GOAT MILK
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Consistency
It takes the milk of approximately five to ten goats to equal the production of one cow.
However, once the milk has been extracted from the animal, the difference in consistency of cow milk compared to goat milk is minor.
The amount of cream in goat milk is not insignificant; however, the fat globules in goat milk are much smaller than those in cow milk resulting in the cream remaining suspended throughout the milk instead of rising to the top.
In addition, goat milk does not contain agglutinin, the compound in cow milk that enables the fat globules to cluster and rise to the top.
Due to this natural homogenization, a cream separator is generally used if goat cream is desired.
One may prefer using raw cow milk when making butter, sour cream, and similar items due to the ease of separating the cream from the milk.