The milk is pasteurised and bottled in 1 litre and 0.5 litre bottles. Its fat and protein composition fluctuates throughout the year according to the lactation stage of the animals and the availability of pasture. The better digestibility of fat (average smaller fat cells and higher presence of short-chain fatty acids) and protein (the formation of a softer coagulation in our digestive system, more easily attacked by digestive enzymes) makes goat milk suitable for all ages. Oligosaccharides are also present in higher quantities than bovine and ovine milk. Oligosaccharides are smaller carbohydrates than milk which contribute to the growth of beneficial intestinal flora and stimulation of the immune system.