Goat
Milk, butter, and cheese

Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. If the strong-smelling buck is not separated from the does, his scent will affect the milk.

Goat milk naturally has small, well-emulsified fat globules, which means the cream remains suspended in the milk, instead of rising to the top, as in raw cow milk; therefore, it does not need to be homogenized. Indeed, if the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk and the final quality and yield of cheese.

Dairy goats in their prime (generally around the third or fourth lactation cycle) average— 2.7 to 3.6 kg (6 to 8 lb) —of milk production daily—roughly 2.8 to 3.8 L (3 to 4 U.S. qt) —during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5% butterfat.

Goat milk is commonly processed into cheese, butter, ice cream, yogurt, cajeta and other products. Goat cheese is known as fromage de chèvre ("goat cheese") in France. Some varieties include Rocamadour and Montrachet. Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A. Goat milk has less cholesterol than cow's milk.
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