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 is also used to make Mexican Caramel Candy known as Cajeta. Mexican Caramel Candy  is something fun and easy to do and more importantly,  you get to taste  it, if you have not tried them.

Cajeta Recipe:

• 3 quarts  Goat Milk

• 2 tablespoons Cornstarch

• 3 cups Sugar

• ¼ teaspoon Baking Soda

Dissolve baking soda and cornstarch into 1 cup milk. Stir well to dissolve any lumps. Add rest of milk and add sugar. Bring mixture to boil, stirring constantly while cooking. Cook until the mixture is thick and looks like caramel sauce. Pour into jars, cool, and refrigerate. This makes a great topping for ice cream and makes a delicious apple dip!

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]]> http://www.aboutgoatmilk.info/goat-milk/goat-milk-recipe/feed/ http://www.aboutgoatmilk.info/goat-milk/goat-milk-is-more-beneficial-to-health-then-cow-milk/ http://www.aboutgoatmilk.info/goat-milk/goat-milk-is-more-beneficial-to-health-then-cow-milk/#comments Mon, 15 Jun 2009 18:16:37 +0000 http://www.aboutgoatmilk.info/?p=32

In many parts of the world, goat milk is preferred to cow milk. And even in the United States, the goat is gaining popularity. Goats eat less and occupy less grazing space than cows, and in some families the backyard goat supplies milk for family needs. Goat milk is believed to be more easily digestible, less likely to contain hormones and additives and less allergenic than cow milk. Allergy to cow milk has been found in many people with conditions such as recurrent ear infections, asthma, eczema, and even rheumatoid arthritis. Replacing cow milk with goat milk may help to reduce some of the symptoms of these conditions. A cup of goat milk provides 32.6% of the daily value for calcium along with 27.0% of the daily value for phosphorus, whereas, a cup of cow milk provides 29.7% of the daily value for calcium and 23.2% of the daily value for phosphorus.

Goat milk contains around ten grams of fat per eight ounces compared to 8 to 9 grams in whole cow milk, and it is much easier to find low fat and non-fat varieties of cow milk than it is to purchase low-fat goat milk. Unlike cow milk, goat milk does not contain agglutinin. As a result, the fat globules in goat milk do not cluster together, making them easier to digest. Like cow milk, goat milk is low in essential fatty acids, because goats also have EFA-destroying bacteria in their ruminant stomachs. Yet, goat milk is reported to contain more of the essential fatty acids, known as conjugated linoleic acid (CLA) and arachnodonic acids, in addition to a higher proportion of short-chain and medium-chain fatty acids which have been suggested as protective components in colon cancer besides easier for intestinal enzymes to digest.

Goat milk protein forms a softer curd which makes the protein more easily and rapidly digestible. Theoretically, this more rapid transit through the stomach could be an advantage to infants and children who regurgitate cow milk easily. Goat milk may also have advantages when it comes to allergies. Goat milk contains only trace amounts of an allergenic casein protein, alpha-S1, found in cow milk. Goat milk casein is more similar to human milk, yet cow milk and goat milk contain similar levels of the other allergenic protein, beta lactoglobulin. Scientific studies have not found a decreased incidence of allergy with goat milk, but here is another situation where mothers observations and scientific studies are at odds with one another. Some mothers are certain that their child tolerates goat milk better than cow milk. Generally,  mothers are more sensitive to children reactions than scientific studies. However, if your baby is under one year of age and allergic to cow milk-based formulas, consult your doctor or a pediatric nutritionist for best alternative.

Goat milk, like cow milk, contains the milk sugar, lactose, and may produce adverse reactions in lactose-intolerant individuals. Goat milk is only slightly lower in lactose than cow milk, with 4.1% milk solids as lactose versus 4.7% in cow milk, which may be a small advantage in lactose-intolerant persons.

Goat milk is a very good source of calcium. Calcium is widely recognized for its role in maintaining the strength and density of bones. In a process known as bone mineralization, calcium and phosphorus join to form calcium phosphate. Calcium phosphate is a major component of the mineral complex (called hydroxyapatite) that gives structure and strength to bones.

A cup of goat’s milk supplies 32.6% of the daily value for calcium along with 27.0% of the DV for phosphorus. In recent studies, goat milk calcium has shown to:

• Reduce PMS symptoms during the the second half of the menstrual cycle
• Help prevent the bone loss that can occur as a result of menopause or certain conditions such as rheumatoid arthritis
• Help prevent recurrent migraine headaches
• Help protect colon cells from cancer-causing chemicals

This mineral does more then just stronger bones and teeth. Calcium also plays vital role in many other vital physiological activities, including cell membrane function, nerve conduction, muscle contraction, regulation of enzyme activity, blood clotting and blood pressure regulation. Since these activities are essential to life, the body utilizes complex regulatory systems to tightly control the amount of calcium in the blood, so that sufficient calcium is always available. As a result, when dietary intake of calcium is too low to maintain adequate blood levels of calcium, calcium stores are drawn out of the bones to maintain normal blood concentrations.

Dairy Foods Better than Calcium Supplements for Growing Girls’ Bones

According to a study published in the American Journal of Clinical Nutrition,  young girls going through the rapid growth spurt of puberty, getting calcium from dairy products, such as goat milk, may be better for building bones and teeth than taking a calcium supplement.