Author Topic: Homogenized goat milk Question  (Read 308 times)

Offline Spoons

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Homogenized goat milk Question
« on: January 22, 2014, 04:36:18 PM »
Since raw goat milk has a smaller fat globule than raw cow's milk, is goat's milk less affected by the homogenization process than cow"s milk? Maybe my real question is: does homogenized goat milk give you a good strong curd? or is it just the same as homogenized cow milk?
- Eric


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Offline jwalker

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Re: Homogenized goat milk Question
« Reply #1 on: January 22, 2014, 05:46:50 PM »
I'm not sure , but I have been getting goats milk from my neighbor , and it seems to be naturally homogenized because of the smaller fat globules.

In fact it's hard to separate without a separator , does anyone actually homogenize it?
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Offline linuxboy

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Re: Homogenized goat milk Question
« Reply #2 on: January 22, 2014, 06:07:18 PM »
same. milk fat membrane still disrupted.
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Offline Spoons

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Re: Homogenized goat milk Question
« Reply #3 on: January 22, 2014, 06:08:41 PM »
I was pretty sure store-bought goat milk wasn't homogenized, but I still sent an email to "Liberté Milk", and I did get confirmation that all their products are homogenized. A little disappointed here, as homogenizing goat milk doesn't seem necessary for a consistent milk.

- Eric

Offline Spoons

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Re: Homogenized goat milk Question
« Reply #4 on: January 22, 2014, 06:09:19 PM »
Thanks LB!
- Eric


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Offline Geo

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Re: Homogenized goat milk Question
« Reply #5 on: January 22, 2014, 06:30:53 PM »
I've bought both homogenised (once) and non-homogenised goat's milk, and have found that the cream will rise on the non-hom after a couple of days. I'm sure they do it to extend visual appeal during shelf life.