The stores are full of dairy products from cow's milk and plant-based alternatives. So why would you go for goat? Here are eight good reasons for it.
Goat milk is A2 milk
Most milk is A1, some milk is A2. What is the difference? It’s all about the proteins. The casein protein in milk consists largely of β-casein. There are two versions of this: A1 β-casein and A2 β-casein. This is also where 'A1 milk' and 'A2 milk' come from. Research shows that A2 β-casein is a lot easier to digest than A1 β-casein. Cow's milk is almost always a combination of A1 and A2 milk. Goat milk, on the other hand, is always A2 milk.
Goat milk is real diary. It takes little to make healthy, long-lasting products. Take, for example, milk powder. The milk is spray-dried so you can store it longer and take it with you wherever you go. There is simply nothing more to it.
No artificial additives
No need to improve on what's already good. All Goatfully products are based on our natural goat's milk.
Naturally rich in proteins
Goat milk contains carbohydrates, fats, vitamins, minerals and especially a lot of proteins. Your body breaks down proteins to make your own proteins and as a source of energy.
Full of slow proteins (casein)
Casein is by far the most important milk protein. Casein proteins are slowly absorbed by your body. Especially while you sleep and your body is recovering. Casein helps your muscles to regain their strength for a new day.
Small-scale family farms
Farms are not factories. Our goats live on small farms that are still real family businesses. The goats have as much space as possible to do… goat things.
Made in the Netherlands
The Netherlands is world famous for its dairy products. There is a good reason for it! All Goatfully milk comes from the Netherlands. And all our products are made in the Netherlands.
Goats are fun
Goats always make you laugh. They are curious, mischievous and naughty. And they laugh a lot themselves. Just spend some time with them and try not to smile. Bet you can't do that?
Boirie, Y., Dangin, M., Gachon, P., Vasson, M. P., Maubois, J. L., & Beaufrère, B. (1997). Slow and fast dietary proteins differently modulate postprandial protein accretion. Proc Natl Acad Sci U S A, 94(26), 14930-14935. doi:10.1073/pnas.94.26.14930
Jung, T. H., Hwang, H. J., Yun, S. S., Lee, W. J., Kim, J. W., Ahn, J. Y., . . . Han, K. S. (2017). Hypoallergenic and Physicochemical Properties of the A2 β-Casein Fractionof Goat Milk. Korean J Food Sci Anim Resour, 37(6), 940-947. doi:10.5851/kosfa.2017.37.6.940
Park, Y. W. (2017). Goat Milk – Chemistry and Nutrition. In Handbook of Milk of Non‐Bovine Mammals (pp. 42-83).