Goats flourish in marginal climates where cattle do not.
To Americans, the word milk automatically conjures up images of placid cattle. However, in much of the world, dairying is centered around smaller, hardier goats. Goats are active and versatile foragers, able to feed themselves in conditions of heat and drought that would kill most cattle. Environment aside, there is much to recommend goat's milk. It is more digestible than cow's milk, less likely to cause allergic reactions and higher in some important nutrients. It is important that goat's milk be handled and processed correctly to prevent the development of strong "goaty" odors.
Before Milking
Dairying in general, whether with cattle or goats, has seen a major focus on sanitation over the last few decades. Barns and milking areas are held to high standards of cleanliness. All milking equipment must be cleaned and sterilized before each use and again afterward to maintain food safety. Methodology and approved chemical sanitizing solutions will vary somewhat from one jurisdiction to another, but are generally derived from the standards applied to cattle dairies. For hand milkers, sterilizing the milk bucket is equally important.
Milking
Ensuring that the animals and their udders are clean and healthy before milking is the next stage in processing. Any animals showing signs of mastitis must be treated immediately and their milk removed from the human food chain. The animals are not fed for at least two hours before milking to minimize the production of off flavors in the milk or contamination of the udder. A sterile milking machine is attached to a sanitized udder, or for hand milking the dairyperson's sanitized hand milks a sanitized udder into a sterilized bucket. The teats are dipped in sanitizer immediately afterward.
Cooling and Testing
The milk must be cooled to a safe holding temperature, which is in the range of 36 to 42 degrees Fahrenheit, immediately after milking. There are several types of refrigeration equipment designed to lower the temperature quickly. Good temperature control is key to a quality product. Goat's milk is tested regularly for a variety of potential issues and problems. Some of the indicators tested are correct temperature, presence and activity of potential pathogens, and antibiotics or other residues.
Pasteurization
As with other forms of dairying, goat's milk producers pasteurize their product to forestall bacterial growth. There are a wide range of pasteurizing machines on the market, from the building-sized versions used by large dairies to small homestead models, which will accommodate 2 gallons of milk at a time. Milk also can be pasteurized on the stove top in small quantities by holding at a temperature of 165 degrees Fahrenheit for 30 seconds or 145 degrees for 30 minutes.
Tags: goat milk, degrees Fahrenheit, holding temperature, sanitized udder