Goat milk

Goat milk: Goat milk is a white, nutritious liquid obtained from milking domestic goats. It is a highly valued ingredient in cooking for its mild and slightly sweet flavor, and it is also a popular alternative to cow's milk in many recipes, especially for people with lactose intolerance.

Origin: Goat milk has been consumed for thousands of years, particularly in Mediterranean regions, the Middle East, and mountainous areas of Europe and Latin America where the goat is a common domesticated animal. Its production is traditional in countries such as Spain, Mexico, Argentina, and Colombia.

Properties: Goat milk is rich in high-quality proteins, calcium, phosphorus, and vitamins A and B2 (riboflavin). Furthermore, it has a finer fat content with smaller fat globules, which makes it easier to digest compared to cow's milk. Its composition makes it ideal for making cheeses, yogurts, and artisanal dairy products with a characteristic flavor.

Synonyms in Spanish from Latin America: In different Latin American countries, goat milk is also known simply as "leche caprina", and in some regions, it may be called "leche de chiva" or "leche de cabrito", although the latter term often also refers to the meat of a young goat.