species: goats

Kefir Consumption—a Growing Culture

Kefir Consumption—a Growing Culture

Kefir, an ancient cultured dairy drink touted as a health-promoting probiotic, is coming back into fashion in Europe and gaining popularity in the US. With its fizzy freshness and mildly acidic flavor, kefir (pronounced “keh-FEAR”) likely owes its name to a similar Turkish word meaning "good feeling." Fermented by yeast and bacteria in a unique way, kefir has been shown to promote gut health and boost the immune system, among other beneficial effects. Kefir has even been credited with beginning "a new dawn of food," while commercial producers and home brewers are experimenting with modern recipes and flavored variants. Read More...

Hidden Farmyard Sugars

Hidden Farmyard Sugars

In recent years, lactation science has paid great attention to the 200-odd medium-sized sugar molecules found in human breast milk. This is because these oligosaccharides, the sugars in the milk, (as the sugars are formally termed) have important roles in promoting infant health. These roles hinge on their structure, but until now, it was always understood that the oligosaccharides of domestic animals were rather dull by comparison to those found in human breast milk. However, a recent survey of the milk of cows, sheep, pigs, horses, goats, and dromedary camels has uncovered hitherto unknown diversity. Read More...