Goat Milk

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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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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 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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Today,  Powdered Goat milk are manufactured and marketed in most part of the world besides the United States. Powdered products available include Whole milk, Skim milk, Whey and infant foods.

Flavored goat milk

It is milk to which some flavours have been added. When the term milk is used the product should contain a milk fat percentage of a least equal to the minimum legal requirement for market milk. But when the fat level is lower (1-2 per cent) the term ‘drink’ should be used.

Acidophilus Milk

It is fermented milk, produced by development in milk of a culture of Lactobacillus acidophilus. It is claimed that acidophilus milk has therapeutic and health promoting properties. It is also claimed that the growth of Lactobacillus acidophilus under the conditions existing in the intestinal tract will replace undesirable putrefactive fermentation with a beneficial lactic fermentation.

Carrot Milk

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”.

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Chhana Recipe:

Chhana is an acid and heat-coagulated milk product. It should not contain more than 70 per cent moisture and goat milk fat should not be less than 50 per cent of the dry matter.

The quality of Chhana is affected by the type, fat percentage and acidity of milk, coagulation temperature, pH, type of coagulant used and its strength. To prepare high quality chhana, fresh goat milk containing more than 4 per cent is preferred since it gives the desired soft body and also meets the legal requirements. The temperature of coagulation of goat milk should be around 85°C and its pH should be approximately 5.5.

A pinch of calcium chloride is usually added to the coagulating solution before its addition in to the boiling milk since it compensates the calcium in milk lost during boiling and helps in bringing about perfect coagulation. Lactic or citric acid is commonly used as coagulating agents. Traders however use the previous days sour whey, which brings about considerable saving in the coagulation process. Of late, some research suggests the use of calcium lactate as coagulating agent.

• The required quantum of goat milk is taken in a stainless steel jacketed kettle or iron karahi and the goat milk is heated.
• Coagulating solution is prepared by dissolving 2 g of citric acid in 200 ml of potable hot water for one litre of goat milk. A pinch of calcium chloride may be added to the hot coagulating solution to aid in the coagulation process.
• The goat milk is brought to boiling point while stirring it continuously with a stirrer.
• As soon as the goat milk boils, the heating is stopped.
• The coagulating solution is added in thin streams to the hot goat milk with continuous gentle agitation.
• As clear whey separates, addition of coagulating solution is stopped.
• It is better to wait for a few minutes for the completion of the coagulation process. Then the coagulated milk is poured over another vessel through muslin cloth.
• The cloth containing the coagulated mass is tied and hung on a hook for the complete removal of whey from chhana.
• After draining the whey out, the chhana is wrapped in vegetable parchment paper and stored for further use.

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