Goat Milk

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Ricotta cheese is a soft, slightly sweet, mild fresh cheese. Ricotta is similar in appearance to cottage cheese, but has a much smaller, grainier curd and slightly sweeter taste. Ricotta in Italian means “cooked again,” a reference to the fact that it is traditionally made from whey produced from making other cheeses, like mozzarella, feta or provolone.

The original cheese-making process removes the majority of the casein protein from the goat milk (the cheese) leaving behind the liquid whey portion.When left at room temperature, the original inoculating bacteria continue to act upon the remaining lactose in the whey, converting it to lactic acid, and further lowering the pH of the liquid. The lower pH reduces the solubility of the small amount of remaining protein in the whey. Heating the whey then causes the protein to precipitate out as a very fine-grained curd.

As ricotta is basically the “leftovers” from cheese-making, it takes a significant amount of whey to produce a small amount of ricotta. In view of this, some recipes call for the addition of whole milk to the whey in order to increase the yield.

Ricotta may be best known in the United States as an ingredient in lasagna and ravioli, but it also serves as the basis for many desserts, like cannoli and cheesecake. Ricotta can also be served in a manner similar to a pudding by adding sweeteners and flavorings and stirring until smooth.

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The alpha s1-casein is a protein polymorphism of goat milk first described in Europe, in the French Alpine and Saanen breeds, in the early nineteen eighties, and is one found in all dairy goat breeds.

These polymorphisms have been found to affect cheese-making due to differences in protein content, renneting properties (faster coagulation and firmer curd) and a possible connection in relation to cheese flavor. In one study, the results of researches conducted on homozygous individuals for the various alleles confirmed the effects of genotype on the casein content in milk by showing the cheese-making yield observed in milk produced by those animals with strong alleles was 7 per cent higher in comparison with those with medium alleles and 15 per cent  higher than those with weak alleles.

Knowing the specific genetic polymorphism at goat casein loci on breeding stock would allow the breeder to set up breeding and selection programs targeted towards the improvement of cheese-making yield by selecting for high expression alleles, or selecting for animals with low levels which may be of benefit to those with milk or casein  sensitivities.

Fortunately, Veterinary Genetics Laboratory at University of California, Davis, is making such testing possible in the United States. The test is designed to detect animal with high level variants and low level variants for casein. Accordingly, any combination of animal with high content of alpha s1-casein will produce high amounts of alpha s1-casein in milk. A combination of animal with a high content of alpha s1-casein in milk and low content of alpha s1-casein will produce intermediate amounts of alpha s1-casein. Any combination of animal with low content of alpha s1-casein will produce low amounts of alpha s1-casein in milk.

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As we age, the changes in our bodies create challenges for sufficient nutrient intake and absorption. Goat milk and dairy goat products provide good source of protein, calcium, minerals, vitamins and beneficial fats to fulfill elderly adults nutritional requirements.

Normally, elderly adults lack the motivation to cook nutritional meals especially if it has been their daily routine throughout their entire life. Therefore, dairy goat products, such as milk, cheese and yogurt which do not require cooking or preparation, when combined with other nutritious, ready-to-eat foods like fruits, bread or crackers, can provide a nutrient-dense, protein-rich meal with little effort.

Elderly adults with gum and mouth problems, like dentures or missing teeth, along with reduced saliva production, create problems chewing and swallowing solid foods. Goat milk and soft cheeses require no or little chewing, and can be combined with other soft foods to provide variety, like pureed fruits.

Many elderly adults tend to drink less than optimal amounts of liquids due to reduce sensation of thirst. Milk is nearly 90 percent water, and can provide hydration in a form that many elderly adults find more appealing than water. Milk is also easily flavored to suit particular tastes.

Some elderly adults take diuretics, which cause elevated excretion of important minerals like potassium, calcium and magnesium. Goat milk has 134 per cent more potassium than cow milk, and also has higher levels of magnesium.

Food moves more slowly through the gastrointestinal tract of the elderly adults , often resulting in constipation. Goat milk is highly digestible and 100 per cent of the protein in milk is absorbed before it reaches the large intestine. Cultured goat milk products, such as yogurt, buttermilk and kefir, also contain bacteria that are beneficial to gastrointestinal health.

Elderly adults often complaint of lack of appetite, their taste have changed and the texture of many foods are disagreeable. Lack of appetite combined with reduced nutrient absorption can cause weight loss and dwindling muscle tissue. Whole goat milk is calorie and protein-rich, containing more fat, protein and amino acids than cow milk. Goat milk and dairy goat products have mild taste and the smooth textures are usually easily accepted. They are also easy to blend with cooked foods and milk, plain yogurt or sour cream can be used to moisten foods which would otherwise be dry or difficult to chew.

Conclusion, goat milk and dairy goat products provide an immediate source of energy and important nutrients to you and elderly adults.

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What is Colostrum?

Colostrum or first milk is a form of milk produced by the mammary glands of human, goat, cow and other mammals  in late pregnancy. Most species will generate colostrum within one day of giving birth.

Benefits of Colostrum

Newborn babies have very small digestive systems, and human colostrum delivers its nutrients in a very concentrated low-volume form. It has a mild laxative effect, encouraging the passing of the baby’s first stool, which is called meconium. This clears excess bilirubin, a waste product of dead red blood cells which is produced in large quantities at birth due to blood volume reduction, from the infant’s body and helps prevent jaundice.

Chemically, human colostrum is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than normal milk. The most pertinent bioactive components in colostrum are growth factors and antimicrobial factors. The antibodies in colostrum provide passive immunity while growth factors stimulate the development of the gut. They are passed to the neonate and provide the first protection against pathogens. The passive immunity from the mother gets transferred to the newborn.

Goat Milk Colostrum is unique because it is closest to human milk. Before the development of antibiotics, colostrum was the main source of immunoglobulins used to fight infections. Now interest is once again returning to natural alternatives to antibiotics, namely, colostrum. Study showed protective effects against influenza. Colostrum also has antioxidant components, such as lactotransferrin and hemopexin, which binds free heme in the body.

Goat milk colostrum also promote muscle growth, helps build bone, nerve tissue, connective tissue, skin collagen and epithelial growth factors to slow the aging process. Some athletes have used colostrum supplementation in an attempt to improve their performance, decrease recovery time, and prevent sickness during peak performance levels.

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Ingredients:

• 15 oz. organic olive oil
• 5 oz. organic palm oil
• 5 oz. organic coconut oil
• 3.5 oz. lye
• 8 oz. goat milk
• 1/2 cup organic oatmeal
• 1 oz. lavender or lilac essential oil for fragrance (optional)
• Soap molds

*Cautions, wear rubber gloves when handling lye.

Organic goat milk soap offers a natural and less-abrasive form of cleansing bar. Organic goat milk soap aids in the treatment of mild to moderate acne. Light essential oil scent can be added to the soap and oatmeal mix, if desired. This recipe yields approximately 12 bars of organic soap.

Procedures:

• Purchase molds. Chocolate or candy-making molds are permissible for use in soap making. Do not reuse molds for chocolate making once used in the soap making process.
• Combine 1/2 cup organic oatmeal with 1 oz. fragrance oil, and set aside. Lavender scent is recommended.
• Mix all remaining soap base materials together in a stainless steel bowl.
• Heat inside a slow cooker on medium heat until melting occurs. Do not reuse the slow cooker for food preparation.
• Mix fragrance mixture into the slow cooker.
• Pour soap mix into molds once it is warm enough to handle safely.
• Cool soap mix for 24 hours. Remover from molds and use. Clean molds with warm water, dry and store.

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