When you eat goat milk, it contains a special ingredient called agar agar, a mixture of proteins and sugars that is the backbone of goat cheese.
The goat milk you buy in a grocery store contains only about 1/8 of the agar that goat cheese has.
Agar is not the same stuff as goat milk.
If you are buying goat milk from a grocery outlet, you may be purchasing agar.
If your goat milk contains agar and goat milk is made from goat milk or from goat meat, the difference is that goat milk has the goat protein in it, while goat cheese contains no goat protein.
Agamemnon’s horse, Achilles, may have been a goat, but Achilles was a goat of another breed.
The difference is also apparent when it comes to goat cheese: goat cheese is made of milk from the milk of goats, whereas goat milk may contain a small amount of goat milk but not enough to make a cheese.
Agkar agar is made up of two proteins: goat protein and human protein.
In fact, goat milk does not contain any of the human protein but rather contains only human milk proteins, which are about the same as those in cow’s milk.
The agar in goat cheese can be made up from cow’s and cow’s lactose and other human-derived proteins, such as collagen and lactic acid.
Goat milk is an excellent source of protein because it contains high levels of some of the major amino acids found in proteins.
The proteins in goat milk are made up mostly of the same amino acids that make up proteins in the body, such that the human body can use them as building blocks for proteins in other foods.
A small amount (1-2 percent) of the goat milk protein can be used as building material in cheese making, and goats’ milk is a good source of other important amino acids such as glutamine, tryptophan, and ascorbic acid.
Cheese making is one of the most difficult things to do for humans because we are all different.
Some people have the genetic disposition to make cheese.
Others can’t make it at all, or if they do, they just don’t like to make it.
But most people, including most goat cheese makers, are just very happy making cheese.
This article was adapted from a lecture by Susan A. Hays, PhD, a professor of animal husbandry and milk chemistry, in the Dairy Science Division of the University of Maryland.