Hoegger Goat Supply: Producing High Quality Goat Milk

PRODUCING HIGH QUALITY MILK

"How do I produce high quality milk?" Our raw goat milk keeps at least a week without any change in taste or quality. Pasteurized milk should keep for two weeks. Cleanliness is a deciding factor. Goat milk is very fragile and should be cooled as rapidly as possible to near 36° F. Immersing the milk containers in ice water is an efficient way to cool small quantities of milk. To insure good quality milk, the milking area must be free of insects, odor and dust, and should be washed down after each milking. Udders and teats should be well trimmed (see clippers) and washed with Udder Wash solution (#21H). When hand milking, hands must be thoroughly washed and dried, nails well trimmed and brush scrubbed. Bucks over three months of age should never be kept in the same area with milking does. Buck odor will produce off-flavor milk. Certain types of weeds and plants, such as goldenrod, honeysuckle, elderberry, ragweed, and blackberry, produce an undesirable flavor in the milk. It is important to keep milking does in an area free from these plants. Good quality goat milk is delicious, better in flavor than cows milk. Unfortunately, some poorly produced milk is so unpalatable that it is impossible to drink. That's SAD!

MAILING ADDRESS:
HOEGGER SUPPLY COMPANY
P.O. Box 331
Fayetteville, GA 30214

PHONE: 770-461-6926 FAX: 770-461-7334

ONLINE: TheGoatStore.com