MIDAS DAIRY GOATS

GOATS MILK

Herd Testing 2001
Herd Testing 2002

The does in the milking shed

For generations now, cows have been regarded as the major source of milk in our diets, not only in the liquid form but in the multitude of other foodstuffs containing milk or its by-products.

However, with increasing evidence, studies show that as many as 7.5% of all babies born develop a hypersensitivity to cows' milk, generally known as Cows' Milk Allergy (CMA). Although CMA is more easily detected in young babies (before weaning) it is not confined to this age group. Many children do not grow out of their allergies and are therefore afflicted all their lives. For a large number of adults everyday problems relating to skin disorders, respiratory problems, gastric upsets and migraine are generally not considered to be related to cows' milk but are later diagnosed to be symptons of CMA.

As a result, alternative sources of milk must be found - thus the increasing interest in and demand for goats' milk and related products.

The Symptons of CMA

Studies have proven that when all sources of cows' milk are removed from diet of babies suffering CMA the sympton(s) are relieved. Further tests have also shown that twenty per cent (20%) of babies suffering from CMA are also allergic to soya milk replacement formulae. Although it is evident that any children outgrow their allergies it is not yet certain which children will and at what time

MINERAL COMPOSITION OF GOAT'S MILK

Sodium 35.2 - 41.9
Potassium 165.6 - 228.4
Calcium 123.4 - 163.2
Magnesium 20.4 - 36.7
Phosphorus - total 84.1 - 120.6
Phosphorus - inorganic 72.0 - 105.3
Chloride 105.1 - 259.7
Citrate 130.7 - 171.2

VITAMIN CONTENT OF GOAT'S MILK

Vitamin A (1U/100ml) 191
Vitamin B1 (thiamin) 0.04
Vitamin B2 (riboflavin) 0.18
Niacin 0.19
Vitamin B6 0.01
Pantothenic acid 0.34
Biotin 0.004
Folacin 0.0008
Vitamin B12 0.00007
Vitamin C 1.5
Vitamin D (1U/100ml) 2.4
Vitamin E 2.4
Choline 15.0
Inositol 21.0

Reproduced from Aglink FPPY:Goats/Milk Production/Yields, Dairies, Handling, Hygiene, 2nd revision 1985, M.A.F. Wellington, New Zealand.

Cheese Cottage Cheese
Use 5 litres milk. If 2 - 3 days old it turns easier. Bring to boil, then turn off element. Squeeze up to 1/2 dozen lemons and stir into the milk. Let it stand for 6 hours. Strain through a sieve with muslin lying in the bottom. The curds left in the muslin is the cottage cheese. The liquid in the bowl is whey. Add at least 1/2 tsp salt, pepper to taste and any greenery such as chives, parsley etc you wish to the cottage cheese. Keep in the fridge.

Cottage Cheese 2
Using up to 10 litres of fresh warm milk obtained in a a scrupulously clean container with a lid but not exposing milk to light leave in the sun or some other warm place until 'sour' or beginning to separate. Do not allow milk to go off. A starter or natural yoghurt may be added to hasten the process. Heat milk to 165 to 170 degrees F and hold until it beings to separate into whey and curds. The lower the temperature the softer the curd. Now place a cheesecloth (sterilized) or chux cloth in a colander and gradually scoop curds from whey with a sieve and leave to drain. When all curds have been ladled into cloth, tie four corners and four sides and hang outside to drain (above sink will do in an airy kitchen). When drained turn into whatever contained is required

The keeping of a dairy goat or two can bring one pleasure and joy, as well as providing milk, cream, cheese, and ice-cream for the family. What can be more satisfying than sitting down to a meal in which fresh wholesome goat milk and goat milk products are a part of the menu?