Goat Milk

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

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.

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.