How to Prepare Carrot Enriched Goat Milk

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The rich nutrient content of carrot, especially, Vitamin A and its precursor carotene can not be questioned. It is also rich in health giving fibre. Some people relish carrot as such in its raw form and some cook and use it. Another form of utilization is extraction of juice from carrot. But carrot juice when consumed as such will not be tasty. It has to be added with sugar. Just to make the carrot juice tasty and at the same time utilize the nutrients present in the juice in its natural form, carrot juice can be added with goat milk to make “CARROT MILK”.

To prepare carrot enriched goat milk, the required quantity of carrot is thoroughly washed and cleaned.  Then it is cut into small pieces or it can be grated into fine pieces in a grater and beaten thoroughly after adding small quantity of water in a grinder or mixer

The outer covering of cardamom is removed and beaten in a mixer or grinder along with small quantity of sugar.

The required volume of milk is taken in a container and boiled. Now add the carrot mixture and required quantity of sugar and pulverized cardamom-sugar mixture in to the boiling goat milk and keep boiling for a few minutes.

Then stop the boiling process, filter the milk containing the carrot through a clean muslin cloth or any good filter, cool it and yes, you get the carrot enriched milk, rich in vitamin A.

Scientific evidence shows that the normal beta carotene (precursor of vitamin A) content of  goat milk, carrot juice and carotene enriched milk is 0.45, 60 and 5.9 micrograms per ml respectively. There was no significant reduction in beta carotene content of the carotene enriched milk (vitaminized or carrot enriched milk) when stored at 5°C during one week storage. The daily requirement of vitamin A is 5000 IU and 200 ml of the carotene enriched milk meets 20 per cent of the daily requirement of vitamin A.

It is refreshingly cool and a fine way to welcoming your guest with that cool CARROT ENRICHED GOAT MILK!

    Ingredients:

  • 1 Litre Goat Milk
  • 100 gm Carrot
  • 100 gm Sugar
  • A few Cardamon

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Skimmed Goat Milk Powder

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saanen

Certain applications may require the use of a goat milk powder with a lower fat content. Therefore skimmed goat milk powder is developed.

Skimmed goat milk powder is manufactured by spray-drying the skimmed goat milk that remains subsequent to the separation of the fat from the whole goat milk.

Skimmed goat milk powder is suitable for use in a wide variety of foods such as, for example, dairy drinks and desserts, cheese, ice-cream, infant and follow-on formulae, nutritional supplements and tablets.

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Goat Milk Yogurt

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Homemade  Goat Milk Yogurt Recipe:

Yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

Start with fresh, unpasteurized, goat milk that has been produced in a sanitary manner. Heat goat milk to 108 degrees Fahrenheit. As a starter culture (good bacteria), you can either use plain yogurt or a freeze-dried culture purchased from a health or natural food store. In addition, use yogurt from a new cup and use a clean spoon to add it to the goat milk. Use l Tablespoon per quart of goat milk or if using a freeze-dried culture, follow package directions. After the culture has been added, you must incubate the goat milk at 104-108 degrees.

To do this, you can use a home yogurt maker or devise something on your own. Some people use a heating pad wrapped around a jar, put it in the oven on low, or a jar in a crock-pot. What ever you use, experiment with water and a thermometer before you actually make the yogurt to be sure you can hold the goat milk at the required temperature. Incubate for 6-8 hours depending on your taste. When done incubating, chill the yogurt before eating being careful not to agitate or move the yogurt much until it is well chilled.

Goat milk yogurt will not get as thick as cow milk yogurt. One of the main problems in manufacturing of goat milk yogurt is weak or lack of consistency in curd tension or viscosity upon agitation compared with cow milk yogurt. This is due in part to the difference in protein composition between the two milks, especially in casein contents. Use a small amount of tapioca flour or you can use whatever suits you to thicken the yogurt or enjoy a yogurt drink.

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Goat Milk Cream

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Goat milk cream is made by separating fresh goat milk into cream and skim milk. The goat cream is then pasteurised and packaged.

Goat milk cream is often used in the ice-cream industry. It is also particularly appropriate for the standardization of cheese milk.

Different ingredients (sugar and stabilizers) may be added.

Evaporated Goat Milk

Today, Evaporated 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.

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