Goat Whey Protein Concentrate

Goat Whey Protein Concentrate is made by gently filtering liquid whey from goat’s milk to create a smooth, easy-to-mix powder. With its mild taste and creamy texture, it blends well into smoothies, shakes, and baking recipes.

This versatile, shelf-stable protein powder can be used in hot or cold drinks, energy bars, and desserts. Convenient and easy to use, it’s a simple way to add goat-derived protein to everyday cooking and beverages.

Goat Milk Whey Protein Concentrate 80%

Z Natural Foods takes pride in bringing our customers a wide range of foods from around the globe in their most versatile form, and our Goat Milk Whey Protein Concentrate 80% powder is no exception.

While goat milk whey protein powder has a slightly tart flavor with a “barnyard” undertone, its nutritive and healing properties and quality protein are just as potent. 

Creating a concentrated whey protein powder produces a shelf-stable end product with exceptional versatility. Indeed, a powdered version of goat milk whey protein represents a modern version of how we can consume this superfood. However, it also represents how the advancement of technology can help create products with incredible potential for limitless product development applications and a more convenient way to use it on the go.

Our mission is to provide the customer with great-tasting, highly functional foods with limitless application in their most versatile form to support a variety of lifestyles. So, we proudly introduce the newest member of our diverse functional food line, Z Natural Foods’ Goat Milk Whey Protein Concentrate 80%.

Our goat milk whey protein powder is created by collecting farm-fresh goat milk from the USA and utilizing both old-fashioned and time-tested techniques with modern-day technology to produce a creamy, rich whey concentrate with an 80% protein concentration. 

After the milk is collected, it is immediately brought to the processing facility, where a coagulant is added to the milk to create cheese and separate the curds from the whey.

The liquid whey is drained to separate it from the curds and then undergoes a cold filtration process, which filters out any unwanted components. Finally, using a low-temperature method, the whey is dehydrated, allowing moisture to be removed, and the dehydrated whey is ground into a fine powder to create a smooth texture.

Fun Facts about Goat Milk

1. It is believed that goat milk is more digestible because the fat molecules are ⅕ the size of those found in cow’s milk. 
2. Around 75% of the milk used throughout the world is goat milk.
3. Small amounts of cholesterol are essential for good health, and goat milk contains a more highly evolved form of cholesterol (a high composition of triglycerides) than cow’s milk.
4. Goat milk is believed to be closer to human milk than cow’s milk. 
5. It is believed that goat’s milk does not create a phlegm reaction because of its superior digestibility. 
6. Dairy goats require less water for each gallon of milk produced than dairy cows.
7. Goat milk production ranges from 1500 to 2600 pounds per goat per year, and the lactation average is around 280 days.
8. Two primary parameters used as indicators of goat milk quality are somatic cell count and bacteria levels.
9. Goat milk has around 13% less lactose than cow’s milk.

Goat Whey: L-Leucine and Protein Synthesis

To understand why whey protein is such a fantastic food, we need to examine protein synthesis and the role of the amino acid L-leucine in this process.

In simple terms, protein synthesis is the process by which cells make protein by assembling amino acids and bonding them into specific polypeptide sequences.

This process occurs in two stages: transcription (The process of copying DNA into RNA) and translation (The process of using RNA to make protein). Once the polypeptide chain is synthesized, it forms the finished protein.

So, how does the amino acid L-leucine play a role in this essential process? 

Whey protein is the highest biological source of this essential amino acid. Furthermore, Leucine has been reported to increase protein synthesis by increasing the phosphorylation of proteins involved in the mTOR signaling pathway, a key regulator of cell growth and metabolism. Phosphorylation is critical in regulating cell cycle, growth, and apoptosis. mTOR also regulates cell proliferation, autophagy, and apoptosis. However, much like inflammation, with mTOR, balance is the key, as too much or too little can potentially cause various health issues.

The following was stated in a preliminary study looking at the protective qualities of sheep/goat whey protein in preventing the overactivation of mTOR in rats.

1. The results obtained showed a decrease in the levels of essential and branched-chain amino acids in the experimental group.
2. p70-S6K1 expression was decreased in the liver of rats that consumed whey protein.

Therefore, the following was concluded. “The reduction of amino acid levels and the concomitant inactivation of mTOR implies that whey could potentially act protectively against disorders induced by mTOR overactivation.”

Goat Whey protein concentrate A1 vs A2 Beta-Casein: What is the difference?

Goat Whey protein concentrate

1. A complete protein yielding 80% protein concentration
2. Approximately 2 grams of carbohydrates and under 1 gram of fat per average serving
3. Goat Whey protein concentrate has many components, like beta-lactoglobulin, alpha-lactalbumin, immunoglobulin, and lactoferrin.
4. It is a quality source of Branched-chain amino acids(especially leucine)
5. It is an undenatured protein
6. Whey concentrate does contain lactose

Casein is the largest group of proteins in milk, making up 80% of the total protein content. A1 and A2 are beta-casein variants. While they are pretty similar, their primary difference is at position 67 of the amino acid sequence: histidine for A1 and Proline for A2. However, research suggests that this slight difference has quite an impact on digestion. It is believed that A1 beta-casein releases an opioid peptide (BCM-7) that is considered to be a precursor to various health issues like gut health, heart disease, and diabetes through the increase of systemic inflammation.

The following was stated in a randomized control trial looking at the effects of milk containing only A2 beta casein versus milk containing both A1 and A2 beta casein proteins on gastrointestinal physiology, symptoms of discomfort, and cognitive behavior of people with self-reported intolerance to traditional cows’ milk.

1. Compared with milk containing only A2 β-casein, the consumption of milk containing both β-casein types was associated with significantly greater PD3 symptoms;
2. Higher concentrations of inflammation-related biomarkers and β-casomorphin-7. Longer gastrointestinal transit times, lower levels of short-chain fatty acids, and increased response time and error rate on the SCIT.
3. Consumption of milk containing both β-casein types was associated with worsening PD3 symptoms relative to baseline in lactose-tolerant and lactose-intolerant subjects. Consumption of milk containing only A2 β-casein did not aggravate PD3 symptoms relative to baseline (i.e., after washout of dairy products) in lactose-tolerant and intolerant subjects.

Therefore, it was concluded that “consumption of milk containing A1 β-casein was associated with increased gastrointestinal inflammation, worsening of PD3 symptoms, delayed transit, and decreased cognitive processing speed and accuracy. Because the elimination of A1 β-casein attenuated these effects, some symptoms of lactose intolerance may stem from the inflammation it triggers and can be avoided by consuming milk containing only the A2 type of beta-casein.

Goat Milk Whey: An Undenatured Protein

Protein function depends on its structural shape, and heat causes proteins to vibrate, weakening the bonds that hold their complex shape. Undenatured proteins are pure, properly functioning proteins without structural deformation, with all bioavailable nutrients and constituents.

Undenatured Goat whey protein has many components, such as beta-lactoglobulin, alpha-lactalbumin, immunoglobulin, and lactoferrin. This is generally a much better choice for all intended purposes.

However, it is essential to understand the concept of denatured protein and why it is not necessarily bad.

Denatured protein is the alteration in the folding pattern of a protein by heat or chemical reaction from its original formation. When a protein has become denatured, it is no longer considered functional in the same elaborate manner.

A protein denatured through cooking with heat or some other process is not necessarily bad because we always eat this form of protein.

For example, a hard-boiled egg is regarded as a form of denatured protein. The heat used to make a hard-boiled egg changes its structural integrity, but it still has excellent nutritional value and all the amino acids to create a complete protein.

Goat Milk and Our Microbiome

It is well known that goat milk products are well tolerated by those who can’t tolerate cows milk products. We also know one of the primary reasons (as we discussed earlier) is due to the specific form of casein and digestible form of fats found in goat milk products. However, the topic that is not often discussed is how goat milk products affect the microbiome. According to the National Institute of Environmental Health Sciences, the microbiome is the collection of all microbes (bacteria, fungus, and viruses) and their genes that naturally like on and inside our bodies. The human gut microbiome contains more than ten trillion microorganisms with more than 1000 species of known bacteria.

One primary aspect of this is the prebiotic compounds found in goat milk products. Prebiotics are identified based on the composition of their fiber content.  Like other milks, goat milk contains probiotics but is also a quality source of prebiotic oligosaccharides that help feed the gut bacteria.  In simple terms, oligosaccharides are a carbohydrate chain comprising 3-10 simple sugar molecules. For example, sucrose comprises the two simple sugars, fructose and glucose. However, there are many types of oligosaccharides, and some of them include the following.

1. Fructooligosaccharides(FOS)
2. Galactooligosaccharides(GOS)
3. Gluco-oligosaccharides
4. Arabinooligosaccharides(AOS)

The following was stated in a paper discussing comparing functional properties between human and goat milk oligosaccharides.

1. Goat milk contains significantly more oligosaccharides (gMOS) than bovine (bMOS) or sheep (sMOS) milk and also has a more considerable diversity of structures.
2. Quantitative studies of goat milk oligosaccharides range from 60 to 350 mg/L in mature milk and from 200 to 650 mg/L in colostrum. These levels are clearly lower than in human milk (5–20 g/L) but higher than in other domesticated dairy animals, e.g., bovine (30–60 mg/L) and sheep (20–40 mg/L)
3. Some studies have shown anti-inflammatory effects of mixtures enriched in gMOS.
4. Goat MOS also displays prebiotic potential, particularly in stimulating growth of bifidobacteria preferentially.

Therefore, it was concluded that goat milk constitutes a promising alternative source for milk oligosaccharides, which can be used in infant formula.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in humans

Goat Whey: L-Leucine and Protein Synthesis

1. Protein synthesis is the process by which cells make protein by assembling amino acids and bonding them into specific polypeptide sequences.
2. This process occurs in two stages: transcription (The process of copying DNA into RNA) and translation (The process of using RNA to make protein).
3. Once the polypeptide chain is synthesized, it forms the finished protein.
4. Whey protein is the highest biological source of the essential amino acid L-leucine.
5. Leucine has been reported to increase protein synthesis by increasing the mTOR signaling pathway, a key regulator of cell growth and metabolism.

 A1 vs A2 Beta-Casein

1. Casein is the largest group of proteins in milk, making up 80% of the total protein content.
2. A1 and A2 are beta-casein variants.
3. While they are pretty similar, their primary difference is at position 67 of the amino acid sequence: histidine for A1 and Proline for A2.
4. Research suggests that this slight difference has quite an impact on digestion.
5. It is believed that A1 beta-casein releases an opioid peptide (BCM-7) that is considered to be a precursor to various health issues like gut health, heart disease, and diabetes through the increase of systemic inflammation.

Goat Milk Whey: An Undenatured Protein

1. Protein function depends on its structural shape, and heat causes proteins to vibrate, weakening the bonds that hold their complex shape.
2. Undenatured proteins are pure, properly functioning proteins without structural deformation, with all bioavailable nutrients and constituents.
3. Undenatured Goat whey protein has many components, such as beta-lactoglobulin, alpha-lactalbumin, immunoglobulin, and lactoferrin. This is generally a much better choice for all intended purposes.

Suggested Use: Mix 1 Scoop (18 grams) with 12 ounces of cold water, skim milk, or juice and thoroughly mix in a blender or shaker. For best results, consume 1-2 servings daily, with one serving post-exercise. Can also be blended into your favorite smoothie.

Mixing suggestions: To increase flavor and nutritional profile, combine with our shredded organic coconut and banana flakes.

This product is 100% natural and minimally processed: Taste, smell, texture, and color vary from batch to batch. Go here to learn why our products may naturally vary.

Due to its nature and because it is not mixed with anything else or instantized, it tends to clump when mixed with liquid, so a blender is suggested. If clumping is a concern, please try our Ultra Whey Isolate, instantized with a small amount of non-GMO sunflower lecithin; it will mix much easier.

Miscellaneous Facts about our Goat Whey Protein Concentrate

Ingredients: Goat Whey Protein Concentrate.
Other Names: Concentre de Proteine de Petit-Lait Bovin, Fraction de Lactoserum, Fraction de Petit-Lait, Isolat de Proteine de Lactoserum, Isolat de Proteine de Petit-Lait, Lactoserum de Lait de Chavre, MBP, Milk Protein, Milk Protein Concentrate, Mineral Whey Concentrate, Protea­nas del Suero de la Leche, Proteine de Lactoserum, Proteine de Lait, Proteine de Petit-Lait, Whey, Whey Fraction, Whey Peptides, Whey Concentrate, WPC.
Origin: Raised and processed in the Netherlands and packaged with care in Florida, USA.