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There is no perceptible difference between the flavour of properly handled goat's milk and that of cow's milk. Goat's milk is whiter than whole cow's milk. Butter and cheese made from goat's milk are also white, but may be coloured during processing.


A dairy doe should be milked in the same manner as a dairy cow, using good dairy hygiene. Does may be milked by hand or machine. The milk requires the same careful attention to cleanliness and cooling as any other milk.


Goat's milk is delicious, nutritious and wholesome. It may not be a miracle food, but it does have distinct characteristics that make it beneficial. Goat's milk is naturally homogenized, which means the cream remains suspended in the milk, instead of rising to the top, as in raw cow's milk. The fat globules are smaller than those in cow's milk and the curd is softer and smaller, making the digestion easier. Those who are allergic to cow's milk may tolerate and thrive on goat's milk.


Goat's milk is used for drinking, cooking and baking. It is used to make cheese, butter, ice cream, yogurt and body products. Goat's milk is naturally emulsified. Cream does not rise readily, but can be obtained with a mechanical separator.


                                                                       Milk Comparison:
Goat Cow Human
Protein % 3.0 3.0 1.1
Fat % 3.8 3.6 4.0
Calories/100 ml 70 69 68
Vitamin A (i.u./gram fat) 39 21 32
Vitamin B1/thiamin (µg/100 ml) 68 45 17
Riboflavin (µg/100 ml) 210 159 26
Vitamin C (mg ascorbic acid/100 ml) 2 2 3
Vitamin D (i.u./gram fat) 0.7 0.7 0.3
Calcium % 0.19 0.18 0.04
Iron % 0.07 0.06 0.2
Phosphorus % 0.27 0.23 0.06
Cholesterol (mg/100 ml) 12 15 20

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Kris Lloyd  (Woodside Cheese Wrights) THE ADELAIDE REVIEW -  April 2012


"Cheese made from goat’s milk is far more expensive to produce than cow’s milk due to the lower yield and lower milk solids available in the milk. Ten litres of goat’s milk will produce a kilogram of cheese. 


The fat globules in goat’s milk are one-fifth the size of those in cow’s milk, and the protein is more finely divided and more digestible. Many people who have problems drinking cow’s milk find goat’s milk far easier on their digestive system. Contrary to many myths, goat’s milk contains lactose and is not low in fat; it is the structure of the milk that allows it to be used by some people who are allergic to cow’s milk without adverse reactions.

With any food product fresh is best. This couldn’t be more the case than with goat’s milk. I have the luxury of milk that is just hours old. It is creamy and pure white. Goats produce milk with the yellow beta-Carotene converted directly into Vitamin A, it tends to have a distinct grassy aroma when very fresh.

The structure of goat milk is quite delicate and requires very careful handling as it has a tendency to taint easily. Therefore handling the milk during transportation, pumping and cheese making needs to be gentle. In addition, husbandry is critical, particularly when it comes to the buck. Allowing the buck to roam the flock freely can cause the milk to have a ‘goaty’ taint as he marks his scent.


Goat cheeses that are overpowering have most likely been made with milk that has not been used at its freshest or that poor quality milk has been used. Due to careful husbandry and diets, musty old goat milk is now a thing of the past.

Some terms used when describing goat milk cheese we have become accustomed to are mostly French terms; Cabécou, meaning little goat; chèvre, the generic term used for cheese made from goat milk, meaning goat in French; caprini, meaning baby goat and tomme, meaning a wheel of cheese."  ( Read the entire article....)

Cheese Recipes
Haloumi for the time-poor cheese maker
Traditional Haloumi
Quick & Simple Basic Goats' Cheese

The fat content of goat's milk is more than sufficient to produce butter. The cream does not rise to the top quickly as occurs with cow's milk and so seems to be less. (see the chart above) A separator will soon get the cream out and ready to be churned into butter.

butter is white (compared to yellow butter from cow's milk) because the goats produce milk with the yellow beta-carotene converted to a colourless form of vitamin A. Some add a yellow food dye to make it look like 'butter', but why disguise the product!

The meat of the goat is chevron. The taste of goat meat is similar to that of lamb meat; in fact, in some parts of Asia, particularly India, the word "mutton" is used to describe both goat and lamb meat. However, some feel that it has a similar taste to veal or venison, depending on the age and condition of the goat.

Nutritionally, goat meat is healthier than mutton as it is lower in fat and cholesterol, and comparable to chicken. It also has more minerals than chicken, and is lower in total and saturated fats than other meats. One reason for the leanness is that goats do not accumulate fat deposits or "marbling" in their muscles; chevon must ideally be cooked longer and at lower temperatures than other red meats.

Goat leather is soft and fine grained when well cured. It is used to make many kinds of quality leather items.

The dairy goat's pelleted droppings make an excellent organic fertilizer. It is one of the 'cool' manures meaning that it can be used straight away with no need to compost before use.

Dairy goats make loyal and affectionate companions.

Cheese Links - an on-line stockist of cheese-making supplies such as cultures, rennets and equipment.

Udder Delights  - a cheese retailer stocking cultures, rennet and hoops but also offers one-day courses in cheese-making available at Hahndorf.

Woodside Cheese Wrights -a cheese manufacturer and retailer offering cheese-making courses at Woodside, S.A.

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