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  • Goat milk differs from cow or human milk in its higher digestibility, distinct alkalinity, higher buffering capacity, and certain therapeutic values (hypo-allergenicity) in medicine and human nutrition.
  • There are six popular breeds of diary goats producing milk in the United States: Saanen, Nubian, Alpine, Toggenburg, LaMancha and Oberhasli.
  • The children on goat milk surpassed those on cow milk in weight gain, height, skeletal mineralization, and blood serum contents of Vitamin A, calcium, thiamin, riboflavin, niacin and hemoglobin.


  • The process of milking should begin about one minute after preparation of the doe as the milk let down hormone is actively working and the doe is ready to be milked.
  • The consumption of goats milk should be encouraged and to find a way of increasing the shelf life of both milk and milk products through processing. The methods of milk processing which are the same for goats milk.
  • Transgenic goats were generated by standard pronuclear microinjection with a DNA construct consisting of 23 kb of the promoter and 3' regulatory elements of the bovine aS1-casein gene coupled to the 540-bp cDNA for human lysozyme(HLZ.)
  • Most goat milk cheeses are manufactured from raw goat milk with or without thermal treatment.


  • Understanding the behavior of the milk proteins during processing has been facilitated by techniques that enable the proteins in milk to be identified, quantitatively analyzed, and fractionated into pure components.
  • A duplex-polymerase chain reaction(PCR) Technique, with 2 pairs of primers recognizing sequences of mitochondrial D-loop region, was developed to identify cows’ milk in the milk of goats.
  • Characterizing cow milk in pasteurized goat milk can be done by discontinuous polyacrylamide gel electrophoresis technique.


  • Goat’s milk has now become one of Britain's fastest growing dairy products owing to its health benefits.
  • Demand for goat milk has quadrupled over the last seven years and they have recently bought an 850 acre site for goat herding in order to meet the towering demand for milk and other products.
  • Goat milk production is likely to grow significantly over the next five years, as 79 percent of operations plan on increasing the size of their milking herds.


  • The person who drinks the amino acid sequence in the goats’ milk will be able to develop an immunity to the protein that coats the Vibrio cholerae bacteria.
  • The Goat's Milk Protein Hydrolysate is a very good skin moisturizing agent with revitalizing properties.
  • The preservation of goat cheese milk by the lactoperoxidase(LP) Treatment system can be used to improve the microbiological quality.

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