DAIRY Renovation & Innovation In the Goats Industry Renovation - - PowerPoint PPT Presentation

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DAIRY

Renovation & Innovation

In the Goat’s Industry

Renovation

Goat’s Products Reputation in RSA? = DREADFUL

Historically not a product of Choice

Most people in small towns/villages had dairy goats One or two Bucks and the collective herd grazed outside town Co-habitation of Does and Bucks plus Poor feeding regime plus Dirty goats  = long memories of awful tasting milk, yoghurt and cheese

Most People associate Goat’s Milk Products with a ‘Barn – Yard’ Taste.

This ‘Barn-Yard’ taste comes from:

Mostly the Buck & it’s proximity to the Ladies Living conditions Cleanliness of animals – perspiration whiffs Food intake Handling of product

The RENOVATION

All these matters are being addressed Farmers and Processors no longer accept the Barn- Yard phenomena as a ‘given’ The Industry has ‘cleaned-up’!! There is a pride in making products with just MILK – NOT milk tainted with perspiration and urine.

The Culprit!

The BUCK & the ‘Barn-Yard’ odour?

 Glands near the horns.  Urine – which they spray on their face, beards, front legs and chest – intense when in rut.  It contains a pheromone that turns on the Does reproductive system. Scientists have isolated the active ingredient - 4-ethyloctanal which converts to 4-ethyloctanoic acid when exposed to the air.  Perfume manufactures would love to copy this.  The Buck – sprayed with this ‘Old Spice’ is lovable and rubs his odour

• ver the does.

 Its best to keep them well apart and allow minimum contact – just enough to allow pregnancy

Living Conditions

Cleanliness of Animals

Food Intake

Provide sufficient roughage to promote rumen health and promote butter-fat Well formulated concentrate to provide balanced diet Feed generously to ensure goats feed enough and are stress-free Avoid any feed that can taint the milk and thus the taste of the products

Handling of Product

Clean udders and milking equipment Gentle handling of milk Bring temperature down to 5ºC asap Preferably pasteurised Hygienic conditions – no contamination Food grade packaging Adequate chilling facilities

Another Factor that contributes is:

Fatty Acids – short and medium chain Fatty Acids. Goat milk has almost 8 times as much. So much so that these fatty acids have distinctive Goaty names CAPRic, CAPRoic AND CAPRylic

Fatty Acids

The fatty Acid aspects have plenty of purported health aspects but of note here is the taste it gives to Goat’s Cheese. A gorgeous full flavour that lingers long after the cheese is eaten. However, rough handling of milk during production & soft cheese past its sell-by-date can result in a ‘pronounced’ flavour that is not always pleasing!

Innovation

In the Beginning…..

There was a limited variety

Feta Haloumi Chèvre Goat’s Gouda (eek!)

Large-Scale Production of Cheese

standardisation of most large-scale produced cheese results in a certain loss in taste good eating is replaced by basic nutritional considerations and stimulated by appealing packaging, often concealing uniform products.

Small-Scale Cheese-making from Small Stock

Large variances due to

Geographic location Animal type Feed Seasons Non-standard cheese-making practices

246 Kind of Cheese?

No – not really. Mainly variations on a theme. However – you do find

high quality and originality – the hallmarks of Handcrafted Goat Cheese Goat’s Milk products lend themselves well to the individualistic artistry of each artisanal cheese-maker.

In South Africa?

An explosion of small processors Wonderful new cheeses Great presentations And at last……. Our own individual cheese identities

Crème de Fromage Cream Cheese Chévre Forest Phantom Iceberg Kilembe

Thank You