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The popularity of goat’s milk in China got a boost as mainland parents refrained from using domestic milk powder following the contaminated infant formula scandal of 2008. More recently it has won favour over cow’s milk after some dietitians suggested it contains more calcium, minerals and vitamins, and was easier for sensitive stomachs to digest.
Some members of the urban middle-class are even consuming goat’s milk as an expensive and relatively scarce novelty beverage, resembling the way consumers drove up sales of wine in a country where rice liquor has prevailed throughout more than 5,000 years of civilisation.
Underscoring the rapid pace of change in China, cow’s milk had been largely absent in Chinese diets until a few decades ago.
“Goat’s milk can be twice or three times costlier than cow’s milk but as Chinese millennials always yearn for something different, they do not worry about paying a premium,” said Song Liang, an independent dairy analyst.
There is still debate as to whether goat’s milk is better than cow’s milk– a commodity often dubbed “white gold”. Some argue that cow’s milk wins hands down when it comes to vitamin B12, as some children fed with goat’s milk were found to have a B12 deficiency with symptoms of fatigue and weakness.
However, cow’s milk, a common cause of food allergy in children, prompted many mainland parents to switch to soy or goat’s milk which has far fewer allergenic proteins, according to various studies.
“People who consume goat’s milk cite a lower incidence of allergies and digestive complaints,” said Edward Group, founder of health consultancy Global Healing Centre.