The good milk

NZ Lifestyle Block - - Feature -

Test­ing by the Amer­i­can Dairy Goat As­so­ci­a­tion shows what the Nige­rian doesn’t have in size, it makes up for in milk fat.

It mea­sures the lac­ta­tion of a range of breeds and has found Nige­rian Dwarfs are con­sis­tently higher in both milk fats and pro­tein lev­els, a huge bonus for cheese­mak­ers.

Goat milk has smaller fat glob­ules than cows’ milk. When you leave a bucket a of cows’ milk to sit and cool, the cream rises to the top and forms a thick layer that can be scooped off. off. Goats’ milk fat stays ho­mogenised; if you want cream, you must use a spe­cial ma­chine to spin it out. It’s snow white, not cream-coloured, and nat­u­rally so thick, you only need to chill it if you want to dol­lop a spoon­ful on top of a scone.

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