Goat Milk

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The high fat content of full cream goat milk powder imparts it with a creamy flavour, and renders it suitable for a wide range of applications in the food industry.

Full cream goat milk powder is manufactured by spray-drying whole fresh goat milk. The goat milk powder contains the natural content of fat and protein present at the time the goat milk is spray-dried. These contents are subject to seasonal fluctuation. However the process can be modified to incorporate the standardisation of the fat and protein content, should this be required for a specific application.

Full cream 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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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.

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.