Perhaps you are one of those consumers who have turned to goat milk, more numerous each year. Result: while the consumption of "traditional" yogurts is decreasing, that of goat-based ones is increasing, due, in particular, to the supposed virtues of these products. But what do we really know? The Table des bons vivant takes stock, with three preconceived ideas screened.
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Goat milk is produced all year round
It's wrong ! "With us, calving takes place in March and ends in April: we have a milk production which will start from the moment the goats have young", testifies Bruno Caillibaud, farmer of the farm organic tassels, in Cisai-Saint-Aubin, in the Orne. We are therefore right in the ideal period to consume these fresh products.
It is more digestible than cow's milk
It is a felt effect, but not scientifically proven. In contrast, goat milk contains far less lactose than cow's milk. It is also richer in vitamin A.
Its taste is stronger
No, according to Bruno Caillibaud, or in any case not if it is produced on a small farm. "With goat's milk, you get a slightly more liquid, less fatty yogurt, a very fresh product, which normally has a fairly fine and neutral taste," he explains. "By the unconscious, we expect to have a goat taste, and more particularly a goat taste", continues the breeder. "Very often people tell us: 'but your cheese doesn't taste like a goat!'".