Goat milk

Goat milk is milk produced by domestic goats and consumed fresh or processed into dairy products. Its composition and flavor vary with breed, feed, and processing.

Casein: Casein is a family of milk proteins that forms curds during cheesemaking. Goat milk’s casein composition affects how it coagulates and which textures its cheeses develop.
Goat cheese: Goat cheese is cheese made wholly or partly from goat milk. It is the best-known family of processed goat milk products.
Cow milk: Cow milk is milk produced by domestic cattle and consumed fresh or processed into dairy products. Its composition and familiar flavor provide the closest everyday comparison with goat milk.
Pasteurization: Pasteurization is controlled heating that reduces harmful microorganisms in food and drink. It lowers the risk of infections from goat milk without sterilizing it.
Milk fat: Milk fat is the mixture of fats naturally present in mammalian milk. Its globule size and fatty-acid profile influence goat milk’s texture and characteristic flavor.
Yogurt: Yogurt is a fermented dairy food made by culturing milk with bacteria. Goat milk can be cultured into yogurt with a characteristically tangy flavor and soft texture.
Sheep milk: Sheep milk is milk produced by domestic sheep and used fresh or in dairy products. It is another commonly processed ruminant milk, often richer in fat and protein than goat milk.
Raw milk: Raw milk is milk that has not undergone pasteurization or equivalent pathogen-reduction treatment. Raw goat milk can carry disease-causing microbes, despite claims that it is inherently safer or healthier.
Lactose: Lactose is the principal sugar found in mammalian milk. Goat milk contains lactose, so it is not suitable for people with lactose intolerance.
Kefir: Kefir is a fermented milk drink made using a community of bacteria and yeasts. Goat milk serves as a base for kefir, whose cultures ferment lactose and alter its flavor.

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