Goat’s milk contains fats, in addition to proteins, carbohydrates and minerals. Depending on the season and the breed, Dutch goats milk contains on average about 30-33% fat of the milk solids. After skimming the milk, skimmed milk and cream are formed. The cream can be further processed into butter.
The fatty acid composition of goat butter is slightly different from that of cow. It contains slightly more short and medium-chain fatty acids that are easily absorbed by the body, and the size of the milk fat globules is smaller.
Goat butter can be used for the same applications as cow butter. It has a slightly lower melting point. It spreads easily and has a pleasant taste.