Goat’s milk is very delicate and needs to be handled with extra care. Although cow's milk and goat's milk have similar overall fat contents, goat's milk has a higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid and this contributes to the characteristic tart flavor of goat's milk cheese. This also makes goat's cheese more readily digestible. Goat cheese is naturally low in lactose, due to lactic acid bacteria cultures used in the cheese-making process that consume the hard-to-stomach milk sugar, leaving a nearly lactose-free finished product. Goat’s cheese is made from goat’s milk, salt, culture and rennet and is soft, white and semi-fresh with a distinctive taste.