Author Topic: Homogenized goat milk Question  (Read 3098 times)

Spoons

  • Guest
Homogenized goat milk Question
« on: January 22, 2014, 10:36:18 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?

jwalker

  • Guest
Re: Homogenized goat milk Question
« Reply #1 on: January 22, 2014, 11:46:50 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?

linuxboy

  • Guest
Re: Homogenized goat milk Question
« Reply #2 on: January 23, 2014, 12:07:18 AM »
same. milk fat membrane still disrupted.

Spoons

  • Guest
Re: Homogenized goat milk Question
« Reply #3 on: January 23, 2014, 12:08:41 AM »
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.


Spoons

  • Guest
Re: Homogenized goat milk Question
« Reply #4 on: January 23, 2014, 12:09:19 AM »
Thanks LB!

Geodyne

  • Guest
Re: Homogenized goat milk Question
« Reply #5 on: January 23, 2014, 12:30:53 AM »
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.