Surely you have heard on more than one occasion that the Human beings are the only mammal that ingests milk from another animal after the lactation period. The reason is that there are few foods that are so complete nutritionally like dairy. Milk is rich in protein, a source of potassium, magnesium, sodium, calcium and vitamins A, D and some of group B. The only nutritional downside is its low iron content. The most popular in homes is usually the cow but there are other types and between them there are differences in terms of nutrients, fat content… even in color. But, is there one healthier than another? The OCU has proposed to find out.
Since, about 10,000 years ago, the goat became the first animal that was domesticated to extract its milk, this has been a common consumer product in the vast majority of civilizations: mainly cow’s milk, but also sheep, goat, mare, camel, dromedary, etc. In addition, being the base of numerous dairy products, such as butter, cheese or yogurt.
In most countries, the term “milk” is used to designate cow’s milk, without further specification. In fact, European regulations oblige to indicate the species only when it is not from a cow. However, by falling for this simplification, we may be ruling out other excellent options.
The OCU has compared the nutritional differences that exist between goat, sheep and cow’s milk and has determined that, if we take its nutrients into account, sheep’s milk is the richest: with more than twice the fat of cow’s milk , nearly twice the protein and 50% more calcium. Thus, sheep’s milk is ideal for making cheese.
If, in addition to the different nutrient contents, we look at the type of fatty acids that make up your fat (and that above all influence the flavor of the cheeses), especially those made with goat’s milk stand out. This characteristic is also perceived in milk, but in a softer way.
As far as iron is concerned, goat’s and cow’s milk are poor, while that of sheep almost doubles the content of that of cowTherefore, it may be a good option to take it in cases of iron deficiency anemia.
Despite all these data, the OCU has concluded that, beyond taste, in healthy people, It is not a greater advantage to consume one type of milk or another. So, choose to consume the one you like the most.
Cover photo | Mehrshad Rajabi
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