Product descriptions commonly report about 8 grams of protein per cup of goat milk.
Descriptions commonly state that goat milk is easier to digest than cow’s milk and suggest a lower allergy potential; at least one listing notes it does not contain significant levels of Alpha‑S1 casein.
Sellers suggest using goat milk to enhance coffee, for baking, in creamy soups and sauces, and for making homemade ice cream.
