dairy-goat-journal
How to Increase Milk Production in Goats
How to manage and what to feed goats to increase milk production.
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Goat Cheese with Ash
The history of ash in cheesemaking goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening.
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Historical Background of Alpine Goats
Goats, including Alpine goats, are believed to be the first animal domesticated by man. Bones of goats have been found in caves along with evidence of human inhabitation of those caves.
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How to Choose a Cheese Culture
Probably the most often asked question from new cheesemakers is how to choose a culture. This can be a daunting task, but made much simpler when you have a basic understanding of how and why the cultures work.
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Alpine Goat Breed Spotlight
The Alpine goat is also referred to as the French Alpine and registration papers for this dairy goat use both designations and they are synonymous. The Alpine goat is a medium- to large-size animal, alertly graceful, and the only breed with upright ears that offers all colors and combinations of colors giving them distinction and individuality.
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Saanen Goat Breed Spotlight
The Saanen goat is the largest of the dairy goat breeds. Growing to 130 to 145 pounds, the Saanen breed is one of the best goats for milk.
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The Benefits and Disadvantages of Goat Milk
Many people overlook goat milk as a source of nutrition. But it isn’t for everyone. Though it has benefits, there are also disadvantages of goat milk.
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Coccidiosis in Goats: A Kid Killer
Coccidiosis in goats is stressful enough but can kill a kid. But if you catch it soon enough, you can use many goat coccidia treatments for newborn kids.
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Travel Tips Make the Long Haul Easier
Add to Favorites By Joseph Larsen – Traveling with goats is always a challenge but there are some tips my family, the Larsens of Colorado, have learned by trial and error …
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Types of Coagulants for Cheesemaking
Coagulating substances obtained from plants were probably the earliest alternative “rennets” and are what you would call true vegetable rennets. There’s a surprisingly long list of plant-based coagulants available.
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