Milk, Butter & Cheese





1.    Goat milk is easily digestible and has medicinal values. Goats are called the “foster mother of human; Because their milk is considered as the best milk for human consumption than any other species of livestock animal’s milk. And their milk is low cost, nutritious, wholesome and easily digestible. All aged people from child to old one can easily digest goat’s milk. Goat milk also has lesser allergic problems.

2.    Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk.

3.    Dairy goats in their peak milk production (generally around the third or fourth lactation cycle) average—2.7 to 3.6 kg (6 to 8 lb)—of milk production daily—roughly 2.8 to 3.8 l (3 to 4 U.S. qt)—during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation.

4.    The milk generally averages 3.5% butterfat.

5.    Goat milk is commonly processed into cheese, butter, ice cream, yogurt, cajeta and other products.

6.    Goat cheese is known as fromage de chèvre ("goat cheese") in France. Some varieties include Rocamadour and Montrachet. Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colourless form of vitamin A.