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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Milk Types, Formats, & Pre-Cheese Making Processing => Topic started by: Spoons on January 22, 2014, 10:36:18 PM
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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?
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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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same. milk fat membrane still disrupted.
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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.
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Thanks LB!
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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.