The lemony dressing and crispy veggies make it colorful, light and tasty. My grocery store did not have whole wheat orzo so I just used the regular stuff. I followed the recipe and prepared 2 1/2 cups of uncooked pasta but it was way too much. I saved part of it to use in another recipe.
So, simply stated, cow, sheep and goat milk are all mammalian dairy products with lactose, milk proteins, and other similar nutrients that are responsible for allergies and intolerances across the board. Itâs the proportions of these various components that differ and thus make the milks taste different.
The fat globules found in goat's milk are smaller and more easily assimilated, contributing to easier digestion than those of cow's milk. Goat's milk is different from cow's milk in some of its nutrient content and concentration. It is higher in calcium, vitamins A and B6, potassium, copper and manganese. Goat's milk is usually well tolerated by persons who are allergic to cow's milk.