk which is lacking in goat milk, therefore creating a poor creaming ability, especially at lower temperatures.
"Another significant difference from cow milk is the higher amount of shorter-chain fatty acids in the milk of goats. Furthermore, glycerol ethers are much higher in goat than in cow milk, which appears to be important for the nutrition of the nursing newborn. Goat milk also has lower contents of orotic acid which can be significant in the prevention of fatty liver syndromes."
"Goats Milk - The Natural Alternative" Tinsley Beck BA MEd
Available from: Tinsley & Margaret Beck
7 Willaring Drive, Beckenham
Phone:0061 8 9358 2383
On this Site:
Goat's Milk for Infants by JB Tracey MB
Why Goat Milk by G F W Haenlein PhD
Differences Between Cow and Goat Milk by G F W Haenlein PhD and R Caccese
The Chemistry of Cream by R Goodwin