FAQ's

Goat milk is higher in protein and calcium per serving. It’s also easier to digest because it contains A2 protein and is lower in lactose. To read more scroll down on our home page.

A2 is a type of beta-casein protein in milk. Goat milk naturally contains only A2 protein, whereas cow milk contains a combination of A1 and A2 protein. A lot of people who are allergic to milk or suffer from bloating and diarrhea fail to understand that it’s because of the A1 protein content in milk.

Goat milk should be consumed by children who are 12 months and older. It contains more calcium and protein per litre in comparison to cow or buffalo milk. It helps children grow healthier by supporting muscle and bone development, along with gut health.

Pasteurised goat milk has a shelf life of 10-12 days, if kept under ideal refrigeration. But please note that overtime the milk will start to develop a sour taste as there are no added chemicals or preservatives.

The refrigerator should ideally be kept at a temperature below 4 degrees Celsius. We recommend keeping it at 2 degrees Celsius to ensure the highest quality and tastiest milk possible.

We use a process called ‘Flash Paesturization‘. The milk is heated at 161 degree Fahrenheit for 15 seconds.  Flash pasteurized goat milk is nearly identical to traditional pasteurized goat milk in most ways. It is the most common method used nowadays as it requires significantly less energy and time. Shelf life is comparable. Both forms of pasteurization allow goat milk to be cultured (so you can use our goat milk to make cheese, yogurt, and kefir at home.)