Frequently Asked Questions

Why milch goats?

Milch goats do well in practically any environment, as neither extreme cold nor heat affects them adversely, they are also free from tuberculosis. Furthermore, they can be kept for household purposes, often on poorer grazing where cows cannot be kept economically. Quite frequently, goat’s milk is used for babies allergic to cow’s milk, as well as for patients with digestive disorders.

Is goat’s milk different from cow’s milk?

Milk varies between different breeds of goats in the same way as it does between different breeds of cows. The most popular breed of dairy goats in the world is the Saanen, derived from goats that originated in the Saanen valley in Switzerland. The milk of this breed of goat is very similar to that from Friesland cows in terms of butterfat and protein analysis. Saanen milk is white and has a creamy texture, and may taste a little sweeter that cow’s milk. Its value as a food should be as good as that of cow’s milk.

Can goat’s milk be frozen?

Goat’s milk has finer globules of cream than cow’s milk, and they are dispersed throughout the milk. This gives it the smoother, creamier taste. It also means that goat’s milk can be frozen, and when it is later defrosted, it is usually pleasant to drink. Occasionally when it defrosts the cream separates out which may be unpleasant. This occurs when it was not frozen quickly enough or was not held at a low enough temperature in the freezer (less than minus 18 ºC).

What about the “goat” flavour?

Goat’s milk may have a characteristic flavour because of differences in the types of fat in the cream. This is very obvious to some people but less so to others. Generally if the milk is produced hygienically, and you are aware that the flavour is not an indication of something wrong with the milk, it is not objectionable at all. Some people find it interesting, especially in the form of tasty varieties of goat’s milk cheese. It is true that during the breeding season the milk may have a stronger flavour.

Is goat’s milk good for children?

Goat’s milk should be good for children, provided it is hygienically produced. If in doubt, heat-treat the milk to kill any bacteria that may be present. For infants there is no doubt that mother’s milk is best, and every mother should strive to feed her baby in this way. In one respect goat’s milk is deficient, in that it does not contain enough of the vitamin, folic acid. Older children may get enough folic acid from other foods they eat, but infants should be given a vitamin supplement containing folic acid.

What is special about goat’s milk?

Goat’s milk is not widely used in Southern Africa. This is surprising when one considers that goats for meat and mohair production are well established in our part of the world. A visitor to Europe will soon become aware that goat’s milk is widely used. For example, there are well over one million dairy goats in France, and hundreds of varieties of goat’s milk cheese are made by small producers throughout the country. Goat’s milk can be a valuable source of nutrients in the same way that cow’s milk is. It is just that we are unfamiliar with goat’s milk and goat’s milk products. Goats can easily be kept by householders or small holders farmers and one or two dairy goats can supply sufficient milk for a family’s needs.

Is goat’s milk wholesome?

As with any kind of milk, hygiene is of the utmost importance. There are always some bacteria in raw milk, but it is possible to keep them at very low levels if hygienic practices are strictly followed. Never the less one can never be absolutely sure without carrying out tests in a laboratory. In addition, unless milk is kept cold (less than 4 ºC) the few bacteria that may be there can multiply quickly and spoil the milk. The best thing to do is to heat the milk, and in this way kill any bacteria that may be in it. It is not necessary to bring the milk to the boil. Boiling changes the flavour and characteristics of milk. However if it is held at 63 ºC for 30 minutes, the bacteria will be killed, but the flavour and food value will be hardly changed, if at all. This is called pasteurization, named after Louis Pasteur who invented the method. Modern pasteurization machines achieve the same effect by heating milk to 73 ºC for 15 seconds.

Frequently Asked Questions

Why milch goats?

Milch goats do well in practically any environment, as neither extreme cold nor heat affects them adversely, they are also free from tuberculosis. Furthermore, they can be kept for household purposes, often on poorer grazing where cows cannot be kept economically. Quite frequently, goat’s milk is used for babies allergic to cow’s milk, as well as for patients with digestive disorders.

Is goat’s milk different from cow’s milk?

Milk varies between different breeds of goats in the same way as it does between different breeds of cows. The most popular breed of dairy goats in the world is the Saanen, derived from goats that originated in the Saanen valley in Switzerland. The milk of this breed of goat is very similar to that from Friesland cows in terms of butterfat and protein analysis. Saanen milk is white and has a creamy texture, and may taste a little sweeter that cow’s milk. Its value as a food should be as good as that of cow’s milk.

Can goat’s milk be frozen?

Goat’s milk has finer globules of cream than cow’s milk, and they are dispersed throughout the milk. This gives it the smoother, creamier taste. It also means that goat’s milk can be frozen, and when it is later defrosted, it is usually pleasant to drink. Occasionally when it defrosts the cream separates out which may be unpleasant. This occurs when it was not frozen quickly enough or was not held at a low enough temperature in the freezer (less than minus 18 ºC).

What about the “goat” flavour?

Goat’s milk may have a characteristic flavour because of differences in the types of fat in the cream. This is very obvious to some people but less so to others. Generally if the milk is produced hygienically, and you are aware that the flavour is not an indication of something wrong with the milk, it is not objectionable at all. Some people find it interesting, especially in the form of tasty varieties of goat’s milk cheese. It is true that during the breeding season the milk may have a stronger flavour.

Is goat’s milk good for children?

Goat’s milk should be good for children, provided it is hygienically produced. If in doubt, heat-treat the milk to kill any bacteria that may be present. For infants there is no doubt that mother’s milk is best, and every mother should strive to feed her baby in this way. In one respect goat’s milk is deficient, in that it does not contain enough of the vitamin, folic acid. Older children may get enough folic acid from other foods they eat, but infants should be given a vitamin supplement containing folic acid.

What is special about goat’s milk?

Goat’s milk is not widely used in Southern Africa. This is surprising when one considers that goats for meat and mohair production are well established in our part of the world. A visitor to Europe will soon become aware that goat’s milk is widely used. For example, there are well over one million dairy goats in France, and hundreds of varieties of goat’s milk cheese are made by small producers throughout the country. Goat’s milk can be a valuable source of nutrients in the same way that cow’s milk is. It is just that we are unfamiliar with goat’s milk and goat’s milk products. Goats can easily be kept by householders or small holders farmers and one or two dairy goats can supply sufficient milk for a family’s needs.

Is goat’s milk wholesome?

As with any kind of milk, hygiene is of the utmost importance. There are always some bacteria in raw milk, but it is possible to keep them at very low levels if hygienic practices are strictly followed. Never the less one can never be absolutely sure without carrying out tests in a laboratory. In addition, unless milk is kept cold (less than 4 ºC) the few bacteria that may be there can multiply quickly and spoil the milk. The best thing to do is to heat the milk, and in this way kill any bacteria that may be in it. It is not necessary to bring the milk to the boil. Boiling changes the flavour and characteristics of milk. However if it is held at 63 ºC for 30 minutes, the bacteria will be killed, but the flavour and food value will be hardly changed, if at all. This is called pasteurization, named after Louis Pasteur who invented the method. Modern pasteurization machines achieve the same effect by heating milk to 73 ºC for 15 seconds.