Marketing Goat Milk Products

Recently, at Northern California, the Women Entrepreneurs campaigned to promote the goodness of goat milk. Using the G.O.A.T (Greatest of all time) in promoting their message of the goodness of goat milk and it’s dairy products, and I must say there were  signs of progress. Now that goat milk products have begun to enter the mainstream, there are many opportunities to do much more to help consumers recognize the value and benefits of goat milk and it’s products.

The most important, quality standard for goat milk is acceptable, attractive milk odour and taste. Two formidable barriers exist in marketing goat milk products are : 1) negative public perception of goatly flavor and 2) seasonal milk production, which prevents year-round uniform marketing. To overcome these shortcomings and achieve a sustainable dairy goat products industry, effective strategies have to be sought.

Technological approaches are needed to resolve the seasonal milk supply, such as ultra-filtration of milk, freezing and storage of curds, spray-drying and production of mixed milk cheeses. Ultra-filtration was used for the production of retentate (very high fat and protein liquid) to make pre-cheese fraction that is subsequently made into cheese. Goat cheeses can be made during off-season using the ultra-filtered spray-fried retentate, that can be reconstituted in to cheese and stored frozen for later use.

Key factors for successful marketing of  goats milk products are :

1) Consumer perception of safety and nutrition

2) Quality of flavor, body texture and appearance

3) Availability of specialty types

4) ReBranding

5) Attractiveness of packaging

6) Relative price of products

7) Establishment of proper distribution and marketing channels

8) Development of  goat milk Skin Care Products

Various goat milk products including fluid, fermented, frozen, condensed and dehydrated milk products are produced in many countries. Cheese is the most important goat dairy commodity, traded in large quantities among and within nation. There is high variation in nutritional, chemical and rheological compositions between and within goat products due to the multiplicity of manufacturing, localities, management, procedures and animals factors.

“Food for thought” Technological advances are required for a uniform supply of dairy goat products. Promotion of consumer perception, including aggressive participation and supporting World Milk Day, rebranding dairy goat products, identification of proper distribution and marketing channels and development of specialty-type goat products including goat milk  Skin Care Oroducts are crucial for establishment of a successful and profitable goat milk products industry.  It is going to be a long uphill task and battle to get recognition in this billion dollar industry and there are many more challenges ahead but I believe we shall see more progress in the future.


Preserve Goat Milk

Nubian, England

Nubian, England

Pasteurizing goat milk kills unnecessary bacteria and extends the refrigerated life of your milk. It is an easy and simple process that any individuals  can master.

  • Fill the bottom of your double boiler with a couple inches of water.
  • Pour your fresh goat milk into the inner pan.
  • Pour a few inches of cold water into your sink.
  • Heat the milk until it reaches 161 degrees F and hold it there for 30 seconds. Candy thermometers usually have handy clips on them so you can have it sitting in the milk the whole time.
  • Remove pan from heat and set the pan down inside your waiting sink of cold water to cool your pan and milk.
  • When the milk temperature is below 127 degrees F, replace the cooling water with ice water and continue to cool the milk, Stirling once every 30 seconds until the milk reaches 39 degree F or below
  • Pour the milk into the clean milk jugs and store in the fridge below 39 degrees F.

Dairy Goat Products

Although Goat milk is similar to cow milk in its basic composition, the significance of Goat milk and it’s products in human nutrition and well-being can never be underestimated. Dairy Goat products provides essential nutrients in human diet, as well as income sources for the survival of mankind in ecosystems of many parts of the world. The contribution of dairy goat products are also greatly valued by those who have cow milk allergy and other nutritional diseases. Dairy Goat Products include  Fluid milk, Powdered milk, Yogurt, Evaporated milk, Soft cheese, Hard cheese, and Cultured Goat Milk Products comprise of Buttermilk, Sour Dip, Acidophilus, Yogurt, Kefir.

Cheese

Cheeses hold the greatest economic value among all manufactured goat milk products. According to the Agriculture Handbook of the U.S. Department of Agriculture, there are more then 400 varieties of goat cheese and lists more then 800 names of cheeses, many of which are made from goat milk or combination of goat milk with cow, buffalo or sheep milk.

The general procedures of cheeses manufacturing are:-

  • Preparation of goat milk
  • Standardizing the milk
  • Setting the temperature
  • Adding starter cultures
  • Adding rennet
  • Cutting curds
  • Cooking
  • Draining whey
  • Salting
  • Hooping
  • Pressing
  • Packaging
  • Aging

Take Note: *Soft cheese are made by natural draining without pressing.

Evaporated and Powdered Goat Milk

Today, Evaporated and Powdered Goat milk are manufactured and marketed in most part of the world besides the United States. Evaporation is usually done under reduced pressure, primarily to allow boiling at a lower temperature to prevent heat damage. Powdered products available include Whole milk, Skim milk, Whey and infant foods.

Frozen Products.

Ice cream and frozen yogurt are manufactures from goat milk and cream. The popular flavor choice formulations of goat milk ice cream are Chocolate, Strawberry, French vanilla, Blueberries and Cream and combination with fruits or other ingredients.

Many varieties contain sugar although some are made with other sweeteners. In some cases, artificial flavorings and color is also used. This mixture is stirred slowly while cooling to prevent large ice crystals from forming. The result is a delicious and smoothly textured ice-cream.

Cultured Goat Milk Products

Goat Milk Yogurt

Goat milk yogurt is one of the major cultured products. It may be made from low-fat, skim or whole milk. Goat milk yogurt can be made in a similar manner to the cow counterpart. It is made essentially the same way as buttermilk, but a different combination of microorganisms is cultured at a higher incubation temperature. Goat milk yogurt is softer and less viscous and often lacks the typical flavor of cow yogurt.

The basic processing procedures of Goat Milk Yogurt include:-

  • Preparation of goat milk
  • Standardization (standardized to 1.0 – 1.7% fat)
  • Pasteurization (72 degree Celsius for 20 second)
  • Cool the pasteurized mix to 46.7 degree Celsius and hold in vat for up to  15 minutes.
  • Inoculation – 45 degree Celsius ( carefully introduce into warm milk or milk mixes 1.25% by weight of active Lactobacillus bulgaricus culture.
  • Packaging (set yogurt)
  • Incubation (permit filled containers to remain in room at 45 degree Celsius for 3 – 5 hours or until a firm, smooth gel has formed to pH4.5
  • Chilling (yogurt is chilled to 7.2 degree Celsius in less than 1 hour)
  • Storage and Distribution (store the containers of yogurt at 4.4 degree Celsius or lower, the shelf life at this temperature is 30 to 60 days).

Buttermilk

Buttermilk is usually made from skim milk (less than 0.5% fat) using the by-product from churning butter out of sour cream. Yogurt is made from whole milk (3.25% fat), low fat milk (0.5 to 2.5% fat) or skim milk. Sour cream must contain 18% fat in most states. Acidophilus milk can be made by the activity of L. acidophilus, which is capable of converting a greater proportion of the lactose to lactic acid (2%).

Kefir

Kefir is an acidic, slightly foamy product made from pasteurized and fat-standardized or decreamed goat milk that has passed through a combined acidic and alcoholic fermentation of symbiotic lactic acid bacteria and yeast kefir grains. The finished product Kefir, contains 0.6 to 0.8% lactic acid and 0.5 to 1.0% alcohol.

Other Cultured Goat Milk Products

Ghee is an Indian clarified butterfat product manufactured by fermenting whole milk into curd and churning out the butter, followed by heat clarification at 105 – 145 degree C.

Additionally, good goat milk products made in India include Chhana, Khoa and Paneer (a cheese). Chhana is an acid and heat-coagulated milk product and a chhana-based sweet is made by kneading chhana and cooking it in sugar syrup over medium heat. Khoa is a heat-desiccated indigenous goat milk product used for various sweets or candy.

Pasteurized Goat Milk

Pasteurization is the sterilization of liquids such as Goat milk as well as cheese, to destroy disease-causing and other undesirable bacteria. However, individuals observations and scientific studies are at odds with one another pertaining to unpasteurized goat milk and pasteurized goat milk. The process is named for the French scientist Louis Pasteur, who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 135°F (57°C) for a few minutes. Goat Milk is pasteurized by heating it to about 161°F , followed by rapid cooling at which temperature it is stored. In goat milk, after pasteurization, the harmless lactic acid bacteria survives, but if the goat milk is not kept cold, they multiply rapidly and cause it to turn sour.

According to goat milk advocates, pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, alters vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Pasteurization alters goat milk mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur as well as many trace minerals, making them less available. According to some surveys there are some evidences that pasteurization alters lactose, making it more readily absorb-able.

Pasteurization also destroys all the enzymes in goat milk. Actually, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why individuals who drink pasteurized goat milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. Butterfat has a cortisone-like factor which is heat sensitive that prevents stiffness in the joints.