Goat Milk

 

The alpha s1-casein is a protein polymorphism of goat milk, and is one found in all dairy goat breeds.

 

The a 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.

 

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. Researched 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. In addition, there have been studies that suggest that the genetic variation resulting in low or null levels could contribute to milk with a lesser antigenic burden and be of potential benefit to those with milk sensitivities.

 

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 will be of benefit to those with milk or casein  sensitivities.

 

Fortunately, Veterinary Genetics Laboratory at University of California, Davis, makes such testing possible in the United States.  The test would detect low level variants for casein – E, F, and N. High level variants for casein  – A or B, which represent several specific alleles. If you are interested in this testing for your does or buck you can approach ADGA.

 

However, the test is not designed to detect subvariants of A and B. The animal above (A/E), if a doe, would be expected to produce intermediate levels of the casein and pass on either the A or E to their offspring.  The animal above, if a buck, would have daughters that would inherit either the A (high level) or E (lower level).  The variant inherited from their dam would determine whether they were an intermediate or high level producer of casein.

 

 

Are you craving for something Sweet?

Candy is not the easiest thing to make, so I wanted to make a recipe that anyone could follow. These salted goat milk caramels are easy to make and would definitely hit the spot.

Goat milk gives me inspiration and I prefer a bit of crunch so I roll course grain salt into the inner section of the caramel to get that salty sweet combination.

 

Ingredients:

• 1 ½ cups Goats milk
• 2 cups Brown sugar
• 1 cup White sugar
• 1 cup Corn syrup
• 1 ½ cups heavy cream
• 1.5 tablespoon Vanilla
• 1/2 tablespoon salt (fine grain)
• Coarse grain salt to finish
• 1 cup butter
• 1 Vanilla bean

 

 

Directions:

• Prepare a pot on the stove, and a baking pan (12in x 15in works best) for pouring the caramel.
• Combine the sugar, brown sugar, corn syrup, goat milk, heavy cream, and butter in the pot on the stove. Mixing this mixture and heating it evenly is important to make the candy work. You will notice that the mixture goes from looking like a frothy delicious caramel sponge to a slightly darker, with less bubbles mixture
• Watch the temperature of the mixture with a candy thermometer while stirring. When the thermometer reaches 247 °F remove the pot from the heat. Add the vanilla and stir.
• * Do not let the temperature exceed 250 °F. This is ceiling for the “firm ball” stage when cooking sugar. If the candy goes over this temperature you could have problems with forming your caramels.
• Pour the mixture from your pot into the lined or buttered baking pan
• Let the mixture cool for about 5-7 minutes and then cut the caramel into 1 inch x 1 inch pieces. The caramel will still be warm to the touch and slightly gooey. Sprinkle pieces of coarse grain salt on the pieces and then roll them into balls and wrap in parchment to keep them from sticking together. Thereafter, unwrap and Enjoy!

 

 

*Nutrition per serving contains 47 Calories; – Fat 3g, Saturated fat 2g, Carbohydrates 5g, Sugars 5g, Protein 0.1g, Salt 0.15g.

 

 

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Goat Milk Fudge

 

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This is a traditional Moroccan dessert sometimes called Milk Bastilla. This is a fancy recipe that is mostly served on special occasions in Morocco. The Pastilla is a sweet and salty pie. This is a sweet version called Jawhara (which means in English jewel), top with almonds and mint leaf. Jawhara is made with milk, orange blossom water, and is served as a dessert.

 

Ingredients:

• 1 pint goat milk
• 2 tbsp fine cornmeal
• 2 tbsp sugar
• 1 tbsp orange blossom water
• 1 x 2in cinnamon stick
• pinch vanilla sugar
• 3 pastilla leaves
• vegetable oil, for deep frying
• 4oz toasted sliced almonds
• 2-3 fresh mint leaves

 

Directions:

• Combine the cornmeal, goat milk, sugar, orange blossom water, cinnamon and vanilla sugar in a pan. Bring to the boil and mix gently with a wooden spoon until the mixture has a creamy consistency. Leave the mixture to cool, transfer to a bowl, cover and chill in the fridge.
• Cut the pastilla leaves into three discs – about 8in in diameter. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. Place each pastilla disc into the boil and fry until browned. Remove each disc using a slotted spoon and transfer to a plate lined with kitchen paper to cool.
• Remove the bowl of cornmeal mixture from the fridge. Place a pastilla leaf on a flat plate, cover with a layer of the cornmeal mixture and sprinkle with sliced almonds. Top with another pastilla leaf and add some more of the cornmeal mixture and almonds. Finally top with the last pastilla leaf and sprinkle the almonds on top.
• Decorate with fresh mint leaves and serve at once.

 

 

Nutritional facts.

Per serving contains 642 Calories, Total Fat 34g,Cholesterol 221mg, Sodium 140mg, Carbohydrate 61g, Protein 28g, Calcium 300mg.

 

 

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Pumpkin Flan

 

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