Milking Goats:

[mikey]

milking peroids must be established and strictly adhered.If milking is done twice a day,example at 6am and 6pm,the purpose should not be delayed or advanced.Possibly the same personnel should be used.Goats have been known to withhold milk,so unneccessary changes in the routine should be advoided.Milk quickly and continuously,milk let down can be initated by washing the udder with warm water and wiping with a clean towel.All milking utensils especially the milkers hands must be thoroughly cleaned.Feed concentrates during milking, serves as incentive to the goats for them to enjoy and look forward too.Contrary to popular belief,properly drawn and processed goat milk has no offending smell.During milking,the buck(s) should not be near the doe(s) to avoid transfer of the typical goat smell to the milk.
By: Special Thanks To The Philippine Govt.

[mikey]

A persistent objection to goat milk is that it has a peculiar "goaty" odor or taste.The presence of a buck(s) amoung does at milking time can result in this objectionable feature.Another major cause of off-flavored milk is low grade udder infection (subclinical mastitis).Diets affects the taste and odor of both goat and cow milk.Whether goats are milked by hand or by machine,care must be taken to produce a clean wholesome product and to prevent injury to or infection of the udder.Non-commercial herds use mostly hand milking which requires few facilities and little equipment.Goats should be milked in a place free of dust,odors,dogs and noises.To produce clean milk it is necessary to have clean equipment,clean area for milking,healthy goats,clean clothes and clean hands.The udder can be washed with a clean cloth,both udder and hands should be dried before milking.The first stream or 2 of milk can be directed through a fine wire mesh,such as a tea strainer,into a seperate strip cup so that the presence of flaky milk,which is often an indication of mastitis can be detected.Dairy goats should be milked dry at each milking.Milk collected from the doe(s) should be poured through a filter.The milk should be cooled promptly and rapidly to as near 0 degrees C as possible to ensure good flavor and retard the growth of bacteria.A closed container may be cooled by immersing it in ice water with frequent stirring.After cooling,the milk can be stored in a refrigerator or ice water.Unnecessary temperature changes can cause bad flavor.Make sure all milking equipment is kept cleaned,preferably boiling water and kept in a dust free place to dry.

Note:The Saanen is known to produce no odor/taste milk.

[juancho]

milking peroids must be established and strictly adhered.If milking is done twice a day,example at 6am and 6pm,the purpose should not be delayed or advanced.Possibly the same personnel should be used.Goats have been known to withhold milk,so unneccessary changes in the routine should be advoided.Milk quickly and continuously,milk let down can be initated by washing the udder with warm water and wiping with a clean towel.All milking utensils especially the milkers hands must be thoroughly cleaned.Feed concentrates during milking, serves as incentive to the goats for them to enjoy and look forward too.Contrary to popular belief,properly drawn and processed goat milk has no offending smell.During milking,the buck(s) should not be near the doe(s) to avoid transfer of the typical goat smell to the milk.
By: Special Thanks To The Philippine Govt.

Sir,

 Good day po, I am interested to buy milking gaots breed, Please. if anyone wanted to sell, send me e-mail at jumavilla53@gmail.com

[nemo]

Thank you for joining the forum.

try to contact this number 0917 9822072.

This is the number of alaminosgoatfarm.

thank you

[mikey]

 MILK AND MILKING

The world’s dairy goat production has grown partly because of a trend toward increasing self sufficiency by people in many countries. A goat eats little, occupies a small are, and produces enough milk for the average unitary family (an average doe will give about 2 L a day); whereas the prospect of maintaining a cow at home is often more than the homeowner can cope with. Hence the growing popularity of goat as the “poor-person’s cow.”

As the interest in dairy goats continues to rise, it is important to address many misconceptions and exaggerated claims. A comparison of cow and goat milk will erase some prejudices against goat milk. And while goat milk is somewhat unique, it is certainly not a magical elixir.

A persistent objection to goat milk is that it has a peculiar “goaty” odor or taste. The presence of a buck among does at milking time can result in this objectionable feature. Another major cause of off-flavored milk is low-grade udder infection (subclinical mastitis).

Diet affects the taste and odor of both goat and cow milk. Although the diet of cows is usually closely watched. goats are often allowed to consume a great variety of materials at any time. Such unmonitored feeding may allow objectionable tastes or odors to be transferred to the milk, if it occurs within two hours of milking. If goats and cows are similarly managed, the smell and taste of both milks are sweet and neutral.

Goat milk is similar to cow milk in its basic composition (see Table 2).

Table 2
Average Composition of Goat and Cow Milk

Dry matter, Percent of
Percent Protein Fat Lactose Mineral matter

Goat 12.1 3.4 3.8 4.1 0.8
Cow 12.2 3.2 3.6 4.7 0.7

However, there are also differences that give goat’s milk a special place in human diets. For example, in Third World countries where meat consumption is low, goat milk is an important daily food source of protein, phosphate, and calcium not available otherwise because of a lack of cow milk. Calves can consume large quantities of goat milk while similar amounts of cow milk may cause dysentery. Goat milk can, therefore, be used not only for growing veal, but also for raising valuable dairy replacement heifers, which will benefit from the high milk intake and show superior growth.

The Saanen breed is best known as the Holstein (a very productive dairy cow) of the goat world, producing a large quantity of milk with somewhat low fat levels. At the other extreme is the Jersey of the goat world, the Nubian. This breed produces a lesser amount of milk with a high fat content. The Toggenburg, Oberhasli, and Alpine give milk with intermediate values, as does the La Mancha, a breed not listed above.

Milking

Whether goats are milked by hand or by machine, care must be taken to produce a clean, wholesome product and to prevent injury to or infection of the udder.

Non-commercial herds use mostly hand-milking, which requires few facilities and little equipment. There is no minimum number of goats required for machine milking, because the convenience and reduced discomfort to the person’s hands, wrists and arms may outweigh considerations of efficiency or economics. Portable single or double milking machines are easily assembled, washed, and maintained. Although machine milking is not covered in this paper, a brief description of hand milking follows for the goat herder who wants to produce a quality product.

In contrast to cows, the milking of goats is routinely done in different ways and schedules, depending on tradition, convenience, and budget. In most countries goats are milked twice a day, 12 hours apart. Routine, once-daily milking is not recommended. The doe’s udder produces milk throughout the day and night, but production is slowed as milk accumulates. During the height of lactation heavy producers can be milked three times a day at eight-hour intervals to relieve pressure in the udder. This procedure often yields more milk.

Milking equipment should include a strip cup, a seamless milking pail, and a milk strainer with a filter that is thrown away after each milking. Goats should be milked in an environment free of dust, odors, dogs, and disturbing noises.

To produce clean milk it is necessary to have clean equipment, a clean area for milking, healthy goats, clean clothes, and clean hands. The milker’s hands (short fingernails) should be washed with hot water and soap before starting, and before moving from one animal to another. Hands should be washed after cleaning feces from the udder. The udder can be washed with a clean cloth, but both the udder and hands should be dried before milking.

The first stream or two of milk should directed through a fine wire mesh, such as a tea strainer, into a separate strip cup so that the presence of flaky milk, which is often an indication of mastitis (discussed later) can be detected.

Dairy goats should be milked dry at each milking. When some experienced milkers think they have milked the goat thoroughly they will often push the udder gently a few times and run the index finger and thumb down each teat until they have “stripped” out the last drop of milk. The advantages of this procedure are not entirely clear.

As soon as the milk has been collected from the doe, it should be poured through a single-use filter. The milk should be cooled promptly and rapidly (to as near 0[degree]C as possible) to ensure good flavor and retard the growth of bacteria. Air cooling is not recommended; the closed container may be cooled by immersing it in ice water with frequent stirring. After cooling, the container of milk should be taken promptly to the consumer, stored in a refrigerator, or immersed in ice water. Unnecessary temperature changes can cause bad flavor.

All milking equipment should be rinsed in warm water immediately after use and then washed in hot water to which a mild chlorine solution and detergent are added. Finally the utensils should be rinsed in clean, preferably boiling, water and kept in a dust-free place to dry.