Martha Wells (email@example.com)
Sat, 22 May 1999 10:53:34 -0500
Milk may be off topic, but here goes:
I haven't read everything in SANET on this topic but wanted to comment on
some points. I've been milking (and drinking) goats milk for over 10 years,
and it's always been in the raw form, or as yogurt or cheese. Goat milk is
somewhat easier to digest than cow milk, and raw milk is easier to digest
than 'store stuff', no matter what the origin. Goat milk is naturally
homogenized, the fat does not coagulate and rise, but is interspersed
throughout the milk fluids. Somewhere I read it takes about 30 minutes to
digest goat milk vs up to 4 hours to digest homogenized cow milk. The
mechanical homogenization process strips the milk of it's buffers and
causes an acid reaction in the intestine when digested. Normally, goat milk
and probably raw cow milk is slightly alkaline but store stuff will test
Goat milk does not contain carotene so cheese and any cream from it will
always remain shocking white. It makes a good formula for infant or orphan
animal feeding, but human infants need the addition of folic acid, as
goat milk does not contain this. Goats do not readily contract TB or
brucellosis, and generally, if you find a reliable supply of goat milk, it
hasn't been pumped into a vat with 10,000 other animals from around the US.
Somatic cell counts on goats are not reliable because the tests are based
on cow averages and goats regularly shed more cells than cows during
In 1985 they issued laws in Tx to make on-farm raw milk sales illegal
without a Grade A dairy facility. In 1997, it became legal to sell 'pet
quality' milk only. Even so, an inspector must visit the facility at least
quarterly to check health and cleanliness of the stock and milk parlor.
An added benefit, osteoporisis is not in my vocabulary!
martha (raising Oberhasli dairy goats since 1983).
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