Most of the world’s goat population is kept for the production of meat and milk. Some breeds, such as the Sannen, the Angola-Nubian and the alpine breeds, have been selected for high levels of milk production, and yields of more than 1000 kg per year are not uncommon.
With proper milking and handling practices, milk can be a highly nutrition food. It is especially valuable for growing children.
The release of milk by a goat is an involuntarily reflex in response to a set of external stimuli. These stimuli include the presence of the kid and the action of suckling by the kid. The milk must be safe to consume free of pathogenic bacteria, antibiotic, insecticide and herbicide compounds.
One of the most important contributions of goat milk to human nutrition is the calcium and phosphate that it supplies. Goat milk contains about 1.2 g calcium and 1 g phosphate per liter; these concentrations are similar to those in cow milk.
All milk for human consumption must be pasteurized. Milk can transmit the following health problems to people: brucellosis, tuberculosis and diarrhea and abdominal pains.
A variety of products may be manufactured from goat milk, including fluids products (low fat, fortified, or flavored), fermented products such as cheese, butter milk or yoghurt, frozen products such as ice cream or frozen yoghurt or butter, condensed and dried products.
Goat’s milk
