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Concept
Goat milk
Summary
Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cow's milk; therefore, it does not need to be homogenized. Eventually, the cream will rise to the top over a period of a few days. If the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk and the final quality and yield of cheese.
Dairy goats in their prime (generally around the third or fourth lactation cycle) average——of milk production daily—roughly —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat.
List of goat milk cheeses
Goat milk is commonly processed into cheese, butter ("gutter"), ice cream, yogurt, cajeta and other products.
Goat cheese is known as fromage de chèvre ("goat cheese") in France. Some varieties include Rocamadour and Montrachet. Goat butter ("gutter") is white because goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A. Goat milk has less cholesterol.
Breast milk is the best nutrition for infants. If this is not an option, infant formula is the alternative. EFSA (European Food Safety Association) concluded in 2012 that goat milk protein is suitable as a protein source in infant and follow-on formulas. Ever since, goat milk-based infant formulas have rapidly gained popularity around the world, including the UK, Australia, Germany, Netherlands, China, Korea, Australia and New Zealand. These formulas are not produced by the infant formula multinationals but by companies that focus on specialties infant formulas. In the U.S. goat milk infant formula is not yet available.
Official source
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