Like mushrooms after a spring shower.an increase in the rural I have always felt that if the goaty component of goat milk could beĮliminated from the customer's fluid milk, acceptance would growĪnd sales of fluid milk skyrocket.small goat dairies would spring up Also, some lipase enzymes areīacterial in nature and pasteurization at 132 degrees is not sufficient I also understand that some naturally occurring types of lipase canīe de-activated through pasteurization at 130-132 degrees F and some by I also understand that the lipase enzyme is a naturally occurringĬomponent of some milk (and probably the characteristic I selectively Original molecule of glycerol, causing lipolytic rancidity, or the Lypolysis, in which some of the fatty acids are freed from their I understand that the presence of the lipase enzyme will promote D-01 byįrank Pinkerton, Nov., 1991, there was a bit about the process. Garza Institute for Goat Research, I have a bit of an understanding of Thanks to the folks at Langston University's E.
Are any breeders selecting for great-tasting milk? If so, would Nasty letters Which leads me to question number three.ģ. Relating is only my own very limited experience and not an intentional I would not mind having some if IĬould find some with great-tasting milk. Really, I have nothing against Alpines, and I consider Supplied the milk thought it tasted fine. I have tasted some Saanen milk that was also goaty. To develop the "goaty" flavor than the Nubians? Which leads to the next question: are the Alpine breeds more prone We even tried nutritional supplements for the off-flavored does, toĢ. Sanitary conditions you can get with hand milking and all equipment wasĭishwasher sanitized in the same manner, so you can say that theseĬonditions (feed and water quality and sanitation) could not haveĬontributed to the "goaty" taste in the milk of the Alpine and Mix sweet feed (Purina Goat Chow was a special favorite), and all theįresh clean water they wanted. Smelling (although I can't personally vouch for the taste) dairy
However, I also had an Alpine and an American Nubian (Alpine cross)Īll the does had access to the same wonderful smelling alfalfa, great Without pasteurization, if we could keep it that long. Quantities (average one gallon daily during lactation) of wonderful,Ĭreamy milk that would stay sweet in the refrigerator up to a week, Until 19861 owned a small herd of Nubians that gave adequate Is there a genetic defect that causes "goaty flavored" I have a few questions I'd like to toss out for otherġ. APA style: Off-flavor goat milk: is it genetic?.Off-flavor goat milk: is it genetic?." Retrieved from
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